Maraschino Cherry Cookies Recipe

As I was writing up this Maraschino Cherry Cookies recipe I was thinking about the fact that Maraschino cherries seem to be one of those things that people either love or hate.

While I am in the “love” category, my husband is definitely on the “hate” side. He’s a big milkshake fan and when he orders a shake and I’m not around he asks for it without a cherry on top. If I’m along he’ll order it with the cherry just so I can have it as a treat. The only requirement is that I be sure to take off ALL the whipped cream that has been touched by cherry juice. Since I also love whipped cream I don’t mind complying with that request.

Last year I posted a Maraschino Cherry Cupcakes recipe that has proved to be very popular, so now I’m back with a Maraschino Cherry Cookies recipe that I hope you will all like just as much.

This makes a very pretty cookie with a bright red center. I think that makes them just perfect for both Valentine’s Day and Christmas, but if you love maraschino cherries you’ll want to eat them all year round!

Betty Crocker Super Moist Cake Mix, French VanillaDaily Chef Maraschino CherriesDomino Powdered Confectioners SugarOXO Good Grips Medium Cookie ScoopRose’s Grenadine SyrupGood Cook Set Of 3 Non-Stick Cookie Sheet

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Maraschino Cherry Cookies Recipe

 

Ingredients:

1 box vanilla cake mix
4 oz (1/2 brick) cream cheese
1/3 cup butter, softened
1 egg
20 maraschino cherries
1 cup confectioner’s sugar
3-5 Tablespoons maraschino cherry juice (or grenadine)

Directions:

Preheat oven to 350F
Mix together cake mix, cream cheese, butter and egg.
Portion into 1 1/2 Tablespoon-sized balls (I used a cookie scoop to help with this). You should end up with approximately 20 cookie balls.
Take one ball and flatten it in your hand. Place the cherry on top and fold the cookie dough around the cherry (carefully) to cover it completely.
Repeat with remaining cookie dough.
Bake in preheated oven for 10-12 minutes, until cracked and no longer glossy.
Cool the cookies on a cooling rack as you prepare the drizzle.
Mix together the sugar and maraschino cherry juice – starting with 3 Tablespoons and adding more to get a runny yet still somewhat thick texture.
Drizzle the pink cherry drizzle over the cookies and allow to set before serving or packaging.

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Maraschino Cherry Cookies Recipe

Ingredients

• 1 box vanilla cake mix
• 4 oz (1/2 brick) cream cheese
• 1/3 cup butter, softened
• 1 egg
• 20 maraschino cherries
• 1 cup confectioner’s sugar
• 3-5 Tablespoons maraschino cherry juice (or grenadine)

Instructions

1. Preheat oven to 350F
2. Mix together cake mix, cream cheese, butter and egg.
3. Portion into 1 1/2 Tablespoon-sized balls (I used a cookie scoop to help with this). You should end up with approximately 20 cookie balls.
4. Take one ball and flatten it in your hand. Place the cherry on top and fold the cookie dough around the cherry (carefully) to cover it completely.
5. Repeat with remaining cookie dough.
6. Bake in preheated oven for 10-12 minutes, until cracked and no longer glossy.
7. Cool the cookies on a cooling rack as you prepare the drizzle.
8. Mix together the sugar and maraschino cherry juice – starting with 3 Tablespoons and adding more to get a runny yet still somewhat thick texture.
9. Drizzle the pink cherry drizzle over the cookies and allow to set before serving or packaging.

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