Cherry Surprise Cookies (from Honest and Truly)
- 10 T unsalted butter, softened (or coconut oil to make them dairy free)
- 3/4 cup sugar
- 1 egg
- 2 T milk (or rice or soy or almond milk)
- 1 1/2 t vanilla bean extract (I used almond actually)
- 1 t baking powder
- 1/4 t salt
- 2 cups flour
- 30 maraschino cherries
- Preheat oven to 350 degrees.
- Beat butter and sugar until they are creamy and have come back together and the color is lightened. Add egg, milk, and vanilla, and mix to combine. Once it’s mixed together, turn it up to high again for another thirty or so seconds to get it nice and fluffy.
- Add the salt and baking powder, and mix well. Then add the flour, and stir slowly until it’s combined.
- Prepare your cherries. Place a paper towel in a small bowl and remove the maraschino cherries from their juice. If they have stems, go ahead and remove them and let the cherries dry out a bit on the towel.
- Scoop out cookies using a cookie scoop or make little mounds with about 2 tablespoons of dough each. This is what you’ll use to start the cookie itself. They don’t need to be pretty yet, as we’re just focused on making sure that your cookies will all be approximately the same size.
- Next, start making the surprise. Pick up a dough mound and carefully flatten it in your hand. You want it to be a little over two inches in diameter, but they don’t have to be perfect circles.
- Place a cherry in the center of your flattened disc and fold the edges up around it. Crimp and seal the opening and roll the balls in your hand until they are completely sealed and nicely rounded. Place on a cookie sheet. Make sure they are a couple inches apart, though they don’t spread as much as many other cookies and can be a little closer than normal.
- If you’re dipping them in sugar, now is the time to do it. Place your sugar or sprinkles in a small dish and gently press the top of your cookie into the sugar before placing the cookie onto the cookie sheet.
- Bake in your 350 degree oven for 12-15 minutes until lightly golden around the edge and the outside is starting to crack. Cool on your cookie sheet for 5 minutes, then move to a cooling rack to cool completely. Store in an airtight container on the counter for up to a week.
I have been looking for the same cookie recipe for the better part of a decade. It has almond extract and maraschino cherries. The dough is almost like a butter cookie, and the cherry sits in the middle of it, totally hidden.
This isn’t it.
But it’s pretty close.
Butter cookie-based, maraschino cherries, and almond extract…okay, this recipe calls for vanilla bean extract, but I used almond because I love almond.
I mixed it together, poured a bottle of maraschino cherries in a strainer and rinsed, dried said cherries, and took mounds of dough and turned them into mini cookie dough pancakes. The cherries found a home in the dough, where I rounded them into balls.
I also dipped the cherry balls in red sugar. I have a small problem with sprinkles, as I’ve mentioned before. Here’s the current collection:
And I like looking for different colors, sizes, and mixes. But for these, I just used regular old red sugar.
For the first batch, I just dipped the tops in red sugar. This was before I knew the cookies would spread the way they did. And the result out of the oven looked like slightly pornographic cookies, if that particular industry was interested in middle age women.
So for the next batch, I rolled the whole cookie in red sugar, and we had success.
Once they cooled, my taste-tester and I determined that these were pretty darn good.
Maybe not the recipe I’ve been trying to recreate over the years, but still delicious.