Bake soft, pink cherry chip cookies with white chocolate chips, perfect for holidays or Valentine’s Day. This recipe includes tips for dough moisture and preventing color bleed.
Author:Sarah Peterson
Prep Time:20 min
Cook Time:12 min
Total Time:1 hour 32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maraschino cherries, drained and finely chopped
1 cup white chocolate chips
Instructions
Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
Beat in the egg, vanilla extract, and almond extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the chopped maraschino cherries and white chocolate chips.
Cover the dough and chill for at least 1 hour. This helps prevent spreading and color bleeding.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For vibrant pink cookies, you can add a drop or two of red food coloring to the dough.
If your dough seems too wet after chilling, you can add a tablespoon or two more flour.
To prevent the cherry color from bleeding too much, ensure the cherries are well-drained and pat them dry with a paper towel before chopping.
These cookies are best stored in an airtight container at room temperature.