Cheery Cherry Cookies Recipe
- 1 cup packed brown sugar
- 3/4 cup butter, softened
- 1 egg
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup maraschino cherries, well drained and chopped
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- 1. In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans.
- 2. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 dozen.
1 cookie: 81 calories, 4g fat (2g saturated fat), 12mg cholesterol, 74mg sodium, 10g carbohydrate (6g sugars, trace fiber), 1g protein
Reviews for Cheery Cherry Cookies
"These are amazingly delicious! FYI - If you're a maraschino hater, they do sell dye free, artificial flavor free, high fructose corn syrup free maraschino cherries. Tillen Farms Northwest Fresh is the brand I buy and you will NEVER go back to anything else. Great recipe "as is" - perfect!"
"These are amazing. I have had my favorite Christmas cookies for 50 years with little variation but these are now a "keeper". Moist, soft, with just the right amount of cherries. I made the initial batch but then made again to have more. Thanks Judy!"
"I made these cookies as one of my Christmas cookies the family loved them. They stayed so nice and soft not a crumbly cookie. We loved the cherry taste I added more cherries than the recipe called for since cherries are a favorite of all the family members. We will continue to use it as a favorite Christmas cookie. You can also add green cherries for the Christmas season........"
"This is my favorite cookie from Taste of Home as well as my sister's! Every time I make it for any occasion I am asked to make it again. (Especially my sister and mother!)"
"Instead of using maraschino cherries, I use dried cherries (found next to dried cranberries) and I also added 1/2 cup of chocolate chips. Excellent cookies!"
"REALLY GOOD. to dekranouhi and mullenpm, THEN DON'T MAKE THEM. don't get on here and tell people what they already know, PERSONAL CHOICES"
"-very moist and a softer cookie"
"I would never use marschino cherries to make cookies; they are so full of junk they are not healthy."
"I have not made this yet. Can fresh cherries be used? I used to live down wind of the marachino cherry factory in Salem OR and I can not stand them anymore."
"I do not agree w/greyghostmom2 to use the juice from the cherries to make a glaze. Simply because there's too much artificial coloring in the juice and that's not healthy."
"I made these cookies again 9/1/14. I used 1/2 cup packed brown sugar and 1/2 cup granulated sugar. I used 1 tsp. almond extract in place of the vanilla extract. I'd used 1 tsp. each baking soda and salt since I'd used 2 cups all-purpose flour for the dry ingredients and sifted them together. I used 1/2 cup candied cherries, chopped, 1/2 cup semi-sweet chocolate chips and 1/2 cup coconut (sweetened, flaked coconut). I greased baking sheets and baked cookies 10 minutes at 375o F. I omitted the nuts! These cookies came out very nicely! Thank you for sharing them! This is also a GREAT recipe for holidays such as Valentine's Day, Presidents' Day, Christmas! delowensteon"
"I've made these cookies several times. Lovethem!!"
"I love these cookies made just as the recipe states, but greyghostmom2's idea of glazing them sounds great too! I think I will do that for this upcoming Valentine's Day."
"I have made these cookies several times and they are very good. However, I take the leftover cherry juice and mix it with some powdered sugar to make a thick glaze and spoon it over the tops of the cookies when they have cooled. I think it adds a little to the flavor."