- 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
- 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.
- 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.
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!)"