• 5c7ab06968f32ba4e6b9f514ad6fd7ff

Maraschino Cherry White Chocolate Cookies

Using all-purpose flour will work, but the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. The more flour, the more the cookies will stay domed and puffed while baking and the less likely they will be to spread. if the cookies are too puffy after baking, you can tap them with the back of a spoon a couple of times as they cool on the baking sheets to flatten them. Regardless of using bread or all-purpose, this is a fairly sticky and tacky dough because of the cherries.

Prep
Cook
Serves 14people
Ingredients
1/2
cup unsalted butter, softened (1 stick)
1/2
cup granulated sugar
1/2
cup light brown sugar, packed
1
large egg
1
tbsp cream or milk
1 1/2
tsp vanilla extract
1
cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended)
3/4
cup all-purpose flour
1
tsp baking soda
1/4
tsp salt, optional and to taste
About 1/3 cup diced maraschino cherries, packed loosely and patted dry (about 15 cherries)
Heaping 3/4 cup (6 ounces) white chocolate chips
Directions
1.
To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
2.
Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.
3.
Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
4.
Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined about 1 minute.
5.
Add the cherries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand; don't overmix or the cherries will break.
6.
Using a 2-ounce or medium cookie scoop, form heaping mounds weighing 2 1/4-ounces each, a scant 1/4-cup measure; or divide the dough into approximately 14 equal-sized pieces.
7.
Place dough mounds on a large plate, cover with plastic wrap and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
8.
Preheat oven to 350°.
9.
Line a baking sheet with parchment, or spray with cooking spray.
10.
Place dough on a baking sheet, spaced at least 2 inches apart; bake a maximum of 8 per sheet.
11.
Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool.
12.
Allow cookies to cool on the baking sheet for 10 minutes before removing them. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

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