Bite into a sweet intense maraschino cherry topped on a rich and buttery delicate cookie. These cherry topped butter cookies will just melt in your mouth. Beautiful scrumptious cookies that are perfect for bringing to a cookie exchange or to just have all to yourself and your family. If going to a 21 and over party, why not top them with liqueur soaked maraschino cherries instead, extra fun all in a cookie!
How to Make These Cherry Topped Butter Cookies
Preheat oven to 350F and line a cookie sheet with nonstick parchment paper.
Gather all ingredients.
Cream together softened butter and sugar using a hand or stand mixer on medium-high speed for 2 minutes until light and fluffy and no longer gritty. First start with slower speed until the mixture starts to incorporate and then increase to medium-high to finish up.
Add in egg yolks and vanilla. Continue to beat for additional 1 minute scraping the sides of the bowl with a rubber spatula.
Gradually add in flour by mixing with large spoon or rubber spatula. If dough is soft, cover bowl with plastic wrap and place in fridge for about 45 minutes.
Scoop 1 Tbs of dough at a time. Roll into a ball, then roll in sugar until completely coated with sugar. Place on prepared sheet pan 2 inches apart.
Bake on center rack in oven for 5-6 minutes.
Remove sheet from oven and lightly press a cherry onto the center of each cookie, allowing the cookie to slightly crack and letting cherry juice drizzle down the sides of each cookie. Return pan to oven to continue baking, about 6-7 more minutes until lightly browned.
Remove your cherry topped butter cookies from the oven and let cool for a few minutes.
Gently transfer cookies to a wire rack to finish cooling. Don’t forget to try one for quality control, right? Oh, so heavenly and divine!
Cherry Topped Butter Cookies
Description
These butter cookies will just melt in your mouth. Bite into a sweet intense maraschino cherry topped on a rich and buttery delicate cookie.
Ingredients
Instructions
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Preheat oven to 350F. Line large cookie sheet with nonstick parchment paper.Â
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Cream softened butter and 1/2 cup sugar together using a hand or stand mixer on medium-high speed for 2 minutes until light and fluffy.
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Add in egg yolks and vanilla. Continue to beat for additional 1 minute scraping the sides of the bowl with a rubber spatula.
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Gradually add in flour by mixing with large spoon or rubber spatula. If dough is soft, cover bowl with plastic wrap and place in fridge for about 30-45 minutes.
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Scoop 1 Tbs sized balls of cookie dough, roll into a balls, then roll in sugar until completely coated with sugar. Place on prepared sheet pan 2 inches apart.
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Bake on center rack in oven for 5-6 minutes. Remove sheet pan from oven and lightly press a maraschino cherry into the center of each cookie, allowing it to crack slightly and letting cherry juice drizzle down the sides of the cookie. Return pan to the oven to continue baking, about 6-7 more minutes until lightly browned.Â
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Remove from oven. Let cool for few minutes before transferring cookies to wire rack to finish cooling.