Cheery Cherry Cookies Recipe

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Recipes.net Team May 7, 2020

Maraschino cherries liven up these regular sugar cookies and get topped with a chocolate icing for that last touch. These cherry cookies are such a sweet treat.

How To Make Cheery Cherry Cookies

We make it extra sweet by adding maraschino cherries to sugar cookie dough in this cherry cookies recipe.

  • 18 oz roll refrigerated sugar cookies
  • ½ cup maraschino cherries (well drained on paper towels; chopped)
  • ⅓ cup sugar

Icing:

  • ½ cup semisweet chocolate chips
  • 1 tbsp. shortening
  1. Heat oven to 350 degrees F.

  2. In large bowl, break up cookie dough.
  3. Stir on knead in cherries.
  4. Cover; freeze dough 30 minutes for easier handling.
  5. Shape dough into balls, using 1 tsp. dough for each, roll in sugar; place 2 inches apart on ungreased cookie sheets.

  6. Bake 9-12 minutes or until well set and edges are light and golden brown.

  7. Cool 1 minute; remove from cookie sheets and place on wire racks.
  8. Cool completely, about 10 minutes.

Icing:

  1. In small microwavable bowl, microwave chocolate chips and shortening on high 2 minute, stirring once halfway through microwaving, until melted.
  2. If necessary continue to microwave on high in 15 second intervals, stirring until smooth.
  3. Drizzle icing over cooled cookies.

How To Make Cheery Cherry Cookies

0 from 0 votes

We make it extra sweet by adding maraschino cherries to sugar cookie dough in this cherry cookies recipe.

Prep: 25 mins
Freeze Time: 30 mins
Cook: 15 mins
Total: 1 hr 10 mins
Makes:
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Ingredients

  • 18 oz roll refrigerated sugar cookies
  • ½ cup maraschino cherries, well drained on paper towels; chopped
  • cup sugar

Icing:

  • ½ cup semisweet chocolate chips
  • 1 tbsp. shortening

Instructions

  1. Heat oven to 350 degrees F.

  2. In large bowl, break up cookie dough.
  3. Stir on knead in cherries.
  4. Cover; freeze dough 30 minutes for easier handling.
  5. Shape dough into balls, using 1 tsp. dough for each, roll in sugar; place 2 inches apart on ungreased cookie sheets.

  6. Bake 9-12 minutes or until well set and edges are light and golden brown.

  7. Cool 1 minute; remove from cookie sheets and place on wire racks.
  8. Cool completely, about 10 minutes.

Icing:

  1. In small microwavable bowl, microwave chocolate chips and shortening on high 2 minute, stirring once halfway through microwaving, until melted.
  2. If necessary continue to microwave on high in 15 second intervals, stirring until smooth.
  3. Drizzle icing over cooled cookies.
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