Cheery Cherry Cookies

Cheery Cherry Cookies

These tender cookies would be just as delicious using semi-sweet chocolate chips or a combination of chocolate and white chocolate chips.

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Ingredients

¾ cup unsalted butter, softened
½ cup light brown sugar, packed
½ cup granulated sugar
1 large egg
1 teaspoon LorAnn Cherry Bakery Emulsion
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup white chocolate chips
¾ cup dried cherries

Recipe PDF

Cheery Cherry Cookies
R0365.pdf Download PDF

Directions

1
In a large bowl, with a mixer set to medium speed, beat butter until creamy, about 1 minute.  Add the brown sugar and granulated sugar and beat until light and fluffy, about 3 minutes.  Beat in egg and LorAnn Cherry Bakery Emulsion.
2
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt until combined.  With mixer on low speed, gradually mix the dry ingredients into wet ingredients until just combined.
3
Stir in white chocolate chips and dried cherries.  Cover bowl with plastic wrap and refrigerate dough for 30 minutes, or until chilled.
4
Remove dough from refrigerator and scoop by the tablespoonful onto baking sheets lined with parchment paper, spacing 1 inch apart.  Using the palm of your hand or the bottom of a flat drinking glass, press each ball of dough down slightly to about 1/2 inch thickness.
5
Bake in preheated 350º F. oven for 8 - 10 minutes until just browned at the edges. Cool cookies on pan for 3 minutes, then transfer to a rack to cool completely.  Store cookies in an airtight container.
Makes about 2 dozen cookies.

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