Savor the delightful blend of maraschino cherries and tropical pineapple in these soft, cake-like Cherry Drop Cookies. Each bite bursts with the distinct, sweet taste of maraschino cherries, adding a deliciously unique twist to the cookies.
What Makes This Cherry Drop Cookies Recipe Special
- Unique Flavor Combination: Including maraschino cherries and crushed pineapple creates a distinctive flavor with a sweet and slightly tangy taste that sets these cookies apart.
- Soft and Cake-Like Texture: These cookies are wonderfully soft and cake-like, providing a delightful mouthfeel with every bite.
- Easy Prep: Simple steps for hassle-free baking!
- Versatile: Whether served as a sweet treat for afternoon tea, a delightful addition to a dessert platter, or as a homemade gift, these cherry drop cookies offer versatility in serving.
Ingredient List
- Butter: Provides richness and flavor to the cookies, contributing to their moist and tender texture.
- Cream Cheese: Adds richness, tanginess, and moisture to the cookie dough, enhancing its creaminess and softness.
- Sugar: Sweetens the cookies, balances the flavors, and aids in creating a tender texture by retaining moisture.
- Eggs: Act as a binding agent, helping hold the ingredients together and structure the cookies.
- Vanilla Extract: Enhances the overall flavor profile, imparting a pleasant aroma and depth of taste.
- Almond Extract: Adds a subtle nutty and aromatic flavor, complementing the sweetness of the cherries and pineapple.
- All-Purpose Flour: Forms the base of the cookie dough, providing structure and texture.
- Baking Powder: Acts as a leavening agent, helping the cookies rise and become light and fluffy.
- Baking Soda: Helps with the leavening process and contributes to the cookies’ soft texture.
- Salt: Balances the sweetness and enhances the overall flavor of the cookies.
- Crushed Pineapple: Adds moisture, sweetness, and a tropical flavor to the cookies.
- Maraschino Cherries: Infuse the cookies with their distinct sweet and slightly tangy flavor, defining their taste.
- Chopped Pecans (Optional): Contribute a crunchy texture and nutty flavor, complementing the fruity elements in the cookies.
Recommended Kitchen Tools
How to Make
Step 1: In an electric mixer, cream butter and cream cheese until smooth; add sugar, beating until light and fluffy. Beat in eggs, one at a time. Mix in vanilla and almond extracts.
Step 2: Mix flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to butter mixture.
Step 3: Stir in pineapple and chopped cherries. Add pecans, if using.
Step 4: Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees F for 12 minutes. Remove to wire racks to cool completely.
Helpful Tips and Substitutions
- Make sure the pineapple is well-drained. I usually press it tightly in a strainer to get as much liquid out as possible.
- I recommend using unsalted butter because salt is added to the recipe. If you only have salted butter, it’s ok. Just cut down the amount of salt you add as an ingredient.
- The cookies tend to spread while baking, so I like to move a few cherry pieces directly on top of the dough before placing them in the oven. This way, the cherries are more likely to show on the surface of the baked cookies.
- Remove the cookies from the oven when the edges begin to brown and the tops are just set. They may look underdone, but you don’t want to overbake them.
- If almond extract isn’t on hand or preferred, vanilla extract can be used exclusively, or you can experiment with other extracts like coconut or lemon for a different flavor profile.
- If maraschino cherries or pineapple aren’t available, you can try using other fruits. Diced fresh cherries or canned tart cherries (well-drained) could replace maraschino cherries.
- Instead of pecans, you can use chopped walnuts, almonds, or macadamia nuts for a different nutty flavor. Consider adding shredded coconut or omitting the nuts for a nut-free version.
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Cherry Drop Cookies
Savor the delightful blend of maraschino cherries and tropical pineapple in these soft, cake-like Cherry Drop Cookies.
Ingredients
- ½ cup butter
- 3 ounces cream cheese
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8.5 ounce crushed pineapple well drained
- ½ cup maraschino cherries chopped
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In an electric mixer, cream butter and cream cheese until smooth; add sugar, beating until light and fluffy. Beat in eggs, one at a time. Mix in vanilla and almond extracts.
- Mix flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to butter mixture. Stir in pineapple and chopped cherries. Add pecans, if using.
- Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 12 minutes. Remove to wire racks to cool completely.
Notes
- Make sure the pineapple is well-drained. I usually press it tightly in a strainer to get as much liquid out as possible.
- I recommend using unsalted butter because salt is added to the recipe. If you only have salted butter, it’s ok. Just cut down the amount of salt you add as an ingredient.
- The cookies tend to spread while baking, so I like to move a few cherry pieces directly on top of the dough before placing them in the oven. This way, the cherries are more likely to show on the surface of the baked cookies.
Nutrition
Calories: 142kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 142mgPotassium: 71mgFiber: 1gSugar: 12gVitamin A: 193IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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