Cherry Drop Cookies Recipes

CHERRY DROPS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, beat butter until creamy. Add gelatin and sugar and beat until well mixed. Beat in egg and vanilla. Gradually add flour and baking powder; mix well.
• Shape dough into 1-inch balls and place on baking sheets. Flatten with bottom of glass, and make an indentation in center of each cookie with your thumb. Place a cherry in indentation and sprinkle with sugar crystals.
• Bake 8 to 10 minutes, or until edges are lightly browned. Cool 5 minutes, then remove to a wire rack to cool completely.

CHOCOLATE-CHERRY DROP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment.
• Whisk the flour, cocoa and salt together in a medium bowl. Put the butter, unsweetened and semisweet chocolates in a large microwave-safe bowl. Microwave in 30 second increments, stirring until melted, 3 to 4 minutes.
• Stir the granulated and light brown sugars into the chocolate mixture until blended and then add the milk, vanilla and eggs and beat vigorously with a wooden spoon or spatula until thick and glossy. Add the flour mixture and stir until just combined. Stir in chocolate chunks and dried cherries.
• Drop the batter in heaping tablespoons onto the prepared baking sheets, about 2-inches apart. Bake until the cookies are set on the edges but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through the baking time. Cool on the baking sheets on a wire rack for 5 minutes, then transfer to the wire rack to cool completely.

CHOCOLATE CHERRY DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHEERY CHERRY COOKIES

Steps:

• In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.

FROSTED CHERRY DROP COOKIES RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. In large bowl, combine cake mix, sour cream, 3 tablespoons cherry juice, almond and egg; stir until well blended. Fold in chopped cherries. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 minutes or until edges are light brown. Let cool completely before you add frosting. In small bowl, combine all frosting ingredients, except maraschino cherries, adding enough milk for spreading consistency. Frost cooled cookies. Top with cherry piece

CHERRY DROP COOKIES

Steps:

• cream butter and sugar
• add chocolate
• add egg
• add vanilla
• add dry ingredients
• add chopped cherries
• drop by teaspoon
• bake 350 10 minutes or until browned.

CHERRY DROP COOKIES

Steps:

• Beat the butter, egg yolks and brown sugar until creamy. Add vanilla and beat again. Remove beater and get a spoon to mix the rest of the way. Alternate adding flour, nuts and candied cherries.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake at 350F for 12-13 minutes. These cookies will brown very fast due to the butter content. You should remove them when the bottoms are just starting to turn brown.

QUICK CHERRY DATE COOKIES

Steps:

• In a bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture alternately with water. Stir in walnuts, dates and cherries. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-9 minutes or until golden brown. Remove to wire racks to cool.

PEANUT BUTTER AND CHERRY DROP COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla, eggs, and peanut butter and beat until combined. Add flour mixture and beat until just combined. Mix in cherries.
• Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.