Cherry Surprise Cookies

We love cookies around here.  I adore baking, and the wee ones love helping me – and eating our yumminess.  This year, the wee ones wanted to make a special cookie for Santa, and Mister Man came up with a great idea.  Even better?  This is a perfect cookie for Valentine’s Day, too.  Why?  There’s a gorgeous red surprise inside, and it’s one of the sweetest treats the wee ones have imagined yet.

Cherry Surprise cookies, perfect for Valentine's Day, Fourth of July, or Christmas

And yes, this was entirely Mister Man’s idea.  We knew we wanted to make cookies, and I let him choose what he wanted to make.  He wanted to put cherries in our cookies, and sprinkles were his next request.  He wasn’t so concerned about the flavor at first, but then you could see the lightbulb going off in his head.  He didn’t want shortbread or chocolate (although yum – wouldn’t this be good with a chocolate cookie?).  He definitely wanted a sugar cookie as his base.

And so we got to work.

Cherry surprise cookies with green sugar for Christmas

Just a little while later, we had the perfect cherry surprise cookie, and he had an absolute blast helping me create these.  Some we dipped in colored sugar (because Santa loves cookies with lots of sprinkles), while others we left plain.  For Valentine’s Day, these would be great either with red sprinkles or left as they are.  In fact, I may have to make these to bring in to the wee ones’ class parties this year.

Cherry Surprise Cookies

Ingredients:
10 T unsalted butter, softened (or coconut oil to make them dairy free)
3/4 cup sugar
1 egg
2 T milk (or rice or soy or almond milk)
1 1/2 t vanilla bean extract
1 t baking powder
1/4 t salt
2 cups flour
30 maraschino cherries

Directions:
Preheat oven to 350 degrees.

Beat butter (substitute) and sugar until they are creamy and have come back together and the color is lightened.  Add egg, milk, and vanilla, and mix to combine. Once it’s mixed together and won’t splatter liquid out, turn it up to high again for another thirty or so seconds to get it nice and fluffy. This is one of the secrets of light cookies.

Add the salt and baking powder, and mix well. Then add the flour, and stir slowly until it’s combined.

Prepare your cherries.  Place a paper towel in a small bowl and remove the maraschino cherries from their juice.  If they have stems, go ahead and remove them and let the cherries dry out a bit on the towel.

Maraschino cherries drying for cookies

Sccop out cookies using a cookie scoop or make little mounds with about 2 tablespoons of dough each.  This is what you’ll use to start the cookie itself.  They don’t need to be pretty yet, as we’re just focused on making sure that your cookies will all be approximately the same size.

Scoop cookies so they are all the same size

Next, start making the surprise.  Pick up a dough mound and carefully flatten it in your hand.  You want it to be a little over two inches in diameter, but they don’t have to be perfect circles.

Cookie dough ready to stuff with a cherry

Place a cherry in the center of your flattened disc and fold the edges up around it.  Crimp and seal the opening and roll the balls in your hand until they are completely sealed and nicely rounded.  Place on a cookie sheet.   Make sure they are a couple inches apart, though they don’t spread as much as many other cookies and can be a little closer than normal.

Hide your cherry inside the cookie

If you’re dipping them in sugar, now is the time to do it.  Place your sugar or sprinkles in a small dish and gently press the top of your cookie into the sugar before placing the cookie onto the cookie sheet.

Cherry surprise cookies ready to bake

Bake in your 350 degree oven for 12-15 minutes until lightly golden around the edge and the outside is starting to crack.  Cool on your cookie sheet for 5 minutes, then move to a cooling rack to cool completely.  Store in an airtight container on the counter for up to a week – if they last that long!

Cherry Surprise Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Cherry Surprise Cookies

Ingredients

  • 10 T unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 T milk
  • 1 1/2 t vanilla bean extract
  • 1 t baking powder
  • 1/4 t salt
  • 2 cups flour
  • 30 maraschino cherries

Instructions

  1. Preheat oven to 350 degrees.
  2. Beat butter (substitute) and sugar until they are creamy and have come back together and the color is lightened. Add egg, milk, and vanilla, and mix to combine. Once it’s mixed together and won’t splatter liquid out, turn it up to high again for another thirty or so seconds to get it nice and fluffy. This is one of the secrets of light cookies.
  3. Add the salt and baking powder, and mix well. Then add the flour, and stir slowly until it’s combined.
  4. Prepare your cherries. Place a paper towel in a small bowl and remove the maraschino cherries from their juice. If they have stems, go ahead and remove them and let the cherries dry out a bit on the towel.
  5. Scoop out cookies using a cookie scoop or make little mounds with about 2 tablespoons of dough each. This is what you'll use to start the cookie itself. They don't need to be pretty yet, as we're just focused on making sure that your cookies will all be approximately the same size.
  6. Next, start making the surprise. Pick up a dough mound and carefully flatten it in your hand. You want it to be a little over two inches in diameter, but they don't have to be perfect circles.
  7. Place a cherry in the center of your flattened disc and fold the edges up around it. Crimp and seal the opening and roll the balls in your hand until they are completely sealed and nicely rounded. Place on a cookie sheet. Make sure they are a couple inches apart, though they don't spread as much as many other cookies and can be a little closer than normal.
  8. If you're dipping them in sugar, now is the time to do it. Place your sugar or sprinkles in a small dish and gently press the top of your cookie into the sugar before placing the cookie onto the cookie sheet.
  9. Bake in your 350 degree oven for 12-15 minutes until lightly golden around the edge and the outside is starting to crack. Cool on your cookie sheet for 5 minutes, then move to a cooling rack to cool completely. Store in an airtight container on the counter for up to a week - if they last that long!

Notes

This easily becomes a dairy free cookie using coconut oil and rice, soy, or almond milk.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.honestandtruly.com/2014/01/cherry-surprise-cookies-recipe/


signature

Comments

  1. Thanks for sharing up at Tasty Tuesdays. Can’t wait to see what you link up next week! Pinning!
    Cathy
    APeekIntoMyParadise.com

Trackbacks

  1. […] a little bit of a cherry kick. I’m enjoying cherry smoothies in the morning most days, I made cherry surprise cookies last week, I made cherry syrup for the food swap in December, and of course there was the cherry […]

Speak Your Mind

*


6 − = two