Best Chewy Cherry Cookies Recipes

CHEWY CHERRY-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

CHEWY CHOCOLATE CHUNK-CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
• Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
• Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

CHEWY CHOCOLATE-CHERRY COOKIES

Steps:

• Combine flour, baking soda, and salt in a bowl.
• Beat brown sugar, shortening, and eggs in a large bowl with an electric mixer until well combined. Mix in milk, vanilla, and almond extract. Add flour mixture gradually, beating well after each addition. Stir in cherries and chocolate chunks.
• Place dough in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drop heaping tablespoons of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes, switching racks halfway through.

CHEWY CHERRY ALMOND COOKIES

Steps:

• Cream together butter, brown sugar, sugar; add eggs and almond extract.
• Stir in dry ingredients and add cherries, nuts, and coconut.
• Drop from spoon on greased baking sheet.
• Bake at 350 for 11-13 minutes or until cookies are lightly browned.

CHEWY CHERRY CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside.
• Place dried cherries in a small bowl, and cover with 1 cup boiling water to plump them; let stand 5 minutes. Drain, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add egg and vanilla extract, and beat to combine. Beat in flour, baking soda, and salt. Mix in cherries, white and milk chocolate, and pecans. Batter should be stiff.
• Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on the baking sheets. Bake until golden and just set, rotating the sheets between the oven racks halfway through baking to ensure even browning, about 15 minutes for large cookies and 12 minutes for small cookies. Transfer sheets to a wire rack to cool for about 5 minutes before transferring cookies to rack.

CHEWY CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 350°.
• Toast pecans on foil lined baking sheet for about 5-7 minutes.
• Remove nuts from oven as soon as they start to smell toasted, remove nuts from pan and set aside.
• Coarsely chop chocolate bars and set aside.
• In a large bowl, with mixer on medium speed, cream butter and brown sugar.
• Add eggs, honey, cinnamon and vanilla, mix throughly.
• Add flour, oats and baking soda, mixing together on low speed.
• Stir in cherries, nuts and chocolate with a wooden spoon.
• Drop batter by rounded tablespoons on to two ungreased baking sheets, leave at least 2 inches between each cookie (they will spread).
• Bake at 350°F for about 10 to 12 minutes.
• Do NOT over bake - cookies will be chewier if slightly underdone.
• Let cookies rest on pan for 1 minute, then transfer to wire rack to cool completely.
• Store in airtight container.

CHEWY CHOCOLATE-CHERRY COOKIES

Steps:

• Heat oven to 350°F.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs and baking soda; mix well. Gradually beat in flour until blended. Stir in remaining ingredients.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES - GIADZY

Steps:

• Preheat the oven to 350 degrees F.
• Spread 2 cups of the almond flour on a rimmed baking sheet and place in the oven for 10 to 15 minutes, stirring half way through, or until the flour is golden brown and toasted. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
• To the toasted flour add the remaining 2 cups of almond flour, the sugar, honey, salt, lemon zest, limoncello and egg. Using a rubber spatula, stir until well combined and a dough is formed. Scoop heaping 1 tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between cookies. Flatten slightly with the palm of your hand using your thumb make a small indent in the center of each cookie. Fill the indents with 1/2 teaspoon cherry jam. Bake for 15 to 17 minutes or golden brown and just set. Allow to cool slightly on the tray for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

CHEWY CHERRY NUT BALL COOKIES

Steps:

• Preheat oven to 350 degrees. Beat sugar and cream cheese with electric mixer until creamy. Mix in vanilla. Mix in flour. Stir in cherries and nuts. Roll mix into 1-inch balls using hands. Place formed cookie balls onto ungreased cookie sheet and bake for 14-16 minutes. You do not want these to brown. Cool 10 minutes. Roll cookies in powdered sugar to coat. Enjoy!

FESTIVE CHEWY CHERRY COOKIES

Steps:

• Cream butter and sugar together until fluffy, then blend in juice from drained cherries and extract.
• Mix in flour until combined then stir in coconut and cherries.
• Shape the dough into rolls in plastic wrap(this will be very sticky!) and place in fridge for a few hours until firm (or freeze until needed).
• Preheat oven to 380°F
• remove from fridge and slice into rounds and place on an ungreased cookie sheet and bake for about 10-12 minutes.
• I did mine convection at 360 for about 10 minutes also.
• Bake until edges are slightly brown.

CHEWY CHERRY COOKIES

Steps:

• 1. In mixing bowl add cake mix , oil, eggs, cherries and juice. Mix well. On greased cookie sheet drop full tablespoon of dough onto sheet ... leaving enough room so cookies don't run together. Bake in preheated oven at 350 degrees for approx. 16-18 ... let cool on cookie sheet for approx 3 minutes ... transfer from cookie sheet onto waxed or parchment paper ... when cookies are completely cool , dust with powdered sugar. Makes approx. 2 dozen