Best Frosted Cherry Drop Cookies Recipes

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.

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:

• Preheat oven to 350°F.
• In a large bowl, stir together hot cocoa mix and water.
• Add the flour, cocoa powder, cinnamon, and salt.
• In a separate bowl, add butter, sugar and egg.
• Combine thoroughly, and add this mixture to the dry ingredients.
• Beat on high until thoroughly combined.
• Drop by heaping teaspoonfuls onto a lightly greased cookie sheet about 2-inch apart.
• Press a cherry into each cookie.
• Bake in oven for 12-14 minutes.
• Cookies may seem soft when taken out, but they will firm up as they cool.

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.

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.

CHRISTMAS FRUIT DROP COOKIES

Steps:

• In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
• Heat oven to 375°F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
• Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.

CHERRY BALL COOKIES (FROSTED)

Steps:

• Mix together - butter, sugar & vanilla.
• Add flour & salt (will be fairly dry/crumbly, if too dry to wrap around a cherry add a tbsp of cream/milk).
• Mold by tbsp fully around cherry.
• Place on un-greased cookie sheet about 1" apart.
• Bake at 350* for 12-15 minutes until set, but not brown.
• Icing: Mix together 1 Celsius powdered sugar, 1 1/2 tablespoons milk (I like to use leftover cherry juice instead of milk), 1 teaspoons vanilla (add cocoa if desired).
• Dip in frosting mix & set on waxed paper to harden.

BURIED CHERRY COOKIES

Steps:

• Preheat oven to 350.
• Drain cherries, reserving juice. Halve any large cherries.
• In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
• Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
• Beat in egg and vanilla until combined.
• Beat in cocoa powder, and as much of the flour as you can with mixer.
• Stir in remaining flour using a wooden spoon.
• Shape dough into 1" balls.
• Place balls about 2" apart on an ungreased cookie sheet.
• Press your thumb into the center of each ball. Place a cherry in each center.
• For Frosting:.
• In a small saucepan combine chocolate pieces and sweetened condensed milk.
• Cook and stir, over low heat, until chocolate is melted.
• Stir in 4 teaspoons reserved cherry juice.
• Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary).
• Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
• Transfer to a wire rack, and let cool.
• Note:
• For best results DO NOT substitute imitation chocolate pieces.

COCONUT CHERRY DROPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. With mixer, cream together butter, sugar, almond extract,and egg .
• 3. Add, mixing on low, flour, baking powder, salt, until just combined.
• 4. With a spoon or spatula, fold in coconut nuts and cherries.
• 5. Drop by teaspoon-ful onto cookie sheets. These will not spread out and flatten. Bake 10 - 15 minutes. Until bottom barely starts to brown.

CHERRY COCONUT DROPS

Steps:

• Grease and flour a cookie sheet, set aside.
• In a medium mixing bowl combine coconut and cornstarch. Stir in sweetened condensed milk and vanilla until mixture is combined. Stir in the chopped candied cherries.
• Drop dough by slightly rounded teaspoons 1 inch apart onto the prepared cookie sheet.
• Bake at 350° for 12 to 15 minutes or until bottoms are lightly browned. Cool on cookie sheet for a minute or two and transfer cookies to a cooling rack to cool.
• *Prep time is an approximation*.

FROSTED CHERRY DROPS

Steps:

• Preheat oven to 350 degrees.
• In large bowl, combine all ingredients EXCEPT cherries; stir until well blended.
• Fold in cherries.
• Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake at 350 degrees for 8 to 12 minutes or until edges are light golden brown.
• Cool for 1 minute; remove from cookie sheets.
• Cool completely.
• FROSTING:.
• In small bowl, combine all frosting ingredients EXCEPT cherries, adding enough half-and-half for desired spreading consistency.
• Frost cooled cookies; top each with one-fourth maraschino cherry.