Now, add the egg, vanilla extract, and almond extract to the butter mixture. Beat until well combined. Gradually, add the dry mixture to the wet ingredients, mixing just until the flour is incorporated. The dough will be thick but pliable, perfect for shaping! Finally, gently fold in the chopped maraschino cherries, making sure they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion out the dough onto your prepared baking sheets. Roll each portion in granulated sugar before placing them down. This step adds a lovely crunch and sweetness to the outer layer. Once all the dough is on the sheets, bake for 10-12 minutes, or until the edges are slightly golden but the centers still look soft.
As soon as you pull the cookies from the oven, gently press a chocolate kiss into the center of each cookie. Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. The smell of the cookies baking is heavenly, and I can never resist snagging one or two while they cool!
Pro Tips for Best Results
One thing I’ve learned from my baking mishaps is that the temperature of your ingredients matters. Make sure your butter is softened to room temperature for the best texture. If you’re in a rush, cut it into small pieces and let it sit for a few minutes.
Another tip is to avoid overmixing the dough after adding the flour. I tested this recipe a few ways and discovered that mixing just until incorporated results in softer cookies that melt in your mouth. Trust me; it makes a difference!
Lastly, I recommend experimenting with the size of your cookies. I’ve made both small and large versions, and both are delightful! Just keep an eye on the bake time; the larger cookies will need an extra minute or two.
Common Mistakes to Avoid
One common mistake I’ve made is using too much flour. It can be tempting to scoop flour directly from the bag, but this can lead to dry cookies. Instead, use the spoon-and-level method to measure your flour. Spoon it into your measuring cup without packing it down, then level it off with a knife. (See the next page below to continue…)