Name: Butter Cookies with Chocolate and Maraschino Cherries Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 3/4 cup (150g) granulated sugar; 1 and 1/2 teaspoons pure vanilla extract; 1 teaspoon almond extract; 1 large egg, at room temperature; 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled); 1/2 teaspoon salt; 1–2 Tablespoons (15–30ml) milk; 4 ounces (113g) semi-sweet chocolate, finely chopped (optional); Maraschino cherries; Sprinkles or coarse sugar

Ingredients

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

3/4 cup (150g) granulated sugar

1 and 1/2 teaspoons pure vanilla extract

1 teaspoon almond extract

1 large egg, at room temperature

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)

1/2 teaspoon salt

1–2 Tablespoons (15–30ml) milk

4 ounces (113g) semi-sweet chocolate, finely chopped (optional)

Maraschino cherries (optional)

Sprinkles or coarse sugar (optional)

Instructions

Step 1: Read through the entire recipe and notes before starting to make sure you have everything ready.

Step 2: Prepare space in your refrigerator for a baking sheet to chill shaped cookies for 20–30 minutes. Chilling shaped dough is key to prevent over-spread.

Step 3: Line 2–3 large baking sheets with parchment paper or silicone mats. If unlined, do not grease the pan.

Step 4: In a large bowl, beat the softened butter and sugar on medium-high using a mixer until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, then beat on high until combined, about 1 minute. Scrape down the bowl sides and beat again if needed.

Step 5: On low speed, add flour and salt, then increase to high speed and beat until fully combined. Beat in 1.5 tablespoons of milk on medium speed. Add more milk if needed to achieve creamy, pipe-able dough, but keep it minimal to avoid excess spreading.

Step 6: Fit a large piping tip to a piping bag. Pipe 1–2 inch swirls or lines onto the prepared baking sheets, spacing them about 3 inches apart. If dough is too thick to pipe initially, add 1/2 tablespoon more milk and try again. Optionally, top with a maraschino cherry or sprinkle with sprinkles or coarse sugar.

Step 7: Transfer the baking sheets with shaped cookies to the refrigerator and chill for 20–30 minutes.

Step 8: Preheat the oven to 350°F (177°C) while the cookies chill.

Step 9: Bake the chilled cookies for 12–15 minutes, watching closely. They’re done when the edges are lightly browned but still hold their shape.

Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 11: To add chocolate, melt chopped chocolate in a double boiler or microwave in 20-second increments, stirring until smooth.

Step 12: Dip cooled cookies in melted chocolate, optionally adding sprinkles. Let the chocolate set at room temperature for about 1 hour or refrigerate for 20 minutes until firm.

Tips & Variations

Chilling the shaped cookies before baking prevents spreading and helps retain their piped shape.

Use a large piping tip for clean swirls; if dough is too stiff, add small amounts of milk until pipe-able.

For a nutty twist, try replacing almond extract with hazelnut or adding finely chopped nuts to the dough.

Decorate with maraschino cherries or colorful sprinkles for festive occasions.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough before piping, but it will be very firm and harder to pipe. It’s best to pipe first, then chill the shaped cookies before baking.

What if I don’t have a piping bag?

You can use a zip-top bag with a corner snipped off as a makeshift piping bag, or shape the dough into small balls and flatten them slightly for a different look.