Cherry Vanilla Cookies
Vanilla and cherries are a great match. This very easy recipe takes no time to mix and bake and is full of vanilla flavor.
Servings: 25 cookies
Calories: 158kcal
Ingredients
- 1 cup (227 g) Butter unsalted
- ½ cup (100 g) Sugar white
- ½ cup (60 g) Powdered sugar
- 1 (1) Egg
- 1 Tablespoon (1 Tablespoon) Vanilla Extract
- ½ teaspoon (0.5 teaspoon) Vanilla bean paste
- 2 ⅓ cup (291.67 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Baking soda
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 1 ½ cup (207 g) Dried Regular Cherries
Instructions
- Weigh or measure both sugars into a bowl and set it aside. Now, weigh or measure the flour. Add the baking powder, baking soda, and salt to the flour and whisk to blend.
- In a mixing bowl, cream the butter until you get soft peaks. Next, add the sugars and mix on a medium mixer speed for 3 minutes. Add the egg, vanilla extract, and the vanilla bean paste and mix for a minute. I don't overbeat the egg,
- Scrape down the bowl sides and turn the mixer to a low speed. Slowly add the flour mixture to the wet ingredients. Don't over-mix. If you have some loose flour bits in the bottom of the bowl, you can incorporate them into the rest of the cookie dough using either your hands or a spatula. Finally, add the dried cherries and mix them into the cookie dough. Cover and chill for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C). Line 2 cookie sheet pans with parchment paper. Using a medium cookie scooper, place twelve mounds onto a prepared pan. Space them evenly, leaving a couple of inches between mounds. Bake for 10-12 minutes. Move to a cooling rack once out of the oven.
Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 67mg | Potassium: 18mg | Fiber: 1g | Sugar: 10g | Vitamin A: 495IU | Calcium: 21mg | Iron: 1mg