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Easy Cherry Bell Cookies

Tender, buttery cookies with bright cherry pops that are perfect for any occasion, particularly holidays and parties.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract For a richer flavor.
  • 2 cups all-purpose flour Plus a pinch of salt.
  • 3/4 cup maraschino cherries, well drained and finely chopped Pat dry to avoid excess moisture.
Optional Ingredients
  • 1-2 tablespoons cherry juice For color or glaze.
  • 1/2 cup finely chopped pecans or walnuts Optional.
  • 1 cup powdered sugar (for glaze) Plus 1-2 tablespoons cherry juice or milk.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, cream the softened butter and powdered sugar until smooth and fluffy, about 2 minutes.
  3. Mix in the vanilla and almond extracts.
  4. Stir in the flour and a pinch of salt just until a soft dough forms.
  5. Gently fold in the chopped maraschino cherries and nuts (if using).
  6. If the dough feels sticky, chill it in the refrigerator for 20 to 30 minutes.
Baking
  1. Roll tablespoon-sized portions of the dough into balls.
  2. Optional: Press a cherry half on top or roll the balls in coarse sugar for garnish.
  3. Bake for 10 to 12 minutes until the bottoms are light golden and tops look set.
  4. Cool for 5 minutes on the pan before transferring to a wire rack.
Glazing
  1. Once fully cooled, glaze the cookies if desired.

Notes

Cookies can be made ahead and stored in an airtight container for 4-5 days. A slice of apple in the tin keeps them tender. For a cherry-themed tray, pair with cherry cobbler.