Cheddar Fruit Drops

Yes, sharp cheddar cheese in a cookie. And it works beautifully. These drop cookies play the tangy bite of aged cheddar against sweet crushed pineapple and chopped maraschino cherries for a combination that’s unexpected and completely addictive.

The creaming step matters here. Getting the butter and both sugars truly light and fluffy creates pockets of air that keep the cookies tender despite the weight of the cheese and fruit. Don’t rush it.

Drain the crushed pineapple thoroughly. Any extra liquid turns these into flat, soggy discs instead of plump little drops.

Pro Tips

• Use the sharpest cheddar you can find. Mild cheddar disappears into the dough, but aged sharp cheddar holds its own against the sweet fruit.
• Pat the drained pineapple between paper towels to remove as much moisture as possible. This is the difference between a cookie that holds its shape and one that spreads flat.
• Keep the drops small, about a rounded teaspoon. These spread slightly and the fruit pieces need to stay anchored.
• Let them cool completely on the baking sheet before moving. They’re fragile when warm.

Variations

• Swap maraschino cherries for dried cranberries for a less sweet, more tart version.
• Add a pinch of cayenne to the dough for a sweet-savory-spicy kick.
• Try smoked cheddar for a deeper, more complex flavor profile.