Chocolate-Cherry Drop Cookies
Submitted by jwdcruicks
Soft chocolate drop cookies packed with maraschino cherries and topped with a glossy chocolate frosting. Buttermilk keeps them tender. Makes 4 to 5 dozen in about 30 minutes, so they’re built for holiday cookie trays and bake sales.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
30 minThese are the kind of frosted chocolate cookies your grandmother might have pulled from a church cookbook, and they hold up just as well today.
The dough is soft and cakey from buttermilk and melted unsweetened chocolate, with a full two cups of maraschino cherries folded in for bursts of sweet, fruity color.
Drop them by rounded teaspoons onto a sheet, bake for 8 to 10 minutes, and once they cool, top each one with a quick chocolate frosting made from melted chocolate and powdered sugar.
They come together fast enough to make 4 to 5 dozen in a single session.
Chef Tips
- Drain the maraschino cherries well and pat them dry. Excess juice turns the dough pink and makes the cookies spread too much.
- Drop by rounded teaspoons, not tablespoons. These puff up in the oven and you want bite-sized cookies, not chocolate muffin tops.
- The frosting sets quickly, so work fast once it’s mixed. If it starts to stiffen, stir in a few drops of warm water to loosen it back up.
Ingredients
Directions
Heat oven to 400℉ (200℃).
Mix, sugar, margarine, egg, chocolate, buttermilk and vanilla.
Stir in flour, baking soda, salt and cherries.
Drop dough by rounded teaspoonfuls about 2 inches apart into ungreased cookie sheet.
Bake 8 to 10 minutes or until almost no indentation remains when touched; cool.
Frost with Chocolate Frosting.
Chocolate Frosting: Heat chocolate and margarine over low heat until melted; remove from heat.
Stir in water and powdered sugar until smooth.
*If using self-rising flour omit baking soda and salt
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