There’s something magical about homemade sweets that just scream “love,” especially around Valentine’s Day. These chocolate covered cherry sugar cookies? Oh, they’re my absolute favorite to make when I want to spread some extra sweetness. Picture this: buttery sugar cookies with a juicy cherry surprise in the center, all wrapped up in a smooth chocolate hug. They’re like little edible valentines! I’ve been making this recipe for years, and trust me, nothing beats the look on someone’s face when they bite into one of these beauties. Simple enough for beginners but special enough to impress, these cookies are pure happiness on a baking sheet.
Why You’ll Love These Chocolate Covered Cherry Sugar Cookies
Listen, I know you’re going to adore these cookies as much as I do – here’s why:
- They’re ridiculously easy – no fancy skills needed, just good old-fashioned cookie-making magic
- That wow factor – the chocolate-dipped tops make them look way fancier than they actually are
- Perfect for gifting – nothing says “I love you” like homemade treats (and these package up beautifully)
- The cherry surprise – that juicy burst in the center? Absolute perfection against the buttery cookie
- Quick to make – ready in about 30 minutes flat (because who has time to wait for love?)
Chocolate Covered Cherry Sugar Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and egg, mixing well.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Press a cherry into the center of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- In a microwave-safe bowl, melt the chocolate chips and shortening in 30-second intervals, stirring until smooth. Dip each cookie into the chocolate, covering the top. Place on parchment paper to set.
Notes
Ingredients for Chocolate Covered Cherry Sugar Cookies
Okay, let’s talk ingredients, and I mean the good stuff! Here’s what you’ll need to make these beauties:
For the Cookies
- 1 cup unsalted butter, softened (leave it out for about 30 minutes before baking, trust me, it makes all the difference)
- 1 cup granulated sugar, packed (yes, pack it in there nice and tight)
- 1 tsp vanilla extract, the real stuff, please!
- 1 egg, room temperature works best
- 2 cups all-purpose flour, spooned and leveled (don’t scoop directly from the bag)
- ½ tsp salt, just enough to balance the sweetness
- ½ tsp baking powder, gives our cookies that perfect lift
For the Topping
- 24 maraschino cherries, drained and patted DRY (I can’t stress this enough, wet cherries = soggy cookies)
- 1 cup semisweet chocolate chips, good quality makes all the difference
- 1 tbsp vegetable shortening, this little secret makes the chocolate dip perfectly smooth
Equipment You’ll Need
Don’t worry – you probably already have everything! Here’s what I grab from my kitchen:
- Baking sheet – one good sturdy one will do the trick
- Parchment paper – my cookie lifesaver (no sticking, easy cleanup!)
- Mixing bowls – one for wet, one for dry ingredients
- Hand mixer – or strong arms if you want to cream that butter by hand
- Microwave-safe bowl – for melting that dreamy chocolate topping
How to Make Chocolate Covered Cherry Sugar Cookies
Alright, let’s get baking! I promise this is easier than it looks, just follow these steps and you’ll have perfect chocolate cherry cookies in no time.
1. Prep Your Workspace
First things first, preheat that oven to 350°F (175°C). While it’s heating up, line your baking sheet with parchment paper. (This is my secret to no-stick cookies and easy cleanup!)
2. Cream the Butter and Sugar
In your mixing bowl, cream together that softened butter and sugar until it’s light and fluffy. I use my hand mixer on medium for about 2 minutes, you’ll know it’s ready when the mixture turns pale yellow and looks almost like whipped cream. This step is crucial for that perfect cookie texture!
3. Add Wet Ingredients
Now beat in the vanilla extract and egg until everything’s beautifully combined. Scrape down the sides of the bowl, I use a rubber spatula to make sure nothing gets left behind.
4. Mix Dry Ingredients
In another bowl, whisk together your flour, salt, and baking powder. Gradually add this to your butter mixture, mixing just until combined. Don’t overmix here, we want tender cookies, not hockey pucks!
5. Shape and Cherry-fy
Roll the dough into 1-inch balls (about the size of a walnut) and place them on your prepared baking sheet. Now for the fun part, press one of those well-dried cherries right into the center of each cookie. Don’t be shy, really nestle it in there!
6. Bake to Perfection
Pop those beauties in the oven for 10-12 minutes. You’ll know they’re done when the edges just start turning golden. Let them cool on the baking sheet for 5 minutes, this helps them set, then transfer to a wire rack.
7. Chocolate Magic
While the cookies cool, melt your chocolate chips and shortening in 30-second bursts in the microwave, stirring between each one. When it’s smooth and glossy, dip each cookie top into the chocolate. I like to let the excess drip off before placing them back on the parchment paper to set.
Pro tip: If your chocolate starts to thicken as you work, just pop it back in the microwave for 10 seconds to loosen it up again. And there you have it, the most irresistible chocolate covered cherry sugar cookies you’ll ever make! For more great baking ideas, check out our full collection of desserts.
Tips for Perfect Chocolate Covered Cherry Sugar Cookies
Okay, friend, let me share my hard-earned cookie wisdom with you, these little tricks make ALL the difference:
- Pat those cherries bone dry, I mean seriously dry them like they owe you money. Wet cherries = sad, soggy cookies, and nobody wants that.
- Shortening is your chocolate’s best friend, that tiny bit makes the chocolate dip smoothly and gives it that gorgeous glossy finish.
- Don’t skip the cooling time, I know it’s tempting to dive right in, but letting the cookies cool completely before dipping prevents chocolate meltdowns.
- Room temp butter is non-negotiable, it creams better with the sugar, giving you that perfect cookie texture we’re after.
- Work quickly with the chocolate, it sets fast, so have all your cookies lined up and ready for their chocolate bath!
Variations for Chocolate Covered Cherry Sugar Cookies
Oh, the possibilities! Here are some fun ways to shake up these cookies when you’re feeling adventurous:
- Dark chocolate lovers, swap the semisweet for dark chocolate chips (I do this half the time because who can resist?)
- Almond twist, add ½ tsp almond extract to the dough for that classic cherry-almond combo
- White chocolate dream, use white chocolate instead for a pretty pastel Valentine’s look
- Nutty surprise, press a chopped almond into the dough with the cherry before baking
- Zesty zing, add a bit of orange zest to the chocolate for a citrusy pop
Storing and Serving Chocolate Covered Cherry Sugar Cookies
Now, here’s how to keep these beauties looking and tasting their best! Store them in an airtight container at room temperature, I like to layer them with parchment paper so the chocolate doesn’t stick together. They’ll stay fresh for about 3 days (if they last that long!). For serving, I think they’re perfect at room temperature when the chocolate has that nice snap but the cherry inside stays juicy. These make such a pretty presentation on a vintage cake stand or lined up in a cute gift box! If you are looking for other great recipes, you can browse recipesloop.com for inspiration.
Nutritional Information
Just a quick note, these nutritional estimates can vary based on your specific ingredients and brands. Like all homemade sweets, these cookies are meant to be enjoyed in moderation as part of a balanced diet. The chocolate and cherries add natural sweetness, while the butter and flour provide that classic cookie comfort we all love!
Frequently Asked Questions
Can I use frozen cherries instead of maraschino?
Oh honey, I wouldn’t recommend it! Frozen cherries release way too much moisture and will make your cookies soggy. Maraschino cherries have that perfect balance of sweetness and firmness that holds up during baking. If you’re in a pinch, you could try well-drained jarred cherries, but pat them extra dry!
Why did my chocolate seize up?
Ah, the dreaded chocolate seize! Usually happens if even a tiny drop of water gets in. Always make sure your bowls and utensils are completely dry. If it happens, try adding a tiny bit more shortening (like ½ tsp at a time) and gently reheating, sometimes you can rescue it!
Can I make these cookies ahead of time?
Absolutely! The dough balls (without cherries) keep beautifully in the fridge for 2 days or freezer for a month. Just thaw if frozen, add your cherries, and bake as usual. The baked cookies also freeze well, just wait to dip them in chocolate until you’re ready to serve.
My cookies spread too much, what went wrong?
Probably your butter was too soft or your oven wasn’t hot enough. I like to chill my dough balls for 15 minutes before baking if my kitchen’s warm. Also, make sure your baking powder is fresh, old leaveners don’t work as well!
I’d love to see your cookie creations! Snap a photo of your chocolate-dipped beauties and tag me, nothing makes me happier than seeing these cookies spread joy in other kitchens. Did you try any fun variations? Leave a comment and let’s swap cookie stories! For more fun baking ideas, see our kid-friendly treats.
