Zutaten für Cherry Bomb Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- Baking Soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 cup granulated sugar
- Maraschino Cherries
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Zubereitung von Cherry Bomb Cookies
- Drain a 15-ounce can of maraschino cherries, reserving 1/4 cup of the juice.
- Place the drained cherries in a fine-mesh strainer while preparing the cookie dough. Gently press to remove excess liquid.
- In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Cut in 1 cup (2 sticks) of softened unsalted butter using two forks until the mixture resembles coarse crumbs.
- In a medium bowl, beat 2 large eggs with 1 cup granulated sugar until light and fluffy.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Add the reserved 1/4 cup cherry juice to make the dough slightly more moist and tender.
- Gently take a tablespoon of dough and wrap it around each maraschino cherry, leaving the stem exposed.
- Place the cookies onto a baking sheet lined with parchment paper, leaving a little space between each cookie.
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once completely cool, dip the cookies (excluding the stems) into powdered sugar until fully coated.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
442g
Fat
120g
Carbs
57g
