If you don't have silicone baking mats, you can use parchment paper, but I highly recommend them! They're reusable and dishwasher-safe, which makes cleanup a breeze. These dried cherry cookies are a breeze to make! First, preheat your oven and prep a sheet pan (or two) with a silicone baking mat. Or feel free to swap with chocolate chips. White chocolate chips - If you don't like white chocolate, just leave them out. If you dunk the measuring cup into the flour, the flour compresses, and you end up with too much.īaking soda - Cookies need a leavening agent, otherwise they end up skinny and tough.ĭried cherries - I buy a big bag of Monterey tart cherries at Costco! Ounce for ounce, it's much cheaper than other grocery stores. Spoon the flour into the measuring cup, then level it off with the flat edge of a butter knife. Sugar & brown sugar - To sweeten the cookies and cause them to spread just the right amount.Įgg + yolk - The extra yolk ensures you get a rich, dense cookie with a perfect texture! Trust me on this one.Īll-purpose flour - Be sure to measure the flour correctly. If you only have salted, you can use it and omit the salt from this recipe. Unsalted butter - Make sure to use room temp unsalted butter. I paired the dried cherries with white chocolate, but you can customize it to fit your tastebuds! Try dark chocolate chips or walnuts instead, or just stick with cherries. They're perfectly soft and chewy with crisp edges and just the right thickness. And these dried cherry cookies hit the target. A cookie should melt your heart and make you swoon. They're studded with plenty of dried cherries and downright addictive! Why you'll love them These dried cherry cookies are perfectly soft and chewy with just the right thickness.
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