- Calories: 110
- Carbohydrates: 15 g
- Protein: 2 g
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Sugar: 9 g
- Fiber: 0.3 g
- Sodium: 75 mg
- Cholesterol: 18 mg
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and butter with an electric mixer on medium-low speed until smooth and creamy, about 1 minute. Scrape the bowl and mix again until fully smooth.
- Add the egg and beat on medium speed until the mixture becomes glossy and fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the cream cheese mixture while mixing on low speed. Mix just until the dough forms and no dry streaks remain.
- Use a 1½-inch cookie scoop to drop portions of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Bake for about 12 minutes, rotating the baking sheets halfway through baking. The cookies should be set with light cracks and remain pale.
- Remove the cookies from the oven and immediately press a small indentation into the center of each cookie using the back of a ¼-teaspoon measuring spoon.
- Allow the cookies to cool completely on a wire rack for about 30 minutes.
- Dust the cooled cookies with powdered sugar and place one maraschino cherry in the center of each cookie before serving.
Notes
• Cream cheese must be fully softened before mixing to prevent lumps in the cookie dough.
• Avoid overmixing once the flour is added to keep the cookies soft and tender.
• The cookies will remain pale after baking; do not wait for deep browning as this can lead to overbaking.
• Light cracks on the cookie tops indicate the cookies are properly baked.
• Press the center indentation while cookies are still warm so the surface remains smooth and does not crack.
• Ensure maraschino cherries are patted dry to prevent excess moisture from softening the cookies.
• Use a cookie scoop to ensure evenly sized cookies that bake consistently.
• If baking multiple trays, rotate them halfway through baking for even heat distribution.
• Store cookies without cherries if keeping them longer than one day to maintain texture.
• Add powdered sugar and cherries just before serving for the best appearance and freshness.
• Cookies can be frozen without toppings and thawed at room temperature before decorating. Nutrition Information (Per Serving)
• Avoid overmixing once the flour is added to keep the cookies soft and tender.
• The cookies will remain pale after baking; do not wait for deep browning as this can lead to overbaking.
• Light cracks on the cookie tops indicate the cookies are properly baked.
• Press the center indentation while cookies are still warm so the surface remains smooth and does not crack.
• Ensure maraschino cherries are patted dry to prevent excess moisture from softening the cookies.
• Use a cookie scoop to ensure evenly sized cookies that bake consistently.
• If baking multiple trays, rotate them halfway through baking for even heat distribution.
• Store cookies without cherries if keeping them longer than one day to maintain texture.
• Add powdered sugar and cherries just before serving for the best appearance and freshness.
• Cookies can be frozen without toppings and thawed at room temperature before decorating. Nutrition Information (Per Serving)