These cookies are amazing and always a big hit. For years I thought I had the wrong recipe until I was complaining about it one day. That is when my sister-in-law informed me that she had the same issue and it was because my mom forgot* to tell us that it needs the dash of lemon extract to bring it across the finish line.

Difficulty: Easy

Notes:

• Butter should be room temperature
• Drain the cherries over a bowl so you can pour the syrup back into the jar with the leftovers.
• 15g dough balls come out about the right size for one cherry.
• Chill the tray for at least 15 minutes before baking or they spread.
• At high elevation, add 20–30g of flour and bake 4 minutes, rotate the pan, then 4 more.
• The lemon extract is optional but it cuts the sweetness a bit. A dash is enough.

Tools:

• Baking sheets
• Parchment paper
• Kitchen scale
• Colander and bowl

Ingredients:

• ½ cup butter (115g), room temp
• ½ cup sugar (100g)
• 1 tsp vanilla extract
• 1 egg
• 1½ cups flour (180g)
• 1 tsp baking soda
• ½ tsp salt
• Dash of lemon extract (optional)
• Maraschino cherries

Prep:

• Drain cherries in a colander over a bowl
• Line baking sheets with parchment
• Preheat oven to 350°

Directions:

1. Cream butter and sugar together.
2. Add vanilla, lemon extract, and egg. Mix.
3. Add flour, baking soda, and salt. Mix.
4. Form small balls (about 15g) and press an indent like a thumbprint cookie.
5. Press a cherry into each.
6. Refrigerate for at least 15 minutes.
7. Bake at 350° for 8–10 minutes.

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