Cherry Bomb Cookies


Yields: 5-6 dozen


  • 1 cup butter, softened
  • 1 cup sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 eggs, beaten
  • 2 jars maraschino cherries with stems
  • 3 cups flour
  • powdered sugar for dipping


Preheat oven to 350 degrees. Drain the cherries and let them strain while you make the dough. Put flour, baking powder, soda, and salt in a mixing bowl. Stir with a fork until thoroughly mixed. Cut in the softened butter until the mixture looks like coarse corn meal. Beat the eggs in a medium sized bowl and combine them with the sugar. Add the egg and sugar mixture to the rest of the ingredients and stir until thoroughly mixed.Extract small bits of dough with your fingers and wrap them around each maraschino cherry, leaving the stem sticking out. Press the bottoms of the dough wrapped cherries down slightly on a greased baking sheet. Bake for 10 minutes. Don't let the cookies brown, they should be white. Dip in powdered sugar when cooled.