Cherry Bell Cookies

Cherry Bell Cookies, a sweet symphony of flavors and textures! These tender treats combine the richness of white chocolate chips with the tartness of dried cherries, all wrapped up in a soft, chewy package.

With a hint of cherry flavor and a pop of red color, they’re the perfect sweet indulgence.

Ingredients

• all-purpose flour 1 1/4 cups
• salt 1/4 teaspoon
• baking soda 1/2 teaspoon
• granulated sugar 1/2 cup
• brown sugar 1/4 cup
• unsalted butter softened 1/4 cup
• large egg 1/2
• cherry flavor extract 1/4 teaspoon
• dried cherries 1/2 cup
• white chocolate chips 1/2 cup
• red gel or red food coloring 1/4 teaspoon

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, salt, and baking soda.

Set aside.

In a large bowl, use an electric mixer to cream together the granulated sugar and brown sugar until light and fluffy. Add the softened butter and mix until well combined.

Beat in the egg and cherry flavor extract until smooth.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the dried cherries and white chocolate chips.

Add the red gel or red food coloring and mix until the dough is evenly colored.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 5 cookies

Notes

Use high-quality dried cherries for the best flavor and texture.

To ensure soft-baked cookies, take them out of the oven when they’re lightly golden and still slightly soft to the touch.

If you don’t have cherry flavor extract, you can substitute it with almond extract for a similar flavor profile.

For a more vibrant red color, use red gel instead of red food coloring – the gel will give a deeper, richer color.

Make sure to leave enough space between each cookie, as they will spread during baking.

These cookies freeze well, so you can store them in an airtight container for up to 2 weeks.

You can also use dark chocolate chips instead of white chocolate for a different flavor combination.

Nutrional Value

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 100mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 2g