Chocolate Cherry Gems Photo
Chocolate Cherry Gems

YIELD Makes 3 dozen cookies


1 package (18 ounces) refrigerated sugar cookie dough
1/3 cup unsweetened Dutch process cocoa powder*
3 tablespoons maraschino cherry juice, divided
18 maraschino cherries, cut into halves
3/4 cup powdered sugar
*The Dutch process, or European-style, cocoa gives these cookies an intense chocolate flavor and a dark, rich color. Other unsweetened cocoas can be substituted, but the flavor may be milder and the color may be lighter.


  1. Preheat oven to 350°F. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
  2. Combine dough, cocoa and 1 tablespoon cherry juice in large bowl; beat until well blended. Shape dough into 3/4-inch balls; place 2 inches apart on prepared cookie sheets. Flatten balls slightly; press cherry half into center of each ball.
  3. Bake 9 to 11 minutes or until set. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely.
  4. Combine powdered sugar and remaining 2 tablespoons cherry juice in small bowl; whisk until smooth. Add additional juice, 1 teaspoon at a time, if necessary, to make medium-thick pourable glaze. Drizzle glaze over cooled cookies. Let stand until set.
This recipe appears in: Chocolate
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