Cherry Melt-In-Your-Mouth Cookies
Cherry Melt-In-Your-Mouth Cookies really do just dissolve in your mouth! These amazing treats are a super delicious way to enjoy fresh cherries. The cookie itself has a delightfully soft–almost shortbread type consistency. The cherries make the cookies almost irresistible.
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Back at the end of June, I received a 20-pound box of sweet, dark cherries from the Northwest Cherry Growers. While I received no monetary compensation, they were interested in me using their cherries in a recipe and posting about my experience. Well, the cherries were plump, juicy and quite some of the best cherries we’ve ever eaten. We enjoyed the cherries plain, but they were certainly luscious dressed up in cobblers, cakes, cookies and bars. I made not one, but ten different desserts with all those cherries. (My fingers were stained with cherry juice for almost two weeks!)
For this recipe, I started with another favorite recipe: Peach Melt-In-Your-Mouth Cookies. Instead of fresh peaches, I used fresh cherries. The results were entirely predictable. They were A-M-A-Z-I-N-G!! My favorite cherry dessert has always been Cherry Pie. But I have to admit, these drool-worthy cookies give Cherry Pie a run for their money! We loved them.
If you’re looking for a fantastic way to use fresh cherries, Cherry Melt-In-Your-Mouth Cookies have to be on your list. These cookies will crush any sweet tooth craving you’re having. They’ll also make you an instant hit with your family and friends when you share a batch. 🙂
Cherry Melt-In-Your-Mouth Cookies really do seem to just dissolve in your mouth.
These cookies are heavenly.
I could have eaten my weight in these cookies. Ha!
Here’s what I did.
I used these ingredients.
Place softened butter in a mixing bowl. Add sugar, powdered sugar, egg, cream of tartar, baking soda and salt.
Add vanilla.
Cream with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add diced, pitted cherries.
Stir ingredients together with a wooden spoon.
Using a one-quarter cup scoop, place dough onto greased cookie sheets.
Bake at 350 about 18-20 minutes or until done. If you make smaller cookies, they may bake more quickly.
Every bite of these Cherry Melt-In-Your-Mouth Cookies will have you drooling.
If you enjoy cherry desserts, you’ll love these cookies.
Cherry Melt-In-Your-Mouth Cookies are a terrific dessert to make for family reunions, backyard barbecues and summer potlucks when fresh cherries are in season.
Here’s the recipe.
CHERRY MELT-IN-YOUR-MOUTH COOKIES
(My own concoction)
Cherry Melt-In-Your-Mouth Cookies
Equipment
- 1 18x26" cookie sheet pan
- 1 electric mixer
- 1 wooden spoon
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 cherry pitter or sharp knife to pit cherries
- 1 spatula
- measuring cups
- measuring spoons
- 1 1/4 cup cookie scoop
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter softened (1 stick)
- 1/2 cup canola oil or vegetable oil (or use coconut oil or avocado oil)
- 1/2 tsp. vanilla extract (or substitute almond extract)
- 1 large egg
- 1/2 tsp. sea salt
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 2 3/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup cherries pitted, diced
Instructions
- Pit and dice cherries.
- Set aside.
- In a large mixing bowl, soften butter.
- Add oil, sugars, vanilla, egg, salt, cream of tartar and baking soda.
- Mix with an electric mixer to combine.
- Add flour and cherries.
- Stir with a wooden spoon to combine.
- Spray cookie sheets with cooking spray.
- Using a ¼ cup cookie scoop, scoop dough and place on prepared cookie sheets.
- Bake at 350° for 18-20 minutes or until done.
- Rotate cookie sheets on oven racks every seven minutes of baking time.
- Cool completely.
Notes
Cherries provided courtesy of Northwest Cherry Growers.
© Can’t Stay Out of the Kitchen
Nutrition
I love sweet treats, and these Cherry Melt-In-Your-Mouth Cookies are awesome.
This one almost looks like a smiley face! 🙂
Give Cherry Melt-In-Your-Mouth Cookies a try and you’ll be smiling too!
You may also enjoy these delicious recipes!
Cherry Almond White Chocolate Chip Cookies
Cherry Melt-In-Your-Mouth Cookies
Equipment
- 1 18×26" cookie sheet pan
- 1 electric mixer
- 1 wooden spoon
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 cherry pitter or sharp knife to pit cherries
- 1 spatula
- measuring cups
- measuring spoons
- 1 1/4 cup cookie scoop
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter softened (1 stick)
- 1/2 cup canola oil or vegetable oil (or use coconut oil or avocado oil)
- 1/2 tsp. vanilla extract (or substitute almond extract)
- 1 large egg
- 1/2 tsp. sea salt
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 2 3/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup cherries pitted, diced
Instructions
- Pit and dice cherries.
- Set aside.
- In a large mixing bowl, soften butter.
- Add oil, sugars, vanilla, egg, salt, cream of tartar and baking soda.
- Mix with an electric mixer to combine.
- Add flour and cherries.
- Stir with a wooden spoon to combine.
- Spray cookie sheets with cooking spray.
- Using a ¼ cup cookie scoop, scoop dough and place on prepared cookie sheets.
- Bake at 350° for 18-20 minutes or until done.
- Rotate cookie sheets on oven racks every seven minutes of baking time.
- Cool completely.
14 Comments
Penny Barry
July 6, 2023 at 4:02 pm
Hi Can i make the batter the night before and bake. In the morning? I bake for my coworkers. Thank you
Teresa Ambra
July 9, 2023 at 9:29 pm
Yes, Penny. But it will need to be refrigerated. The dough will be cold so you may have to press it down with a fork so the dough spreads while baking.
Laura Ann
March 29, 2023 at 8:53 am
I’m surprised you don’t use almond extract instead of vanilla in these cookies. Have you ever tried that?
Teresa Ambra
March 29, 2023 at 11:02 am
Yes, I bet that would be much better! Thanks for the hint.
Paula
October 29, 2022 at 11:58 am
Love the texture right out of the oven. There is not a lot of cherry flaver and the chocolate chips add a lot of flavor. I think if you want to go for more cherry flavor, add marchino to the fresh cherries. Just a thought. I will have to try it.
Teresa
October 31, 2022 at 7:28 am
Hi Paula. For a richer cherry flavor a little cherry extract might also do the trick (one teaspoon or so). But the cookies will become pinker in color if you do that.
Paula
October 29, 2022 at 11:41 am
I used dark morellos cherries well drained and threw in some chocolate chips. They are still in the oven. I will let you know.
Teresa
October 31, 2022 at 7:28 am
Perhaps Paula if the cherries are too tart, they might not have quite as much flavor as you like either. See my other note about adding cherry extract.
Mary K
August 16, 2018 at 9:35 pm
Teresa, these cookies were absolutely wonderful! However, we enjoyed them so much that we ate them all in about two days! I did find that the cherries were rather light in flavor in the cookies, so I tried them the next time with blueberries and pecans. They were scrumptious! Unfortnuately, my family has told me that I can’t make them anymore because they’d be sure to weigh two tons before long.
I did notice that they were very tender and crumbly the first day, but became more cake-like the next two days. I can’t comment after that because they were gone! Regardless, I plan to use this basic recipe and try it with some other fruits and keep the pecans. Thanks for a winner!
Best wishes,
Mary
Teresa
August 17, 2018 at 10:44 am
Hi, Mary, so glad you and your family enjoyed the cookies. Check out my Peach Melt-in-your-mouth cookies also for a change of pace. I love the idea of making them with blueberries. Yum.
Cathy Phillips
July 30, 2018 at 9:07 am
Eat these the same day to enjoy the best texture; after that, they soften to a cake-like consistency. These were nice, but I thought lacking in flavor. I will try them one more time, next time with 1 1/2 C cherries and either a full teaspoon of vanilla or 1/2 tsp. vanilla with 1/2 tsp. almond extracts. A dash of allspice, nutmeg, or cinnamon might work well, too.
Teresa
July 30, 2018 at 11:07 am
Hi, Cathy. I’m sure adding extra flavorings will increase the flavor. But I would stay away from allspice, nutmeg or cinnamon. Those spices are really strong for cherries and don’t really work very well with them. They overpower the cherries and I feel like you might find the combination unpleasant.
Matt
July 23, 2018 at 1:31 pm
Hi Teresa, these look divine!
Quick question on ingredient measurements: When you say “1 cup of pitted, diced cherries”, do you mean that the total amt of cherries I’m adding to the recipe, after pitting and dicing, should be 1 cup? I don’t want to go overboard!
Teresa
July 23, 2018 at 8:26 pm
Hi, Matt. Yes, that’s what I mean. Measure one full cup of pitted, diced cherries. It’s a lot more cherries than a simple cup of cherries that have not been pitted or diced. Hope you enjoy them. We sure did.