Yellow-colored maraschino cherry thumbprint cookies, with a soft center. Taste has a hint of pineapple upside-down cake.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat baking sheets with baking spray.

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  • Stir flour, baking powder, and salt together in a bowl. Set aside.

  • Beat sugar and butter together in a large mixing bowl with an electric mixer until light and fluffy. Add eggs; beat well. Stir in milk and vanilla extract. Add flour mixture and mix well.

  • Shape dough into level tablespoon-sized balls. Roll in corn flakes. Place on the prepared baking sheets. Make a shallow indention in the tops of the cookies with your thumb; top each cookie with a halved cherry.

  • Bake in the preheated oven until lightly browned, about 10 minutes.

Nutrition Facts

114 calories; protein 1.5g; carbohydrates 16g; fat 5g; cholesterol 23.1mg; sodium 117.3mg. Full Nutrition
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