These gluten free cherry cookies are so incredibly soft, they are almost cake-like. They hold their shape well, so well in fact that no refrigeration is needed before baking! Filled with chopped maraschino cherries and cherry extract for a cherry flavor boost, and then topped with a white chocolate drizzle creating an extra special cookie that looks like it came from a bakery.
What Cherry Extract To Use
If you’re looking for a stronger cherry flavor, it’s best to go with an extract. My first attempt at these cookies I used LorAnn’s super strength cherry flavor, and I can strongly recommend to NOT go that route. Unless you like cookies tasting like cough medicine.
I tried a different cherry extract and found the flavor to be more pleasant and cherry-like.
If you don’t have cherry extract, or do not intend on buying any, I would recommend substituting 1 Tbs of maraschino cherry juice. It may be milder in cherry flavor, but you should still get some. Be careful not to use too much juice or your cookies will not bake properly.
What kind of gluten free flour blend to use?
Most gluten free flour blends you purchase contain xanthan gum, which I found out early on does not settle well with my stomach! As a result, I make my own flour blend using a variety of flours and starches, blended and measured to create a perfect blend I prefer over any other blend to date. Guar gum or Tara gum are great replacements for xanthan gum; however, I prefer to add it to the recipe as needed and you’ll see notes in every recipe on Just As Good Gluten Free with the recommended amounts to use. You can find the recipe to make your own mix here.
I completely understand this takes time, effort and space to make your own mix. Believe me, I’ve tried purchasing blends from stores, but I ALWAYS come back to this one. If you do not have the margin or desire to make your own blend, here are two I would recommend as a suitable substitute: King Arthur Measure for Measure Flour or Bob’s Red Mill 1to1 Baking Flour. NOTE*** If you use a different gluten free flour blend than what is stated in the recipe, please check your brand to see how many grams per cup is recommended. It varies significantly in flour blends and can entirely throw the recipe off.
Easy Piping Bag for Drizzling Chocolate
It was almost comical, me trying to pipe cute heart shapes on these cookies using a tip and piping bag. The white chocolate hearts, turning out like a circle a little kid drew. It just didn’t work. Making baked goods look pretty is not one of my strengths!
To begin, I tried mixing the white chocolate with a little bit of shortening to help keep the chocolate thin. My second mistake came when the piping tip tore the piping bag and chocolate spewed everywhere. I then transferred everything into a new piping bag, only to find the chocolate was too thin, which made any attempt at a solid line turn squiggly.
So….back to what I knew would work. A good ol’ ziploc baggie and plain ol’ melted white chocolate.
Here is what I know works: melt the chocolate in a microwave in a safe bowl. Transfer the chocolate to a ziploc baggie, squeeze most of the air out and seal shut. Then snip a very small corner of the bottom off with scissors. Start with a small cut and make a larger cut if needed. When I say small, I really do mean less than ⅛ of an inch kind of small.
Give the baggie a gentle squeeze from the opposite end of where you cut. Start next to the cookie (not on the cookie), and then gently squeeze the bag and move back and forth until you have fun drizzles on the cookie. Starting just next to the cookies allows for big drips to not be on the actual cookie.
Do I have to use white chocolate?
Absolutely not! A very classic flavor combination is cherry and chocolate, whether dark or milk chocolate.
My first attempt at these cookies I put white chocolate chips in the cookie batter. Unfortunately, they didn’t seem to hold up well and they turned the pink color a funny yellow. So I opted for leaving them out of the batter and doing a drizzle on top instead.
Feel free to add white or dark chocolate chips into your batter, or dip or drizzle on top.
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Gluten Free Cherry Cookies with White Chocolate Drizzle
Ingredients
- ¾ cup (12 TBS) unsalted butter, room temperature
- 2 eggs, room temperature
- ¾ cup sugar
- ¼ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon cherry extract
- 2 oz. low-fat cream cheese
- red or pink food coloring (to desired color)
- 2 ¼ cup (338 grams) gluten free flour blend
- 1 teaspoon xanthan or guar gum (omit if in blend)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped Maraschino cherries
- ½ cup white chocolate chips
Instructions
- Preheat oven to 325° F. Prepare your baking sheets with a silicone baking mat or parchment paper. Or, feel free to bake directly on ungreased cookie sheet.
- In a stand mixer, combine butter, sugar and brown sugar. Add eggs, one at a time, beating after each addition. Add vanilla, almond and cherry extracts and cream cheese. Beat until blended. Add 1-2 drops of red food coloring. I used 1 drop of red gel. You may need more or less depending on the type of food coloring, and your desired color. Start small, you can always add more if needed.
- In a small bowl, sift together gluten free flour blend, xanthan or guar gum (do not add additional if your blend contains it), baking soda and salt.
- On low speed, mix the flour mixture into the butter mixture until just combine. Add the chopped cherries and gently mix in until just blended.
- Place a balls of dough on cookie sheet, about 1 ½ inches in diameter each, leaving about 2 inches between each cookie.
- Bake for 9 minutes. If you bake too long, the cookie will turn brown, too short and the cookie will be underbaked. In my oven, 10 minutes caused the cookie to brown. 9 minutes was perfect. The cookies will be soft, so leave them on the baking sheet when removing from oven for at least 5 minutes. Transfer to a cooling rack.
White Chocolate Drizzle
- In a microwave safe bowl, melt ½ cup white chocolate chips at 30 second intervals until fully melted. Transfer to a piping bag. I like to use a Ziploc baggie where I seal the bag shut and snip a very small corner of the bottom off to drizzle the chocolate from.
- Drizzle the chocolate over your cookies. Allow the chocolate to harden. Store in an airtight container.
Are you looking for more gluten free cookie inspiration? Check out Just As Good Gluten Free GLUTEN FREE COOKIE BOARD!
https://www.pinterest.com/JustAsGoodGlutenFree/gluten-free-cookies/
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