Christmas Chocolate Cherry Cookies

"This is a great recipe for a christmas cookie. I make it every year for the family. My kids like the chocolate chips while the grownups prefer the maraschino cherries and coconut."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Clevergirl7 photo by Clevergirl7
photo by Baby Kato photo by Baby Kato
Ready In:
24-36 cookies




  • Cream shortening and sugar in large bowl with electric mixer until well blended.
  • Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes.
  • Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries.
  • Drop dough by spoonfuls onto greased cookie sheets.
  • Bake at 350° for 12-15 minutes or until lightly browned around edges.

Questions & Replies

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  1. aggiemom21
    my cookies didn't spread, i used 3/4 cup of splenda instead of sugar, was this the reason


  1. Corn Maiden
    I made these for Christmas and really enjoyed them. I read the reviews and used 2/3 chocolate chips and 1/3 white chips. I'm glad I did because I think otherwise the chocolate would have overpowered the cherries. I also used part shortening and part butter. I will be making these again for the Holidays
  2. L00k7025
    I'm sorry. I really, really want to like this recipe. The batter tastes wonderful (like chocolate covered cherries), but I'm not crazy about the final product. It's okay, but tastes like there's just too much in there and I don't taste much other than the chocolate chips. I might try again omitting the chocolate chips.
  3. brian48195
    The kids really liked these. Make sure to really drain the cherries otherwise the dough will be too wet and you will get flat cookies. If that happens you can add another 1/2 cup or so of flour to the remaining dough. That's what I did.
  4. Elizabeth H.
    These are absolutely delicious. I did not get picture-perfect results, which may be because I live at high altitude. My cookies spread a lot during baking, so I will play with this recipe to see if I can overcome this next time. (And there WILL be a next time!) I substituted vanilla extract because I'm allergic to almonds. Also, I divided the dough and used white chips in half the batch, which was also delicious. I only used 1 10-oz jar of cherries, and the cookies seemed perfectly cherrylicious to me. Thanks for sharing!
  5. cafetymme
    I followed the reciped exactly. However I left the chocolate chips out. The first batch came out not at all puffy or like a drop cookie should.So to remedy this slight problem, I added a extra 1/2 cup of flour (total amount 21/2 cups fo flour) to the dough which gave it a lovely soft puffy cookie instead of a flatter looking cookie. The cookies were a winner with everyone that ate the cookie. Thumbs up on this one.This is now added to my Christmas list of cookies to bake. Thank you for sharing this recipe


  1. Suzette316
    Like eating a chocolate covered cherry! So delicious! I made these "as is" the first time around and they were great! But I did tweak it the recipe after that by using all baking margarine instead of shortening, decreasing the white sugar to 1 cup and adding in 1/2 cup of brown sugar. I also added about a half cup of oatmeal and a whole bag of Ghiraradelli 60% cocoa chips and lowered the coconut to 1 cup. Just little changes here and there that made this fantastic cookie even better, and that was hard to do! Sometimes, instead of cookies, I spread the batter into a prepared 9X13 pan and bake for 25-30 then cool and cut into bars. Easy peasy and super delicious!
  2. Nikoma
    Made with some alterations based on past reviews, and based on being vegan. I subbed 1/2 cup silken firm tofu for the eggs 3/4 tsp EnerG. I had NO problems with flat cookies! :) I only used 2/3 cup semi sweet chocolate chips and thought that was perfect! Used a full 16oz jar cherries (well drained) Next time I'll pack my coconut a little tigher as I think that is really what amps these up! I love that they're made with all shortening. I haven't found a "make every year" Christmas cookie for a while, but I think with a few tiny tweaks these will be a new tradition! Thanks so much for posting!
  3. SarniaKid
    I've made these for years as a traditional Christmas cookie to give to friends. They are wonderful! One thing I do frequently is substitute red and green glace cherries for the maraschino cherries. They don't 'bleed' into the mixture and taste really great! Also, I mix by hand rather than use an electric mixer.
  4. Shelly Morton
    This was good but I wouldn't make them again as written. They were too sweet for my taste with all the sugar, cherries, chocolate and coconut. Next time I will try using butter instead of shortening. Nothing beats a butter flavor. I think I would also reduce the cherries to 1 cup and remove 1/4 cup of sugar from the batter.
  5. chris_tam
    I made these for Christmas and everybody loved them!!! I had a hard time keeping these away frommy dh so I would have some to serve to guests. I made these with butter instead of shortening and vanilla extract since I didn't have almond. Great cookie!!!



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