Ingredients (and Why They Matter)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cup maraschino cherries, chopped and well drained
- 1/2 cup pistachios, chopped
- 1 cup powdered sugar (for rolling)
All-purpose flour provides structure for cookies that spread just enough but hold their shape. Baking powder gives the slight lift needed for soft centers with crisp edges. Softened butter creams with sugar to build air and tenderness, the foundation of chewy cookies.
Eggs add richness and help the dough spread into crinkles. Vanilla extract provides classic cookie warmth, while almond extract enhances the cherry flavor—essential for that authentic Italian wedding cookie vibe. Well-drained, chopped maraschino cherries add sweet-tart bursts and festive red color without making dough sticky. Chopped pistachios bring buttery crunch and green holiday contrast. Powdered sugar coating creates the signature cracked surface as cookies bake and expand.
Step-by-Step Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined and no lumps remain.
In a large bowl, cream the softened butter and granulated sugar with a hand mixer on medium speed for 2–3 minutes until light, fluffy, and pale yellow—this incorporates air for tender texture. Beat in the eggs one at a time, mixing well after each until fully incorporated and smooth. Mix in the vanilla and almond extracts until fragrant and combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain and dough comes together—overmixing makes tough cookies. Gently fold in the chopped, well-drained maraschino cherries and pistachios with a rubber spatula, distributing evenly without crushing the fruit.
The dough will be soft and slightly sticky. Scoop into 1-inch balls using a cookie scoop or tablespoon, then roll generously in powdered sugar until thickly coated—the heavy sugar layer creates dramatic cracks. Place balls 2 inches apart on prepared baking sheets; they spread as they bake.
Bake for 10–12 minutes, until edges are set and lightly golden but centers still look soft and slightly underbaked—this keeps them chewy. Cookies will firm as they cool. Let sit on baking sheets for 5 minutes to set structure, then transfer to a wire rack to cool completely.