Cherry and Chocolate Chip Cookie Cutter Cookies are a delicious twist on traditional sugar cookies. My no-chill dough makes it simple to bake some up anytime!
Preheat oven to 400°F. In a large bowl, cream butter and sugar with electric mixer.
Beat in egg, vanilla and cherry juice. In a separate bowl, combine baking powder and flour.
Add to butter mixture, one cup at a time, mixing until just combined after each addition.
The dough will be crumbly at first but then come together and be stiff.
Add chocolate chips and chopped cherries and blend just until mixed through.
Do NOT chill dough. Divide dough into two balls and flatten slightly.
On a floured surface (I use a big cutting board), roll each ball to about ⅛” – ¼” thick.
Using cookie cutters, cut out desired shapes. Repeat with remaining dough.
On ungreased cookie sheet, bake on middle rack of oven 6-8 minutes or until cookies are lightly browned on edges. Remove from oven and keep on baking sheet for 2 minutes.
Using a spatula, remove cookies to cooling rack and cool completely.
Store in airtight container for up to a week or in freezer for up to three months.