Cherry Button Cookies

I bought a jar of maraschino cherries in order to make my way through some of Grandma Donna’s recipes that called for them. There are still quite a few – it has made me realize that maraschino cherries were really a “thing” in the 60’s/70’s and they are really not now. It took me a few grocery stores before I could find a jar.

Grandma Donna’s recipe card called these “Non-Roll Cookies.” I renamed them because A) I don’t like identifying things by what they are not and B) I have no idea what a “Roll Cookie” is. I am assuming it has something to do with how cookies might have often been made at the time, rolled then sliced. But I’m not even sure that’s it.

These are a simple cookie, soft and buttery and, of course, finished with a cherry on top.


  • 3/4 cup Earth balance
  • 3/4 cup brown sugar
  • 1 egg, well beaten
  • 2 cups flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • Maraschino cherries (cut in halves)

Yield: 2 dozen

Preheat oven to 350o.

Cream Earth Balance and brown sugar. Mix in the well beaten egg. In a separate bowl, sift then whisk together the flour, cream of tartar, baking soda and salt.  

Roll into balls in your palm, then press down on a parchment lined baking sheet with a fork. Place a half cherry on top (dome side up). Bake for 15 minutes or until approaching golden on the edges.

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