Ingredients
Method
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
- Beat the butter with both sugars on medium-high speed until light and fluffy, then add the egg, egg yolk, and vanilla and mix until smooth, scraping the bowl as needed.
- Add the dry ingredients to the butter mixture and mix until a thick, uniform dough forms, then divide the dough evenly into three portions.
- Place one portion back in the mixer, add the chopped cherries and extra flour, and mix until evenly distributed, then transfer this dough to a bowl and refrigerate it while you prepare the others.
- Return the second portion to the mixer, add the ground pistachios and almond extract, and mix until fully blended, then set aside and clean the bowl.
- Add the final portion to the mixer with the cocoa powder, cherry juice, and mini chocolate chips and mix until the dough is evenly colored and studded.
- Line baking sheets or large trays with parchment, roll each dough into small 15 g balls, and chill the cherry ones while you finish shaping the rest.
- Press together one ball of each flavor, roll them into a single large ball, coat in granulated sugar, and repeat with remaining dough, then refrigerate all shaped cookies for at least 1 hour.
- Preheat the oven to 350°F (177°C) and arrange the chilled dough balls on lined baking sheets with plenty of space between them.
- Bake the cookies until the edges are set but the centers are still soft, then let them cool briefly on the pan before transferring to a rack to cool completely.
Nutrition
Notes
Three flavors, one cookie, and a swirl that makes every batch feel a little special—these are the kind of cookies people reach for first and talk about long after the plate is empty.