Homemade Cherry Meatball Cookies: Recreating a Rochester Favorite from Wegman’s

As the summer days dwindle and the school year looms, there’s always a bittersweet feeling in the air. This year, however, we managed to squeeze in one last memorable adventure: a spontaneous road trip that took us through the scenic landscapes of Michigan, across the Canadian border, and finally into the charming towns of Upstate New York. It was a journey filled with laughter, rekindled friendships, and, as always, incredible food discoveries. Among these culinary escapades, one particular treat left an indelible mark on my taste buds and ignited a desire to recreate it at home: the intriguing “Meatball Cookies” from a beloved Wegman’s grocery store in Rochester.

Our visit to Rochester, New York, was more than just catching up with dear friends; it was an immersion into local flavors and unique regional specialties. Wegman’s, a renowned supermarket chain, proved to be an unexpected treasure trove of local delights. It was there, amidst the bustling aisles and tempting bakery displays, that I first encountered the legendary Meatball Cookies. The name itself sparked curiosity, conjuring images far removed from savory delights. Yet, one bite was all it took to understand why these modest-looking cookies held such a special place in the hearts of Rochesterians. They were soft, delightfully cakey, and coated in a sweet, vibrant icing – an instant classic in my book.

Jump to Recipe

Prior to our trip, the concept of “Meatball Cookies” was entirely foreign to me. I had certainly never encountered them in my own culinary explorations. My friend Tracy, a Rochester native, enlightened me on their local fame, explaining that these unique cookies are a staple, found not only in the well-stocked bakeries of Wegman’s but also proudly displayed in many traditional Italian bakeries throughout the region. This insight immediately piqued my interest in their origins and unique characteristics.

Upon closer inspection and, of course, a delightful tasting, it became clear that “Meatball Cookies” are a far cry from their savory namesake. In appearance, they are charmingly rounded, typically a couple of inches in diameter, and possess a wonderfully soft, almost crumbly texture. My initial thought was that they bore a striking resemblance to “Anginetti,” also known as Italian Lemon Drop Cookies or Italian Knot Cookies, which are often light, citrus-infused, and glazed. While the shape and general softness are similar, the Meatball Cookies distinguish themselves with a distinctive flavor profile and a much more pronounced cakey consistency.

Unlike the delicate, melt-in-your-mouth quality of Italian Wedding Cookies or the shortbread-like crumble of Sand Tarts, Meatball Cookies offer a satisfyingly dense yet tender bite. What truly sets them apart is their luscious icing. Where other similar cookies might be delicately dusted with powdered sugar, these gems are generously enrobed in a smooth, sweet glaze, providing an extra layer of sweetness and a pleasant, slightly sticky finish. This rich coating is integral to their appeal, enhancing their delightful flavor and contributing to their unique charm.

What’s particularly exciting about these Meatball Cookies is the delightful array of flavors they come in. While exploring the bakery, we discovered varieties ranging from classic vanilla to vibrant citrus. However, the undisputed favorite among our group was the cherry-flavored version. Its bright, fruity notes and appealing pink hue made it an instant hit, leaving a lasting impression long after we’d left Rochester.

Inspired by this delicious memory, and eager to bring a piece of our road trip home, I made it my mission to recreate these cherry Meatball Cookies in my own kitchen. The challenge lay in capturing the very specific cherry flavor we had enjoyed. I wasn’t aiming for the subtle, delicate taste of fresh cherries, but rather that nostalgic, intensely fruity essence reminiscent of classic cherry Jell-O or a comforting cherry cake mix. And, of course, achieving that signature cheerful pink color was an absolute must for authenticity.

The quest for the perfect cherry essence led me to an unexpected hero in my pantry: a bottle of Watkins Cherry Extract. To be honest, my initial impression wasn’t promising; the aroma was distinctly reminiscent of cough syrup, stirring a healthy dose of skepticism. Yet, with a leap of faith, I decided to experiment. I combined the cherry extract with a touch of pure vanilla extract for warmth and balance, and a splash of Maraschino cherry juice to deepen the fruit notes and enhance the color. To my pleasant surprise, this combination worked wonders! The dough transformed into a beautiful shade of pink, and after baking, the cookies emerged with an incredibly fantastic cherry flavor, perfectly mirroring the Rochester originals. This happy accident proved to be the secret ingredient, turning a doubtful experiment into a triumphant culinary success.

The process of recreating these delicious treats was incredibly rewarding. From mixing the ingredients to shaping the dough and finally glazing each individual cookie, every step was a labor of love, culminating in a batch of homemade Cherry Meatball Cookies that truly transported me back to that charming bakery in Rochester. Now, I’m thrilled to share my carefully developed recipe with you, so you can experience a taste of this Upstate New York specialty right in your own home.

Tips for Perfect Cherry Meatball Cookies

Achieving the perfect texture and flavor for these Cherry Meatball Cookies involves a few key steps. Firstly, ensure your butter is genuinely softened – not melted – for that creamy, airy base when beaten with sugar. Room temperature eggs also integrate better into the batter, contributing to a smoother, more uniform dough. When incorporating the dry ingredients, mix just until combined to avoid overworking the dough, which can lead to tough cookies. The dough will be sticky, and that’s perfectly normal, as it helps create the cakey texture. Chilling the dough for about an hour is crucial; it makes the dough much easier to handle and shape into those characteristic “meatball” rounds, preventing them from spreading excessively during baking.

For the vibrant cherry flavor and pink hue, the combination of Watkins Cherry Extract, vanilla extract, and Maraschino cherry juice is essential. Don’t skip the chopped Maraschino cherries in the dough itself, as they add bursts of fruity sweetness and visual appeal. When it comes to the icing, patience is key. Gradually add milk and cherry juice until you reach a smooth, pourable consistency that coats the cookies beautifully without being too thick or too thin. Rolling the warm cookies in powdered sugar before icing adds another layer of subtle sweetness and a tender coating, enhancing the overall experience of these delightful treats.

Also, if you’d prefer to use shortening or just want a lemon version, here’s the link to Tracey’s version, offering a different take on this popular cookie.

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Recipe

Let me know what you think of the Meatball Cookies!