First, make the cookies. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Place ¼ cup of the sugar in a small bowl and reserve.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 1¼ cups sugar on medium speed until very light and fluffy, about 5 minutes. Turn the mixer to low and add the eggs, one at a time, mixing in well and scraping down the sides of the bowl after each addition. Add the vanilla and mix well.

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

With the mixer on low, gradually add the flour mixture to the butter mixture and mix until combined. Scrape the sides and bottom of the mixing bowl well to ensure all the ingredients are fully combined.

Form tablespoons of dough into balls and roll in the reserved sugar. Place on the prepared baking sheets, about 3 inches apart, as the cookies spread quite a bit during baking. Bake for 12-15 minutes or until they are just beginning to brown around the edges. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling completely.

While the cookies are baking, prepare the frosting. Beat the butter with the powdered sugar, vanilla, salt, and 1 tablespoon of milk. Add a few more drops of milk, if needed. The mixture should be smooth and thick but spreadable. Add a few drops of maraschino cherry juice and blend – you want the mixture to be just barely pink. Frost the cookies with about 1 teaspoon of frosting in a circle (to resemble the whites of an eye).

Top each cookie with half a maraschino cherry and stick a chocolate chip in the hole of the cherry. Use the decorating gel to make “veins.” Allow the gel to harden for 30 minutes.

Store the cookies in a covered container. Can be made 2-3 days ahead.