Maraschino cherry cookies are the perfect treat when you’re craving something sweet, soft, and beautifully festive. These buttery cookies are packed with the bright flavor of maraschino cherries, a touch of almond, and creamy chocolate chips. Whether you’re baking for the holidays, a birthday party, or just to satisfy your sweet tooth, this recipe will become a cherished favorite. With only 10 minutes of prep and a handful of pantry staples, these cookies are as easy to make as they are delightful to eat. Let’s dive into the magic of maraschino cherry cookies.
Why You’ll Love This Maraschino Cherry Cookies Recipe
If you love cookies that are soft, slightly chewy, and full of flavor, these maraschino cherry cookies will win your heart. The cherry-almond combo brings a nostalgic, almost candy-like essence that pairs perfectly with the chocolate chips. Plus, the vibrant pink hue makes them a showstopper for Valentine’s Day, Christmas, or baby showers. They’re simple enough for beginner bakers but special enough to impress any crowd. Best of all, they freeze beautifully, so you can enjoy them whenever the craving strikes.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 4 teaspoons maraschino cherry juice (from the cherry jar)
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup maraschino cherries, chopped and thoroughly dried
- 1/2 cup mini chocolate chips (or 3/4 cup regular-sized chips)
- 1/2 teaspoon red food coloring (optional)
Step-by-Step: How to Make Maraschino Cherry Cookies
- Start by preheating your oven to 350°F and prepare a large baking sheet by lining it with parchment paper.
- In a stand mixer with the paddle attachment, combine the softened butter, powdered sugar, cherry juice, almond extract, vanilla extract, and salt. Mix until creamy.
- Slowly add in the flour on low speed. If the dough seems dry, add a little more cherry juice, one teaspoon at a time.
- Once the dough is well mixed, fold in the chopped maraschino cherries and chocolate chips.
- Use a tablespoon-sized cookie scoop to portion out the dough onto your prepared baking sheet, spacing them 2 inches apart.
- Bake the cookies for 10 to 12 minutes. They should be firm, slightly golden at the edges, and fluffy in the center.
- Let the cookies rest on the baking sheet for several minutes before moving them to a cooling rack.
- Once completely cooled, store them in an airtight container or serve immediately.
Helpful Tips
- Dry the cherries well: After chopping, place maraschino cherries on a paper towel and press to remove excess moisture. Wet cherries can make your dough too sticky.
- Room temperature butter: Make sure your butter is softened but not melted for the best texture.
- Don’t overbake: These cookies should remain soft. Pull them from the oven when they just start to turn golden around the edges.
- Chill the dough: If your dough feels too soft to scoop, pop it in the fridge for 15 minutes to firm it up.
Substitutions And Variations
- Chocolate chips: Use white chocolate or dark chocolate for a twist on the flavor.
- Cherries: Consider using chopped dried cherries or cranberries for a slightly tangier, less sweet option.
- Nut-free version: Omit the almond extract and replace it with an extra 1/2 teaspoon of vanilla extract.
- Add nuts: Chopped pecans or walnuts add crunch and depth of flavor.
- No food coloring: Skip it for a naturally light pink tint from the cherry juice.
Storage Instructions
- At room temperature: Keep cooled cookies in an airtight container for up to seven days.
- Freezer: Place baked cookies on a baking sheet lined with parchment and freeze until solid. Transfer to freezer bags and store for up to 3 months.
- To serve: Thaw cookies in the refrigerator or bring them to room temperature before enjoying.
Nutritional Information
- Serving Size: 1 cookie
- Calories: 93 kcal
- Carbohydrates: 8g
- Protein: 1g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 16mg
- Sodium: 90mg
- Sugar: 8g
- Fiber: 1g
- Vitamin A: 188 IU
- Vitamin C: 1mg
- Calcium: 9mg
- Iron: 1mg
Serving Suggestions
Maraschino cherry cookies are versatile and festive. Here are a few fun ways to enjoy them:
- With tea or coffee: Their buttery richness pairs wonderfully with your favorite hot beverage.
- Holiday cookie trays: Add color and flavor variety to your holiday dessert platters.
- Gift boxes: Wrap them up in a decorative tin for a thoughtful homemade gift.
- Ice cream sandwich: Use two cookies with a scoop of vanilla or cherry ice cream in between for a decadent treat.
Frequently Asked Questions About Maraschino Cherry Cookies
Can I use fresh cherries instead of maraschino?
Fresh cherries have a different moisture content and flavor. While you can use them, you’ll need to pit, chop, and dry them very well to avoid soggy dough. The sweet, syrupy flavor of maraschino cherries is what gives this recipe its signature taste.
Can I make the dough ahead of time?
Yes! You can make the dough up to 48 hours in advance and store it tightly wrapped in the refrigerator. Let it soften at room temperature for 10 to 15 minutes before scooping and baking.
Are these cookies too sweet?
Thanks to the use of powdered sugar and maraschino cherries, these cookies are definitely on the sweeter side. However, the almond and chocolate help balance out the sweetness.
Can I double the recipe?
Absolutely. This recipe scales up easily. Just ensure your mixer can handle the volume and bake in batches.
Do I need to use food coloring?
Not at all! The red hue is entirely optional. The cherry juice already adds a light pink tint, but a drop or two of red coloring can enhance the appearance if desired.
Final Thoughts
Thanks so much for joining me in making these maraschino cherry cookies. I truly hope creating and enjoying them brings you as much joy as it brings me. Their ease and irresistible flavor make them a go-to treat in my kitchen. Wishing you sweet success with your baking adventures and heartfelt thanks for being part of our food-loving family!
Print
Maraschino Cherry Cookies
- Total Time: 22 minutes
- Yield: 32 cookies 1x
- Diet: Vegetarian
Description
Maraschino Cherry Cookies are soft, buttery, and filled with chopped cherries and chocolate chips. Perfect for holidays or anytime baking. Easy to make, fun to share, and packed with sweet cherry flavor. Bake a batch today!
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
1/4 teaspoon salt
2 1/4 cups all-purpose flour
4 teaspoons maraschino cherry juice (from jar)
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup maraschino cherries, chopped and dried
1/2 cup mini chocolate chips (or 3/4 cup regular chips)
1/2 teaspoon red food coloring (optional)
Instructions
- Start by preheating your oven to 350°F and prepare a large baking sheet by lining it with parchment paper.
- In a stand mixer with the paddle attachment, combine the softened butter, powdered sugar, cherry juice, almond extract, vanilla extract, and salt. Mix until creamy.
- Slowly add in the flour on low speed. If the dough seems dry, add a little more cherry juice, one teaspoon at a time.
- Once the dough is well mixed, fold in the chopped maraschino cherries and chocolate chips.
- Use a tablespoon-sized cookie scoop to portion out the dough onto your prepared baking sheet, spacing them 2 inches apart.
- Bake the cookies for 10 to 12 minutes. They should be firm, slightly golden at the edges, and fluffy in the center.
- Let the cookies rest on the baking sheet for several minutes before moving them to a cooling rack.
- Once completely cooled, store them in an airtight container or serve immediately.
Notes
Thoroughly dry chopped cherries to prevent soggy dough.
Chill dough for 15 minutes if too soft to scoop.
Add red food coloring for a brighter pink hue (optional).
Store at room temperature up to 1 week or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 93 kcal
- Sugar: 8g
- Carbohydrates: 8g
- Protein: 1g