Maraschino Cherry Cookies with White Chocolate Chips are the festive, flavorful treat you never knew you needed. With their vibrant pink pops of cherry and creamy white chocolate chunks, these cookies are as beautiful as they are delicious. Whether you’re baking for the holidays, a baby shower, or just because you’re craving something sweet, these cookies deliver a buttery, chewy texture with the perfect balance of almond and vanilla undertones. Ready in just 20 minutes, they’re the perfect combination of convenience and indulgence. Let’s dive into how to make these irresistible cherry-packed cookies.
Why You’ll Love These Maraschino Cherry Cookies with White Chocolate Chips
These Maraschino Cherry Cookies with White Chocolate Chips bring the perfect level of nostalgia and novelty to your baking. The chopped cherries not only add a stunning pop of color but also infuse every bite with fruity sweetness. Paired with creamy white chocolate chips and a hint of almond extract, these cookies are both soft and chewy, making them a crowd-pleaser for kids and adults alike. They’re quick to whip up, freeze beautifully, and make the perfect edible gift during the holiday season.
Ingredients
- 1 cup butter (salted)
- ¾ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 36 maraschino cherries, chopped
Step-by-Step: How to Make Maraschino Cherry Cookies with White Chocolate Chips
Step 1: Prep the Cherries
Preheat your oven to 350°F. Start by chopping the maraschino cherries into quarters or smaller pieces. Roll them in a paper towel to soak up any excess liquid—this helps prevent soggy cookies.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the butter, white sugar, and brown sugar until creamy and well combined.
Step 3: Add Wet Ingredients
Add the eggs, vanilla extract, and almond extract. Beat for another minute until well incorporated.
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mix to the wet ingredients, beating on low just until combined. Do not overmix.
Step 5: Add Cherries and Chips
Gently fold in the chopped maraschino cherries and white chocolate chips. Be careful to mix only until they are evenly distributed.
Step 6: Scoop and Bake
Scoop tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10 minutes or until the edges are set and the tops are matte. The centers may look slightly underbaked—that’s perfect.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Helpful Tips
- Dry the cherries well to avoid adding extra moisture that could affect the cookie texture.
- Don’t overmix the dough once the flour is added. Overmixing can lead to tough cookies.
- Use a cookie scoop for even-sized cookies and uniform baking.
- Let them rest on the baking sheet after baking to finish setting before transferring.
Substitutions and Variations
- No white chocolate? Swap for semi-sweet or dark chocolate chips.
- Gluten-free version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Nut-free: Skip the almond extract and double the vanilla instead.
- Add-ins: Include chopped nuts like macadamia or pecans for added crunch.
- Festive flair: Add red or pink food coloring to the dough for holiday-themed cookies.
Storage Instructions
Keep any leftover cookies in an airtight container at room temperature for up to five days. For that fresh-baked texture, pop a cookie in the microwave for 8 seconds before eating.
To freeze, allow cookies to cool completely, then store in an airtight container or zip-top bag for up to 2 months. For best results, freeze them slightly warm. This helps lock in moisture and keeps them soft and chewy after thawing.
Nutritional Information
Per cookie (approximate values):
- Calories: 150 kcal
- Carbohydrates: 20g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Polyunsaturated Fat: 0.3g
- Monounsaturated Fat: 2g
- Trans Fat: 0.2g
- Cholesterol: 24mg
- Sodium: 113mg
- Potassium: 36mg
- Fiber: 0.5g
- Sugar: 12g
- Vitamin A: 175IU
- Vitamin C: 0.03mg
- Calcium: 20mg
- Iron: 1mg
Serving Suggestions
These cookies pair perfectly with a cup of coffee, a glass of milk, or even a scoop of vanilla ice cream. Serve them at your next cookie exchange, holiday party, or wrap them in festive cellophane as a homemade gift. They also make a colorful addition to dessert platters, especially around Valentine’s Day or Christmas.
Frequently Asked Questions About Maraschino Cherry Cookies with White Chocolate Chips
Can I use fresh cherries instead of maraschino cherries?
Maraschino cherries are preferred for this recipe because they are sweeter and less juicy, which helps keep the cookie texture intact. Fresh cherries may release more liquid and change the final result.
Do I have to use almond extract?
Almond extract gives these cookies their signature cherry-almond bakery flavor. However, if you’re allergic or prefer not to use it, you can substitute with extra vanilla extract.
Why are my cookies turning out flat?
Flat cookies may result from butter that is too soft or overmixing the dough. Make sure to start with firm, room-temperature butter and avoid overbeating once the flour is added.
Can I make the dough ahead of time?
Absolutely! The cookie dough can be stored in the refrigerator for up to two days. Allow the dough to rest at room temperature for around 15 minutes before scooping and baking.
How many cookies does this recipe make?
This recipe makes about 36 cookies, depending on the size of your dough scoops.
Conclusion
Thank you so much for stopping by to try this Maraschino Cherry Cookies with White Chocolate Chips recipe. These cookies are truly a joy to make and even more fun to eat. Their beautiful color, festive flavor, and soft chewy texture make them a go-to treat for special occasions or everyday cravings. I hope you love them as much as I do. Happy baking, and thank you for being a part of this sweet little community. Your kitchen is about to smell amazing!
Print
Maraschino Cherry Cookies with White Chocolate Chips
- Total Time: 20 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Maraschino Cherry Cookies with White Chocolate Chips are soft, chewy, and full of sweet cherry-almond flavor. With a festive look and quick prep time, these cookies are perfect for holidays, parties, or anytime you’re craving a colorful treat. Bake a batch today!
Ingredients
1 cup salted butter, softened
¾ cup white sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
36 maraschino cherries, chopped and patted dry
Instructions
Step 1: Prep the Cherries
Preheat your oven to 350°F. Start by chopping the maraschino cherries into quarters or smaller pieces. Roll them in a paper towel to soak up any excess liquid—this helps prevent soggy cookies.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the butter, white sugar, and brown sugar until creamy and well combined.
Step 3: Add Wet Ingredients
Add the eggs, vanilla extract, and almond extract. Beat for another minute until well incorporated.
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mix to the wet ingredients, beating on low just until combined. Do not overmix.
Step 5: Add Cherries and Chips
Gently fold in the chopped maraschino cherries and white chocolate chips. Be careful to mix only until they are evenly distributed.
Step 6: Scoop and Bake
Scoop tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10 minutes or until the edges are set and the tops are matte. The centers may look slightly underbaked—that’s perfect.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Pat cherries dry thoroughly to avoid excess moisture in the dough.
Don’t overmix after adding flour—mix until just combined for soft cookies.
Use a cookie scoop for even sizing and consistent baking.
Cookies freeze well; store slightly warm to lock in softness.
Reheat in the microwave for 8 seconds to refresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Carbohydrates: 20g
- Protein: 2g