Maraschino Cherry Cookies

My daughter's eyes went wide the first time she saw me chopping bright red cherries into the buttery dough. She called them princess cookies and I honestly can't think of a better name. Now whenever I pull out that jar of maraschino cherries, she starts dancing around the kitchen.

Last summer I brought these to a neighborhood potluck and watched them disappear in minutes. My neighbor Sarah actually followed me home to beg for the recipe, which is basically the highest compliment a cookie can receive.

Ingredients

• All-purpose flour: The structure that holds everything together, so measure carefully
• Baking powder: Gives these cookies their perfect gentle rise
• Salt: A small pinch that balances all that sweetness
• Unsalted butter: Softened to room temperature makes all the difference for texture
• Granulated and brown sugar: The combination creates edges that crisp up beautifully while centers stay chewy
• Egg: Binds the dough and adds richness
• Vanilla and almond extract: This duo is what makes these taste special
• Maraschino cherries: Drain them really well and pat them dry to prevent soggy cookies
• White chocolate chips: Optional but they add creamy pockets that complement the cherries perfectly
• Powdered sugar: Creates that gorgeous smooth glaze finish
• Maraschino cherry juice: Tints the glaze pink and adds authentic cherry flavor

Instructions

Preheat and prepare:

Set your oven to 350°F and line two baking sheets with parchment paper so nothing sticks

Whisk the dry ingredients:

Combine flour, baking powder, and salt in a medium bowl and set it aside

Cream the butter and sugars:

Beat softened butter with both sugars for 2 to 3 minutes until the mixture looks light and fluffy

Add the egg and extracts:

Beat in the egg, vanilla extract, and almond extract until everything is well combined

Combine the mixtures:

Gradually mix in the dry ingredients just until incorporated so you don't overwork the dough

Fold in the goodies:

Gently stir in chopped cherries and white chocolate chips until evenly distributed

Scoop the dough:

Drop rounded balls onto prepared baking sheets about 2 inches apart to give them room to spread

Bake to perfection:

Bake for 10 to 12 minutes until edges are set but centers still look slightly underbaked

Cool completely:

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack

Make the glaze:

Whisk powdered sugar with cherry juice and almond extract until smooth and drizzle over cooled cookies

Save Pin

My grandmother never measured anything but somehow her cherry cookies were always perfect. These are my attempt to capture that same magic while actually being able to share the recipe with people who ask.

Making Them Your Own

Sometimes I swap white chocolate chips for dark chocolate when I want something more sophisticated. The bitterness plays beautifully against the sweet cherries.

Baking Success Secrets

Room temperature ingredients incorporate better and create that texture everyone loves. Take your butter and egg out about 30 minutes before you start baking.

Storage And Sharing

These cookies stay soft for days when stored properly in an airtight container. They also freeze beautifully if you want to stash some away for later.

• Layer cookies between wax paper if you're stacking them
• The glaze sets completely after about an hour so pack carefully
• These travel well for gift giving if you cushion them well

Save Pin

There's something joyful about a cookie that looks as good as it tastes. Hope these bring a little pink sparkle to your kitchen.

Recipe FAQs

→ Can I use fresh cherries instead of maraschino cherries?

Yes, you can substitute fresh cherries, but you'll need to pit them and chop them finely. You may also need to adjust the moisture content in the dough, as fresh cherries contain more liquid than maraschino cherries. Consider reducing other liquids slightly or adding a bit more flour to maintain the proper dough consistency.

→ How do I prevent the cherries from sinking to the bottom of the cookies?

To prevent cherries from sinking, make sure they are well-drained and patted dry before adding to the dough. You can also toss the chopped cherries in a small amount of flour before mixing them in, which helps them adhere better to the dough and distribute evenly throughout each cookie.

→ Can I freeze the cookie dough for later use?

Yes, the cookie dough freezes well. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe container or bag. When ready to bake, you can bake the frozen dough balls (adding 2-3 minutes to the baking time) or let them thaw in the refrigerator overnight before baking.

→ What's the best way to get the perfect shape for these cookies?

Using a cookie scoop or tablespoon to portion the dough helps ensure uniform size and shape. For the most consistent results, chill the dough for 30 minutes before scooping. This helps prevent spreading during baking and makes the cookies easier to handle.

→ How should I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. The almond glaze may soften slightly over time but will set again when the cookies come to room temperature.