Maraschino Cherry Cookies (Print Version)
Soft, buttery cookies with sweet maraschino cherries and almond glaze. Perfectly chewy and delightfully pink.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/3 cup packed light brown sugar
07 - 1 large egg
08 - 1 1/2 teaspoons pure vanilla extract
09 - 1/2 teaspoon almond extract
→ Cherries & Add-ins
10 - 3/4 cup maraschino cherries, well-drained and chopped
11 - 1/2 cup white chocolate chips
→ Glaze
12 - 1 cup powdered sugar
13 - 2-3 tablespoons maraschino cherry juice
14 - 1/4 teaspoon almond extract
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly blended. Set the mixture aside for later use.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy, approximately 2-3 minutes.
04 - Add the large egg, vanilla extract, and almond extract to the creamed butter mixture. Continue beating until all ingredients are completely incorporated and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour disappears. Avoid overmixing to prevent tough cookies.
06 - Gently fold the chopped maraschino cherries and white chocolate chips into the dough using a spatula, distributing them evenly throughout the mixture.
07 - Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing each cookie approximately 2 inches apart to allow for spreading.
08 - Bake in the preheated oven for 10-12 minutes, or until the edges appear set while the centers remain slightly soft and underbaked for optimal chewiness.
09 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10 - Whisk together the powdered sugar, maraschino cherry juice, and almond extract in a small bowl until the mixture is smooth and reaches a drizzling consistency.
11 - Drizzle the prepared glaze over the cooled cookies and allow it to set for approximately 15-20 minutes before serving.
# Expert Tips:
01 -
- The almond glaze adds just the right hint of sophistication to a playful treat
- They stay incredibly soft for days thanks to the extra moisture from the cherries
02 -
- I learned the hard way that wet cherries turn cookies into cake, so pat them dry thoroughly
- The glaze seems too thick at first but keeps thinning as you whisk in more cherry juice
03 -
- Chop cherries on a cutting board to catch all that pretty red juice for your glaze
- Underbaking slightly is the secret to that bakery soft texture everyone loves