Maraschino Cherry Cookies Recipe

Introduction

These Maraschino Cherry Cookies are a delightful twist on classic sugar cookies, bursting with sweet, juicy cherry pieces in every bite. Soft and chewy with a subtle hint of vanilla, they’re perfect for sharing or enjoying with a cup of tea.

Ingredients

• 8 tbsp butter (one stick), melted
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/8 tsp red food coloring (optional)
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 16 oz maraschino cherries, drained

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Melt the butter in a microwave-safe dish and pour it into a medium mixing bowl.
3. Step 3: Add both white and brown sugars to the melted butter and mix until well combined.
4. Step 4: Crack in the egg and add vanilla extract, then mix again to incorporate.
5. Step 5: If using, add the red food coloring and mix thoroughly to evenly distribute.
6. Step 6: Stir in the flour, baking soda, and salt until the dough forms.
7. Step 7: Drain the maraschino cherries well, then chop them into halves or quarters. Gently fold the cherries into the dough.
8. Step 8: Shape the dough into balls and place them on a parchment paper-lined baking sheet. Space them apart to allow spreading. Gently press down to flatten each dough ball. You should get about 10 to 12 cookies.
9. Step 9: Bake for 12 minutes. Remove from the oven and let cookies cool on the baking sheet for 30 minutes before serving.

Tips & Variations

• For a softer cookie, avoid overbaking and remove cookies as soon as the edges turn golden.
• Try adding chopped nuts like pecans or walnuts for extra crunch.
• Substitute maraschino cherries with dried cherries if you prefer less sweetness and a chewier texture.
• Omitting the red food coloring won’t affect flavor—only the color.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat slightly in a microwave or oven to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries will work, but they are less sweet and contain more moisture, which may affect the dough texture and baking time. Be sure to pit and chop them finely, and drain any excess juice before adding.

Is it necessary to use red food coloring?

No, the food coloring is optional and only adds a vibrant red hue to the dough. The cookies will taste just as delicious without it.

Maraschino Cherry Cookies Recipe

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★★★★★

5 from 78 reviews

Delightfully sweet and colorful Maraschino Cherry Cookies featuring buttery dough studded with juicy maraschino cherries. These soft, chewy cookies are perfect for festive occasions or a fun treat any time you crave a burst of cherry flavor.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 10–12 cookies 1x
• Category: Dessert/Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 8 tbsp butter (one stick), melted
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/8 tsp red food coloring (optional)
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Filling

• 16 oz maraschino cherries, drained and quartered or halved

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the dough.
2. Melt the butter: Place the butter in a microwave-safe dish and melt it until liquid. Pour it into a medium mixing bowl.
3. Combine sugars: Add both the white sugar and brown sugar to the melted butter and mix thoroughly until well combined.
4. Add egg and vanilla: Crack the egg into the mixture and pour in vanilla extract. Mix again until the mixture is smooth and uniform.
5. Add food coloring (optional): If using, add the red food coloring now and stir until evenly distributed to give your cookies a festive hue.
6. Add dry ingredients: Stir in the flour, baking soda, and salt gradually until the dough comes together, ensuring no lumps remain.
7. Prepare cherries: Drain the cherries thoroughly and place them on a cutting board. Slice them into halves or quarters as preferred.
8. Incorporate cherries: Gently fold the sliced cherries into the cookie dough, making sure they are evenly distributed without mashing them.
9. Shape cookies: Using your hands or a scoop, form the dough into balls. Place them on a parchment-lined baking sheet spaced apart, as the dough will spread during baking. Gently press down on each ball to flatten slightly.
10. Bake and cool: Bake the cookies in the preheated oven for 12 minutes or until edges are set. Remove from the oven and allow the cookies to cool on the baking sheet for about 30 minutes before transferring to a rack or serving.

Notes

• Draining cherries well is important to prevent excess moisture from making the dough too wet.
• If you prefer a stronger cherry flavor, you can chop the cherries finer or add a teaspoon of cherry juice to the dough.
• Red food coloring is optional but adds a festive touch to the cookies.
• Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
• You can freeze the cookie dough balls before baking — bake directly from frozen adding 1-2 minutes to baking time.

Keywords: maraschino cherry cookies, cherry cookies, festive cookies, butter cookies, soft cherry cookies, holiday cookies