A beautifully arranged stack of golden-brown Maraschino Cherry Cookies on a minimalist white plate with a subtle silver rim, as seen in the inspiration image. The cookies are soft, chewy, and speckled with vibrant red maraschino cherries, some whole on top, some chopped and mixed in creating delicate pink swirls. Shot in natural morning light on a marble countertop with soft shadows and warm tones, a blurred glimpse of a wooden cutting board in the background, creating a delicious and inviting scene. NO HANDS.

Maraschino Cherry Cookies: Easy, Chewy & Sweet

ByMaya
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A close-up, top-down shot of cookie dough with vibrant red chopped maraschino cherries being gently folded in with a wooden spoon, showcasing the rich texture and even distribution of cherries. The scene is set on a marble countertop under natural morning light, with a clean and tidy presentation and warm tones. NO HANDS.

Maraschino Cherry Cookies

Oh, Maraschino Cherry Cookies! Where do I even begin with these little gems? Every year, as the days start to get a little sweeter and especially as Love Day approaches, I find myself irresistibly drawn to that jar of vibrant, ruby-red cherries. These aren’t just any dessert; they’re a tiny burst of pure joy, a sweet whisper of cherished memories, and a truly delightful bite that simply makes you smile, perfect for sharing with someone special or just treating yourself.

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They’re wonderfully soft, delightfully chewy, and absolutely bursting with that signature maraschino cherry sweetness in every single bite. Much like my beloved Polish Kolaczki Cookies, these Maraschino Cherry Cookies have a way of bringing warmth and comfort, becoming an instant classic in any cookie repertoire. You might even find them gracing other baking blogs, with delicious versions like those found on Taste Charm, a testament to their widespread appeal.

Baking these is a delightful ritual, and eating them is an experience that’s truly impossible to resist. So get ready to create some truly sweet treats for your Love Day celebrations, or simply to brighten any ordinary afternoon with a little burst of cherry cheer!

Maraschino Cherry Cookies: Easy, Chewy & Sweet
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Maraschino Cherry Cookies: Easy, Chewy & Sweet

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

These Maraschino Cherry Cookies are soft, chewy, and loaded with festive cherry flavor, making them the perfect sweet treat for any occasion or just because!

Ingredients

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup packed light brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup maraschino cherries, drained well and roughly chopped (plus extra whole cherries for topping, optional)

  • 1-2 tablespoons maraschino cherry juice (from the jar)

  • 1/4 cup powdered sugar (for glaze, optional)

Directions

  • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the egg, vanilla extract, and almond extract until well combined.
  • In a separate medium bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Gently fold in the drained and chopped maraschino cherries. If the dough seems too stiff, add 1-2 tablespoons of maraschino cherry juice until it comes together.
  • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • If desired, gently press a whole maraschino cherry into the center of each cookie dough ball.
  • Bake for 9-11 minutes, or until the edges are lightly golden and the centers are just set. They will look slightly underdone.
  • Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Optional: For a simple glaze, whisk together 1/4 cup powdered sugar with 1-2 teaspoons of maraschino cherry juice until smooth. Drizzle over cooled cookies.

Notes

    • Drain Cherries Thoroughly: This is a game-changer! Make sure your maraschino cherries are super well-drained. I usually pat them dry with a paper towel after chopping to prevent your cookies from becoming too wet or discolored.
    • Don’t Overbake: For that perfect soft and chewy texture, pull these Maraschino Cherry Cookies out of the oven when their edges are just barely golden and the centers still look a little soft. They’ll firm up beautifully as they cool on the baking sheet.
    • Almond Extract Magic: While vanilla is great, a touch of almond extract really elevates the cherry flavor and gives these cookies that classic bakery-style taste. Don’t skip it, trust me!

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