Maraschino Cherry Cookies – Sweet, Chewy, and Perfectly Fruity

There’s something magical about biting into a cookie that’s bursting with flavor, and these Maraschino Cherry Cookies are exactly that. They combine the soft chewiness of a classic butter cookie with the sweet, slightly tart pop of maraschino cherries and the creamy richness of white chocolate chips. Each bite is a little piece of joy that feels both indulgent and nostalgic, reminiscent of homemade treats from childhood kitchens.

I remember the first time I made these cookies. The aroma of butter and cherries filled the kitchen, and the anticipation of tasting one while they were still warm was almost too much to bear. As soon as I took that first bite, I understood why these cookies have become a favorite for holidays, family gatherings, or simply a special treat with a cup of tea. The subtle almond extract adds a lovely depth that complements the cherries perfectly, and the white chocolate adds that smooth, sweet contrast that makes every bite irresistible.

What makes this recipe so wonderful is its simplicity and versatility. You don’t need any fancy ingredients, and the process is straightforward enough for beginners while still delivering bakery-quality results. Plus, the cookies are perfect for gifting: they look beautiful, taste incredible, and are easy to package in tins or cellophane bags.

Maraschino Cherry Cookies

Ingredients

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1 3/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup maraschino cherries, drained and chopped

• 1/2 cup white chocolate chips

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.

2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

3. Beat in the egg, vanilla extract, and almond extract until well combined.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

6. Fold in the chopped maraschino cherries and white chocolate chips until evenly distributed throughout the dough.

7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.

9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 10–12 minutes | Total Time: 25–27 minutes | Servings: Makes about 2 dozen cookies

Baking Tips and Variations

1. Cherry preparation: Make sure to drain the maraschino cherries well to avoid adding too much moisture to the dough. Patting them dry with a paper towel helps.

2. Texture variations: For a chewier cookie, bake on the shorter end of the time range; for crispier edges, bake a little longer.

3. Flavor boosters: Add a pinch of cinnamon or nutmeg to enhance the warmth and depth of flavor.

4. Chocolate options: Swap the white chocolate chips for milk or dark chocolate chips for a slightly different taste profile.

Serving Ideas

• Holiday favorite: Perfect for Christmas cookie trays or Valentine’s Day treats.

• Afternoon snack: Pair with a cup of tea, coffee, or milk for a sweet indulgence.

• Gift-worthy cookies: Package in decorative tins or cellophane bags for friends, neighbors, or co-workers.

• Party treats: Serve alongside other baked goods at gatherings; the cherries add a vibrant, festive pop of color.

Storage Tips

• Room temperature: Store in an airtight container for up to 5 days to maintain freshness.

• Freezer: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

• Dough freezing: Cookie dough can be frozen before baking; scoop onto a tray, freeze until solid, then store in a freezer bag for later use. Bake directly from frozen, adding 1–2 extra minutes.

FAQ

Q1: Can I use fresh or dried cherries instead of maraschino?
A: Yes! Dried cherries work well; soak them briefly in warm water to soften. Fresh cherries can be used but may release more moisture, so adjust baking time slightly.

Q2: Can I omit the almond extract?
A: Yes, though the almond extract adds a subtle, unique depth that complements the cherries. You can replace it with another 1/2 teaspoon of vanilla if desired.

Q3: Can I make these gluten-free?
A: Substitute an all-purpose gluten-free flour blend for the flour. Make sure it’s a 1:1 substitute to maintain texture.

Q4: How can I make the cookies softer?
A: Slightly underbake them and allow to cool on the baking sheet for a few minutes; they’ll firm up but remain soft and chewy inside.