Small, bite-sized cookies packed with buttery goodness, bits of maraschino cherries, and just a hint of almond. This irresistible combination makes them the perfect cookie for any occasion. Plus they take less than 30 minutes to make and bake.
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Maraschino Cherry Cookies
What I love most about this cookie recipe is how easy it is, the kind of ease that makes you want to jump right into baking them. It’s incredibly simple to follow, perfect for little helpers or anyone just starting out. And the best part? No chilling required. Just mix, scoop, and bake, and in no time your home is filled with the comforting aroma of almond, butter, and sweet cherries.
It’s a practical way to use up that open jar of maraschino cherries in the refrigerator, and the cookies come out with such a cheerful, slight pink tint that they feel special enough for holidays, potlucks, or bake sales. Yet, for all its uniqueness, it’s a treat everyone seems to love, perfect with a cup of tea in the afternoon or as a smiling welcome home after school snack. It truly feels like my little secret for creating joy, any time of day.
Ingredients at a glance
Pro Tip
Do not overmix the cherries into the batter unless you want really pink cookies. Just fold them in and mix until combined.
Cherry Cookies
Ingredients
- 1 ¾ cup all purpose flour (220g)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 stick unsalted butter room temperature
- ½ cup granulated sugar (100g), plus more to sprinkle on top
- ¼ cup packed light brown sugar (50g)
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 large egg
- ½ cup maraschino cherries chopped
Instructions
- Preheat oven to 350F line baking sheets with parchment paper.
- In a medium bowl stir together flour, baking soda, baking powder and salt
- In a large bowl beat butter and sugars with an electric mixer until creamy. About 3 minutes on medium-high speed.
- Add egg, and both extracts and beat until well combined.
- Gradually add flour mixture and beat after each addition.
- Fold in cherries.
- Form dough into 1 tablespoon balls and place on baking sheets.
- Sprinkle top with granulated sugar.
- Bake for 10 minutes, let them cool for 2 minutes on the baking sheet then remove to cool completely on a wire rack.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
How to make Cherry Cookies
1- In a medium bowl, stir together flour, baking soda, baking powder, and salt. In a large bowl, beat butter and sugars with an electric mixer until creamy, about 3 minutes on medium-high speed.
2- Add the egg and both extracts and beat until well combined. Gradually add the flour mixture and beat after each addition.
3- With a flexible spatula, gently fold in the coarsely chopped maraschino cherries until they are just evenly distributed, creating lovely ruby speckles throughout the dough. Chopping them first not only makes this easier but ensures every bite is sweet with a little burst of cherry.
4- Form dough into one tablespoon of dough balls and place on baking sheets. Sprinkle the top with granulated sugar and bake as directed. Leave baked cookies to cool for two minutes on the baking sheet before removing them.
FAQs
Yes! Replace the maraschino cherries with fresh cherries. Wash, pit and chop the cherries before adding to the cookie batter.
The jar of maraschino cherries should be drained before adding to the cookie batter. You can rinse the cherries, but it is not necessary.
Leftover cherry cookies can be stored in an airtight container on your countertop at room temperature for up to 4-5 days.
Yes, you can also cool them completely and freeze them in a freezer-safe container for up to three months.
In place of maraschino cherries, try real cherries or dried cherries.
Make maraschino cherry chocolate chip cookies by adding a handful of white chocolate chips or semi-sweet chocolate chips. Chopped nuts are a great addition too. For larger cookies, use a two-tablespoon scooper. Note that you will yield fewer cookies than the recipe card.
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