Irresistible Maraschino Cherry Cookies in 30 Minutes

Oh, you’re in for a treat with these maraschino cherry cookies! Picture this: buttery, fluffy cookies with little bursts of sweet cherries and melty chocolate chips in every bite. My grandma first made these for me when I was a kid, and I’ve been obsessed ever since. That hint of almond and cherry juice in the dough? Absolute magic. They’re perfect for holiday cookie swaps, but honestly, I make them year-round because they disappear so fast! Trust me, once you try these, you’ll understand why they’re my all-time favorite cookie.

Why You’ll Love These Maraschino Cherry Cookies

Let me tell you why these cookies are about to become your new obsession:

• Fluffy, melt-in-your-mouth texture – The perfect balance of tender and slightly crisp edges
• Rich, buttery flavor that makes these taste decadent (but they’re actually super simple!)
• Sweet-tart cherries that burst with flavor in every bite
• Melty chocolate chips that create little pockets of heaven
• That hint of almond that makes people ask “What is that amazing flavor?”

Seriously – one bite and you’ll be hooked. These disappear faster than any cookie I’ve ever made!

Ingredients for Maraschino Cherry Cookies

Here’s everything you’ll need to make these irresistible cookies – and trust me, every ingredient matters!

• 1 cup butter (softened, unsalted – don’t even think about margarine!)
• 1 cup powdered sugar (the secret to that melt-in-your-mouth texture)
• ¼ teaspoon salt (just enough to balance the sweetness)
• 2 ¼ cups all-purpose flour (measured correctly – spoon and level, don’t scoop!)
• 4 teaspoons cherry juice (straight from the maraschino cherry jar – liquid gold!)
• 1 teaspoon almond extract (this is what makes people go “Mmm, what IS that flavor?”)
• ½ teaspoon vanilla extract (because vanilla makes everything better)
• ½ cup maraschino cherries (chopped small and patted DRY – I use paper towels)
• ½ cup mini chocolate chips (or ¾ cup regular-sized – more chocolate never hurt anyone)
• ½ teaspoon red food dye (optional, but gives that pretty pink blush)

Pro tip: Set your butter out about 30 minutes before you start – it needs to be soft but still cool to the touch for perfect creaming.

How to Make Maraschino Cherry Cookies

Okay, let’s get baking! These cookies come together so easily, but I’ll walk you through each step to make sure they turn out perfect every time. Just follow along – you’ll be nibbling on cherry-chocolate goodness before you know it!

Step 1: Preheat and Prep

First things first – crank that oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper. Trust me, this saves so much cleanup later! Now grab those cherries you chopped earlier – give them one last pat with paper towels to make sure they’re nice and dry. Wet cherries = sad, soggy cookies, and we don’t want that!

Step 2: Mix the Dough

In your stand mixer (or with a hand mixer if you’re old-school like me), beat the softened butter and powdered sugar together until it’s light and fluffy – about 2 minutes. Scrape down the sides, then add the almond extract, vanilla, salt, and that precious cherry juice. Now gradually add the flour – I do it in three batches to avoid flour explosions all over my kitchen!

Once the dough comes together, gently fold in those gorgeous red cherries and chocolate chips by hand. The dough should be soft but not sticky – if it feels too wet, add a tablespoon more flour.

Step 3: Bake to Perfection

Scoop tablespoon-sized balls of dough onto your prepared sheets, spacing them about 2 inches apart. These babies spread just a bit! Bake for 10-12 minutes until the edges are lightly golden but the centers still look slightly soft. Pro tip: They’ll continue cooking on the sheet for a minute after you take them out.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. I know it’s hard, but try to wait until they’re completely cool before devouring – the flavors develop even more as they cool!

Tips for Perfect Maraschino Cherry Cookies

Listen up, cookie lovers – these little tricks make ALL the difference:

• Dry those cherries like your cookies depend on it (because they do!) – I pat mine between layers of paper towels until they’re practically squeaky
• Mini chocolate chips distribute better, but if you only have regular-sized, just use a bit more – no one ever complained about extra chocolate!
• The food dye is totally optional, but that rosy pink hue makes them extra pretty for holidays
• Don’t overmix after adding flour – stop as soon as it comes together to keep them tender

Oh, and sneak one warm from the oven – I won’t tell!

Ingredient Substitutions and Notes

Okay, let’s talk swaps in case you’re missing something – but fair warning, the original combo is pretty perfect! If you must change things up:

• No almond extract? Use all vanilla instead – you’ll lose that special flavor but they’ll still taste great
• Gluten-free? A 1:1 GF flour blend works beautifully here (I’ve tested Bob’s Red Mill with success)
• Out of cherry juice? A teaspoon of maraschino syrup works in a pinch
• Not a chocolate fan? White chocolate chips or chopped nuts make lovely alternatives

One non-negotiable? That butter better be real – no substitutes for the star ingredient!

Storing and Serving Maraschino Cherry Cookies

These cookies stay fresh in an airtight container at room temperature for about 5 days – if they last that long! For longer storage, I freeze them between layers of parchment in a freezer bag. They thaw perfectly in just 15 minutes. Want that fresh-baked taste? Pop them in a 300°F oven for 2 minutes. They’re fantastic with afternoon tea or as a sweet ending to dinner – my family loves them with vanilla ice cream for an extra special treat!

Maraschino Cherry Cookies Nutritional Information

Okay, let’s be real – we’re not eating cookies for their health benefits! But for those curious, each cookie contains about:

• 93 calories
• 5g fat (3g saturated)
• 7g sugar
• 11g carbs

Remember – these are estimates and can vary based on your exact ingredients and cookie size. My grandma always said “Life’s too short to count calories when cookies taste this good!” I tend to agree.

Frequently Asked Questions

Can I use fresh cherries instead of maraschino?
Oh honey, I wouldn’t recommend it! Fresh cherries have way too much moisture and none of that signature sweet-tart punch. Maraschinos are the star here – their syrup gives that special flavor we all love. If you’re desperate, maybe try dried cherries soaked in cherry juice? But honestly, just grab the jarred ones!

Why are my cookies spreading too much?
Three likely culprits: butter too soft (should be cool to touch), oven not hot enough (get an oven thermometer!), or not enough flour (measure correctly!). Also – don’t skip chilling the dough if your kitchen’s warm. Pop it in the fridge for 30 minutes if needed.

Can I make these without almond extract?
You can, but you’ll miss that “what IS that amazing flavor?” moment! If you must, use all vanilla – but maybe add a drop more cherry juice to compensate. Or try a splash of cherry liqueur if you’re feeling fancy!

How do I keep the cherries from sinking?
Two tricks: chop them small (I do dime-sized pieces) and toss them with a teaspoon of flour before folding in. The flour coating helps them stay suspended in the dough instead of plummeting to the bottom!

Can I freeze the dough?
Absolutely! Scoop into balls first, freeze on a tray, then transfer to bags. They’ll keep for 3 months – just add 1-2 minutes to baking time when you’re ready. Perfect for last-minute cookie emergencies!

Share Your Maraschino Cherry Cookies

I’d love to hear how your cookies turned out! Did your family go crazy for them like mine always does? Snap a pic or leave a note – nothing makes me happier than seeing others enjoy this recipe as much as we do! Share your creations on Pinterest and tag us so we can see!

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