Maraschino Cherry Cookies with White Chocolate Chips

Oh, you’ve got to try these Maraschino Cherry Cookies with White Chocolate Chips! They’re my go-to when I need a cookie that’s equal parts festive and downright irresistible. Picture this: sweet, chewy bites packed with juicy maraschino cherries and creamy white chocolate chips. The first time I made them, my family went wild—now they’re a holiday staple in our house.

What makes these cookies special? That perfect balance of tart cherries against the mellow sweetness of white chocolate. Plus, they come together in just 20 minutes from start to finish. No fancy skills needed—just good old-fashioned cookie magic. Trust me, once you taste that first warm cookie straight from the oven, you’ll understand why I’m obsessed. They’re like little bites of cherry cheesecake, but in cookie form!

Why You’ll Love These Maraschino Cherry Cookies with White Chocolate Chips

These cookies are pure magic – they disappear faster than I can bake them! What’s not to love? They mix up in minutes with simple ingredients you probably already have. The sweet-tart punch of maraschino cherries plays perfectly against creamy white chocolate chips. It’s that unexpected flavor combo that makes everyone ask, “What’s in these?” with their mouth still full.

They bake up soft with slightly crisp edges – exactly how a perfect cookie should be. And that gorgeous pink-speckled dough? Just wait until you see how pretty the baked cookies look. I always get compliments on how festive they appear, though honestly, I make them year-round because we can’t get enough.

Perfect Texture and Flavor Balance

The secret’s in the texture – tender centers that stay soft for days (if they last that long!). The cherries add little bursts of moisture while the white chocolate melts into creamy pockets. That almond extract? It’s the background note that makes the cherry flavor pop without overpowering. My kids say they taste like cherry vanilla ice cream in cookie form – and who am I to argue?

Ingredients for Maraschino Cherry Cookies with White Chocolate Chips

Okay, let’s talk ingredients – this is where the magic starts! I’ve learned through trial and error (and many batches of cookies) that using the right stuff makes all the difference. Here’s exactly what you’ll need:

• 1 cup salted butter (yes, salted – trust me, it balances the sweetness perfectly)
• ¾ cup white sugar (for that classic cookie sweetness)
• ½ cup brown sugar (adds depth and chewiness)
• 2 eggs (room temperature works best)
• 1 teaspoon vanilla extract (the good stuff if you have it)
• 1 teaspoon almond extract (don’t skip this – it makes the cherries sing!)
• 3 cups all-purpose flour (measured correctly – spoon and level, don’t scoop!)
• 1 teaspoon baking soda (check it’s fresh)
• ½ teaspoon salt (balances all those sweet flavors)
• 1 cup white chocolate chips (I prefer the mini ones for better distribution)
• 36 maraschino cherries (about one 10-oz jar – pat them dry and chop them up)

Pro tip from my kitchen disasters: always pat those cherries dry like your cookie’s life depends on it (because it kinda does). Wet cherries = soggy cookies, and nobody wants that!

How to Make Maraschino Cherry Cookies with White Chocolate Chips

Alright, let’s get baking! These cookies come together so easily, but there are a few key steps that’ll make all the difference between good cookies and knock-your-socks-off amazing ones. Follow along and you’ll be munching on cherry-studded perfection in no time!

Step 1: Prep the Cherries and Preheat

First things first – grab those gorgeous red cherries! Drain them well (save that juice for cocktails later!), then pat them dry between layers of paper towels. I chop mine into quarters – big enough to taste, small enough to distribute evenly. While you’re at it, preheat that oven to 350°F. Trust me, you want it nice and hot when your cookies go in!

Step 2: Cream Butter and Sugars

Now for the fun part – creaming! Beat that softened butter with both sugars until it’s light and fluffy, about 2 minutes. Scrape down the bowl halfway through – those sneaky pockets of uncreamed butter love to hide in the corners. When it looks like pale, creamy clouds, you’re golden!

Step 3: Mix Wet and Dry Ingredients

Time to bring it all together! Add eggs one at a time, then those wonderful extracts – that almond-vanilla combo is magic. In another bowl, whisk your dry ingredients to avoid flour lumps. Now gently mix the dry into the wet – I use a wooden spoon and stop when the last streaks of flour disappear. Toss in your chopped cherries and white chocolate chips, give it a few folds, and voila! Cookie dough heaven.

Step 4: Bake to Perfection

Scoop tablespoon-sized balls onto your baking sheet (I like to use a small cookie scoop for this). They’ll spread a bit, so leave some room. Bake for about 10 minutes – you’ll know they’re done when the edges turn golden but the centers still look slightly soft. Let them cool on the pan for 2 minutes before transferring – this prevents cookie breakage disasters!

Expert Tips for the Best Maraschino Cherry Cookies with White Chocolate Chips

After making these cookies more times than I can count (and taste-testing every single batch, of course), I’ve picked up some tricks that’ll take yours from good to absolutely incredible. Here’s what I’ve learned the hard way so you don’t have to!

• Salted butter is non-negotiable – It balances the sweetness perfectly and gives that rich, buttery depth. Once I tried unsalted and immediately regretted it – the cookies tasted flat!
• Cherry drying is sacred – I press mine between paper towels until they barely leave a pink mark. Wet cherries make dough sticky and cookies cakey – not the texture we want!
• Chill sticky dough – If your dough feels too soft after mixing (hot kitchen? humid day?), pop it in the fridge for 20 minutes. Cold dough holds its shape better and prevents cookie pancakes.
• Rotate your pans – About halfway through baking, I switch my cookie sheets front-to-back and top-to-bottom racks. This ensures even browning since every oven has hot spots.

One last secret? I always make a double batch – these disappear faster than you can say “cherry chocolate goodness!”

Storing and Freezing Maraschino Cherry Cookies with White Chocolate Chips

Here’s the good news – these cookies keep beautifully! Once completely cooled, store them in an airtight container at room temperature for up to 5 days (if they last that long!). Pro tip: toss in a slice of bread to keep them soft – the cookies will steal moisture from the bread instead of getting stale.

Want to get ahead? You can freeze the dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. No need to thaw – just add 1-2 minutes to the bake time. Already baked cookies freeze great too! Just layer them between parchment paper in a container. They’ll thaw in minutes at room temperature – perfect for surprise cookie emergencies!

Nutritional Information for Maraschino Cherry Cookies with White Chocolate Chips

Now, I’m no nutritionist, but I know some folks like to keep track of what they’re eating – especially when cookies are involved! Here’s the scoop on what’s in each of these cherry-studded delights. Remember, these values are estimates and can change based on your exact ingredients and cookie size.

Each cookie (assuming you get about 36 from the batch) contains roughly:

• 150 calories – Just enough to satisfy that sweet tooth without going overboard
• 10g sugar – Mostly from the white chocolate and cherries (nature’s candy!)
• 7g fat – Thank that delicious butter for the rich flavor
• 20g carbs – Perfect little energy boost
• 2g protein – From the eggs and flour

Important note: Nutritional values will vary based on the specific brands you use and how big you make your cookies. My Grandma always said, “Cookies are for sharing – that halves the calories!” (We all know that’s not how math works, but I love the sentiment.)

Frequently Asked Questions

Can I use fresh cherries instead of maraschino?
Oh honey, I tried that once – disaster! Fresh cherries add too much liquid and turn the dough pink (pretty, but mushy). Maraschinos have that perfect candied texture and sweetness that makes these cookies special. Stick with the jarred ones!

Why do my cookies spread too much?
Three likely culprits: butter too soft, cherries too wet, or oven not hot enough. Make sure your butter is cool to the touch (not melted!), pat those cherries bone dry, and always preheat properly. Chilling sticky dough helps too!

Can I swap white chocolate for dark?
Sure, but you’ll lose that magical sweet-creamy contrast. If you must, use semi-sweet chips. But trust me – white chocolate’s mellow flavor lets those cherries shine!

Share Your Maraschino Cherry Cookies with White Chocolate Chips

I’d love to see your cookie creations! Snap a pic of those gorgeous pink-speckled cookies and tag me @CherryCookieQueen – nothing makes me happier than seeing your baking adventures. Leave a rating too if you loved them as much as we do!

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