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These vibrant maraschino cherry cookies combine the sweetness of sugar cookies with the nostalgic flavor of cherries for a treat that's as delightful to look at as they are to eat. The soft texture and bursts of cherry flavor make these cookies irresistible for any occasion.
I first made these for my niece's birthday party when I needed something pink and festive. They were such a hit that they've become my signature contribution to family gatherings and holiday cookie exchanges.
Ingredients
- Butter melted and cooled slightly adds richness and creates that perfect soft cookie texture
- White sugar provides the classic sweetness you expect in a sugar cookie
- Brown sugar brings depth and helps create a moist interior
- Egg acts as a binder while adding structure to the cookies
- Vanilla extract complements the cherry flavor with warm aromatic notes
- Red food coloring optional but enhances the visual appeal and makes the cherry theme more pronounced
- All purpose flour provides the structure for these soft cookies
- Baking soda ensures the cookies rise properly and have the right texture
- Salt balances the sweetness and enhances all the flavors
- Maraschino cherries are the star ingredient bringing bright color and nostalgic flavor
Step-by-Step Instructions
- Prepare Your Oven
- Preheat your oven to 350°F while you prepare the dough. This ensures the oven reaches the perfect temperature by the time your cookies are ready to bake.
- Create The Base
- Melt the butter completely in the microwave but allow it to cool slightly before adding to your mixing bowl. Add both white and brown sugars to the melted butter and mix thoroughly until you achieve a smooth consistency with no sugar lumps.
- Add Wet Ingredients
- Crack in your egg and pour in the vanilla extract. Mix until fully incorporated and the mixture looks slightly fluffy. This is also when you should add the red food coloring if using it. Start with just a small amount and add more until you reach your desired pink shade.
- Incorporate Dry Ingredients
- Add the flour baking soda and salt to your wet mixture. Stir gently just until combined. Overmixing at this stage can make your cookies tough rather than soft and tender.
- Prepare And Add Cherries
- Drain the maraschino cherries thoroughly but leave them slightly damp. The residual moisture helps incorporate any remaining dry ingredients. Cut each cherry into halves or quarters then fold them gently into the dough to distribute them evenly throughout.
- Shape And Bake
- Form the dough into balls about 2 tablespoons each and place them on a parchment lined baking sheet. Leave plenty of space between each cookie as they will spread during baking. Gently press down on each ball to slightly flatten before baking.
- Bake And Cool
- Place the cookies in your preheated oven and bake for exactly 12 minutes. They may appear slightly underdone in the center but will firm up as they cool. Allow the cookies to cool on the baking sheet for 30 minutes before transferring to a wire rack.
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The first time I made these cookies I accidentally doubled the cherries and discovered that was actually the perfect amount. That happy accident has become my standard approach now as my family loves the extra cherry flavor and vibrant color throughout the cookie.
Storage Tips
These cookies stay fresh in an airtight container at room temperature for up to 5 days. The cherry moisture actually helps them maintain their soft texture longer than typical sugar cookies.
For longer storage freeze the baked cookies in a single layer then transfer to a freezer container with parchment between layers. They will maintain their quality for up to 3 months. Thaw at room temperature for about an hour before serving.
Perfect Pairings
These cherry cookies pair wonderfully with a glass of cold milk vanilla ice cream or even a cup of hot chocolate. The bright cherry flavor complements creamy companions beautifully.
For a festive dessert platter combine these with chocolate cookies and vanilla shortbread for a striking color combination and complementary flavor profiles.
Cherry Selection Tips
For the best results choose high quality maraschino cherries with vibrant red color. Premium brands often have better flavor and fewer artificial ingredients.
If you find your cherries are extremely wet pat them gently with paper towels before chopping. This prevents your cookie dough from becoming too moist while still allowing the cherry flavor to shine through.
Recipe Q&A
- → Can I use frozen cherries instead of maraschino?
Frozen cherries aren't recommended as they contain too much moisture and lack the distinctive sweet flavor of maraschino cherries. The excess liquid would change the dough consistency and final texture.
- → How do I store these cherry cookies?
Store in an airtight container at room temperature for 3-4 days. For longer storage, freeze in a sealed container with parchment between layers for up to 3 months.
- → Is the red food coloring necessary?
The food coloring is completely optional. Without it, your cookies will still have a light pink tint from the cherry juice, but won't be as vibrantly colored.
- → Why do my cookies spread too much during baking?
Too much spreading usually happens if the butter was too warm or if you didn't add enough flour. Make sure your cookie dough is properly chilled if it seems too soft before baking.
- → Can I add white chocolate chips to these cookies?
Absolutely! White chocolate chips make an excellent addition to these cherry cookies. Add about 1/2 cup of chips when you mix in the cherries for a delicious flavor combination.
- → How can I tell when the cookies are done baking?
The cookies will look slightly underdone at 12 minutes with edges just beginning to set. This is perfect, as they'll continue to firm up while cooling. If you bake until they look completely done, they may end up too crisp.