Maraschino Cherry Sugar Cookies_Soft, buttery, and bursting with cherry flavor — the sweetest way to brighten your cookie tray.
Introduction
Sugar cookies are a timeless classic, but sometimes they deserve a little upgrade. Enter Maraschino Cherry Sugar Cookies — a playful twist on the traditional recipe that brings a pop of color, a hint of almond, and the unmistakable sweetness of maraschino cherries.
These cookies are soft and chewy with just the right amount of crunch on the edges. The cherry juice adds a subtle pink hue to the dough, while the chopped cherries provide bursts of flavor in every bite. They’re perfect for Valentine’s Day, Christmas cookie platters, or any occasion that calls for something cheerful and delicious.
Ingredients Breakdown
2¾ cups all-purpose flour – Provides structure and stability.
1 teaspoon baking soda – Helps cookies rise slightly.
½ teaspoon baking powder – Adds lightness.
1 cup unsalted butter, softened – Creates a tender, rich base.
1½ cups granulated sugar – Sweetens and helps with texture.
1 egg – Binds ingredients and adds moisture.
1 teaspoon vanilla extract – Classic flavor enhancer.
½ cup maraschino cherries, chopped and drained – Adds bursts of sweetness and color.
¼ cup maraschino cherry juice – Infuses dough with flavor and a pink tint.
½ teaspoon almond extract – Complements cherry flavor beautifully.
Optional: extra sugar for rolling – Adds sparkle and crunch.
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C).
Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
Whisk flour, baking soda, and baking powder in a medium bowl.
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and sugar until light and fluffy.
Step 4: Add Wet Ingredients
Beat in egg, vanilla, almond extract, and cherry juice until smooth.
Step 5: Combine
Gradually add dry ingredients to wet mixture.
Stir until a soft dough forms.
Step 6: Fold in Cherries
Gently fold in chopped maraschino cherries.
Step 7: Shape Cookies
Roll dough into 1-inch balls.
Optionally roll in extra sugar for crunch.
Place on baking sheets 2 inches apart.
Step 8: Bake
Bake for 8–10 minutes until edges are lightly golden.
Step 9: Cool
Cool on baking sheets for 5 minutes.
Transfer to wire rack to cool completely.
Baking Tips
Drain cherries well to avoid excess moisture.
Chill dough for 30 minutes to help cookies hold shape.
Don’t overbake—cookies should be soft in the center.
Use parchment paper for even baking and easy cleanup.
Add sugar coating for sparkle and crunch.
Variations
Chocolate Cherry Cookies: Add mini chocolate chips.
Cherry Almond Cookies: Top with sliced almonds before baking.
Festive Cookies: Roll in red and pink sprinkles for Valentine’s Day.
Gluten-Free Version: Use a gluten-free flour blend.
Cherry Thumbprints: Press a cherry in the center before baking.
Serving Ideas
Perfect for holiday cookie platters.
Serve with tea or coffee for an afternoon treat.
Package in tins for edible gifts.
Pair with vanilla ice cream for a fun dessert.
Storage
Room Temperature: Store in airtight container for 3–4 days.
Refrigerator: Keeps fresh up to 1 week.
Freezer: Freeze baked cookies for up to 2 months.
Nutrition (per cookie, approx.)
Calories: ~160
Protein: ~2g
Fat: ~7g
Carbs: ~22g
Why You’ll Love This Recipe
Bright and cheerful: Pink hue and cherry flavor.
Easy to make: Simple steps, no fancy equipment.
Customizable: Endless variations.
Kid-friendly: Fun to bake and eat.
Perfect for celebrations: Adds color and flavor to any cookie tray.
Conclusion
These Maraschino Cherry Sugar Cookies are soft, sweet, and full of charm. With their buttery base, cherry bursts, and almond undertones, they’re a delightful twist on a classic sugar cookie. Bake a batch for your next celebration and watch them disappear — because one bite is all it takes to fall in love.