Maraschino Cherry Cookies

The first time I made these cherry cookies, my kitchen smelled like a bakery crossed with an ice cream sundae shop. My roommate wandered in, following the scent of butter and almond, and proceeded to eat three warm ones straight off the rack. I've doubled the batch ever since.

Last Christmas, I brought these to a cookie exchange and watched them disappear in record time. My friend Sarah, who claims she doesn't like maraschino cherries, took one bite and immediately asked for the recipe. Now they're her go-to contribution to every party.

Ingredients

• 2 1/4 cups all-purpose flour: The foundation that gives these cookies their perfect chewy structure
• 1/2 teaspoon baking powder: Just enough lift to keep them from being too dense
• 1/4 teaspoon salt: Balances the sweetness and brings out all the flavors
• 1 cup unsalted butter, softened: Room temperature butter is non-negotiable for that creamy, tender crumb
• 3/4 cup granulated sugar: Creates crisp edges while keeping centers soft
• 1/3 cup packed light brown sugar: Adds subtle caramel notes and extra moisture
• 1 large egg: Binds everything together and adds richness
• 1 1/2 teaspoons pure vanilla extract: Classic flavor that pairs beautifully with cherry
• 1/2 teaspoon almond extract: The secret ingredient that makes these taste professional
• 3/4 cup maraschino cherries, chopped and well-drained: The star of the show, and moisture control is crucial here
• 1/2 cup white chocolate chips: Optional but highly recommended for creamy contrast
• 1 cup powdered sugar: Creates that dreamy glaze finish
• 2-3 tablespoons maraschino cherry juice: Tints the glaze pink and infuses it with cherry flavor
• 1/4 teaspoon almond extract: A little extra almond in the glaze makes it sing

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so you're not scrambling later

Whisk the dry team:

In a medium bowl, combine flour, baking powder, and salt until evenly distributed

Cream the butter and sugars:

Beat them together for 2-3 minutes until the mixture turns pale and fluffy, incorporating air for lighter cookies

Add the extracts and egg:

Mix in vanilla, almond extract, and the egg until everything is thoroughly combined and smooth

Bring it all together:

Gradually add your dry ingredients, mixing just until no flour streaks remain

Fold in the good stuff:

Gently incorporate the chopped cherries and white chocolate chips by hand to avoid crushing them

Scoop and space:

Drop rounded balls about 2 inches apart on your prepared sheets, giving them room to spread

Bake to perfection:

Cook for 10-12 minutes until edges are set but centers still look slightly underdone

The patience part:

Let them rest on the baking sheet for 5 minutes before moving to a wire rack to cool completely

Make the magic glaze:

Whisk powdered sugar, cherry juice, and almond extract until smooth and drizzle generously over each cookie

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My daughter helped me make these for her kindergarten class and insisted on wearing her pink apron to match the cookies. The teachers requested the recipe after tasting them, and now they're a regular at every school event. There's something about that cherry almond combination that makes people instantly happy.

Getting The Most Out of Your Cherries

Through trial and error, I've learned that blotting those cherries dry is the step you cannot skip. I spread them on multiple layers of paper towels and press gently, repeating with fresh towels until they're barely damp to the touch. This extra five minutes of prep makes the difference between perfect cookies and ones that spread too much.

Mastering The Glaze

The glaze is where these cookies go from great to unforgettable. Start with 2 tablespoons of cherry juice and add more only if needed. Too much juice makes it run right off the cookie, and you want it to set up nicely. Let the glazed cookies sit for about an hour before stacking them, or that beautiful finish will stick to everything.

Make Them Your Own

Once you've mastered the base recipe, try swapping half the white chocolate for dark chocolate chunks for a more sophisticated version. Sometimes I add chopped toasted almonds for crunch, which works beautifully with the almond flavor already in the dough. The possibilities are endless once you understand the basic formula.

• Freeze undecorated cookies between layers of parchment for up to 3 months
• Add the glaze after thawing for that fresh-from-the-oven taste
• These ship beautifully if you glaze them after they arrive at their destination

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Every time I make these, I'm reminded why simple recipes are often the best ones. There's something so satisfying about turning a jar of maraschino cherries into something that makes people's eyes light up. Happy baking, friends.

Recipe Questions & Answers

→ What makes these cookies chewy?

The combination of brown sugar and proper baking time creates a chewy texture. The cherries also add moisture that helps maintain softness.

→ Can I substitute the cherry juice?

Yes, you can use orange juice or milk as alternatives, though cherry juice provides the best flavor match for the glaze.

→ How do I prevent the cherries from making the dough too moist?

Make sure to well-drain and pat dry the cherries before adding them to the dough. This prevents excess moisture that could affect the cookie texture.

→ What's the best way to store these cookies?

Store in an airtight container at room temperature for up to 5 days. The glaze will set and the cookies will maintain their texture.

→ Can I freeze the dough?

Yes, the dough freezes well. Scoop into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake frozen cookies adding 2-3 minutes to baking time.