Maraschino Cherry Sugar Cookies

Maraschino cherry sugar cookies bring that joyous bakery window color right to your kitchen and have been my solution when I want to bake up something festive without much fuss. The cookies are soft and tender with pops of cherry and the perfect hint of almond beneath all that blush hue. If you love a cookie that looks as sweet as it tastes and comes together easily with pantry basics and a jar of ruby red cherries this is the recipe for you.

I baked my first batch for a Valentine’s Day treat swap and they quickly became the most requested cookie at family gatherings. Everyone wants the recipe whenever I bring them to a party.

Ingredients

• All purpose flour: gives structure to help cookies hold their shape
• Baking powder: ensures the cookies puff lightly rather than spread out flat
• Salt: balances sweetness and brightens flavors
• Unsalted butter: for richness and that classic sugar cookie crumble look for fresh high quality
• Granulated sugar: promises a crisp edge and chewy middle choose fine white for smooth creaming
• Large egg: binds the dough and adds moisture room temperature helps everything blend
• Vanilla extract: accentuates every flavor so use pure for best results
• Almond extract: builds that bakery sweet cherry note
• Maraschino cherries: add pops of color and chew finely chop and drain well for best results
• Cherry juice: boosts color and taste from the jar itself
• Optional red sanding sugar or powdered sugar: adds sparkle or a classic finish

Instructions

Prep Your Baking Sheets:

Line two large cookie sheets with parchment paper for easy cleanup and to prevent sticking

Mix Dry Ingredients:

In a medium bowl whisk together the flour baking powder and salt for at least one minute so everything distributes evenly and every bite bakes up consistent

Cream Butter and Sugar:

In a large separate bowl beat together softened butter and granulated sugar until the mixture turns pale and visibly fluffy this can take up to three minutes and sets up your cookie structure

Combine Wet Ingredients:

Beat in the egg vanilla extract almond extract and cherry juice until perfectly smooth and silky scraping down the bowl so nothing clings to the sides

Incorporate Dry Into Wet:

Add the flour mixture a third at a time gently beating or folding until just combined so your cookies stay tender and never tough

Fold In Cherries:

Carefully fold in the finely chopped drained cherries reserving any juice for the dough only this step will streak in color and keep the pieces whole so each cookie gets bites of cherry

Portion the Dough:

Scoop dough into tablespoon sized balls using a cookie scoop or rounded spoon place 2 inches apart on your prepared baking sheets for even baking

Bake:

Slide the trays into your preheated 350 degree oven and bake for ten minutes until the edges look just set and the centers are soft do not overbake or you lose that signature chewy middle

Cool:

Let the cookies cool five minutes on the tray before moving them to a wire rack to finish cooling that keeps them intact and gives the ideal soft to crispy balance

Garnish:

Dust cooled cookies with red sanding sugar or powdered sugar pressing gently if you like for a bakery shop finish

Maraschino cherries always make me think of my grandmother She would sneak them into all kinds of desserts and take so much joy in their bright tint and flavor It makes me feel like she is looking over my shoulder and smiling every single time I bake these

Storage Tips

Keep cookies in an airtight container for up to four days and if layering place parchment between so they do not stick For longer storage freeze fully cooled cookies in a freezer bag squeezing out extra air and they will keep fresh for two months

Ingredient Substitutions

If you prefer natural cherries try using chopped drained jarred Morello cherries for a different but equally delicious flavor Almond extract can be left out for those who do not like nuts though you will lose the bakery note Leave off the decorating sugars for a more subtly sweet cookie

Serving Suggestions

These cookies brighten up a holiday cookie tray and look extra pretty beside chocolate or lemon treats Try sandwiching two with a little cream cheese frosting for festive cookie sandwiches They pair beautifully with black tea or even a scoop of vanilla ice cream

Cultural and Historical Context

Maraschino cherries have a long legacy in American desserts since the early 1900s From sodas to fruitcakes they always signal a touch of celebration In sugar cookies they transform a humble staple into something worthy of birthdays and tea parties

Seasonal Adaptations

For spring top cookies with pastel sanding sugar for a gentle look During winter roll in sparkling sugar for a frosted vibe Chop up red and green candied cherries for a December twist

Success Stories

One reader made these for a baby shower and said they vanished within the first hour I have brought them to care packages for neighbors and always come home with recipe requests Kids love making them because of the color and scent

Freezer Meal Conversion

Roll dough into balls set on a tray and freeze until solid then transfer to a ziptop bag You can bake from frozen by adding two extra minutes to the bake time The baked cookies freeze just as well so you can always have a sweet treat on hand for last minute guests

Enjoy making these beautiful cherry sugar cookies — their color and flavor brighten any occasion.

Recipe FAQs

→ How do you keep cookies soft and tender?

Use softened butter, don’t overbake, and cool them on the baking sheet before transferring to a wire rack.

→ Can I substitute fresh cherries for maraschino?

Fresh cherries can be used if pitted and chopped, but the flavor and texture will differ from maraschino.

→ Why add almond extract to the dough?

Almond extract enhances the cherry flavor, adding a subtle, nutty background note to the cookies.

→ What’s the purpose of cherry juice in the dough?

Cherry juice lends moisture, color, and extra cherry flavor, resulting in a soft, pink-hued cookie.

→ How should these cookies be stored?

Store in an airtight container at room temperature for up to five days to maintain freshness.

→ Can I freeze the dough?

Yes, shape the dough into balls and freeze on a sheet. Bake directly from frozen, adding 2-3 extra minutes.