Maraschino Cherry Cookies

The first time I made these cherry cookies, my kitchen smelled like a bakery crossed with an ice cream shop. That almond extract hits you before anything else, sweet and heady and impossible to ignore. I remember my roommate wandering in, wondering what kind of magic was happening in the oven. These pink-flecked cookies have been my go-to for Valentine's Day ever since.

Last spring, I made a triple batch for my niece's birthday. She took one bite and declared them 'better than the ones at the fancy cookie place downtown.' There's something about that cherry-almond combination that feels special without being fussy. Now every time I see a jar of maraschino cherries, I think about tiny hands reaching for another cookie.

Ingredients

• All-purpose flour: The backbone of these cookies, providing structure without making them tough
• Baking powder: Just enough lift to keep them tender and light
• Salt: A tiny pinch that balances all that sugar and brings out the almond flavor
• Unsalted butter: Softened to room temperature so it creams properly into the sugars
• Granulated sugar: Creates crisp edges while keeping centers chewy
• Light brown sugar: Adds subtle caramel notes and extra moisture
• Egg: Binds everything together and adds richness
• Vanilla extract: Classic flavor that grounds the more pronounced almond
• Almond extract: The secret weapon that makes these taste professionally made
• Maraschino cherries: Drain them really well or your dough will turn pink and sticky
• White chocolate chips: Totally optional but they make the cherry flavor pop
• Powdered sugar: Creates a smooth, drip-friendly glaze that sets beautifully
• Maraschino cherry juice: Use the liquid from the jar for natural pink color and cherry flavor

Instructions

Preheat and prepare:

Get your oven to 350°F and line two baking sheets with parchment paper so nothing sticks

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, and salt until well blended

Cream the butter and sugars:

Beat butter with both sugars for 2 to 3 minutes until the mixture looks pale and fluffy

Add the extracts and egg:

Mix in the egg, vanilla, and almond extract until everything is fully incorporated

Combine the dough:

Gradually stir in the dry ingredients just until you no longer see white streaks

Fold in the cherries:

Gently mix in chopped maraschino cherries and white chocolate chips until evenly distributed

Scoop the dough:

Drop rounded tablespoons onto prepared baking sheets, leaving about 2 inches between cookies

Bake to perfection:

Bake for 10 to 12 minutes until edges are set but centers still look slightly soft

Cool completely:

Let cookies rest on the baking sheet for 5 minutes before moving to a wire rack

Make the glaze:

Whisk powdered sugar with cherry juice and almond extract until smooth and drizzling consistency

Glaze and serve:

Drizzle the pink glaze over completely cooled cookies and let it set before stacking

Pin This

These cookies became my signature during a particularly rough winter when I needed something bright and cheerful in the kitchen. Every time I pull them out of the oven, that perfect pink color makes me smile. They've turned into the thing I bring to friends who need cheering up.

Getting the Perfect Texture

The key is stopping the mixer as soon as the flour disappears. Overmixing develops gluten and makes tough cookies. I also learned to measure flour by spooning it into the cup and leveling off, rather than dipping directly into the bag. Too much flour dries them out completely.

Customization Ideas

Sometimes I swap half the white chocolate for dark chocolate when I want something less sweet. Chopped toasted almonds add a nice crunch and double down on the almond flavor. For holidays, a drop of red food coloring in the glaze makes them even more festive.

Storage and Sharing

These cookies actually get better after a day as the flavors meld together. Store them in an airtight container with parchment between layers so the glaze doesn't stick to the cookies above.

• Freeze unbaked dough balls for fresh cookies anytime
• Package them in clear bags tied with pink ribbon for gifting
• The glaze softens in humid weather, so store in a cool spot

Pin This

I hope these cookies bring as much joy to your kitchen as they have to mine. There's something about that first bite, the way the cherry hits your tongue, that just feels like happiness.

Recipe FAQs

→ Can I use fresh cherries instead of maraschino cherries?

While fresh cherries can work, they contain more moisture and may require adjustments to the recipe. Maraschino cherries are ideal as they're already sweetened and have the perfect texture for cookies. If using fresh cherries, you'll need to pit them and may want to reduce other sugars in the recipe.

→ How do I prevent the cookies from spreading too much?

Make sure your butter is properly softened but not melted. Chill the dough for 30 minutes before baking, and ensure your oven is preheated to the correct temperature. Using chilled dough helps maintain shape during baking.

→ Can I make these cookies ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days before baking, or you can freeze it for longer storage. Baked cookies store well in an airtight container at room temperature for up to 5 days, making them perfect for ahead-of-time preparation.

→ What's the best way to chop maraschino cherries?

Pat the cherries dry with paper towels first to remove excess moisture. Then use a sharp knife to chop them into small, uniform pieces. Well-drained cherries prevent the dough from becoming too wet, which helps maintain the perfect cookie texture.

→ Can I substitute the almond extract?

Yes, you can omit the almond extract or substitute it with vanilla extract. The almond extract adds a subtle nutty flavor that complements the cherries, but vanilla will still create delicious cookies. You can also add a sprinkle of toasted almonds to the dough for extra crunch and flavor.