These Maraschino Cherry Cookie are a delightful treat with a soft texture, vibrant pink color, and bursts of maraschino cherry sweetness. The addition of maraschino cherry juice and a drizzle of cherry glaze takes these cookies to the next level, making them irresistible for any occasion. Perfect for Valentine’s Day, holidays, or just to satisfy your sweet tooth, they’re easy to make and full of flavor.
Easy Maraschino Cherry Cookie Recipe
With their soft texture, subtle almond and vanilla notes, and vibrant pink hue, these Maraschino Cherry Cookie are as beautiful as they are delicious. The chopped maraschino cherries add little pops of flavor, while the simple two-ingredient glaze makes these cookies even more special. They’re quick to prepare and perfect for when you need a fun, crowd-pleasing dessert.
Why Our Maraschino Cherry Cookie Are the Best
Our Maraschino Cherry Cookie combine the buttery softness of a sugar cookie with the unique flavor of maraschino cherries. The cherry juice gives the cookies their beautiful pink color, while the glaze adds a glossy, sweet finish. They’re perfect for any season, from holiday parties to summer picnics, and their chewy, tender texture is irresistible.
Ingredients Notes for Maraschino Cherry Cookie
Maraschino Cherry Cookie
- 1/2 cup butter, softened: Creates a rich, tender cookie base.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness without being overly sugary.
- 1 Tbsp maraschino cherry juice: Adds flavor and a natural pink color to the dough.
- 1/2 tsp almond extract: Enhances the flavor and complements the cherries.
- 1/2 tsp vanilla extract: Balances the sweetness and adds warmth.
- 1/2 cup maraschino cherries, chopped: Provides bursts of cherry flavor and a chewy texture.
- 1 1/4 cups all-purpose flour: Forms the structure of the cookies.
- 1/8 tsp salt: Balances the flavors and enhances the sweetness.
Cherry Glaze
- 1/4 cup powdered sugar: Sweetens the glaze to perfection.
- 2 tsp maraschino cherry juice: Adds cherry flavor and gives the glaze its pretty pink hue.
Ingredient Tip: Drain and pat the maraschino cherries dry with a paper towel before chopping to prevent excess moisture from affecting the dough.
Kitchen Tools Needed for Maraschino Cherry Cookie
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spoon (for drizzling the glaze)
- Cooling rack
How to Make Maraschino Cherry Cookie
These Maraschino Cherry Cookie are simple to make and come together quickly. Follow these steps for perfect cookies every time:
1. Preheat the Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Cherries
If needed, remove the stems from the maraschino cherries, then chop them into small pieces. Set aside.
3. Cream Butter and Sugar
In a large bowl, use a mixer to beat 1/2 cup softened butter and 1/4 cup granulated sugar together until light and fluffy.
4. Add Wet Ingredients
Mix in 1 Tbsp maraschino cherry juice, 1/2 tsp almond extract, 1/2 tsp vanilla extract, and the chopped cherries. Stir until just combined.
5. Add Dry Ingredients
Add 1 1/4 cups flour and 1/8 tsp salt to the wet ingredients. Mix until the dough is fully combined.
6. Scoop and Shape the Dough
Use a cookie scoop or spoon to form the dough into balls, placing them about 2 inches apart on the prepared baking sheet.
7. Bake the Cookies
Bake in the preheated oven for 14-16 minutes, or until the edges are lightly browned. Remove from the oven and allow the cookies to cool completely, preferably on a wire cooling rack.
8. Make the Cherry Glaze
In a small bowl, mix 1/4 cup powdered sugar and 2 tsp maraschino cherry juice until smooth. If you’d like a thicker glaze, add a bit more powdered sugar.
9. Glaze the Cookies
Once the cookies are completely cooled, place them on a sheet of parchment paper. Use a spoon to drizzle the glaze over each cookie. For full coverage, double the glaze recipe and coat the tops of the cookies completely. Allow the glaze to set before serving.
How to Store Maraschino Cherry Cookie
- At Room Temperature: Store in an airtight container for up to 5 days.
- In the Refrigerator: Keep in an airtight container for up to 1 week if you live in a warmer climate or want the glaze to stay firm.
- In the Freezer: Freeze the cookies (without glaze) for up to 3 months. Thaw at room temperature and glaze before serving.
Cherry Cookie Variations
- Chocolate Maraschino Cherry Cookie: Add mini chocolate chips to the dough for a delicious chocolate-cherry combo.
- Cherry Almond Sandwich Cookies: Pair two cookies with a layer of cherry or almond-flavored frosting in between.
- Coconut Maraschino Cherry Cookie: Mix shredded coconut into the dough for a tropical twist.
- Cherry Sprinkle Cookies: Roll the dough balls in pink or red sprinkles before baking for a festive touch.
- Cherry Jam Thumbprints: Make an indentation in the center of each cookie before baking and fill it with cherry jam for a chewy, gooey center.
What to Serve With Maraschino Cherry Cookie
These cookies are a sweet treat on their own but pair wonderfully with:
- A cup of hot tea or coffee for a cozy afternoon snack.
- Vanilla or cherry ice cream for a dessert duo.
- A glass of milk to complement the sweetness.
Top Tips for Perfect Maraschino Cherry Cookie
- Dry the cherries thoroughly: Pat the maraschino cherries dry to prevent excess moisture from affecting the texture of the dough.
- Don’t overmix the dough: Mix just until the ingredients are combined to keep the cookies soft and tender.
- Chill the dough (optional): If the dough feels sticky, refrigerate it for 20-30 minutes before scooping.
- Monitor the baking time: Remove the cookies when the edges are just lightly browned to keep them soft.
- Double the glaze: If you want the cookies fully coated with glaze, make an extra batch to drizzle generously.
Tips from Well-Known Chefs
- Ina Garten suggests using high-quality extracts for the best flavor in baked goods.
- Mary Berry emphasizes ensuring butter is properly softened to achieve a smooth and creamy dough.
- Paul Hollywood advises weighing flour for accuracy to maintain consistent results.
Frequently Asked Questions (FAQ)
1. Can I use fresh cherries instead of maraschino cherries?
Fresh cherries can be used but should be pitted, chopped, and dried thoroughly. They won’t provide the same bright pink color or sweetness as maraschino cherries.
2. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days or freeze it for up to 3 months.
3. Can I use cherry extract instead of maraschino cherry juice?
Yes, cherry extract can be used for a more concentrated cherry flavor, but you’ll need food coloring to achieve the pink hue.
4. How do I prevent the glaze from being too runny?
Add more powdered sugar, a teaspoon at a time, until the glaze reaches your desired consistency.
5. Can I add nuts to this recipe?
Absolutely! Chopped almonds or pecans would complement the cherry flavor beautifully.
These Maraschino Cherry Cookie are a sweet, colorful, and delicious addition to any dessert spread. Whether it’s for a holiday celebration or an everyday treat, they’re sure to brighten up your day!
Maraschino Cherry Cookie Recipe
Ingredients
- – 1 cup unsalted butter softened
- – 1 cup powdered sugar
- – 2 teaspoons vanilla extract
- – 2 tablespoons maraschino cherry juice
- – 2 1/2 cups all-purpose flour
- – 1/2 teaspoon salt
- – 3/4 cup finely chopped maraschino cherries drained and patted dry
- – Optional: red food coloring for a vibrant cherry color
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare the Dough: In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and maraschino cherry juice and mix until combined.
- Add the Dry Ingredients: Gradually mix in the flour and salt until just combined. Fold in the chopped maraschino cherries. If desired, add a few drops of red food coloring to enhance the color.
- Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Lightly press down on each ball to slightly flatten.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set (the cookies should not brown).
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these cookies as they are, or drizzle them with white chocolate for an extra special touch!
Notes
- Drain and pat the maraschino cherries dry to prevent excess moisture in the dough.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- These cookies are perfect for holidays like Christmas or Valentine’s Day!
