Maraschino Cherry Cookies

My neighbor Sarah brought these over after I mentioned I'd never had a pink cookie before, and I ate three before she even made it out the driveway. The contrast between that bright cherry flavor and the sweet almond glaze stopped me completely mid bite. Now they are the first thing I bake when I need something that makes people stop what they are doing and pay attention to the dessert plate.

Last Valentine's Day I made six batches for my daughter's class party, and the teacher emailed me afterward asking for the recipe because the kids kept talking about the pink cookies. Something about that color just makes people happy before they even take a bite.

Ingredients

• All-purpose flour: Provides the structure for these soft cookies without making them tough or dense
• Baking powder: Gives just enough lift to keep centers tender while edges stay perfectly chewy
• Salt: Balances the sweetness and intensifies the cherry and almond flavors
• Unsalted butter: Softened to room temperature creates that melt in your mouth texture we all want
• Granulated and brown sugar: The combination creates crispy edges and soft centers
• Egg: Binds everything together while adding richness to the dough
• Vanilla and almond extract: This pairing is what makes these cookies taste special and nostalgic
• Maraschino cherries: Drain them really well and pat them dry to prevent soggy spots
• White chocolate chips: Optional but they balance the tart cherries with creamy sweetness
• Powdered sugar: Creates the smooth velvety glaze that makes these cookies look stunning
• Maraschino cherry juice: Use the juice from the jar for natural pink color and extra cherry flavor
• Almond extract: Just a quarter teaspoon deepens the flavor profile of the glaze

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so your cookies bake evenly and slide right off

Whisk the dry ingredients:

In a medium bowl combine the flour baking powder and salt until well blended then set aside

Cream the butter and sugars:

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

Add the egg and extracts:

Beat in the egg vanilla and almond extract until everything is fully incorporated and smooth

Combine wet and dry:

Gradually mix in the flour mixture just until you no longer see streaks of white flour

Fold in the goodies:

Gently stir in the chopped cherries and white chocolate chips being careful not to overmix

Scoop the dough:

Drop rounded tablespoons onto your prepared sheets leaving about 2 inches between each cookie

Bake to perfection:

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

Cool completely:

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

Make the glaze:

Whisk powdered sugar with cherry juice and almond extract until smooth then drizzle over cooled cookies

Save

My grandmother kept a jar of maraschino cherries in her fridge specifically for when grandchildren visited, and these cookies taste exactly like the memory of sitting at her kitchen table waiting for something special.

Getting the Perfect Cherry Distribution

I used to just dump all the cherries in at once and end up with some cookies completely cherry free while others had five. Now I toss the chopped cherries in a tablespoon of flour before folding them in, and they spread evenly throughout every single batch. Little tricks like this are what separate good cookies from the ones people request for every single gathering.

Glaze Consistency Secrets

The glaze should be thick enough to hold its shape when you drizzle it but thin enough to spread slightly on its own. Start with two tablespoons of cherry juice and add the third only if needed. Too thin and it will run right off the cookie edges, too thick and you will end up with globs instead of pretty drizzles.

Making These Ahead

Scoop the dough balls onto a parchment lined baking sheet and freeze them until solid, then transfer to a freezer bag for fresh baked cookies whenever the craving strikes. Add just one extra minute to the baking time when baking from frozen. The glaze is best made the day you plan to serve them.

• Bake frozen dough directly no thawing needed
• Store unglazed cookies in the freezer for up to three months
• Glaze only thawed or room temperature cookies

Save

These cookies have become my go to for bake sales and potlucks because they disappear fast and people always ask for the recipe. Sometimes the simplest recipes are the ones that make the biggest impression.

Recipe FAQs

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used, but they contain more moisture which may affect the cookie texture. If using fresh cherries, you'll need to chop them finely and pat them very dry before adding to the dough. You may also need to adjust the baking time slightly as fresh cherries can make the cookies spread more during baking.

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

To prevent excessive spreading, make sure your butter is properly softened but not melted. Chill the dough for 30 minutes before baking, and ensure your oven is fully preheated to 350°F. Using chilled dough and baking sheets also helps maintain the cookie shape.

→ Can I freeze the cookie dough?

Yes, the cookie dough freezes well. Scoop the dough onto baking sheets, freeze until firm, then transfer to a freezer-safe container. The dough can be frozen for up to 3 months. When ready to bake, place frozen dough balls on baking sheets and add 2-3 minutes to the baking time.

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

Store the cookies in an airtight container at room temperature for up to 5 days. The glaze will set completely after about an hour. For longer storage, you can freeze the cookies for up to 3 months. Let them come to room temperature before serving for best texture.

→ Can I make these cookies without the almond glaze?

Yes, the cookies are delicious on their own without the glaze. The almond extract in the dough still provides a subtle nutty flavor. If you prefer, you can also use a simple powdered sugar glaze without the cherry juice for a different finish.