why make this recipe
These cookies blend sweet cherries and chocolate in a fun, soft cookie. You will like the chewy texture and the bright cherry pops. This recipe is simple and perfect for a quick treat or a cookie box. If you want another take on similar cookies, try this maraschino cherry chocolate chip cookies idea for more tips.
introduction
These Irresistible Maraschino Cherry Cookies You’ll Crave Daily are soft, chewy, and full of flavor. They mix brown sugar and butter for a deep taste. Chopped maraschino cherries add color and a juicy bite. Chocolate chips give a rich balance. The dough can be shaped fast and baked in one tray. This is a friendly recipe for home bakers.
how to make Irresistible Maraschino Cherry Cookies You’ll Crave Daily
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the room-temperature butter with brown sugar and granulated sugar until light.
- Beat in eggs, vanilla, and almond extract. Add a small drop of pink gel food coloring and mix until color spreads.
- In a separate bowl, whisk the flour, cornstarch, baking soda, and salt.
- Add the dry mix to the wet mix and fold until just combined.
- Fold in the chopped maraschino cherries and chocolate chips.
- Scoop dough onto the baking sheet, leaving space between cookies. Flatten slightly.
- Bake 10–12 minutes, until edges set but centers stay soft.
- Let cookies cool on the tray for 5 minutes, then move to a wire rack to finish cooling.
Ingredients :
- 3 cups all-purpose flour (the foundation for that perfect chewy texture)
- 2 tsp cornstarch (helps create an even softer cookie)
- 1 tsp baking soda (ensures your cookies rise beautifully)
- ¼ tsp salt (just a touch to balance the sweetness)
- 1 cup unsalted butter (bring to room temperature for easy mixing)
- 1¼ cups light brown sugar (adds a lovely caramel note to each bite)
- ¼ cup granulated sugar (a touch of sweetness that complements the brown sugar)
- 2 large eggs (act as the binding agent for a chewy cookie)
- 1 tsp vanilla extract (for warmth and depth of flavor)
- ⅛ tsp almond extract (enhances the overall flavor profile with a subtle nutty hint)
- pink gel food coloring (a small amount for that cheerful pop of color)
- 2 cups semi-sweet chocolate chips (the star of the show that pairs beautifully with cherries)
- 1 cup maraschino cherries (drained and finely chopped, for juicy bursts of sweetness in every cookie)
Directions :
- Preheat oven to 350°F (175°C). Line baking sheets.
- Cream butter and sugars until smooth.
- Add eggs, vanilla, almond extract, and a drop of pink gel coloring. Mix well.
- Whisk flour, cornstarch, baking soda, and salt. Add to wet mix slowly.
- Fold in cherries and chocolate chips.
- Drop spoonfuls on the sheet and flatten a bit.
- Bake 10–12 minutes. Cool on the tray 5 minutes, then move to a rack.
how to serve Irresistible Maraschino Cherry Cookies You’ll Crave Daily
Serve warm with a glass of milk or a scoop of vanilla ice cream. They also work well in a cookie tin as a gift. Place on a plate and enjoy fresh from the oven for the best texture.
how to store Irresistible Maraschino Cherry Cookies You’ll Crave Daily
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cooled cookies in a freezer bag for up to 3 months. Thaw at room temperature before serving.
tips to make Irresistible Maraschino Cherry Cookies You’ll Crave Daily
- Drain cherries well and pat dry to avoid extra moisture.
- Chop cherries small so they spread through the dough.
- Use room-temperature butter for easier mixing.
- Do not overbake; take cookies out when centers still look soft.
- For a nut-free version or a different texture, see this almond flour cookies recipe idea for substitution tips.
variation (if any)
- Swap semi-sweet chips for white chocolate for a sweeter note.
- Add chopped nuts like pecans or walnuts for crunch.
- Use dark chocolate chips for a richer flavor.
- Make smaller cookies for bite-size snacks.
FAQs
Q: Can I use frozen cherries instead of maraschino?
A: Use thawed, well-drained frozen cherries. They may add more moisture, so pat them dry.
Q: Can I skip the pink food coloring?
A: Yes. The cookies will taste the same without the color.
Q: Can I make the dough ahead of time?
A: Yes. Chill dough in the fridge for up to 48 hours before baking.
Q: How do I keep cookies soft?
A: Store with a slice of bread in the container to keep them soft for a day or two.
Conclusion
If you want another version with great tips and photos, check out Irresistible Maraschino Cherry Chocolate Chip Cookies. For a fun twist that blends cookie and brownie ideas, see this Brownie Sundae Cookies (Crumbl Copycat).
Irresistible Maraschino Cherry Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the room-temperature butter with brown sugar and granulated sugar until light.
- Beat in eggs, vanilla, almond extract, and a small drop of pink gel food coloring.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Add the dry mix to the wet mix and fold until just combined.
- Fold in the chopped maraschino cherries and chocolate chips.
- Scoop dough onto the baking sheets, leaving space between cookies, and flatten slightly.
- Bake for 10–12 minutes, until the edges are set but the centers stay soft.
- Let cookies cool on the tray for 5 minutes, then move to a wire rack to finish cooling.