Introduction

Maraschino Cherry Sugar Cookies offer a delightful twist on classic sugar cookies with cheerful bursts of sweet cherry flavor in every bite. These soft, buttery treats are perfect for sharing at any gathering or enjoying with a cup of tea.

A close-up of a white round plate filled with soft, crumbly cookies, each showing two bright, shiny red cherries embedded in the center, surrounded by dusted white powdered sugar both on top of the cookies and scattered on the plate. The cookies have a pale golden texture with small cracks, making them look tender and fresh. The background is a white marbled texture that softly contrasts with the plate and cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup maraschino cherries, chopped
1/2 cup powdered sugar (for dusting)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Add the egg and vanilla extract, mixing until well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 6: Fold in the chopped maraschino cherries.
Step 7: Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
Step 8: Bake for 10-12 minutes or until the edges are lightly golden.
Step 9: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 10: Dust with powdered sugar before serving, if desired.

Tips & Variations

For a more intense cherry flavor, add a teaspoon of maraschino cherry juice to the wet ingredients.
Use red or green maraschino cherries for a festive look during holidays.
Chill the dough for 30 minutes before baking to prevent spreading.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, warm in a low oven for a few minutes or microwave briefly to restore softness.

How to Serve

A basket filled with round cookies that have a smooth, pale yellow surface and a shiny, bright red cherry placed in the center of each cookie. The basket is lined with crinkled red paper, creating a soft bed for the cookies, and tied with a brown satin ribbon around its base. In the background, red and green cloth fabrics are slightly blurred. The image is sharp and bright, highlighting the soft texture of the cookies and the glistening cherries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh cherries for maraschino cherries?

Fresh cherries have a different texture and moisture content, which may affect the dough. If using fresh cherries, remove pits and chop finely, and consider drying them slightly before folding into the batter to avoid soggy cookies.

Do I need to use powdered sugar for dusting?

Powdered sugar is optional and adds a sweet finishing touch, but the cookies are delicious without it as well.

Maraschino Cherry Sugar Cookies Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

These Maraschino Cherry Sugar Cookies are soft, buttery, and bursting with sweet, juicy cherries. Perfectly tender with a delightful cherry twist, they are an irresistible treat for any occasion or holiday baking.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup maraschino cherries, chopped

For Dusting

1/2 cup powdered sugar

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for tender cookies.
Add Wet Ingredients: Beat in the large egg and vanilla extract until the mixture is smooth and fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
Mix Dry and Wet: Gradually incorporate the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
Fold in Cherries: Carefully fold in the chopped maraschino cherries so that they are evenly distributed throughout the dough without breaking down too much.
Portion Dough: Drop rounded tablespoons of the cookie dough onto a baking sheet lined with parchment paper, spacing them to allow for spreading.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a delicate golden color while the centers remain soft.
Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely which preserves their texture.
Finish with Powdered Sugar: Once cooled, dust the cookies lightly with powdered sugar for a sweet, decorative finish before serving.

Notes

For best results, use room temperature butter to achieve a creamy texture when creaming.
Do not overmix the dough to keep cookies tender.
Chopping cherries fairly uniformly prevents large clumps of cherries in the cookies.
These cookies can be stored in an airtight container at room temperature for up to 5 days.
Optionally add a teaspoon of almond extract for enhanced cherry flavor.
To reduce sweetness, rinse and dry maraschino cherries before chopping.

Keywords: maraschino cherry sugar cookies, cherry cookies, sugar cookies, cherry dessert, holiday cookies, soft cookies