Indulge in the delightful sweetness of soft, chewy, and slightly pink Maraschino Cherry Cookies. This Maraschino Cherry Cookies Recipe combines the vibrant flavor of maraschino cherries with rich semi-sweet chocolate chips, creating a cookie that is both visually stunning and delicious. With a few helpful tips and detailed instructions, this recipe ensures perfect cookies every time. Whether it’s for a special occasion, a family treat, or a weekend baking project, these cookies are sure to impress.
Ingredients for Maraschino Cherry Cookies Recipe
- 3 cups (360g) all-purpose flour – provides the chewy, thick structure essential for these cookies. Proper measuring is key to avoid dry cookies.
- 2 teaspoons cornstarch – adds tenderness and helps maintain a soft, slightly thicker texture.
- 1 teaspoon baking soda – ensures the cookies rise perfectly while staying chewy.
- ¼ teaspoon salt – balances sweetness and enhances flavor.
- 2 cups (12 oz bag) semi-sweet chocolate chips – melty chocolate for every bite, plus extra for garnish.
- 1 cup (226g) unsalted butter, room temperature – allows smooth creaming with sugar for a soft texture.
- 1¼ cups (267g) light brown sugar – adds moisture and chew, perfect for cherry-infused cookies.
- ¼ cup (50g) granulated sugar – balances the sweetness and helps the cookies hold shape.
- 2 large eggs – provide richness and structure.
- 1 teaspoon vanilla extract – enhances flavor and complements the cherries.
- ⅛ teaspoon almond extract – elevates the cherry flavor for that classic cherry-almond taste.
- ¼ teaspoon pink gel food coloring – optional, but gives the cookies a fun, vibrant pink color.
- 1 cup drained and finely chopped maraschino cherries, plus extra for garnish – the star ingredient that gives the cookies their unique flavor.
Equipment Needed
- Large mixing bowls
- Silicone baking mat or parchment paper
- Cookie scoop (#40 or medium-sized)
- Measuring cups and spoons or a kitchen scale
- Hand mixer or stand mixer
- Spatula
- Cooling rack
Step-by-Step Instructions
Step 1: Prepare the Maraschino Cherries
Drain 1 cup of maraschino cherries thoroughly. Spread them on several layers of paper towels to absorb any excess juice. Chop the cherries finely, ensuring they are evenly sized to mix smoothly into the cookie dough. This prevents wet spots and uneven distribution of flavor.
Tip: Properly drained and chopped cherries are the key to maintaining the soft texture of these cookies.
Step 2: Prepare the Dry Ingredients
In a medium mixing bowl, combine:
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
Whisk the ingredients together to ensure even distribution. Set aside. This mixture will be gradually added to the wet ingredients, creating the perfect dough consistency.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, add:
- 1 cup unsalted butter, softened
- 1¼ cups light brown sugar
- ¼ cup granulated sugar
Using a hand mixer or stand mixer on medium speed, beat for 2 minutes. Aim for a fluffy and pale-colored mixture. Creaming the butter and sugars is essential for creating soft, chewy cookies.
Step 4: Add the Eggs and Extracts
Add the following to the creamed mixture:
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
Mix on medium speed for 30 seconds until everything is fully combined. The almond extract enhances the cherry flavor subtly, creating that iconic cherry-almond profile.
Step 5: Add the Pink Color
Add ¼ teaspoon pink gel food coloring to the wet mixture. Mix until the dough achieves a uniform pink hue. The gel food coloring is preferred as it does not alter the dough’s consistency, unlike liquid coloring.
Step 6: Incorporate the Dry Ingredients
Gradually add the flour mixture from Step 2 to the wet ingredients. Mix on low speed to avoid overworking the dough. The dough will be thick, almost chunky, which is ideal for a chewy cookie texture.
Step 7: Mix in the Cherries and Chocolate Chips
Fold in:
- 1 cup finely chopped maraschino cherries
- 1 cup semi-sweet chocolate chips
Ensure the cherries and chocolate are evenly distributed. The dough will remain thick and slightly sticky. This is the perfect consistency for forming bakery-style cookies.
Step 8: Form the Cookies
Using a #40 cookie scoop (about 2 tablespoons per cookie), scoop dough balls and place them on a lined cookie sheet. Press the remaining chocolate chips and chopped cherries onto the tops and sides of the dough balls.
Tip: Pressing extra cherries and chocolate on top gives your cookies a professional, loaded appearance.
Step 9: Chill the Dough
Freeze the dough balls for 30 minutes. Chilling ensures the cookies hold their shape while baking and prevents excessive spreading in the oven.
Step 10: Bake the Cookies
Preheat your oven to 350°F (175°C). Place 6–8 cookies on a lined baking sheet, leaving space between them. Bake for 10–13 minutes.
Important: Do not overbake. The cookies should appear slightly underbaked when removed from the oven. They will continue to cook slightly on the hot cookie sheet, preserving their soft, chewy texture.
Step 11: Cool and Serve
Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire cooling rack. This step helps the cookies set and maintains their shape.
Optional: Add extra chocolate chips to any areas that appear sparse for a more loaded, visually appealing cookie.
Tips for Perfect Maraschino Cherry Cookies
- Measure Flour Accurately: Use a kitchen scale for precision. Too much flour results in dry cookies.
- Drain Cherries Properly: Excess moisture is the biggest challenge. Ensure the cherries are fully drained and blotted before mixing.
- Use a Cookie Scoop: Ensures uniform cookies that bake evenly.
- Press Garnish on Dough Balls: Extra chocolate chips and cherries on top create that bakery-style loaded look.
- Cooling is Critical: Cooling on the baking sheet helps the cookies set without losing their chewy texture.
Storing and Freezing
These Maraschino Cherry Cookies freeze beautifully:
- Wrap individual portions in plastic wrap or store in an airtight container with parchment layers to prevent sticking.
- Freeze for up to 3 months.
- Thaw in the refrigerator before serving to maintain texture and flavor.
Variations
- Gluten-Free Version: Substitute the flour with a 1:1 gluten-free flour blend. This works well for those avoiding gluten while keeping the cookies soft and chewy.
- Extra Cherry Flavor: Use a bit more almond extract (up to ¼ teaspoon) to intensify the cherry-almond combination.
- Chocolate Lovers’ Version: Add an additional ½ cup of chocolate chips to the dough for a richer chocolate experience.
