Cherry Cookies are a treat that burst with bright, cherry flavor in every bite, wrapped lovingly in soft, buttery dough and accented with sweet white chocolate chips. These cookies have traveled from my kitchen to countless parties and rainy afternoons, and the vibrant bits of maraschino cherries always earn them a spot at the top of everyone’s cookie wish-list! Perfect for celebrations or just a sweet pick-me-up, they look as cheerful as they taste, and I promise you’ll find yourself going back for “just one more” again and again.
Ingredients You’ll Need
One of the best things about this recipe is how easily the ingredients come together to make Cherry Cookies absolutely irresistible. Each staple adds its own special touch, from the lush butter base to those joyful, jewel-like cherries. Let’s break down what you’ll need and why it matters:
- Unsalted Butter: Using butter creates a soft, melt-in-your-mouth texture and adds rich flavor as your cookies bake.
- Granulated Sugar: Gives classic sweetness and ensures perfectly structured cookies that stay soft.
- Powdered Sugar: This fine sugar blends easily for a tender bite and a hint of melt-away texture.
- Eggs: Essential for binding everything together, eggs bring structure and a subtle chewiness.
- Vanilla Extract: Adds fragrant, warm notes that enhance both the dough and the cherries.
- All-Purpose Flour: This is your foundation, giving structure so the cookies hold their adorable round shape.
- Baking Powder: Adds lightness, so every bite is fluffy rather than dense.
- Salt: Just a touch wakes up the other flavors and balances the sweetness beautifully.
- Maraschino Cherries: The star of the show! Drain and chop for sweet, juicy pops of cherry color and taste in every cookie.
- White Chocolate Chips (Optional): These add creamy bites that pair so well with cherries and look stunning, too.
How to Make Cherry Cookies
Step 1: Prep Your Baking Trays and Preheat the Oven
Start by lining two baking sheets with parchment paper for easy cleanup, then preheat your oven to 350°F. This ensures the Cherry Cookies bake evenly and release from the tray without fuss.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together your softened butter, granulated sugar, and powdered sugar until the mixture turns light, fluffy, and pale. This proper creaming step is what gives the cookies their tender crumb—don’t rush it!
Step 3: Add Eggs and Vanilla
Beat in your eggs, one at a time, making sure each is fully mixed in before adding the next. Stir in the vanilla extract so you capture every bit of cozy, aromatic flavor that will complement the cherries later on.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This avoids any clumps and ensures your baking powder is distributed evenly, giving the cookies that slightly puffy, perfect texture.
Step 5: Mix Wet and Dry Together
Gradually stir your dry ingredients into the wet mixture. It’s best to do this in parts to keep the dough tender and easy to handle; don’t over-mix, or the cookies might come out tough instead of soft.
Step 6: Fold in Cherries and Chocolates
Gently fold the chopped maraschino cherries and white chocolate chips (if using) into the dough. Try using a spatula for this step so you don’t crush the cherries—these little pockets should stay bright and juicy!
Step 7: Scoop and Bake
Drop rounded tablespoon-sized scoops of dough onto your prepared baking sheets, leaving a couple of inches between each for spreading. Bake in the preheated oven for 10–12 minutes, until the edges are just barely golden and the centers look set. I know it’s tempting to overbake, but just trust the process—the cookies will continue to set as they cool!
Step 8: Cool and Enjoy
Let the Cherry Cookies cool on the pan for about five minutes, then transfer them to a wire rack until they’re completely cool. This quick rest helps them hold their shape, and then they’re ready for devouring or gifting.
How to Serve Cherry Cookies
Garnishes
For a little extra flair, dip half of each Cherry Cookie in melted white or dark chocolate and scatter with sprinkles or extra chopped cherries. Even a light dusting of powdered sugar can make them sparkle for the holidays or special occasions.
Side Dishes
These cookies pair beautifully with a glass of cold milk, creamy hot chocolate, or even a fruity herbal tea. They’re delightful next to a scoop of vanilla ice cream for a simple but indulgent dessert.
Creative Ways to Present
Stack the Cherry Cookies in a clear gift jar with a cheery ribbon, arrange them on a tiered cake stand for an eye-catching party centerpiece, or tuck them into festive bakery boxes for easy, heartfelt gifting. Their color alone lights up any dessert table!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cherry Cookies in an airtight container at room temperature. They’ll stay soft and moist for up to five days, making them a perfect bake-ahead treat or lunchbox surprise all week long.
Freezing
For longer storage, these cookies freeze beautifully! Lay them in a single layer on a tray until firm, then transfer to a zip-top bag or container with parchment between layers—this way, you can grab just one or a whole batch whenever a Cherry Cookie craving strikes.
Reheating
If you love your cookies slightly warm, simply pop them in the microwave for a few seconds to restore that fresh-baked softness and bring out the flavor of the cherries and chocolate. Warm cookies and a cozy beverage—what could be better?
FAQs
Can I use fresh cherries instead of maraschino?
Fresh cherries can work if you pit, chop, and dry them thoroughly, but maraschino cherries add a bright, sweet flavor and beautiful color that really define Cherry Cookies.
Do I have to include the white chocolate chips?
Nope! They’re totally optional, but I do love the floral sweetness they add. You can also try dark chocolate chips or simply leave them out for a more classic, all-cherry cookie.
How do I prevent the dough from turning pink?
Pat your cherries dry very thoroughly before adding them to the dough to keep the pretty bits separate. If a little pink creeps in, consider it part of their homemade charm!
Can I make the dough ahead and freeze it?
Absolutely—scoop the dough onto trays, freeze until solid, then store the scoops in a bag. When you’re ready, bake from frozen, just adding an extra minute or two to the bake time.
Why did my cookies spread too much?
If this happens, double-check that your butter was simply softened, not melted, and be sure not to over-measure the cherries, as extra juice can change the dough texture. Chilling the dough for 30 minutes before baking can also help.
Final Thoughts
If you’re looking for a cookie that brings a smile to every face, you simply have to try these Cherry Cookies. From their gorgeous color to their irresistible flavor, they’re the perfect way to celebrate any season, surprise a loved one, or treat yourself. Happy baking!
Print
Cherry Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delight in the sweet and fruity flavors of these cherry cookies. Soft and chewy with bursts of maraschino cherries and optional white chocolate chips, these cookies are perfect for holiday gatherings or as a special treat any time of year.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup maraschino cherries, drained and chopped
- 1/2 cup white chocolate chips (optional)
Dough:
Add-Ins:
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Add cherries and chocolate: Gently fold in the chopped maraschino cherries and white chocolate chips if using.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, blot the cherries dry with a paper towel before chopping to avoid adding extra liquid to the dough.
- These cookies can also be dipped in melted white or dark chocolate for a festive touch.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
