These maraschino cherry cookies are old-fashioned, thick and soft, with pieces of cherry in every bite. They are a rustic homemade cookie: slightly craggy, not flat or bakery-perfect. The recipe makes about 24 cookies and takes 35 minutes including a short chill. If you like colorful cookies, try our raspberry filled almond snowball cookies too.
Why You’ll Love It
- Thick & soft: These cookies bake up tall and tender, not flat.
- Old-fashioned texture: Rustic, homemade, and slightly craggy.
- Real cherry flavor: Made with chopped maraschino cherries.
- Perfect for holidays: Especially Christmas and Valentine’s Day.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup maraschino cherries, drained, dried, and chopped
- 1 tablespoon maraschino cherry juice
Drying the cherries well is important. Too much moisture can affect the dough texture. For another classic cookie base, try our whipped shortbread cookies.
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg, vanilla extract, and cherry juice. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped maraschino cherries gently.
- Chill the dough for 20 to 30 minutes. This keeps the cookies tall instead of flat.
- Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
- Do not flatten the dough balls. Keeping them rough and slightly uneven helps create the thick, rustic look shown in the photos.
- Bake for 10 to 12 minutes, until the edges are set but the centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. The centers look soft at first and firm up as they cool.
Tips & Variations
- Add chocolate: White chocolate chips pair beautifully with cherry flavor.
- Extra color: Roll dough balls in sugar before baking.
- Almond note: Swap vanilla extract for almond extract.
- Keep them thick: chill the dough and do not flatten the balls before baking.
- Pink dough: add a small amount of red or pink gel food coloring. Gel color does not thin the dough.
Substitutions
- Use plant-based butter sticks for a dairy-free version.
- Gluten-free all-purpose flour blends work well with this dough.
Serving Suggestions
Serve these cookies with coffee, tea, or a cold glass of milk. They’re also a great addition to dessert boards alongside French salted butter cookies.
Storage & Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I chill the dough?
Yes. Chilling for 30 minutes helps control spreading and deepens flavor.
Why did my cookies spread too much?
The cherries may not have been dried enough, the butter was too warm, or the dough was not chilled.
Can I freeze the dough?
Yes. Scoop the dough into balls, freeze them on a tray, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes.
Why do my cookies have a pink tint without food coloring?
The cherry juice and the chopped cherries color the dough naturally. Use more juice or a drop of gel coloring for a stronger pink.
More to Try
Conclusion
These old-fashioned maraschino cherry cookies are thick, soft, and full of real cherry flavor. With their rustic look and chewy texture, they’re exactly the kind of homemade cookie people love to bake and share during the holidays or for Valentine’s Day.
Print
Maraschino Cherry Cookies (Soft & Thick)Maraschino Cherry Cookies Homemade
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These old-fashioned maraschino cherry cookies are thick, soft, and full of real cherry flavor. With their rustic look and chewy texture, they’re exactly the kind of homemade cookie people love to bake and share during the holidays or for Valentine’s Day.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup maraschino cherries, drained, dried, and chopped
- 1 tablespoon maraschino cherry juice
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg, vanilla extract, and cherry juice. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped maraschino cherries gently.
- Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
- Do not flatten the dough balls. Keeping them rough and slightly uneven helps create the thick, rustic look shown in the photos.
- Bake for 10 to 12 minutes, until the edges are set but the centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Drying the cherries well is important to prevent excess moisture in the dough. Chill the dough for 20–30 minutes if you want taller cookies. Add white chocolate chips or roll in sugar for variations. Swap vanilla for almond extract if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: maraschino cherry cookies, cherry cookies, holiday cookies, soft cherry cookies