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Maraschino Cherry Sugar Cookies

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These Maraschino Cherry Sugar Cookies are soft, chewy, and bursting with cherry-almond flavor. With a lovely pink hue and bits of chopped maraschino cherries in every bite, they’re perfect for holidays, special occasions, or whenever you crave something sweet and festive.

Ingredients

Scale

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 large egg

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup maraschino cherries, finely chopped and well drained

¼ cup maraschino cherry juice (from the jar)

Optional: Extra sugar for rolling (about ¼ cup)

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.

  2. Mix dry ingredients:
    In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.

  3. Cream butter and sugar:
    In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).

  4. Add wet ingredients:
    Beat in the egg, vanilla extract, almond extract, and maraschino cherry juice until fully combined.

  5. Combine dry and wet ingredients:
    Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.

  6. Fold in cherries:
    Gently fold in the chopped maraschino cherries with a spatula to distribute evenly.

  7. Shape and roll:
    Scoop dough into 1-inch balls. If desired, roll each ball in granulated sugar for a crunchy exterior.

  8. Bake:
    Place cookie dough balls 2 inches apart on the prepared baking sheets. Bake for 8–10 minutes or until the edges are just turning golden. Do not overbake.

  9. Cool:
    Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Drain cherries well. Pat them dry with a paper towel before chopping to prevent excess moisture.

  • Add pink food coloring if you’d like a more vibrant pink hue.

  • Dough too sticky? Chill for 20–30 minutes before rolling.

  • Freezer-friendly: You can freeze dough balls or baked cookies for up to 2 months.

  • Add-ins: Try mini white chocolate chips or slivered almonds for variety.

  • Storage: Keep in an airtight container at room temperature for up to 5 days.

Find it online: https://claradelish.com/maraschino-cherry-sugar-cookies/