Cherry Cookies Recipe
There’s something irresistible about Cherry Cookies—the cheerful pop of red tucked into a buttery, vanilla-scented dough, and that sweet-tart bite complemented by creamy white chocolate chips. These cookies are a longtime family favorite, equally at home on a holiday platter or for a simple weeknight treat. With each bite, you get the perfect blend of nostalgia, playful color, and melt-in-your-mouth texture. If you’re searching for a dessert that’s as delightful to look at as it is to eat, these Cherry Cookies will absolutely find a place in your heart (and your cookie jar).
Ingredients You’ll Need
The beauty of Cherry Cookies is their simple, straightforward ingredient list, where each item truly shines. Every component plays a special role, coming together to create that classic, crave-worthy texture and vibrant flavor.
- Unsalted butter (1/2 cup, softened): Gives the cookies richness and a tender crumb—make sure it’s soft for easy creaming.
- Granulated sugar (3/4 cup): Sweetens the dough and helps create that perfect chewy texture.
- Large egg (1): Binds everything together and adds moisture for a soft, thick cookie.
- Vanilla extract (1 teaspoon): Rounds out the flavors and adds warmth and depth.
- Almond extract (1/4 teaspoon): Lends that classic, nostalgic hint that pairs so well with cherries.
- All-purpose flour (1 1/2 cups): The backbone of the cookie, keeping things sturdy but soft.
- Baking powder (1/2 teaspoon): Gives a slight lift so the cookies don’t turn out dense.
- Salt (1/4 teaspoon): Balances the sweetness and amplifies the flavors.
- Chopped maraschino cherries (3/4 cup, drained and patted dry): Star of the show! Their jewel-like color and juicy flavor set these cookies apart—don’t skip drying them.
- White chocolate chips (1/2 cup, optional): Adds creamy sweetness and a festive look—highly recommended but totally up to you.
How to Make Cherry Cookies
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to keep the cookies from sticking. This step not only speeds things up later, but it also ensures even baking and those lightly golden edges every home baker dreams of.
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened unsalted butter and granulated sugar. Mix until the combination is light, fluffy, and almost airy—this is your secret to cookies that are tender and not too dense. It usually takes about 2 to 3 minutes with an electric mixer.
Step 3: Add Egg and Extracts
Beat in the large egg, vanilla extract, and almond extract. The egg adds moisture and structure, while the extracts infuse the dough with those comforting, bakery-style flavors. Mix until everything is thoroughly combined and the dough has a silky look.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening and salt evenly, so each cookie bakes up just right. Slowly add the dry mixture to the wet ingredients in batches, mixing until you have a soft, cohesive dough.
Step 5: Fold in Cherries and Chocolate
Gently fold in the chopped, well-drained maraschino cherries and, if you’d like, the white chocolate chips. This is my favorite step—the flecks of cherry make the dough look utterly charming. Folding by hand prevents breaking up the cherries too much and ensures every cookie gets a generous helping.
Step 6: Scoop and Bake
Use a tablespoon or cookie scoop to portion the dough onto the prepared baking sheet, spacing each one about 2 inches apart—these cookies spread a little. Bake for 10 to 12 minutes, just until the edges look lightly golden. The centers should still look slightly soft; they’ll firm up as the cookies cool.
Step 7: Cool Completely
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. This little pause helps them set up (and makes them easier to move without breaking). Once cooled, you’ll have perfect Cherry Cookies ready to disappear in a flash!
How to Serve Cherry Cookies
Garnishes
These cookies look delightful as-is, but for extra flair, try drizzling them with melted white chocolate or dipping half of each cookie in white chocolate and letting them set. A sprinkle of colorful sanding sugar or extra chopped cherries on top makes them even more festive, especially for holidays or special occasions.
Side Dishes
Pair Cherry Cookies with a tall glass of cold milk, a cup of herbal tea, or even a rich hot chocolate for the ultimate treat. They’re a lovely companion alongside fruit platters, or you can use them as a beautiful addition to any dessert spread—guaranteed to surprise and delight your guests.
Creative Ways to Present
For gifting, stack the cookies in cellophane bags tied with a ribbon, or arrange them in a colorful tin lined with parchment. Try serving Cherry Cookies on a pretty cake stand at a brunch, or even as an edible centerpiece for a party table. You can also crumble them over ice cream for an unexpected sundae topping.
Make Ahead and Storage
Storing Leftovers
Keep Cherry Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to 4 days, though they rarely last that long in my house! Separate layers of cookies with wax paper to prevent sticking and preserve those pretty cherry bits.
Freezing
If you want to plan ahead or have extra cookies, Cherry Cookies freeze beautifully. Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep for up to 2 months—just allow them to come to room temperature before serving.
Reheating
To revive that fresh-baked magic, pop a few cookies in a 300°F (150°C) oven for about 3 to 5 minutes. This brings back a touch of warmth and helps the flavors meld—especially lovely on chilly days. Microwaving for 10 seconds is a quick fix if you’re in a hurry (just don’t overdo it).
FAQs
Can I use fresh cherries instead of maraschino?
Fresh cherries can work if you pit and chop them, but you’ll want to roast or sauté them first to remove excess moisture. Maraschino cherries bring a signature sweetness and fun color, so the flavor will be different—but still delicious!
Why do I need to dry the cherries so much?
Patted-dry cherries keep the dough from getting sticky or too wet, which can lead to uneven baking or cookies that spread too much. It’s a small step that makes all the difference for picture-perfect Cherry Cookies.
Can I skip the white chocolate chips?
Absolutely! The chips are optional and the cookies are still delicious without them. If you’re feeling adventurous, you could swap in dark chocolate, semi-sweet chocolate chips, or even nuts for a new twist.
How can I make these cookies gluten-free?
Simply use your favorite gluten-free all-purpose flour blend in place of the standard flour. Make sure your other ingredients (like baking powder) are verified gluten-free, and you’re all set for a batch of gluten-free Cherry Cookies.
How do I prevent the cookies from turning out flat?
Measure your flour carefully—a bit too little, and the cookies will spread. Also, make sure your butter is just softened, not melted. If your dough feels too sticky, chill it for 20 minutes before scooping and baking.
Final Thoughts
Baking a batch of Cherry Cookies is pure joy, whether you’re sharing them with loved ones or sneaking one for yourself with your morning coffee. Their cheerful bursts of cherry and rich, buttery dough make every bite feel like a special occasion. Give these cookies a try—you’ll see just how quickly they become a treasured favorite in your kitchen!
Print
Cherry Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cherry Cookies are soft, chewy, and bursting with sweet cherry flavor. The addition of white chocolate chips gives them an extra touch of indulgence, making them a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Mix-Ins:
- 3/4 cup chopped maraschino cherries (drained and patted dry)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and almond extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Add mix-ins: Fold in the chopped cherries and white chocolate chips if using.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet and bake for 10–12 minutes, or until lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Blot the cherries thoroughly to prevent excess moisture in the dough.
- For extra flavor, consider drizzling with melted white chocolate or dipping half of each cookie for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
