Irresistible Maraschino Cherry Cookies (Printable)

Soft buttery cookies with sweet maraschino cherries and a light almond glaze, delivering a chewy, pink delight.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/3 cup packed light brown sugar
07 - 1 large egg
08 - 1 1/2 teaspoons pure vanilla extract
09 - 1/2 teaspoon almond extract

→ Cherries & Add-ins

10 - 3/4 cup maraschino cherries, well-drained and chopped
11 - 1/2 cup white chocolate chips

→ Glaze

12 - 1 cup powdered sugar
13 - 2-3 tablespoons maraschino cherry juice
14 - 1/4 teaspoon almond extract

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
04 - Mix in egg, vanilla extract, and almond extract until thoroughly combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until incorporated. Do not overmix.
06 - Gently fold in chopped maraschino cherries and white chocolate chips until evenly distributed.
07 - Drop rounded balls of dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart.
08 - Bake for 10-12 minutes until edges are set and centers appear slightly underbaked.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - Whisk together powdered sugar, cherry juice, and almond extract until smooth. Drizzle over cooled cookies and allow to set before serving.

# Expert Hacks:

01 -
  • The cherry juice glaze creates that gorgeous pink color without any food coloring
  • These cookies stay incredibly soft for days thanks to the buttery dough
  • They strike that perfect balance between sweet vanilla and tart cherry
02 -
  • Really pat those cherries dry with paper towels or your dough will turn pink and soggy
  • Underbaking slightly is the secret to that bakery-style chewy texture
  • The glaze thickens as it sits, so add juice gradually until you reach the right consistency
03 -
  • Chill the dough for 30 minutes if it feels too sticky to scoop
  • Use a cookie scoop for uniform size and even baking

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