I’m so excited to share my recipe for Irresistible Maraschino Cherry Cookies You’ll Crave Daily! These cookies are perfect for brightening up any day. The combination of chocolate and cherries creates a delightful flavor that is hard to resist.

I remember baking these cookies with my Dad, James, during the holidays. He would sprinkle the pink dough with extra chocolate chips, and we’d sneak bites as we waited for them to cool. Those are some of my favorite memories.

Your Ingredients List

3 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
¼ tsp salt
1 cup unsalted butter
1¼ cups light brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅛ tsp almond extract
pink gel food coloring
2 cups semi-sweet chocolate chips
1 cup maraschino cherries

My Go-To Equipment

Mixing bowls
Measuring cups and spoons
Baking sheets
Parchment paper
Electric mixer
Cookie scoop or spoon

The Simple Steps to Follow

Preheat the oven to 350°F (175°C).
In a bowl, mix flour, cornstarch, baking soda, and salt; set aside.
In a large bowl, cream butter, light brown sugar, and granulated sugar until light and fluffy.
Add eggs, vanilla extract, and almond extract; mix until smooth.
Gradually add the dry ingredients to the wet mix; blend well.
Add a few drops of pink gel food coloring until you reach your desired color.
Gently fold in the chocolate chips and chopped maraschino cherries.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes until lightly golden around the edges.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Irresistible Maraschino Cherry Cookies You’ll Crave Daily

Healthy Twists on a Classic

You can make these cookies a bit healthier by using whole wheat flour instead of all-purpose flour. You could also swap half the butter for unsweetened applesauce. This keeps them moist while cutting down some calories.

Serving Suggestions From My Table

I love to serve these cookies with a glass of cold milk or a warm cup of coffee. They also make a fun addition to any dessert table at parties or family gatherings!

Getting It Just Right

Make sure your butter is at room temperature. This helps it mix better with the sugars and creates a nice, fluffy texture. Also, do not overbake the cookies, as they will continue to firm up as they cool.

How to Store Leftovers

Store any leftover cookies in an airtight container at room temperature for up to a week. You can freeze them for longer storage. Just make sure to layer them with parchment paper to prevent sticking!

Enjoy Every Moment

These Maraschino Cherry Cookies are truly special and always bring joy. I hope they bring as much happiness to your home as they do to mine. Share them with loved ones or enjoy them all by yourself!

A Few Common Questions

How can I make these Maraschino Cherry Cookies more festive?

You can add seasonal sprinkles on top before baking for a festive touch. Using colored gel food dye can also make them vibrant for special occasions.

Can I use fresh cherries instead of maraschino cherries?

Yes! You can use fresh cherries, but you will need to pit and chop them. Fresh cherries might add a different texture, but they will be delicious too.

What can I do if my cookie dough is too sticky?

If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will help it firm up and make it easier to scoop and bake.

Irresistible Maraschino Cherry Cookies

Author: sarah
Total Time: 27 minutes
Yield: 24 servings 1x
Diet: Vegetarian

Print Recipe

Description

These cookies combine the delightful flavors of chocolate and cherries for a treat that will brighten any day.

Ingredients

Scale

3 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
¼ tsp salt
1 cup unsalted butter
1¼ cups light brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅛ tsp almond extract
pink gel food coloring (to taste)
2 cups semi-sweet chocolate chips
1 cup maraschino cherries, chopped

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, mix flour, cornstarch, baking soda, and salt; set aside.
In a large bowl, cream butter, light brown sugar, and granulated sugar until light and fluffy.
Add eggs, vanilla extract, and almond extract; mix until smooth.
Gradually add the dry ingredients to the wet mix; blend well.
Add a few drops of pink gel food coloring until you reach your desired color.
Gently fold in the chocolate chips and chopped maraschino cherries.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes until lightly golden around the edges.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Use whole wheat flour for a healthier option. Store leftovers in an airtight container at room temperature for up to a week.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 10g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: cookies, maraschino cherries, chocolate chip, dessert, baking