Cherry Cookies
I grew up with a jar of maraschino cherries in the pantry and this simple butter-and-flour cookie became my go-to for afternoon tea and school bake sales. These Cherry Cookies are tender, lightly almond-scented short cookies studded with chopped maraschino cherries — quick to make and reliably crowd-pleasing any time you want a small sweet with big flavor. If you like cherry-and-nut pairings, you might also enjoy this almond cherry cookies recipe that leans even more into the nutty side.
Why you’ll love this dish
These cookies hit a pleasant sweet spot: buttery, slightly crumbly texture with little pops of cherry and the floral lift of almond extract. They’re fast to mix, use pantry staples, and are forgiving for beginner bakers. Make a batch when you need an easy neighbor gift, a school snack, or a plate for a potluck.
“A small cookie with a big nostalgic punch — every bite tastes like a retro bakery, but faster and simpler.” — long-time home baker
If you like trying cherry-forward cookies, consider pairing techniques from my favorite maraschino recipes like the maraschino cherry chocolate chip cookies to add chocolate without losing the cherry brightness.
How this recipe comes together
Overview: Soften butter and cream with sugar, stir in almond and vanilla for fragrance, mix in dry ingredients until just combined, fold in finely chopped, well-drained maraschino cherries, drop spoonfuls onto a baking sheet, and bake until edges are lightly golden. Total hands-on time is about 15–20 minutes; bake time 10–12 minutes.
What you’ll need
Key ingredients and notes:
- 1 cup unsalted butter, softened (room temperature for easy creaming; can use salted but reduce added salt)
- 1 cup granulated sugar
- 2 cups all-purpose flour (for gluten-free, use a 1:1 gluten-free flour blend)
- 1/2 cup maraschino cherries, chopped (see tips below about draining)
- 1 teaspoon almond extract (small amount packs a lot of flavor)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Substitution notes: If you want a nuttier texture, fold in 1/3 cup chopped toasted almonds. For a lower-sugar option, try replacing 1/4 cup sugar with a granulated sugar substitute rated 1:1. For a dairy-free version, swap in vegan butter — results will be slightly softer. For inspiration on other almond-forward cookies, check this almond cookies recipe.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
- In a large bowl, cream the softened butter and granulated sugar with a handheld mixer or stand mixer until light and fluffy, about 2–3 minutes.
- Beat in the almond extract and vanilla extract until evenly mixed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed butter mixture. Mix on low speed just until combined — avoid overmixing.
- Gently fold in the chopped, well-drained maraschino cherries.
- Drop rounded spoonfuls of dough (about 1 to 1.5 tablespoons) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 10–12 minutes, until edges turn a light golden color but centers are still soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
These cookies are terrific with a hot cup of tea, coffee, or a cold glass of milk. For a simple dessert plate, serve a stack with a small bowl of whipped cream and extra chopped cherries on the side. They also work well crumbled over vanilla ice cream as a quick sundae crunch, or packaged in a cellophane bag with a ribbon for gifting.
Storage and reheating tips
Room temperature: Store in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help maintain softness.
Refrigeration: If you prefer firmer cookies or live in a hot climate, refrigerate in an airtight container for up to 7 days. Let them come to room temperature before serving for best flavor.
Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature. Unbaked dough balls can also be frozen on a tray and then stored in a bag; bake from frozen, adding a minute or two to the bake time. Always follow safe food handling: do not refreeze thawed baked goods multiple times.
Pro chef tips
- Drain and dry the maraschino cherries well: Excess syrup adds moisture and can make the cookies spread or become gummy. Place cherries on paper towels and pat them dry before chopping.
- Chop cherries finely so they distribute evenly and don’t create large wet pockets.
- Don’t overwork the dough: Mix until just combined to keep cookies tender.
- If your dough seems very soft, chill 15–20 minutes to make scooping easier and reduce spreading.
- For deeper almond flavor without extra liquid, add 1/4 teaspoon more almond extract (but be careful — it’s potent). For a chewier cookie, swap 2 tablespoons of flour for an equal amount of brown sugar.
For quick, small-batch techniques that keep almond flavor front and center, see this handy 4-ingredient almond joy cookies approach for inspiration.
Creative twists
- Chocolate cherry: Stir in 1/3 cup dark chocolate chips for a black-forest vibe.
- Nutty crunch: Add 1/3 cup toasted chopped almonds or pistachios.
- Dried cherry swap: Use 1/2 cup dried cherries rehydrated briefly in warm water and drained (pat dry).
- Gluten-free: Use a 1:1 gluten-free flour blend and slightly reduce added liquid if dough feels too loose.
- Vegan: Replace butter with a firm plant-based butter and use a flax “egg” if you want extra binding.
If you want to experiment with fruit-studded cookies and chocolate, try techniques from this berry-forward recipe for texture ideas: berry studded chocolate cookies.
Your questions answered
Q: Can I use fresh cherries instead of maraschino?
A: Fresh cherries add freshness but contain more water. Pit and finely chop them, then pat dry and toss in a teaspoon of flour to absorb extra moisture. Bake a minute or two longer and monitor color at the edges.
Q: How long does the dough keep in the fridge?
A: Refrigerated dough will keep 48–72 hours in an airtight container. Chilling actually deepens the flavor. For longer storage, freeze dough balls for up to 3 months.
Q: Will the cherries bleed color into the dough?
A: Maraschino cherries can tint dough slightly. Thoroughly draining and patting them dry minimizes bleeding and prevents excess moisture.
Q: Can I make the cookies larger or smaller?
A: Yes. Smaller cookies bake a bit faster (8–10 minutes); larger cookies may need 12–15 minutes. Adjust spacing and watch the edge color as your cue.
Q: Are these safe for kids to help make?
A: Absolutely. Kids can help cream butter and sugar, stir in extracts, and drop spoonfuls onto the sheet. Supervise chopping of cherries and oven use.
Conclusion
These Cherry Cookies are a fuss-free, nostalgic treat that works for everyday baking and casual gifting alike. If you want a slightly different texture with more almond shortbread character, check out Cherry Almond Shortbread Cookies – Sally’s Baking Addiction for a related riff. For another classic take on cherry cookies, compare notes with the long-standing community version at Cherry Cookies Recipe – Food.com.
Cherry Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Room temperature for easy creaming; can use salted but reduce added salt.
- 1 cup granulated sugar For a lower-sugar option, try replacing 1/4 cup with a granulated sugar substitute rated 1:1.
- 2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
- 1/2 cup maraschino cherries, chopped Chop finely and drain well.
- 1 teaspoon almond extract Small amount packs a lot of flavor.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Ingredients
- 1/3 cup chopped toasted almonds For nuttier texture.
- 1/3 cup dark chocolate chips For a chocolate cherry variation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
- In a large bowl, cream the softened butter and granulated sugar with a handheld mixer or stand mixer until light and fluffy, about 2–3 minutes.
- Beat in the almond extract and vanilla extract until evenly mixed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed butter mixture. Mix on low speed just until combined — avoid overmixing.
- Gently fold in the chopped, well-drained maraschino cherries.
Baking
- Drop rounded spoonfuls of dough (about 1 to 1.5 tablespoons) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges turn a light golden color but centers are still soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
