These Maraschino Cherry Sugar Cookies are soft, buttery, and perfectly sweet with little pops of cherry in every bite. They’re cheerful, lightly pink, and feel a bit nostalgic the kind of cookie that’s perfect for holidays, parties, or anytime you want something pretty and comforting.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp maraschino cherry juice
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup maraschino cherries, finely chopped and patted dry
Optional: extra sugar for rolling or a cherry half for topping
Steps
- Cream butter and sugar. Beat until light and fluffy this gives you that soft, tender cookie texture.
- Add wet ingredients. Mix in the egg, vanilla, and cherry juice until smooth. Don’t worry if the color turns slightly pink that’s part of the charm.
- Mix dry ingredients. In a separate bowl, whisk flour, baking powder, and salt.
- Combine gently. Add dry ingredients to the wet and mix just until a soft dough forms.
- Fold in cherries. Gently stir in the chopped cherries. Patting them dry helps prevent excess moisture.
- Scoop and shape. Scoop tablespoon-sized dough balls, roll lightly in sugar if desired, and place on a baking sheet.
- Bake at 350°F for 10–12 minutes, until the edges are set but the centers are still soft.
- Cool briefly. Let cookies rest on the pan for a few minutes before transferring.
Chef’s Tips
- Dry the cherries well: Too much moisture can make the dough sticky.
- Don’t overbake: These cookies should stay pale for the softest texture.
- Extra pretty: Press a cherry half into the top right after baking.
Variations
- Chocolate-dipped cherry cookies: Dip cooled cookies halfway into melted chocolate.
- Almond cherry cookies: Add 1/4 tsp almond extract for a classic bakery flavor.
- Glazed version: Drizzle with a simple powdered sugar glaze using cherry juice.