Maraschino Cherry Cookies That Taste Like Pure Nostalgia
Maraschino Cherry Cookies That Taste Like Pure Nostalgia
Introduction
Some cookies exist to impress. Others exist to comfort. Maraschino Cherry Cookies sit proudly in the second category, the kind of cookie that feels familiar even if you’ve never made it before. They carry the energy of old holiday tins, kitchen counters dusted with flour, and the faint sound of a mixer humming while something sweet slowly comes together. These are not trendy cookies chasing internet fame. These are the cookies people remember.
There’s something quietly special about maraschino cherries. Bright, glossy, and unapologetically festive, they instantly turn an ordinary cookie into something celebratory. Combined with a hint of almond extract and pockets of white chocolate, they create a flavor that’s balanced, soft, and gently indulgent without being overwhelming. These cookies feel like they belong on a handwritten recipe card, slightly stained, pulled out only when you want something comforting and dependable.
What makes this recipe truly lovely is its simplicity. No chilling, no complicated techniques, no unusual ingredients. Just a soft dough, classic flavors, and a baking time short enough to satisfy an impatient sweet tooth. They bake up tender with lightly golden edges and a soft center, making them ideal for sharing, gifting, or quietly hoarding for yourself.
Whether you bake them during the holidays, for a weekend treat, or on a random afternoon when you want your kitchen to smell like something happy, these cookies deliver every single time. They’re cheerful, reliable, and just nostalgic enough to feel like home.
Maraschino Cherry Cookies
Ingredients:
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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1 3/4 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup maraschino cherries, drained and chopped
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1/2 cup white chocolate chips
Directions:
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.
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In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
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Beat in the egg, vanilla extract, and almond extract until well combined.
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In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
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Fold in the chopped maraschino cherries and white chocolate chips until evenly distributed throughout the dough.
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Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
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Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 25-27 minutes | Servings: Makes about 2 dozen cookies
Helpful Baking Tips and Easy Variations
Draining the maraschino cherries well is one of the most important steps in this recipe. Excess liquid can affect the texture of the dough and lead to cookies that spread too much. After draining, gently blot the cherries with a paper towel before chopping them to remove extra moisture.
If you want a stronger almond flavor, you can slightly increase the almond extract, but be cautious. A little goes a long way. The current balance keeps the flavor soft and nostalgic rather than overpowering.
White chocolate pairs beautifully with cherries, but these cookies are flexible. You can swap white chocolate chips for dark chocolate or even mini chocolate chips for a slightly different flavor profile. The cookie dough itself is sturdy enough to handle small additions without losing structure.
Serving Ideas and Best Occasions
These cookies shine during the holidays, especially Christmas and Valentine’s Day, thanks to the cheerful red cherries. They look beautiful on dessert trays and make a great addition to cookie exchanges. That said, they’re not limited to special occasions.
Serve them with coffee or tea in the afternoon, tuck them into lunchboxes, or enjoy them warm with a glass of milk. They’re soft enough for all ages and sweet without being too rich, making them ideal for casual gatherings or family desserts.
If you want to dress them up, drizzle a little melted white chocolate over the cooled cookies or sprinkle them with festive sanding sugar before baking.
Storage and Make-Ahead Tips
Once cooled completely, store these cookies in an airtight container at room temperature for up to five days. They stay soft and tender, especially if you add a small piece of bread to the container to help retain moisture.
For longer storage, these cookies freeze very well. Place them in a freezer-safe container or bag with parchment paper between layers. They can be frozen for up to two months. Thaw at room temperature before serving.
You can also freeze the unbaked dough balls and bake them directly from frozen, adding one to two extra minutes to the baking time.
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries contain too much moisture for this recipe and will change the texture of the cookies.
Why are my cookies spreading too much?
This usually happens if the butter is too warm or the cherries weren’t drained well enough.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.
Do these cookies stay soft?
Yes, they are naturally soft and tender, especially when stored properly.
