Maraschino Cherry Cookies

My sister-in-law brought these to our Christmas cookie exchange last year and they vanished in minutes. The bright pink cherries against the golden cookies looked like confetti on the platter. I've been making them monthly ever since, and my daughter asks for them by color now: 'the pink ones, mama.'

Last summer I made three batches for my nieces graduation party. My brother ate six before the guests even arrived, standing in the kitchen with cherry juice on his fingers. They were the first empty plate on the dessert table.

Ingredients

• All-purpose flour: I learned the hard way that measuring correctly matters—spoon and level instead of scooping directly
• Baking powder and salt: These tiny amounts make all the difference between flat cookies and ones that puff beautifully
• Unsalted butter softened: Room temperature butter creates those perfect chewy edges we all want
• Granulated and brown sugar: The combination gives you crisp edges and a soft, fudgy center
• Egg: Always use room temperature eggs for better emulsification with the butter
• Vanilla and almond extract: This pairing is what makes people ask 'what's that flavor?'
• Maraschino cherries well-drained and chopped: I pat them dry between paper towels or the dough turns too pink
• White chocolate chips: Completely optional but the creamy sweetness balances the tart cherries perfectly
• Powdered sugar: Sift it first or you'll have lumps in your beautiful glaze
• Maraschino cherry juice: Save that juice when you drain the cherries, it's liquid gold here

Instructions

Prep your baking station:

Preheat oven to 350°F and line baking sheets with parchment paper

Whisk the dry team together:

Combine flour, baking powder, and salt in a medium bowl

Cream the butter and sugars:

Beat them for 2 to 3 minutes until fluffy and pale yellow

Add the egg and extracts:

Mix until everything is incorporated and smells like heaven

Combine wet and dry ingredients:

Gradually mix the flour mixture until just combined, don't overmix

Fold in the goodies:

Gently stir in those beautiful cherries and white chocolate chips by hand

Scoop and space:

Drop dough balls about 2 inches apart on your prepared sheets

Bake to perfection:

10 to 12 minutes until edges are set but centers still look slightly underbaked

The patience part:

Cool on the baking sheet for 5 minutes before moving to a wire rack

Make the magic glaze:

Whisk powdered sugar, cherry juice, and almond extract until smooth

The grand finale:

Drizzle that pink glaze over cooled cookies and let it set before serving

Save

These have become my go-to for new neighbors and sad days. Something about that cheerful pink color and almond-cherry combo feels like a hug in cookie form. Last week I took a batch to a friend who just had surgery and she said they were the first thing to make her smile all week.

Getting The Right Texture

I've tested these cookies in every season and weather condition. Humidity makes them spread more while winter days keep them thicker. The trick is watching that first batch in your oven—every oven bakes differently. When you see edges just turning golden and centers still looking slightly underbaked, that's your sweet spot for perfectly chewy results.

Customization Ideas

My youngest daughter can't have white chocolate so I make hers with dark chocolate chunks instead and honestly, it's become my favorite variation. The bitter chocolate plays so nicely against those sweet cherries. During holidays I'll add crushed candy canes to the glaze for a peppermint twist that guests go crazy for.

Make-Ahead Magic

You can scoop the dough balls onto a parchment-lined baking sheet and freeze them solid, then transfer to a freezer bag. Bake frozen dough balls for just 2 minutes longer than the recipe says. This trick has saved me so many times when unexpected guests show up or I forget about a school bake sale until the night before. I also glaze only what we'll eat that day—unglazed cookies freeze beautifully for up to 3 months.

• Keep that cherry juice in a small jar in the fridge, it lasts weeks
• Room temperature ingredients are non-negotiable for the right texture
• The glaze thickens as it sits, so work quickly once you start drizzling

Save

These little pink cookies have brought more joy to my kitchen than almost anything else I bake. Hope they become a favorite in your home too.

Recipe Questions & Answers

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can work, but you'll need to adjust the recipe. Fresh cherries contain more moisture, so you may need to reduce other liquids and increase baking time slightly. Maraschino cherries provide the signature pink color and sweet flavor that makes these cookies special.

→ How do I prevent the cookies from spreading too much?

Make sure your butter is properly softened but not melted. Chill the dough for 30 minutes before baking. Using chilled dough helps maintain shape and prevents excessive spreading during baking.

→ Can I freeze the cookie dough?

Yes, the dough freezes well. Scoop the dough onto baking sheets, freeze until solid, then transfer to a freezer bag. Bake frozen cookies for 12-15 minutes, adding 2-3 minutes to the baking time.

→ What's the best way to store these cookies?

Store in an airtight container at room temperature for up to 5 days. The glaze will set completely as they cool, and they maintain their chewy texture beautifully.

→ Can I make these without almond extract?

You can omit the almond extract, but it adds a lovely complementary flavor. If you skip it, you may want to increase the vanilla extract slightly to maintain flavor balance.