Maraschino Cherry Sugar Cookies That Will Delight You!
Introduction
Ah, the smell of freshly baked cookies wafting through the house—honestly, is there anything more comforting? Growing up, the kitchen was my safe haven, particularly during holidays when my mom and I would team up to bake a batch (or six) of cookies to share with family and friends. There’s something magical about creating sweet treats that bring everyone together. The golden-brown edges, melt-in-your-mouth centers, and the sheer happiness they bring when shared—oh, it’s a joy like no other.
Today, I want to share a recipe that’s close to my heart: Maraschino Cherry Sugar Cookies. These beauties are not just pretty; they’re deliciously soft, bursting with a hint of cherry sweetness, and perfect for any occasion—whether it’s a cozy night in with a rom-com or a festive gathering where everyone will go back for seconds (or thirds!). I still remember my first attempt at these cookies. Let’s just say the cookies turned out more like cherry-flavored pancakes! But after a few essential tweaks and tweaks (and a couple of oops moments), I finally landed on this delightful recipe.
So, let’s preheat that oven to 350°F (175°C) and dive into the sweet, cherry-filled chaos!
Why You’ll Love This Recipe
- Easy to follow: Perfect for novice bakers or anyone looking for simple, quick high protein microwave meals after a busy day.
- Picky-eater approved: My kids adored the bright red cherries tucked inside these cookies, almost making them feel like an edible party!
- Comforting and nostalgic: With the buttery sweetness and the fruity burst of flavor, each bite feels like a warm hug.
- Versatile: Great for holidays, school parties, or just because—it’s always a good time for cookies!
- Meal prep win: You can easily double the batch and freeze some for when the cookie cravings strike or there’s a last-minute get-together.
- Unique flair: The maraschino cherries twinkle like little gems in a sea of tender cookie dough, giving them a unique twist compared to traditional sugar cookies.
What Makes This Recipe Special?
When I think of my childhood baking memories, maraschino cherries hold a special place. I remember sneaking a few of them from the jar before the cookies even made it to the oven—oops! These little red gems add not just a pop of color but also a sweetness that complements the buttery cookie dough like a match made in dessert heaven. Maraschino cherries are surprisingly versatile; they can transform an ordinary cookie into an extraordinary treat, giving a nod to my childhood while eating them.
Plus, the joy of biting into a soft, chewy cookie and tasting those cherry bits is like a sweet, nostalgic surprise. Sometimes, I even think of adding a splash of almond extract for extra depth, which is another fun twist worth considering.
Now, let’s get into the nitty-gritty and break down exactly how to make these Maraschino Cherry Sugar Cookies!
Ingredients
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1 cup unsalted butter, softened: This is the magic ingredient that gives you that soft, melt-in-your-mouth texture. Make sure it’s at room temperature, so it blends smoothly with the sugar.
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1 cup granulated sugar: Sweetness is key here; it pairs beautifully with the buttery flavor and ensures that lovely golden color you want.
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1 large egg: This binds everything together, so don’t skip it! You can use a flax egg if you need to keep it plant-based, but I personally love the richness that a proper egg provides.
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1 teaspoon vanilla extract: This lovely aroma adds warmth to the cookies. I always opt for the pure stuff; it makes a difference!
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2 ¾ cups all-purpose flour: The foundation of any cookie! The flour gives structure. Make sure you measure correctly (scooping straight from the bag can lead to a flour avalanche!).
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1 teaspoon baking soda: For the perfect rise—it’s a must! Don’t mix it up with baking powder; they’re not the same, and trust me, I’ve been there.
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½ teaspoon salt: This balances the sweetness and enhances all the flavors. It’s like giving the cookies a high-five!
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1 cup maraschino cherries, chopped: These give the cookies their signature fruity note. I love chucking them in like confetti.
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½ cup powdered sugar (for dusting): This is optional, but who doesn’t love a little extra sweetness on top? It also gives your cookies that bakery-fresh look.
How to Make It Step-by-Step
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Preheat your oven. Get that oven preheating while you gather your ingredients. Trust me, starting with a warm oven is crucial for the right texture, and it fills the house with that intoxicating baked-good aroma. Preheat to 350°F (175°C).
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Cream the butter and sugar. In a large mixing bowl, grab your softened unsalted butter and granulated sugar. Use an electric mixer (or a strong arm and a whisk, if you’re feeling brave) to cream them together until it’s light and fluffy. You want it to resemble fluffy clouds; if it’s too gritty, you may need to mix a bit longer.
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Add the egg and vanilla. Next, crack that large egg into the mix along with the vanilla extract. Keep mixing until it’s well combined. The mixture will start to come together nicely, and the vanilla aroma will make you want to dive right in!
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Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Don’t skip this part; it helps distribute the baking soda evenly, making sure all of your cookies rise evenly.
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Mix dry with wet. Gradually add the dry ingredients to the wet mixture. Like, really gradually because flour clouds are not my favorite. Mix until just combined—overmixing can make them tough, and nobody wants a workout while biting into a cookie!
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Fold in the cherries. Here comes the fun part: using a spatula or wooden spoon, fold in the chopped maraschino cherries. Try your best to not eat all of them before they hit the dough! It’s like a cherry treasure hunt within each cookie.
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Drop the dough. Using a tablespoon, drop rounded amounts of dough onto a baking sheet lined with parchment paper (seriously, it makes cleanup a breeze and prevents sticking).
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Bake. Pop those bad boys into the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. You’ll know it’s time when your kitchen smells like a sweet paradise, and you can barely contain yourself from “testing” one early!
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Cool and dust. Once baked, allow the cookies to sit on the sheet for a few minutes, letting the edges firm up. Then, transfer them to a wire rack to cool completely. If you’re feeling fancy, dust them with powdered sugar right before serving for that Instagram-worthy touch.
Tips for Best Results
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Use room temperature ingredients: This will ensure everything blends smoothly and helps you avoid gritty cookies. A quick trick is to put your eggs in warm water for a few minutes if you’ve forgotten to take them out ahead of time!
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Don’t skip the chilling: If you find yourself in a warm kitchen, you can chill the dough for 30 minutes before baking to help maintain that soft texture.
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Experiment with mix-ins: Want to kick it up a notch? Add chocolate chips or sprinkle a touch of coconut for a tropical vibe.
Ingredient Substitutions & Variations
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Dairy-free: Swap the butter for vegan butter and the egg for a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit until gel-like).
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Gluten-free: Use a 1:1 gluten-free flour blend; the cookies will still hold their deliciousness without the gluten.
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Seasonal variations: Try substituting maraschino cherries with cranberries in winter for a tart twist or blueberries in the summer for a fresher flavor!
Directions
These cookies are perfect alongside a glass of cold milk or a steaming cup of tea. Honestly, pop a cookie in your mouth while cuddling under a blanket with a rom-com playing, and you have the perfect night.
Pairing Ideas (Drinks, Sides, etc.)
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Drinks: A refreshing glass of lemonade or iced tea can cut through the sweetness nicely. If you’re feeling adventurous, pair with a sweet red wine or even a cherry-flavored soda if you’re looking to keep the cherry theme alive.
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Sides: Consider serving these cookies with a fruit platter or a scoop of vanilla ice cream for an easy dessert bar. It makes for a lovely setup during gatherings and feeds anyone’s sweet cravings!
How to Store and Reheat Leftovers
First off, leftovers? Does that happen? If you find yourself with some cookies still sitting in that cute little tin or cookie jar, make sure they’re stored in an airtight container. They’ll stay fresh at room temperature for about a week. If you want to keep them for longer, pop them in the fridge for up to two weeks or freeze them for up to three months (although I’ll bet they won’t last that long).
To reheat, warm them in the microwave for about 5 seconds for that soft, fresh-baked feel—they’ll be ready to enjoy again, or simply let them sit for a bit at room temperature!
Make-Ahead and Freezer Tips
Want to get a head start? You can always make the dough ahead of time and freeze it! Roll the dough into balls, then freeze on a baking sheet for about an hour. Once firm, transfer the balls to a freezer-safe bag. When you’re ready to bake, just add a minute or two to the baking time, and you’re set!
Common Mistakes to Avoid
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Overmixing the dough: This can lead to tough cookies. Mix until everything is just combined; it’s okay if you see a little flour here and there!
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Not measuring flour correctly: Spoon the flour into the measuring cup and level it off with a knife. Too much flour can lead to dry cookies. I learned that the hard way!
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Skipping the cooling step: Transferring cookies too quickly can result in crumbling. Let them sit on the baking sheet for a few minutes.
Frequently Asked Questions (FAQ)
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Can I use frozen cherries instead of maraschino?
Absolutely! Just make sure to thaw and drain them well, as excess moisture can affect your cookie dough. -
Why did my cookies flatten?
This can happen if the butter is too warm when you’re mixing or if the dough isn’t chilled. Next time, ensure proper temperatures, and consider chilling the dough before baking. -
Can I double the recipe?
Yes! Just be ready to share because these cookies will disappear fast! -
How can I tell when cookies are done?
Look for golden edges while the center should still look slightly soft. They’ll firm up as they cool. -
What if I don’t have baking soda?
You can use baking powder as a substitute, but the texture might differ slightly. Use about thrice the amount (3 teaspoons of baking powder) for a similar effect.
Cooking Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Parchment paper
- Baking sheets
- Wire cooling rack
Final Thoughts
Baking these Maraschino Cherry Sugar Cookies brings back such sweet memories for me—laughing in the kitchen, sneaking bites, and, of course, the glorious moment when friends and family gathered to enjoy them. It’s these little traditions that I treasure the most, and I hope you create your own memories as you make these cookies.
So, what are you waiting for? Grab those ingredients, make the house smell irresistible, and bask in the deliciousness that could be yours. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy baking!
Maraschino Cherry Sugar Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar Pairs beautifully with the buttery flavor.
- 1 large egg Can substitute with a flax egg for plant-based.
- 1 teaspoon vanilla extract Use pure vanilla for best flavor.
- 2 ¾ cups all-purpose flour Measure carefully to avoid dense cookies.
- 1 teaspoon baking soda Do not confuse with baking powder.
- ½ teaspoon salt Enhances all flavors.
Additions
- 1 cup maraschino cherries, chopped Adds signature fruity note.
- ½ cup powdered sugar Optional for dusting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped maraschino cherries gently.
Baking
- Drop rounded tablespoons of dough onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until edges are lightly golden.
- Remove from the oven and let sit for a few minutes before transferring to a cooling rack.
- Dust with powdered sugar if desired before serving.
