There’s something so nostalgic, so joy-sparking about a plate of cookies that shine with ruby red cherries. These Maraschino Cherry Sugar Cookies aren’t just beautiful—they’re the kind of cookie that makes people pause mid-bite and go, “Oh wow.” Whether it’s the almond-scented dough, the twinkle of sugar crystals, or those glossy cherry gems nestled on top, this recipe hits every holiday note with style. Soft, tender, and perfectly sweet, these cookies are as comforting as your favorite Christmas sweater—only much, much tastier.
Let’s dive into this classic treat that’s bound to become a family tradition.
The Beauty of Maraschino Cherry Sugar Cookies
These cookies don’t just taste like the holidays—they look like them too. With their festive red centers, sparkly sugar crust, and buttery base, they’re like edible ornaments. People are drawn to them at cookie swaps or dessert tables because they’re simple yet eye-catching. And best of all? They taste even better than they look. The contrast between the rich, buttery dough and the bright cherry pop is what makes them unforgettable. Whether you’re baking for a crowd or just sneaking one off the tray (we’ve all done it), these cookies deliver joy in every bite.
What Makes These Cookies So Special?
Let’s get one thing straight—this isn’t your basic sugar cookie. No bland dough here. These cookies have a crumbly, shortbread-like texture that practically melts on your tongue. They’re flavored delicately with almond extract, which elevates the buttery richness and complements the sweetness of the maraschino cherries beautifully.
The sugar on the outside adds just the right crunch, giving a contrast that makes every bite feel indulgent. And those bright cherry pieces on top? Not just for looks—they add a juicy, chewy surprise in every mouthful. Together, it’s a symphony of flavors and textures that just works.
Ingredients Breakdown
Here’s everything you’ll need to create cookie magic:
- 1 cup unsalted butter, softened (not melted!)
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 12–15 maraschino cherries, halved and patted dry
- Extra granulated sugar for rolling and sprinkling
Each of these ingredients plays a crucial role in flavor, texture, or structure. There’s no fluff here—just solid cookie science and delicious results.
Why Almond Extract is a Game-Changer
Almond extract is like the background music in your favorite movie—subtle, but it makes the whole experience unforgettable. A little goes a long way, and in this recipe, it gives a sweet, nutty warmth that complements the cherries perfectly.
Don’t like almond extract or allergic to nuts? No problem. You can use more vanilla extract, or swap in a bit of lemon zest for a brighter twist. But if you can use almond extract, don’t skip it—it’s what gives these cookies that signature bakery-style flavor.
Choosing the Perfect Maraschino Cherries
Not all maraschino cherries are created equal. Go for the bright, firm ones that still have a good chew to them. You’ll need to:
- Drain them well.
- Pat dry with paper towels.
This step is super important—excess juice will make your cookies soggy or cause the cherries to slide off during baking. We want those beauties to stay put, just like the ones in the photo.
Pro tip: Slice them in half and press gently into the dough to anchor them better.
Butter: The Backbone of This Cookie
Butter is where the magic starts. Room temperature, unsalted butter gives the cookie its rich, crumbly, melt-in-your-mouth texture. Using unsalted butter gives you full control over the salt content (and avoids overly salty surprises).
Make sure your butter is soft enough to press a finger into, but not greasy or melting. Cold butter won’t mix properly, and melted butter will change the texture completely.
Sugar: Inside and Out
Granulated sugar does double duty here—it’s what sweetens the dough and what gives the cookies their sparkly finish.
- In the dough, it keeps things light and sweet.
- Rolled outside, it adds a crunch and that frosty, snowy look we all love for the holidays.
Roll each cookie dough ball in sugar before placing it on the sheet, and then sprinkle a little more on top after adding the cherries. It’s not just about looks—it adds a lovely crackly finish.
Let’s Talk Texture: The Key to That Crumbly Bite
Texture is everything with this cookie. You want soft, buttery, and slightly crumbly—not chewy or cakey. That comes from a few simple tricks:
- Don’t overmix the dough – Stop mixing once everything is just combined.
- Chill if needed – If your dough feels too soft or sticky, chill it for 15 minutes.
- Don’t overbake – The cookies should not be golden brown when you take them out. Pale means perfect.
They’ll firm up as they cool, and you’ll get that soft, sandy, irresistible bite.
Step-by-Step Instructions
Let’s bake! 🧁
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy – about 2 minutes.
- Add egg yolk, vanilla extract, and almond extract. Beat until smooth and combined.
- Mix in flour and salt just until the dough forms. It should be soft but not sticky.
- Scoop tablespoon-sized balls of dough, roll in sugar, and place them on your baking sheet.
- Press 2–3 cherry halves gently into the top of each cookie.
- Sprinkle extra sugar over each one for sparkle.
- Bake for 12–14 minutes, until set but still pale.
- Cool completely on the baking sheet before moving.
How to Shape and Decorate Like a Pro
Want your cookies to look exactly like the photo? It all comes down to shaping and decorating technique. Here’s how to get that rustic, sugar-crusted, cherry-topped look:
- Scoop evenly: Use a tablespoon or small cookie scoop to make sure all your cookies are uniform in size. This helps them bake evenly and look more polished.
- Roll in sugar: Before placing the dough on your baking sheet, roll each ball generously in granulated sugar. This gives them that frosted, sparkly finish we all love.
- Press gently: Flatten the dough slightly with your fingers, then gently press 2–3 maraschino cherry halves into the top. Press just enough so they nestle in—don’t squash the dough too flat.
- Add sparkle: After adding the cherries, sprinkle a bit more sugar over the top for extra shimmer. Trust us—it makes a difference!
That’s it! Bake and you’ll get golden-edged cookies with glistening cherries that look straight out of a holiday bakery window.
Baking Tips for the Perfect Finish
Even the simplest cookies have their tricks. Here’s how to ensure every batch turns out perfect:
- Don’t overbake: These cookies are meant to be pale. If you wait for them to turn golden, they’ll end up dry and crumbly instead of tender and soft.
- Cool completely: Let the cookies cool fully on the baking sheet. They’re delicate while warm and could break apart if moved too soon.
- Use parchment paper: This prevents sticking and helps the cookies bake evenly.
- Space them out: These cookies don’t spread much, but leave 2 inches between each to be safe.
Remember—cookies continue to bake a bit from residual heat, so pull them out when they’re just set in the center.
Cookie Storage and Freezing Tips
You’ve baked a batch (or three). Now what?
To Store:
- Keep cookies in an airtight container at room temperature.
- They’ll stay fresh for 5–6 days.
- Place parchment between layers to protect the cherries from sticking to each other.
To Freeze:
- Freeze the unbaked dough balls (without cherries) for up to 2 months.
- When ready to bake, thaw slightly, press in the cherries, and bake as directed.
- You can also freeze baked cookies, but the cherries may lose a little of their sheen.
Make ahead for holiday parties or gift boxes—they freeze like a dream!
Creative Variations You Can Try
Once you master the base recipe, the fun really begins! Here are some creative twists:
🍫 Chocolate-Dipped Cherry Cookies
Dip half the cookie in melted dark or white chocolate after baking and cooling. Let it set for a beautiful two-tone finish.
🍒 Cherry-Chip Delight
Fold mini white chocolate chips into the dough before baking. The sweet creaminess pairs beautifully with the cherries.
🌰 Nutty Almond Crunch
Add ½ cup finely chopped almonds to the dough. Toast them first for extra flavor!
🍋 Citrus Brightness
Swap almond extract with lemon extract and add 1 tsp lemon zest to the dough for a citrusy twist.
Mix and match your favorite add-ins—you’ll never get bored of this base recipe.
Holiday Gifting & Presentation Ideas
These cookies make the perfect holiday gift. Here’s how to present them like a pro:
- Decorative tins: Line with parchment and fill with layers of cookies.
- Clear cellophane bags: Tie with red ribbon and a handwritten tag.
- Holiday boxes: Arrange cookies in festive boxes with tissue paper or shredded paper filler.
Pair them with a jar of homemade hot cocoa mix or a cute mug for the ultimate DIY holiday gift.
And yes—they ship well, too! Just be sure to pack them snugly with padding so they don’t break.
Kid-Friendly Baking Fun
Got little ones at home? This is the perfect recipe to get them involved:
- Let kids roll the dough balls in sugar.
- Have them press in the cherries (they’ll love this part).
- Sprinkle the sugar “fairy dust” on top together.
It’s a great way to build memories in the kitchen. Plus, the dough is forgiving and not messy—ideal for little hands learning to bake.
Bonus: Kids will love eating the leftover cherries straight from the jar!
Print
Maraschino Cherry Sugar Cookies 🍒
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Category: Dessert • Holiday Cookies • Christmas Baking
Description
🍒 These soft, buttery cookies feel like a cozy little moment from the holidays—sweet almond aroma, sparkling sugar, and those glossy red cherries sitting on top like tiny jewels. They always remind me of the years my kids tried to sneak one before they cooled… some traditions never change. ✨💗
Ingredients
1 cup unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
¼ teaspoon salt
12–15 maraschino cherries, halved and patted dry
Extra granulated sugar for rolling and sprinkling
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. (2 minutes)
Cream together the softened butter and sugar until fluffy and smooth. (2 minutes)
Add the egg yolk, vanilla, and almond extract, mixing until fully combined. (1 minute)
Stir in the flour and salt just until a soft dough forms. (2 minutes)
Roll tablespoon-sized portions of dough into balls, coat them lightly in sugar, and place onto the baking sheet. (3 minutes)
Press 2–3 cherry halves gently onto the top of each cookie. (3 minutes)
Sprinkle a touch more sugar over the tops for sparkle. (1 minute)
Bake for 12–14 minutes, just until the edges look set but still pale for that perfect tenderness. (14 minutes)
Cool completely on the baking sheet so they firm up beautifully. (10 minutes)
Notes
Make sure the maraschino cherries are well-dried so the cookies don’t get soggy.
For a stronger almond flavor, add an extra ¼ teaspoon of almond extract.
These cookies stay soft for days when stored in an airtight container.
Chilling the dough for 15 minutes can help the cookies hold their shape better while baking.
Nutrition
- Serving Size: 20–24 cookies
- Calories: 110 kcal per cookie
Troubleshooting Common Issues
Every baker hits a bump now and then. Here’s how to troubleshoot:
My dough is too dry and crumbly:
- Add 1–2 tsp of milk or water, one at a time, and mix just until the dough holds together.
My cookies are too flat:
- Make sure the butter wasn’t too warm.
- Chill the dough for 15–20 minutes before baking if your kitchen is warm.
The cherries slid off during baking:
- Pat cherries very dry before using.
- Press them in firmly into the dough.
- Try making a small dent in the dough before placing them.
The cookies are hard:
- They were likely overbaked. Pull them out as soon as they’re set, even if they still look pale.
Baking is part science, part art—so don’t stress. Practice makes perfect!
You may read as well :
Cherry Snowball Shortbread Cookies: A Bite of Holiday Magic
Cherry Bombs: The Ultimate Festive Treat for Your Holiday Dessert Table 🎄🍒
Nutritional Information (Per Cookie)
Here’s a rough estimate for each cookie (based on a batch of 24):
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Fat | 7g |
| Saturated Fat | 4.5g |
| Carbohydrates | 12g |
| Sugar | 6g |
| Protein | 1g |
| Fiber | <1g |
| Sodium | 20mg |
Looking to lighten it up? Try using a sugar substitute and a light butter spread—but keep in mind, the texture may change slightly.
Conclusion
There you have it—Maraschino Cherry Sugar Cookies that are sweet, soft, sparkly, and full of nostalgia. Whether you’re baking for the holidays, gifting to neighbors, or just looking for a little weekday magic, these cookies are a guaranteed win. They’re easy to make, pretty to look at, and even better to eat.
So the next time you’re scrolling for a recipe that looks like it came from Grandma’s kitchen but tastes like a bakery masterpiece—this is it. Go ahead and make a double batch—you’ll thank yourself later when you see how fast they disappear.
Similar recipes :
Cherries in the Snow: A Heavenly No-Bake Cherry Dessert That Melts in Your Mouth
Christmas Cherry Bombs – A Festive No-Bake Delight
FAQs
1. Can I use fresh cherries instead of maraschino?
Not for this recipe. Fresh cherries release more juice and can make the cookies soggy. Stick with maraschino for that chewy, candy-like texture and festive look.
2. How do I make them gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for best results.
3. Can I double this recipe?
Absolutely! Just make sure to mix in batches so you don’t overwork the dough. Double everything and bake in multiple trays.
4. Why did my cookies come out too flat?
Most likely the butter was too warm or the dough was overmixed. Chill the dough a bit before baking if needed.
5. What’s the best way to store these cookies?
Keep them in an airtight container at room temp for up to 5 days. For longer storage, freeze baked cookies or unbaked dough.
