Irresistible Maraschino Cherry Cookies You’ll Crave Daily Recipe
These Irresistible Maraschino Cherry Cookies combine the chewy texture of perfectly balanced dough with bursts of juicy maraschino cherries and melted semi-sweet chocolate chips. Enhanced with a touch of almond and vanilla extract and a cheerful pink hue, these cookies are a delightful treat that you’ll crave every day.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1¼ cups light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- pink gel food coloring, a small amount
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup maraschino cherries, drained and finely chopped
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper to ensure easy cookie removal and even baking.
- Combine Dry Ingredients: In a bowl, mix 3 cups all-purpose flour, 2 tsp cornstarch, 1 tsp baking soda, and ¼ tsp salt until fully combined. Set this aside for later.
- Cream Butter and Sugars: In a larger mixing bowl, beat 1 cup softened unsalted butter, 1¼ cups light brown sugar, and ¼ cup granulated sugar on medium speed for about 2 minutes until the mixture is fluffy and pale.
- Add Wet Ingredients: Beat in 2 large eggs, 1 tsp vanilla extract, and ⅛ tsp almond extract for 30 seconds more until just combined.
- Add Color: Blend in a small amount of pink gel food coloring until the dough achieves a lovely blush tone.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture on low speed, mixing until fully combined into a dough.
- Fold in Add-ins: Gently fold 1 cup finely chopped maraschino cherries and 2 cups semi-sweet chocolate chips into the dough.
- Form Cookies: Using a cookie scoop, form golf ball-sized dough balls. Roll them smooth and press additional cherries and chocolate chips onto the outside of each ball for extra flavor and texture.
- Bake: Place about 8 dough balls spaced evenly on the prepared baking sheet. Bake for 10–13 minutes until cookies are just set but still soft in the center.
- Cool: Allow cookies to cool on the baking sheet for approximately 15 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure butter is at room temperature for optimal creaming.
- Do not overbake; cookies should remain soft for the best chewy texture.
- Chop cherries finely to distribute sweetness evenly throughout the cookie.
- Pressing extra cherries and chips on top adds a visually appealing finish and extra bursts of flavor.
- Use a silicone mat or parchment paper to prevent sticking and allow even baking.
Keywords: maraschino cherry cookies, cherry chocolate chip cookies, chewy cookies, pink cherry cookies, dessert cookies
