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–+ servings
Maraschino Cherry Cookies

Decadent Maraschino Cherry Cookies You Can't Resist

Indulge in Maraschino Cherry Cookies for a delightful fusion of flavors that everyone will love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Swap with gluten-free blend for gluten-free options
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Use less for low-sodium option
  • 1 cup unsalted butter Room temperature; coconut oil works for vegan
  • 1/2 cup light brown sugar Regular brown sugar can be substituted
  • 1/2 cup granulated sugar Consider reducing for low-sugar version
  • 2 large eggs Can substitute with flax eggs for vegan
  • 1 teaspoon vanilla extract Imitation vanilla can be used
  • 1/2 teaspoon almond extract Omit for nut allergies
  • 1 teaspoon pink gel food coloring Omit or use beet powder for natural version
  • 1 cup semi-sweet chocolate chips Dark chocolate chips work for richer flavor
  • 1 cup maraschino cherries Finely chopped after draining; dried cherries can be used
Optional Add-Ins
  • 1/2 cup chopped nuts Use walnuts or pecans if nut allergies aren't a concern
  • 1 tablespoon orange zest
  • 1/8 teaspoon cayenne pepper A pinch for subtle heat

Equipment

  • Mixing bowls
  • Hand mixer
  • Baking Sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well combined.
  3. In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until fluffy.
  4. Add the large eggs, vanilla extract, and almond extract to the creamed mixture, mixing until just combined.
  5. Blend in the pink gel food coloring, checking the color intensity.
  6. Gradually mix the dry ingredients into the wet mixture, using a spatula to fold until just incorporated.
  7. Gently fold in the finely chopped maraschino cherries and semi-sweet chocolate chips.
  8. Using a cookie scoop or tablespoon, portion out dough onto the prepared baking sheet, leaving space for spreading.
  9. Bake for 10-13 minutes, or until the edges are set and the tops look slightly soft.
  10. Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for about 30 minutes to enhance flavors and prevent spreading. Press extra chocolate chips and cherries on top before baking for an appealing finish.

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