I discovered the magic of Maraschino Cherry Sugar Cookies while desperately searching for a way to use up the lingering jar of cherries in the back of my fridge. What began as a pantry-cleanout experiment turned into a family favorite. The moment I folded those vibrant, chopped cherries into the soft sugar cookie dough, my kitchen filled with the most incredible scent—a sweet, buttery perfume with a whisper of almond and that unmistakable, nostalgic cherry aroma. When the first tray emerged from the oven, glowing a soft pink and sparkling with sugar, I knew I’d found something special. These aren’t just cookies; they’re tiny, chewy, flavorful bites of joy that taste like a vintage soda fountain.
Why You’ll Love This Recipe
You will adore this recipe because it takes the classic, comforting sugar cookie and elevates it with pockets of sweet, tangy maraschino cherry in every single bite. They offer the perfect texture: slightly crisp at the edges, wonderfully soft and chewy in the center. They’re incredibly festive, effortlessly pretty, and so much simpler to make than rolled-and-cut cookies. From my experience, they’re the cookie that always disappears first from the platter, sparking conversations and happy sighs with their unique, fruity twist on a beloved classic.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup maraschino cherries, well-drained and finely chopped
- ¼ cup maraschino cherry juice (from the jar)
- Additional granulated sugar for rolling
Let’s talk about these ingredients, because a few choices here are crucial. First, the almond extract. Don’t skip it! It might seem like a background note, but it’s what marries the butter and cherry flavors together, creating that iconic “cherry-almond” bakery taste. For the butter, please use real, unsalted butter and ensure it’s truly softened. I leave mine on the counter for a good hour. If it’s too cold, your cookies will be dense; if it’s melted, they’ll spread too thin. Most importantly, for the cherries, you must drain them incredibly well. I place them on a stack of paper towels and press down with more towels to soak up every last drop of excess syrup. Any extra liquid will bleed pink streaks and make your dough too wet.(See the next page below to continue…)