The very first time I made these Maraschino Cherry Cookies, my entire kitchen smelled like a candy shop in the best possible way. I remember chopping the cherries and watching their sweet red juice stain the cutting board while the buttery dough came together in my mixing bowl. It felt festive, nostalgic, and incredibly fun all at once. When I pulled the first batch out of the oven and saw the little cherry flecks peeking through the soft, warm cookies, I knew I was completely hooked. These cookies instantly became a family favorite, and every time I bake them, that same cozy sweetness fills my home.
Why You’ll Love This Recipe
You’re going to fall in love with these Maraschino Cherry Cookies because they strike the perfect balance between soft, chewy, buttery, and sweet—without ever becoming overwhelming. From the little bursts of cherry flavor to the melty chocolate chips scattered throughout, every bite tastes like a treat you didn’t know you were missing. And since the dough comes together so easily with simple pantry ingredients, you’ll feel like a baking star without doing anything complicated. If you enjoy cookies that feel a little extra special, this recipe will quickly become one of your favorites.
Ingredients
- 10 ounces maraschino cherries
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup quick oats
- 3/4 cup mini chocolate chips
After testing these cookies several times, I’ve learned that a few ingredient choices make a huge difference. For example, always drain the cherries well but don’t rinse them—you want that sweet cherry flavor in the dough. If you only have regular chocolate chips, you can chop them smaller to mimic minis. Quick oats work best because they blend into the dough more gently than old-fashioned oats, which can make the cookies tough. And if your cherries are extra juicy, pat them dry so your dough doesn’t become too wet.
Equipment Needed
- Cutting board & knife
- Mixing bowls
- Electric mixer
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cooling rack
Even though this recipe is simple, having the right equipment makes the process smoother. I prefer using a stand mixer or handheld mixer because the butter and sugars cream together much better that way, giving you softer cookies. Parchment paper is non-negotiable for me; it helps the cookies bake evenly and keeps cleanup incredibly easy. A cooling rack ensures the bottoms don’t steam and get soggy. You truly don’t need fancy tools to make great cookies, just the basics done right.
Step-by-Step Instructions
When I start making these cookies, I always begin by draining and chopping the maraschino cherries. Their bright color instantly tells me I’m about to make something fun. I try to chop them small enough that every bite gets a hint of cherry without creating giant wet pockets. While the cherries drain further on a paper towel, I cream the butter, granulated sugar, and brown sugar together until fluffy. It should look pale and airy—this step sets the tone for soft cookies.
Next, I mix in the egg and vanilla extract, letting the mixer run long enough to incorporate everything evenly. In a separate bowl, I whisk together the flour, baking soda, salt, and oats. This mixture always smells so homey and comforting, reminding me of classic oatmeal cookies but with a fruity twist waiting to happen. When I add the dry ingredients to the wet, I do it slowly, giving the dough time to develop without becoming overmixed.
Now comes the best part: folding in the chopped cherries and mini chocolate chips. The dough instantly turns colorful and speckled, almost like cookie confetti. I love watching the cookie dough transform, and I always sneak a tiny taste at this point—just enough to enjoy that cherry-chocolate combo. Once everything is incorporated, I chill the dough for about 30 minutes. This small pause helps the cookies bake thicker and hold their shape beautifully.(See the next page below to continue…)