The very first time I made these Maraschino Cherry Sugar Cookies, my whole kitchen filled with the sweetest aroma—like warm vanilla, buttery dough, and that unmistakable cherry fragrance drifting up as the cookies baked. I remember standing by the oven, watching the edges turn the faintest golden color while the cherries glistened like little jewels in the center. They felt nostalgic and new all at once, reminding me of old-fashioned bakery treats with a playful twist. Every bite tasted like pure holiday joy, even though I now make them year-round.
Why You’ll Love This Recipe
You’ll love this recipe because these cookies take everything you enjoy about soft sugar cookies and elevate them with the bright flavor and gorgeous pop of maraschino cherries. They’re incredibly easy to make, yet they look like something straight from a boutique bakery, and the flavor is guaranteed to win over anyone who tries them.
Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup finely chopped maraschino cherries
- Whole maraschino cherries for topping (patted dry)
- Extra sugar for rolling
I’ve tested this recipe using everything from chopped fresh cherries to candied cherries, but maraschino cherries give these cookies their classic flavor and beautiful sweetness. Almond extract really enhances the cherry flavor—you only need a tiny bit, but trust me, it makes a world of difference. If you prefer a softer dough, don’t add extra flour; the dough might feel slightly sticky, but that’s exactly how it should be before chilling.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
- Rubber spatula
You don’t need any fancy equipment for this recipe, which is part of the charm. A hand mixer works perfectly, though a stand mixer makes the creaming process wonderfully easy if you have one. Parchment paper helps the cookies bake evenly and prevents sticking, and I always recommend using separate bowls for wet and dry ingredients to keep the dough texture consistent. A cooling rack ensures the cookies set properly without becoming too soft on the bottom.
Step-by-Step Instructions
When I begin these cookies, I always start by creaming the butter and sugar together until the mixture turns light and fluffy—it takes a couple of minutes, but it’s worth the effort. This step creates the perfect soft sugar-cookie texture. Once the mixture looks pale and whipped, I add the egg, vanilla, and almond extract, letting the mixer work until everything is smooth and fragrant.(See the next page below to continue…)