Another common error is over-mixing once the flour is added. The moment you see the last streak of flour disappear into the dough, stop the mixer. If you keep going, you’ll develop the gluten in the flour, leading to tough, dense cookies. I switch to a spatula for the final few folds to incorporate any dry bits from the bottom of the bowl, ensuring I don’t overwork it.
Do not use the liquid from the cherry jar without measuring it. The syrup is intensely sweet and colorful, and adding a “glug” straight from the jar can throw off your liquid-to-dry-ingredient ratio. Always measure out the exact ¼ cup. And related to this: never add the cherry syrup before you’ve creamed the butter and sugar. Add it with the other wet ingredients (egg and extracts) to ensure it emulsifies properly into the fat.
Finally, avoid over-baking. It’s so tempting to leave them in until they look fully set and golden brown. But these cookies continue to cook on the hot baking sheet. If you wait for them to look “done” in the oven, they’ll be overdone and crisp by the time they cool. Pull them when the edges are just set and the centers look puffed and soft. They will deflate slightly into perfect, chewy discs as they cool.
Serving Suggestions
I love serving these cookies piled high on a vintage cake stand or a simple wooden board. Their pink hue and sparkling sugar make them decoration enough. They’re perfect with a glass of cold milk for the ultimate nostalgic treat, or arranged on a dessert table alongside richer chocolate offerings for a beautiful color and flavor contrast.
For a more sophisticated pairing, I like to serve them with a cup of hot tea, especially Earl Grey or a floral chamomile. The bergamot or floral notes play so nicely with the almond and cherry in the cookie. It turns an afternoon snack into a little moment of serenity.
My absolute favorite way to enjoy them, though, is slightly warm. If I’m serving them the day they’re baked, I’ll pop one in the microwave for just 8-10 seconds before serving. It softens the cookie perfectly and makes the cherry flavor just sing. It’s like a warm hug in cookie form.
Variations & Customizations
For a fun twist, try adding ½ cup of white chocolate chips or chopped slivered almonds to the dough along with the cherries. The white chocolate adds extra creaminess, and the almonds double down on that nutty flavor, adding a wonderful crunch. I’ve done both, and the almond version is a particular favorite for added texture.
If you love color, you can add a drop or two of red food gel to the cherry juice before mixing it in. This will give you a more vibrant, bubblegum-pink cookie that’s fantastic for Valentine’s Day or baby showers. Just be cautious, as a little gel color goes a very long way.
You can also play with the coating. Instead of plain granulated sugar, try rolling the dough balls in sanding sugar for extra sparkle, or a mixture of granulated sugar and a pinch of cinnamon for a surprising spiced note. For a holiday version, I’ve rolled them in red and green sparkling sugars, which looks absolutely magical.
How to Store, Freeze & Reheat
Once completely cooled, I store these cookies in an airtight container at room temperature. They stay wonderfully soft and chewy for up to 5 days. I place a piece of plain bread in the container with them; the cookies will draw moisture from the bread, keeping them soft for even longer. Just change out the bread slice if it gets hard.
You can freeze both the dough and the baked cookies with great success. To freeze dough, I scoop and roll the balls in sugar, then freeze them solid on a baking sheet before transferring to a freezer bag. They can go straight from the freezer to the oven, adding just 1-2 minutes to the bake time. To freeze baked cookies, let them cool completely, then layer them between sheets of parchment in an airtight container. They’ll keep for up to 3 months.
To reheat a cookie and bring back that fresh-from-the-oven magic, simply place it on a microwave-safe plate and heat for 8-12 seconds. This softens the cookie and slightly melts the sugar coating. You can also warm them in a 300°F oven for 4-5 minutes. I don’t recommend reheating more than you’ll eat at once, as they can dry out if warmed and cooled repeatedly.
Conclusion
These Maraschino Cherry Sugar Cookies are more than just a sweet treat; they’re a little burst of happiness, a conversation starter, and a testament to the magic that happens when you add a jarred cherry to a simple dough. They’ve earned a permanent spot in my holiday baking lineup and my regular cookie rotation. I hope you’ll give them a try and experience the same delight—that first whiff of almond and cherry, the satisfying chew, and the joy of sharing something truly special from your own kitchen. Happy baking