In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. I’ve learned over time that adding the dry ingredients gradually helps prevent overmixing, which keeps the cookies tender instead of tough. When the dough comes together, I fold in the finely chopped maraschino cherries. The dough will instantly become speckled with beautiful red bits, and it always makes me smile because I know how pretty the baked cookies will look.
Before forming the cookies, I chill the dough for about 30 minutes. I used to skip this step, but every time I did, the cookies spread too much and lost their shape. Chilling keeps them thick, soft, and perfectly round. After chilling, I scoop tablespoon-sized portions of dough, roll them in sugar, and place them on the parchment-lined baking sheets. This sugar roll adds that irresistible crunch on the outside.
Finally, I press a whole maraschino cherry into the center of each cookie before baking. As the cookies bake, the edges puff slightly and the cherries settle beautifully into the middle. I watch them closely—they’re done as soon as the bottoms barely start turning golden. Letting them cool on the pan for a couple of minutes before moving them to the rack helps them set just right.
Pro Tips for Best Results
I’ve tested these cookies several different ways, and the biggest tip I can give you is to dry the cherries properly. If you skip patting them dry, their extra moisture will affect how the dough bakes, causing the cookies to spread too much. Dry cherries also allow the dough to hold its shape better.
Another tip is to chill the dough no matter how tempted you are to skip it. Chilling thickens the butter back up, and that prevents the cookies from flattening too quickly in the oven. I even refrigerate the dough between batches if I’m working slowly and my kitchen is warm.
I also discovered that rolling the dough in granulated sugar isn’t just for looks—it really does help lock in moisture and give the cookies a perfect sugary crust. When I skipped the sugar roll once, the cookies didn’t have that same bakery-style finish.
Finally, watch the cookies carefully during baking. One extra minute in the oven can change them from soft and delicate to dry around the edges. They should still look slightly pale on top when you remove them; they finish setting as they cool.
Common Mistakes to Avoid
The first mistake I made with these cookies was not draining the maraschino cherries properly. The dough became too wet, and my cookies almost baked into one giant sheet. Now I always press the cherries between paper towels before chopping.
Another common mistake is scooping dough balls that are too large. Because these cookies puff and spread slightly, over-large balls can bake unevenly. A small cookie scoop or tablespoon-sized portion gives the perfect size and texture every time.(See the next page below to continue…)