Be careful not to overmix the dough once you add the dry ingredients. Overmixing develops gluten, which can make your cookies tougher than you want. I stop mixing as soon as the flour disappears into the dough.
Lastly, avoid baking the cookies on warm baking sheets. If you’re doing multiple batches, let the sheets cool or run them briefly under cold water. Dough placed on a hot sheet melts too quickly and spreads too much.
Serving Suggestions
I love serving these cookies with a simple drizzle of vanilla glaze when I’m feeling fancy. The glaze soaks slightly into the cookie and highlights the cherry perfectly. But honestly, they’re delicious completely plain, too.
When I make these for parties or holiday cookie exchanges, I arrange them on a platter with chocolate-dipped cherries in the center. The red-and-white color combination always stands out on a dessert table and gets people excited to try them.
If you’re serving them with drinks, they pair beautifully with hot chocolate, vanilla steamers, or even cherry-flavored sparkling water. The flavor combo feels nostalgic and refreshing at the same time.
For gifting, these cookies hold up well in treat bags or tins. I like to include a handwritten label explaining that the bright cherry in the center makes them extra special—it adds a personal touch that people really appreciate.
Variations & Customizations
One of my favorite variations is adding mini white chocolate chips to the dough. White chocolate complements the cherry flavor beautifully and makes the cookies feel extra indulgent.
If you love almond flavor, you can increase the almond extract slightly—just be careful not to add too much, because a little goes a long way. Almond and cherry together taste like a pastry-shop treat.
For a festive twist, add red or pink sanding sugar on top instead of regular granulated sugar. This gives the cookies a sparkly finish that’s perfect for Valentine’s Day or Christmas platters.
I’ve also made a version with chopped toasted almonds folded into the dough. The crunch adds a lovely contrast to the soft cookie, and the nutty flavor pairs wonderfully with cherries and vanilla.
How to Store, Freeze & Reheat
Storing these cookies is simple—I keep them in an airtight container at room temperature, and they stay beautifully soft for about four days. Slip a piece of bread into the container if you want them to stay extra tender; the cookies absorb the moisture from the bread and stay fresh longer.
These cookies freeze exceptionally well. To freeze baked cookies, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They keep their flavor and texture for up to two months.
If you want to freeze the dough instead, scoop and roll the dough balls first, then freeze them on a sheet before storing. When you’re ready to bake, add 1–2 extra minutes to the baking time—no need to thaw.
Reheating isn’t usually necessary since they’re meant to be soft, but if you like a warm cookie, 5–10 seconds in the microwave brings them back to that just-baked tenderness.
Nutrition Information
These cookies definitely land in the indulgent-treat category, but they’re also simple enough that you know exactly what’s going into them. The butter gives them their soft, rich texture, while the cherries add sweetness without needing too much extra sugar.
Each cookie offers a modest amount of carbohydrates from the flour and sugar, and a small amount of protein from the egg. They’re not health food, but they are made with familiar pantry staples rather than heavy additives.
Because they’re rich, one or two cookies usually feel satisfying. They’re a great example of a dessert where a little goes a long way—you get big flavor in each bite.
If you want to lighten them slightly, you can reduce the sugar by a couple of tablespoons or use a reduced-sugar maraschino cherry brand. I’ve tried both methods, and they still turn out delicious.
FAQ Section
1. Can I use fresh cherries instead of maraschino cherries?
I’ve tested fresh cherries, and while delicious, they release too much juice and change the texture of the cookie. Maraschino cherries give the classic look and flavor with the right level of moisture.
2. Can I make the dough ahead of time?
Absolutely! I often chill the dough overnight. The flavors meld together nicely, and the cookies bake up even thicker and softer.
3. Can I leave off the whole cherry on top?
Yes, the cookies still bake beautifully without the topper. But if you want that iconic look and extra burst of cherry flavor, I highly recommend keeping it.
4. What if my dough feels too sticky?
A slightly sticky dough is normal because of the cherries. Chilling the dough solves nearly all stickiness issues, so try refrigerating it before adjusting with more flour.
5. How do I stop the cookies from spreading too much?
Chill the dough, dry the cherries well, and avoid placing dough on warm baking sheets. These three steps make a huge difference.
Conclusion
These Maraschino Cherry Sugar Cookies have become one of my most treasured recipes because they’re simple, beautiful, and irresistibly delicious every time I bake them. They bring both nostalgia and joy into my kitchen, and I love sharing them with anyone who walks through my door. I hope they bring the same sweetness and charm to your home, and that baking them becomes one of those traditions you look forward to again and again. Enjoy every bright, cherry-kissed bite!