Maraschino cherry sugar cookies are soft sugar cookies mixed with chopped maraschino cherries. The cherries add sweetness and color without frosting.
These cookies bake quickly and hold their shape well. The flavor stays balanced with butter and vanilla. Many home bakers enjoy these for holidays and cookie trays.
I started baking these sugar cookies during holiday baking days when I wanted color, sweetness, and something fun that still felt easy to make.
The chopped maraschino cherries give each cookie a pop of cherry flavor and a soft texture that stays tender after baking.
These cookies work great for Christmas trays, family weekends, or quick dessert cravings when sugar cookies feel too plain.
Why You’ll Love These Maraschino Cherry Sugar Cookies?
You will love these Maraschino Cherry Sugar Cookies because of their soft bite and gentle cherry flavor that feels familiar and comforting.
The butter and sugar base keeps them rich without feeling heavy. Each cookie holds its shape and bakes evenly without extra steps.
The bright cherry pieces bring color without needing frosting. These maraschino cherry sugar cookies fit casual baking days and special moments without stress.
How To Prepare Maraschino Cherry Sugar Cookies?
Recipe Overview
Maraschino Cherry Sugar Cookies are soft sugar cookies mixed with chopped maraschino cherries and finished with a light powdered sugar coating.
Quick Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Cuisine: American
- Course: Dessert/Cookies
- Difficulty Level: Easy
- Yield: 24 cookies
- Servings: 24
- Serving Size: 1 cookie
- Calories Per Serving: Approx. 140
Equipment Needed
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup maraschino cherries, chopped
- ½ cup powdered sugar (for dusting)
How To Make Maraschino Cherry Sugar Cookies
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar until smooth and creamy.
3. Add the egg and vanilla extract. Mix until fully combined.
4. In a separate bowl, whisk the flour, baking soda, and salt.
5. Add the dry mixture into the wet mixture in small portions. Stir until a soft dough forms.
6. Gently fold in the chopped maraschino cherries using a spatula.
7. Scoop tablespoon-sized portions and place them on the prepared baking sheet, leaving space between each cookie.
8. Bake for 10–12 minutes until the edges set and the tops look pale.
9. Let the cookies rest on the baking sheet for 5 minutes, then move them to a cooling rack.
10. Dust cooled cookies with powdered sugar before serving.
My kitchen tip: Pat the cherries dry with paper towels before mixing. This keeps the dough firm and stops spreading.
Nutrition (Per Cookie – Approx.)
- Calories: 140
- Carbohydrates: 18g
- Fat: 7g
- Protein: 2g
- Sugar: 10g
- Sodium: 85mg
Tips and Variations
☑️ Add mini chocolate chips for cherry chocolate cookies.
☑️ Mix in chopped walnuts or nuts for texture.
☑️ Roll dough balls in sugar before baking for crisp edges.
☑️ Swap vanilla extract with almond extract for deeper flavor.
☑️ Use butter cookies with maraschino cherries for richer taste.
☑️ Shape dough into logs and slice for uniform cookies.
Serving Suggestions
✅ Serve with cold milk for classic cookie plates.
✅ Pair with vanilla ice cream for an easy dessert.
✅ Add to Christmas cookie trays with sugar cookies with cherries.
✅ Stack on dessert platters with cherry maraschino cookies.
✅ Dust lightly with powdered sugar just before serving.
Storing Tips
✔️ Store cookies in an airtight container at room temperature for 4 days.
✔️ Refrigerate baked cookies for up to 7 days.
✔️ Freeze baked cookies for 2 months in freezer-safe bags.
✔️ Freeze raw dough balls and bake straight from frozen.
Recipe Notes
💠 Drain cherries fully before chopping
💠 Use room-temperature butter
💠 Avoid overmixing the dough
💠 Bake one tray at a time for even results
What Makes Maraschino Cherry Sugar Cookies Different From Regular Sugar Cookies?
These cookies include maraschino cherries mixed into the dough. This adds cherry flavor and a soft texture. Regular sugar cookies rely on sugar and butter alone. The cherry pieces give moisture and color. Each bite feels slightly fruity without extra toppings.
Can I Use Fresh Or Jarred Maraschino Cherries In Maraschino Cherry Sugar Cookies?
Jarred maraschino cherries work best for this recipe. They hold color and sweetness during baking. Fresh cherries release too much juice. This can affect dough texture. Always drain jarred cherries well before chopping.
How Do You Keep Maraschino Cherry Sugar Cookies Soft And From Spreading Too Much While Baking?
Pat the cherries dry before mixing. Chill the dough for 15 minutes if your kitchen feels warm. Use parchment paper on baking sheets. Measure flour accurately to support structure. These steps help cookies stay soft without excess spread.
FAQs For Maraschino Cherry Sugar Cookies
Can I Make Maraschino Cherry Sugar Cookies Ahead Of Time?
Yes, the dough can be made a day ahead and stored covered in the refrigerator until ready to bake.
Do maraschino cherry sugar cookies need to be refrigerated?
No, baked cookies stay fresh at room temperature in an airtight container for several days.
Why did my maraschino cherry cookies spread too much?
Extra moisture from undried cherries or overly soft butter can cause spreading during baking.
Final Thoughts
These Maraschino Cherry Sugar Cookies bring color, flavor, and ease to any baking day. I love how simple they feel without losing charm.
If you try this recipe, I would love to hear how it turned out in your kitchen. Share your baking notes or questions anytime—I am happy to help.
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Maraschino cherry sugar cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup maraschino cherries chopped
- ½ cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar until smooth and creamy.
- Add the egg and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk the flour, baking soda, and salt.
- Add the dry mixture into the wet mixture in small portions. Stir until a soft dough forms.
- Gently fold in the chopped maraschino cherries using a spatula.
- Scoop tablespoon-sized portions and place them on the prepared baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes until the edges set and the tops look pale.
- Let the cookies rest on the baking sheet for 5 minutes, then move them to a cooling rack.
- Dust cooled cookies with powdered sugar before serving.
My kitchen tip: Pat the cherries dry with paper towels before mixing. This keeps the dough firm and stops spreading.
Notes
Drain cherries fully before chopping
Use room-temperature butter
Avoid overmixing the dough
Bake one tray at a time for even results
