Maraschino Cherry Cookies are a delightful and colorful treat that blend the sweet, fruity flavor of maraschino cherries with the soft, buttery texture of a classic cookie. Often associated with holiday baking and special occasions, these cookies are as visually appealing as they are delicious, boasting a soft pink hue and pops of red cherry pieces throughout. The subtle almond undertone, often added to complement the cherry flavor, gives these cookies a nostalgic, old-fashioned charm that evokes memories of family gatherings, vintage dessert trays, and cherished recipes passed down through generations. Whether served with a cup of tea or enjoyed as an afternoon snack, Maraschino Cherry Cookies bring a touch of whimsy and indulgence to any moment.
The History of Maraschino Cherry Cookies
Maraschino cherries themselves have a rich and complex history dating back to 19th-century Europe. Originally, they were a delicacy made from marasca cherries soaked in maraschino liqueur, a process developed in Croatia and Italy. By the early 20th century, the American version had evolved into the bright red, sweet cherries preserved in a sugar syrup we know today. These cherries became a staple in cocktails and desserts, and their popularity soared in the 1950s and 60s during a golden era of American baking. It was during this time that inventive home bakers began incorporating maraschino cherries into cookies, cakes, and other confections to add a pop of color and sweetness. The resulting Maraschino Cherry Cookie became a cherished part of holiday cookie platters and bake sales. Today, these cookies continue to be a beloved nod to mid-century Americana and remain a favorite for their unique flavor, nostalgic appeal, and festive appearance.
Ingredients Breakdown
- 1 cup unsalted butter, softened: Provides richness and a tender crumb
- ¾ cup powdered sugar: Offers a smooth, melt-in-your-mouth texture
- 2 teaspoons vanilla extract: Adds depth and enhances overall flavor
- ½ teaspoon almond extract: Complements the cherry flavor beautifully
- 2 cups all-purpose flour: The structural base of the cookies
- ½ teaspoon salt: Balances the sweetness and intensifies the flavors
- ¾ cup maraschino cherries, chopped and patted dry: The star ingredient, offering bursts of fruity sweetness and vibrant color
- Optional: ½ cup mini chocolate chips or white chocolate chips for a twist
Step-by-Step Recipe
- Preheat and Prep: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. Chop the maraschino cherries and pat them dry thoroughly with paper towels to remove excess moisture, which helps prevent soggy cookies.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes. This step ensures a soft, tender cookie.
- Add Extracts: Mix in the vanilla and almond extracts, blending well to distribute the flavor evenly throughout the dough.
- Incorporate Dry Ingredients: Gradually add the flour and salt to the butter mixture, stirring until fully combined. The dough will be thick and soft.
- Fold in Cherries: Gently fold in the chopped maraschino cherries (and chocolate chips, if using), making sure they’re evenly distributed without overmixing.
- Shape the Cookies: Scoop tablespoons of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet. Gently flatten the tops with your fingers or the bottom of a glass.
- Bake: Bake for 12–15 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake—these cookies should remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve as-is or drizzle with melted chocolate or a glaze for extra flair.
Tips for the Perfect Maraschino Cherry Cookies
Make sure to thoroughly dry the cherries before adding them to the dough; excess moisture can make the cookies spread too much or turn soggy. For an extra pop of flavor, reserve a bit of cherry juice and mix it into a glaze made with powdered sugar. Don’t overmix the dough once the flour has been added—this helps maintain a tender texture. For best results, chill the dough for 20–30 minutes before baking, especially if your kitchen is warm. This helps the cookies hold their shape. Use parchment paper or silicone baking mats to prevent sticking and ensure even baking. Always bake a test cookie first to see if the dough needs adjustments in texture or spacing on the sheet. If you like a crunchier edge, bake a minute or two longer; for softer cookies, stick to the lower end of the baking time.
Variations and Customizations
- Chocolate Cherry Delight: Add mini chocolate chips or drizzle melted dark chocolate over the cooled cookies for a more decadent treat.
- White Chocolate Twist: Substitute white chocolate chips for a creamy, sweet contrast to the tart cherry flavor.
- Cherry Almond Glaze: Create a glaze with powdered sugar, cherry juice, and a drop of almond extract for added elegance.
- Holiday Edition: Add red and green sprinkles or crushed peppermint for a festive holiday cookie.
- Nutty Crunch: Stir in finely chopped almonds or pecans for added texture and flavor.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make the recipe accessible to those with dietary restrictions.
- Vegan Adaptation: Substitute the butter with vegan butter and ensure other ingredients are plant-based for a dairy-free version.
Health Considerations and Nutritional Value
While Maraschino Cherry Cookies are undeniably a sweet indulgence, they can be enjoyed in moderation as part of a balanced diet. Each cookie typically contains a combination of fats from butter, carbohydrates from flour and sugar, and a small amount of fiber from the cherries. Maraschino cherries themselves are preserved in syrup and contain added sugar and artificial coloring, so they’re best consumed occasionally rather than daily. Using unsalted butter helps control sodium content, and almond extract offers flavor without adding calories. For a slightly healthier version, consider reducing the sugar by a small amount, using whole wheat pastry flour for added fiber, or substituting some of the butter with Greek yogurt or applesauce. While these cookies are not a health food, their joyful appearance and comforting flavor can certainly contribute to emotional satisfaction, especially when shared with others or enjoyed during celebrations.
FAQ
Can I use fresh cherries instead of maraschino cherries? Fresh cherries have a higher moisture content and a different flavor profile, so they’re not a direct substitute. However, you could try dried cherries or sour cherries with adjustments to the dough’s moisture.
Do I need to chill the dough? It’s not required, but chilling helps prevent spreading and gives you a thicker, chewier cookie.
How long do these cookies keep? Stored in an airtight container, they last about 5–7 days at room temperature. They also freeze well for up to 3 months.
Can I make these cookies without almond extract? Yes, simply omit it or replace it with additional vanilla extract if preferred.
Are maraschino cherries safe to eat? Yes, commercially produced maraschino cherries are safe to consume, though they are high in sugar and should be eaten in moderation.
Can I double the recipe? Absolutely! This recipe scales well, just be sure to mix in batches if your mixer or bowl isn’t large enough.
Maraschino Cherry Cookies
Ingredients
Method
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or lightly coat it with cooking spray.
- Drain the maraschino cherries into a small bowl, making sure to reserve the juice. Remove and discard any stems. Pat the cherries thoroughly dry using paper towels, then chop them into small pieces. (See notes for tips.)
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream the mixture until it becomes smooth and fluffy.
- Add the egg and vanilla extract to the creamed butter and sugar. Beat again with the mixer until the mixture is fully combined. Then, mix in 1 tablespoon of the reserved cherry juice. Discard any remaining juice.
- In a separate bowl, whisk together the flour, baking soda, and salt until well blended. Gradually add the dry mixture to the wet mixture, stirring just until a thick cookie dough forms.
- Fold in the quick oats, ½ cup of the mini chocolate chips, and the chopped maraschino cherries, mixing gently until evenly incorporated throughout the dough.
- Using a cookie scoop that holds about 2 tablespoons, shape the dough into balls.
- Arrange the dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake for 9–10 minutes, or until the edges are lightly golden. As soon as you remove the cookies from the oven, press a few of the remaining chocolate chips onto the tops of the warm cookies.
- Allow the cookies to cool on the baking sheet for 5–10 minutes. Then transfer them to a wire rack or a clean kitchen towel to finish cooling completely. Serve and enjoy!