Maraschino Cherry Sugar Cookies: Soft, Pretty & So Easy!

These maraschino cherry sugar cookies are the kind of treat that disappears fast soft, buttery, and dotted with sweet little cherry bits that make every bite feel extra special. They’re bright, cheerful, and honestly perfect for birthdays, Valentine’s Day, cookie swaps, or just a “we need something fun after dinner” kind of night. I love making these with kids because chopping the cherries (and sneaking a few!) is half the joy and the dough comes together without any fuss.

Why You’ll Love Maraschino Cherry Sugar Cookies

These cookies are classic sugar cookies with a fun twist sweet, fruity maraschino cherries add pops of flavor and a pretty rosy hue without any complicated steps. They bake up soft with lightly crisp edges, and they’re easy to dress up with a simple glaze or keep simple with a sugar-roll finish. If you love nostalgic “bakery case” cookies, this one delivers that same happy vibe right from your own oven.

Simple Ingredients

These are pantry-friendly with a couple of special extras nothing fancy, just the good stuff.

• All-purpose flour: Gives the cookies structure while still staying tender.
• Baking powder: Helps them puff slightly and stay soft.
• Salt: Balances the sweetness and brings out the buttery flavor.
• Unsalted butter: The base of that classic sugar-cookie richness.
• Granulated sugar: Keeps the cookies sweet and gives a light crisp edge.
• Egg: Binds the dough and adds softness.
• Vanilla extract: Adds that warm bakery-style flavor.
• Almond extract (optional): Makes the cherry flavor pop in the best way.
• Maraschino cherries: The star! Adds sweetness, color, and little chewy bits.
• Cherry juice (from the jar): Boosts flavor and gives a natural blush tone.
• Powdered sugar (optional glaze): For an easy, pretty finish.
• Milk or cherry juice (optional glaze): Thins the glaze to the perfect drizzle.

Time & Servings

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–27 minutes

Recommended Equipment

• Mixing bowls
• Electric mixer (hand mixer or stand mixer)
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mat
• Sharp knife + cutting board (for cherries)
• Cooling rack
• Small bowl + whisk (if glazing)

What is Needed

Ingredients

• 2 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3/4 cup maraschino cherries, well-drained and finely chopped
• 2 tbsp maraschino cherry juice (from the jar)

Optional Cherry Glaze

• 1 cup powdered sugar
• 1–2 tbsp milk or maraschino cherry juice
• 1/4 tsp vanilla extract (optional)

How to Make Maraschino Cherry Sugar Cookies

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
4. Beat in the egg, vanilla extract, and almond extract (if using).
5. Mix in the maraschino cherry juice until combined.
6. Add the dry ingredients to the butter mixture and mix just until no flour streaks remain.
7. Gently stir in the chopped, well-drained cherries.
8. Scoop 1 to 1 1/2 tablespoon portions and roll into balls. Place 2 inches apart on the baking sheet.
9. Bake for 10–12 minutes, until the edges are set and the tops look just matte (don’t overbake for soft cookies).
10. Let cookies cool on the baking sheet 5 minutes, then move to a rack to cool completely.
11. Whisk powdered sugar with milk or cherry juice (start with 1 tbsp and add more as needed). Drizzle over cooled cookies and let set.

What To Serve With This Recipe

• Cold milk (classic and kid-approved)
• Hot chocolate or strawberry milk
• Vanilla ice cream sandwiches (use two cookies!)
• Fresh fruit platter (strawberries are perfect here)
• A simple tea or coffee for the adults

Top Tips

• Dry those cherries well: Pat them with paper towels after draining so your dough doesn’t get too wet.
• Chop small for the best texture: Tiny cherry bits spread flavor through every bite and help the cookies bake evenly.
• Don’t overbake: Pull them when the edges are set soft centers finish as they cool.
• Make-ahead friendly: Dough balls can be frozen and baked from frozen (add 1–2 minutes).
• Kid helper win: Let kids roll dough balls and “decorate” with a tiny cherry piece pressed on top.

Recipe Variations

• Chocolate drizzle: Melt white chocolate or dark chocolate and zig-zag over the top.
• Add sprinkles: Roll dough balls in sanding sugar or festive sprinkles before baking.
• Lemon-cherry twist: Add 1 tsp lemon zest to the dough for a bright pop.
• Cream cheese version: Replace 1/4 cup butter with 1/4 cup cream cheese for extra softness.
• Sandwich cookies: Fill with vanilla buttercream or whipped cream cheese frosting.

How to Store and Reheat

• Store: Keep in an airtight container at room temp for 3–4 days.
• Freeze: Freeze baked cookies up to 2 months; thaw at room temp.
• Reheat (optional): Warm a cookie for 8–10 seconds in the microwave for that fresh-baked softness (especially nice if they’ve been chilled).

If you like this recipe you will love my cherry winks recipe!

Maraschino Cherry Sugar Cookies

Michelle

Soft, buttery sugar cookies filled with sweet maraschino cherry pieces and a hint of vanilla easy to make and perfect for sharing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert

Servings 24 Cookies

Equipment

• Mixing bowls
• Electric mixer (hand mixer or stand mixer)
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mat
• Sharp knife + cutting board (for cherries)
• Cooling rack
• Small bowl + whisk (if glazing)

Ingredients

  

• 2 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/4 tsp almond extract optional
• 3/4 cup maraschino cherries well-drained and finely chopped
• 2 tbsp maraschino cherry juice from the jar
• 1 cup powdered sugar
• 1 –2 tbsp milk or maraschino cherry juice
• 1/4 tsp vanilla extract optional

Instructions

 

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
• Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
• Add wet ingredients: Beat in the egg, vanilla extract, and almond extract (if using).
• Add cherry juice: Mix in the maraschino cherry juice until combined.
• Combine wet + dry: Add the dry ingredients to the butter mixture and mix just until no flour streaks remain.
• Fold in cherries: Gently stir in the chopped, well-drained cherries.
• Scoop cookies: Scoop 1 to 1 1/2 tablespoon portions and roll into balls. Place 2 inches apart on the baking sheet.
• Bake: Bake for 10–12 minutes, until the edges are set and the tops look just matte (don’t overbake for soft cookies).
• Cool: Let cookies cool on the baking sheet 5 minutes, then move to a rack to cool completely.
• Optional glaze: Whisk powdered sugar with milk or cherry juice (start with 1 tbsp and add more as needed). Drizzle over cooled cookies and let set.

Notes

• Drain and pat cherries dry to prevent wet dough.
• For extra cherry flavor, use cherry juice in the glaze.
• Bake just until set for soft centers overbaking makes them dry.
• Dough balls freeze well for quick fresh cookies later.

Keyword Maraschino Cherry Sugar Cookies