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