Irresistible Maraschino Cherry Cookies (Printable)

Soft, chewy cookies with sweet maraschino cherries and a light almond glaze, perfect for any occasion.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/3 cup packed light brown sugar
07 - 1 large egg
08 - 1 1/2 teaspoons pure vanilla extract
09 - 1/2 teaspoon almond extract

→ Cherries & Add-ins

10 - 3/4 cup maraschino cherries, well-drained and chopped
11 - 1/2 cup white chocolate chips

→ Glaze

12 - 1 cup powdered sugar
13 - 2-3 tablespoons maraschino cherry juice
14 - 1/4 teaspoon almond extract

# How To Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the egg, vanilla extract, and almond extract until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Gently fold in the chopped maraschino cherries and white chocolate chips.
07 - Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are just set and the centers look slightly underbaked.
09 - Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together powdered sugar, cherry juice, and almond extract until smooth. Drizzle over cooled cookies and allow to set before serving.

# Expert Tips:

01 -
  • The almond glaze transforms ordinary cookies into something bakery-worthy with almost zero effort
  • They stay soft for days, making them perfect for gift boxes or unexpected guests
02 -
  • Dry those cherries thoroughly with paper towels, or your dough will turn an odd pink color and spread too much
  • Underbaking slightly is the secret to keeping these chewy for days instead of turning hard
03 -
  • Chop your cherries on a cutting board you don't mind getting stained the juice is persistent
  • Add a pinch of sea salt on top of the glaze for a sophisticated sweet-salty finish

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