Maraschino Cherry Chip Cookies

Soft chewy and packed with bursts of flavor these Maraschino Cherry Chip Cookies are the most requested treat in my house. The combination of cherry bits and melty chocolate chips makes them both nostalgic and a little unexpected. They are perfect when you want a colorful batch of cookies for a special occasion or just need a little sweetness for yourself.

I vividly remember baking these with my daughter on her birthday and hearing her giggle as she snuck extra cherries into her mouth. Now they are a pink favorite for every family holiday and always disappear first from the cookie tray.

Ingredients

• Unsalted butter: gives the cookies a rich base always use real butter for best flavor and a tender crumb
• Granulated sugar: provides sweetness and the classic cookie texture make sure it is fresh and lumpfree
• Light brown sugar: adds moisture and depth of flavor packing it into the cup ensures accurate measurement
• Large eggs: bring the dough together and help keep the centers soft
• Vanilla extract: boosts all the cookie flavors look for pure vanilla for richer taste
• Almond extract: optional but really enhances that cherry bakery note check freshness for best aroma
• Allpurpose flour: forms the structure use a spoon to fluff and measure for softest cookies
• Baking soda: gives just the right lift so cookies stay soft and chewy
• Salt: balances the sweetness opt for sea salt for a cleaner finish
• Maraschino cherries: are the star pat them dry so the dough does not get puddly use a sharp knife for clean cuts
• White chocolate chips: melt into creamy pockets pick quality chips for smooth texture and true vanilla flavor or swap in semisweet for more balance

StepbyStep Instructions

Preheat and Prepare:

Set your oven to three hundred fifty degrees Fahrenheit and line two baking sheets with parchment paper This prevents sticking and helps cookies bake evenly

Cream the Butter and Sugars:

In a large bowl beat the softened butter with granulated and brown sugars for at least three minutes until the mixture is pale and fluffy This step is key for a soft chewy cookie and ensures the sugars dissolve properly

Mix in Eggs and Extracts:

Add eggs to the bowl one at a time beating each in so the dough stays smooth Stir in the vanilla and almond extract if using for that signature cherry bakery flavor

Combine Dry Ingredients:

In a separate medium bowl whisk together flour baking soda and salt The whisking distributes the leavening evenly so your cookies rise just right

Incorporate Dry into Wet:

Gradually add the flour mixture to the butter mixture Mix gently until just combined this keeps the dough tender and avoids tough cookies

Add Cherries and Chips:

Fold the chopped maraschino cherries and white chocolate chips into the dough Mix with a spatula to avoid crushing the cherries and keep the dough colorful

Scoop and Arrange:

Drop tablespoonsized mounds onto the lined baking sheets leaving space between each cookie for spreading The cookie scoop keeps things uniform and quick

Bake to Perfection:

Bake for ten to twelve minutes Pull them out when the edges are barely golden and the centers look just set They will finish firming up as they cool

Cool Completely:

Let cookies cool on the baking sheet for five minutes to finish setting then transfer to a wire rack to cool completely This locks in their chewy texture

Bookmark

I always get the sweetest memories of my grandmother when I bake with maraschino cherries She believed any dessert was instantly special with a cherry on top and these cookies prove her point every time

Storage Tips

These cookies keep perfectly in an airtight container at room temperature for up to five days If you want them to last longer stack them between layers of wax paper in a freezer container and store up to three months Defrost at room temperature and they will taste freshly baked

Ingredient Substitutions

Swap white chocolate chips for dark or semisweet chips for a richer cookie Try dried cherries if you want something a little more tart Almond extract is optional but swapping it for extra vanilla keeps the flavor simple and kid friendly

Serving Suggestions

Pile them high on a dessert board for baby showers or Valentine's Day Wrap in cellophane with a bright ribbon for teacher gifts Add a cherry on top of each dough mound before baking for an extra fancy look

Bookmark

Cultural and Family Connection

Maraschino cherries became popular in American baking in the early twentieth century because of their bold color and flavor They add a little retro bakery flair to your cookie jar Just seeing their pink glow always takes me back to childhood birthday parties

Frequently Asked Questions

→ How do I keep the cookies from spreading too much?

Chill the dough for about 30 minutes before baking to help control spreading and ensure thicker cookies.

→ Can I substitute the white chocolate chips?

Yes, try using dark or milk chocolate chips for a different flavor twist, or mix several kinds for variety.

→ Why should I dry the maraschino cherries?

Drying the cherries with paper towels removes excess moisture, preventing soggy dough and helping cookies set properly.

→ How long do these cookies stay fresh?

Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

→ Is almond extract necessary?

No, almond extract is optional, but it enhances the cherry flavor. Vanilla extract alone also works well.