Chewy Cherry Sugar Cookies
Deliciously soft and buttery cherry cookies with bright maraschino cherries, perfect for bake sales or afternoon tea.
I make these cherry cookies any time I want a quick, slightly nostalgic treat—bright maraschino cherries tucked into a soft, buttery cookie. They bake up fast, need everyday pantry ingredients, and the pop of pink is impossible to resist at bake sales, holiday cookie trays, or an easy afternoon tea.
Why you’ll love this dish
This cookie is a small, joyful riff on a classic butter cookie: simple, quick, and sweet with bursts of jarred cherry flavor. It’s perfect when you want something homemade without fuss—no chilling required, minimal equipment, and approachable for beginners. These cookies are kid-approved, colorful for celebrations, and flexible enough for last-minute swaps (see Variations).
What makes them especially useful: they come together in one mixing bowl, bake in under 12 minutes, and the optional powdered-sugar drizzle dresses them up without adding much effort.
Preparing Cherry Cookies
Before you dig into bowls and measuring cups, here’s a quick overview so you know what to expect. You’ll cream butter and sugar, add egg and vanilla, fold in dry ingredients, and stir in chopped maraschino cherries. Cookies are dropped by spoonfuls onto a sheet and bake 10–12 minutes until edges are pale golden. Cool, then drizzle or leave plain.
This short roadmap helps you pace tasks: preheat the oven, prep the cherries, and line baking sheets so the process runs smoothly.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup maraschino cherries, chopped (pat dry first)
- 1 cup powdered sugar (for optional icing)
Notes and substitutions:
- Butter: you can use salted butter; reduce added salt by ¼ teaspoon.
- Cherries: drain and pat dry to avoid extra moisture and color bleed. You can substitute ¾ cup chopped dried cherries (rehydrated in hot water for 10 minutes and drained) if you prefer less sweetness and more chew.
- Icing: mix powdered sugar with 1–2 teaspoons milk or cream and a drop of vanilla until pourable.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy—about 2–3 minutes with a hand mixer or 4–5 minutes by hand.
- Beat in the egg and vanilla extract until evenly incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix; stop when no dry streaks remain.
- Fold in the chopped, well-drained maraschino cherries until evenly distributed.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can use a cookie scoop for uniform cookies.
- Bake for 10–12 minutes, or until the edges are lightly golden and the center looks set.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a rack to cool completely.
- If desired, stir powdered sugar with a little milk to make a thin icing and drizzle over cooled cookies.
01Ingredients
Cookie Dough Ingredients
Optional Icing Ingredients
02Method
- Preparation
- Baking
- Icing (Optional)
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0 OF 10 DONE03Recipe notes
- 01For uniform cookies, use a 1-tablespoon scoop and rotate the baking sheet halfway through baking for even coloring. Cookies can be customized with cherry-almond or chocolate chip variations.
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How to plate and pair
These cookies look great stacked on a white platter so the pink cherries pop. Serve them:
- With a cup of black tea or a latte for afternoon tea.
- Alongside vanilla ice cream for a nostalgic dessert.
- On a holiday cookie tray with chocolate-dipped shortbread and spritz cookies. For gatherings, drizzle the icing right before serving to keep presentation fresh.
Storage and reheating tips
Room temperature: Store cookies in an airtight container for up to 3 days.
Refrigeration: If you use a perishable icing (cream cheese or butter-based), refrigerate and eat within 4–5 days.
Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag. Freeze up to 3 months. Thaw at room temperature.
Reheating: Warm cookies 8–12 seconds in the microwave or 3–4 minutes at 300°F (150°C) in a toaster oven to freshen.
Food safety note: these cookies contain a fully baked egg, so the finished product is safe at room temperature within typical baked-goods timelines. Refrigerate only if the topping requires it.
Creative twists
- Cherry-almond: Add ½ teaspoon almond extract and toast ½ cup sliced almonds for crunch.
- Chocolate chip cherry: Fold in ½ cup mini chocolate chips for a black-forest vibe.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
- Vegan: Use plant-based stick butter, an egg replacer (flax egg: 1 tbsp ground flax + 2.5 tbsp water), and ensure cherries are vegan-friendly.
- Jam-filled: Press a small thumbprint into each dough ball before baking and fill with cherry jam for a different texture.
Common questions
How many cookies does this recipe make?
Yield depends on size; using rounded tablespoons gives about 24–30 cookies.
Can I use fresh cherries instead of maraschino?
Yes, but fresh cherries contain much more water. Pit and chop them, then pat dry and toss in a tablespoon of flour to reduce moisture transfer. Expect slightly different texture and a less candy-like sweetness.
My cookies spread too thin. What went wrong?
Likely causes: butter was too soft/melting, too much sugar, or dough was warm. Chill the dough briefly, reduce butter temperature slightly, or add a touch more flour if needed.
Can I freeze the raw dough?
Yes. Scoop dough onto a tray, freeze until firm, then store in a bag. Bake from frozen—add 1–2 extra minutes to baking time.
How do I make the powdered sugar icing?
Mix powdered sugar with small amounts of milk or cream until you reach a pourable consistency. Add vanilla or a teaspoon of maraschino cherry syrup for flavor.
Conclusion
If you like quick, nostalgic cookies that show up pink and cheerful on the plate, this cherry cookie recipe fits the bill. For a slightly different texture and almond lift, check out this Cherry Almond Shortbread Cookies recipe from Sally’s Baking: Cherry Almond Shortbread Cookies – Sally’s Baking. If you want something similar, my Chocolate Cherry Cookies is worth a try.
Keto Desserts
Keto Desserts
Keto Desserts
