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–+ servings
Maraschino Cherry Cookies

Maraschino Cherry Cookies: Bright, Chewy Delights for All

These Maraschino Cherry Cookies are vibrant, chewy treats perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 8 tbsp unsalted butter Use unsalted butter for more control over saltiness.
  • 1/2 cup white sugar Can substitute with coconut sugar for a lower glycemic option.
  • 1/4 cup brown sugar Light or dark brown sugar works; dark adds more depth.
  • 1 large egg A flax egg can be used for a vegan option.
  • 1 tsp vanilla extract Pure vanilla extract is recommended for the best taste.
  • 1/8 tsp red food coloring Gel food coloring provides a more intense hue with less liquid.
  • 1 1/2 cups all-purpose flour Gluten-free flour blends can work as substitutes.
  • 1/2 tsp baking soda Do not substitute with baking powder without adjusting for acidity.
  • 1/4 tsp salt Sea salt can be used for a subtle crunch.
  • 16 oz maraschino cherries Ensure they are drained well to avoid excess moisture in the dough.
Optional Variations
  • crushed candy canes Perfect for a festive twist!
  • white chocolate chips Adds a touch of sweetness for an indulgent treat.

Equipment

  • microwave-safe dish
  • Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • cookie scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Melt 8 tablespoons of unsalted butter in a microwave-safe dish, checking frequently until fully melted.
  3. Mix 1/2 cup of white sugar and 1/4 cup of brown sugar into the melted butter until creamy.
  4. Beat in 1 egg and 1 teaspoon of vanilla extract until fully combined.
  5. Whisk together 1 1/2 cups of flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually mix into the wet ingredients.
  6. Fold in drained and sliced maraschino cherries.
  7. Shape the dough into balls and place on a parchment-lined baking sheet, spaced about 2 inches apart.
  8. Flatten each dough ball slightly for even baking.
  9. Bake for 12 minutes or until edges are lightly golden.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 70mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.3mg

Notes

Ensure maraschino cherries are well-drained to avoid excess moisture. Mix gently to keep the cookies soft and chewy.

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