Sweet Maraschino Cherry Cookies That Dazzle and Delight Recipe

Introduction

These sweet maraschino cherry cookies are a delightful treat bursting with bright cherry flavor and rich chocolate chips. Soft and slightly chewy, they make a perfect snack or festive dessert that dazzles both the eyes and the palate.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon cornstarch (optional)
• 1 teaspoon baking soda
• 1 pinch salt
• 1 cup semi-sweet chocolate chips
• ½ cup unsalted butter, room temperature
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• A few drops pink gel food coloring
• 1 cup maraschino cherries, drained and finely chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt.
3. Step 3: In a separate bowl, beat the butter, light brown sugar, and granulated sugar together until fluffy.
4. Step 4: Add the egg, vanilla extract, almond extract, and pink gel food coloring to the butter mixture and mix until combined.
5. Step 5: Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms.
6. Step 6: Gently fold in the chopped maraschino cherries and chocolate chips.
7. Step 7: Use a cookie scoop to portion the dough into balls on the prepared baking sheet.
8. Step 8: Bake for 10 to 13 minutes, or until the edges turn lightly golden.
9. Step 9: Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a different flavor twist, swap semi-sweet chocolate chips with white chocolate chips.
• If you prefer a simpler cookie, omit the cornstarch and almond extract.
• Use dark brown sugar instead of light brown sugar for a deeper, caramel-like taste.
• Always use gel food coloring to keep the cookie color vibrant without affecting the dough texture.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer for up to three months. To enjoy, thaw at room temperature or warm briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

It’s best to use gel food coloring as it provides vibrant color without thinning the dough, which can happen with liquid coloring.

Do maraschino cherries need to be drained before adding?

Yes, draining and finely chopping the cherries helps prevent excess moisture from making the dough too soft and ensures even distribution of flavor.

Sweet Maraschino Cherry Cookies That Dazzle and Delight Recipe

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★★★★★

4.9 from 137 reviews

These Sweet Maraschino Cherry Cookies are a delightful treat combining the sweetness of maraschino cherries with semi-sweet chocolate chips in a soft, fluffy cookie. Perfect for festive occasions or a special snack, they offer a vibrant twist with pink gel food coloring and a subtle hint of almond extract.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookie Dough

• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 pinch salt
• 1 cup semi-sweet chocolate chips
• ½ cup unsalted butter, room temperature
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• a few drops pink gel food coloring
• 1 cup maraschino cherries, drained and finely chopped

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick during baking.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening and stabilize the dough.
3. Cream Butter and Sugars: In a separate bowl, use an electric mixer to beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture becomes light and fluffy, which creates a tender cookie texture.
4. Add Wet Ingredients: Beat in the large egg, vanilla extract, almond extract, and pink gel food coloring to the butter and sugars, blending thoroughly for uniform color and flavor.
5. Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture until a thick dough forms, ensuring all flour is incorporated without overmixing.
6. Fold in Cherries and Chocolate Chips: Gently fold in the finely chopped maraschino cherries and semi-sweet chocolate chips, distributing them evenly throughout the dough.
7. Portion Dough: Use a cookie scoop to portion out the dough and shape into balls on the prepared baking sheet to ensure uniform cookie sizes for even baking.
8. Bake Cookies: Bake in the preheated oven for 10 to 13 minutes, or until the edges of the cookies turn lightly golden, indicating they are set but still soft inside.
9. Cool: Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to finish cooling, preventing breakage and maintaining texture.

Notes

• Store cookies in an airtight container at room temperature for up to 1 week.
• Freeze cookies in a single layer for up to 3 months to preserve freshness.
• Use room temperature butter and egg for better dough consistency.
• Avoid liquid food coloring; gel food coloring provides brighter colors without altering dough texture.
• If preferred, substitute white chocolate chips for a different flavor profile.
• Omit almond extract for a simpler flavor if desired.

Keywords: Sweet Maraschino Cherry Cookies, cherry cookies, chocolate chip cookies, festive cookies, holiday baking, pink cookies, almond extract cookies