Make soft, chewy, pink maraschino cherry sugar cookies perfect for holiday trays or Valentine’s Day treats. This easy recipe uses jarred cherries for bright flavor and color.
Author:oliviarosewood
Prep Time:15 min
Cook Time:11 min
Total Time:26 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup maraschino cherry juice (from the jar)
1/4 cup finely chopped maraschino cherries, drained
1/2 cup powdered sugar for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, and almond extract until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the maraschino cherry juice and the chopped maraschino cherries until they are evenly distributed throughout the dough. The dough will be soft.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are just set. The centers should still look slightly soft for chewy cookies.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Notes
For the best pink color, use the juice from high-quality, bright red maraschino cherries.
If you want a slightly firmer cookie, chill the dough for 30 minutes before scooping.
You can substitute the almond extract with an extra 1/4 teaspoon of vanilla extract if you prefer less almond flavor.