Buttery Cherry Sugar Cookies with Maraschino Cherry Pieces
These cherry sugar cookies are buttery, soft, and dotted with sweet maraschino cherry bits in every bite.
The dough comes together in one bowl with no chilling required, so you can have warm, crackly-topped cookies in under 30 minutes.
Why These Cherry Sugar Cookies Work
The buttery vanilla base tastes like a classic sugar cookie, but chopped maraschino cherries add juicy pops of sweetness and a pale pink tint without needing food coloring.
A quick roll in granulated sugar before baking gives each cookie a delicate crunch on the outside while the center stays soft and almost cakey.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened: let it sit at room temperature for 30 minutes, no need to go fully soft.
- 1 ¼ cups granulated sugar: plus an extra ¼ cup for rolling.
- 1 large egg: cold is fine here, the butter does the heavy lifting.
- 1 tsp vanilla extract: use pure vanilla if you have it.
- ½ tsp cherry extract: this is what carries the cherry flavor, do not skip it unless you swap it out.
- 2 ¼ cups all-purpose flour: spooned and leveled, not scooped.
- 1 tsp baking powder: check the expiration date so the cookies puff nicely.
- ½ tsp salt: fine sea salt or table salt.
- ½ cup finely chopped maraschino cherries: drained well, patted very dry with paper towels so they do not bleed into the dough.
Variations / Substitutions
- Swap the cherry extract: use almond extract in the same amount. The cookies will taste like a cherry almond cookie instead of a pure cherry note.
- Add white chocolate chips: fold ½ cup into the dough with the cherries for pockets of creaminess.
- Make them gluten free: replace the flour with a 1-to-1 gluten free baking blend, no other changes needed.
- Go dairy free: use a stick style vegan butter in place of the butter. The texture will be a little softer but still tender.
Cow Sugar Cookies are another dessert you’d probably love if you enjoy these cookies.
How to Make Cherry Sugar Cookies
Step 1: Cream the Butter and Sugar
Place the softened butter and 1 ¼ cups of granulated sugar in a large mixing bowl. Beat with a hand mixer on medium speed for a full 2 minutes. The mixture should look pale, fluffy, and almost like thick frosting. Scrape down the sides of the bowl once in the middle.
The color will lighten noticeably and the texture will feel airy when you lift the beaters. If the butter was too hard, it may take an extra minute to reach that fluffy stage.
Step 2: Mix in the Egg and Extracts
Add the egg, vanilla extract, and cherry extract to the bowl. Beat on low speed just until the egg disappears into the butter, about 30 seconds. Stop as soon as the mixture looks smooth and unified. Overbeating at this point can make the dough too soft.
The dough will turn a uniform pale golden color with a faint pink hue from the cherry extract. The smell of cherry will be noticeable without being overpowering.
Step 3: Fold in the Dry Ingredients and Cherries
Add the flour, baking powder, and salt directly on top of the wet mixture. Switch to a rubber spatula and fold the dry ingredients into the butter mixture by hand. Keep folding until you see only a few streaks of flour, then sprinkle in the chopped maraschino cherries. Continue folding gently until the cherries are evenly distributed and no dry pockets remain, about 1 minute total.
The dough will be soft and a little tacky but should hold together when pressed. You will see small pink flecks throughout. Do not overmix or the cookies will be tough.
Step 4: Scoop, Roll, and Bake
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the extra ¼ cup of granulated sugar in a shallow bowl. Use a medium cookie scoop or a tablespoon to portion the dough into 1 ½ tablespoon sized balls. Roll each ball between your palms briefly, then roll it in the sugar until coated all over. Arrange the dough balls 2 inches apart on the prepared baking sheets. Bake one sheet at a time on the middle rack for 10 to 12 minutes. The cookies are done when the edges are set and lightly golden while the centers still look slightly soft and crackly.
The sugar coating will look sparkly on top and the cookies will spread into even rounds. If your oven runs hot, check at the 9 minute mark.
Step 5: Cool and Serve
Let the cookies rest on the hot baking sheet for 5 minutes. The residual heat will finish setting the centers without overbaking them. Use a thin metal spatula to transfer the cookies to a wire rack to cool completely. Serve them barely warm or at room temperature, when the cherry flavor is brightest and the edges have a delicate snap.
Tips for the Best Cherry Sugar Cookies
- Always pat the chopped cherries extremely dry. Any extra moisture will make the dough sticky and cause the pink color to bleed into the dough instead of staying in distinct pieces.
- A medium cookie scoop gives you even rounds that bake at the same rate. If you eyeball the sizes, some may spread more than others.
- For a slightly thicker, puffier cookie, add 2 tablespoons of extra flour. For a thinner, crisper cookie, reduce the flour by 2 tablespoons. Both versions still work without chilling.
- If your butter is too soft or nearly melted, the cookies will spread too much. The butter should give slightly when pressed but still hold a thumbprint, around 65°F (18°C) is ideal.
A quick timing reference based on your baking sheet:
| Pan type | Bake time |
|---|---|
| Dark nonstick | 9 to 10 mins |
| Light aluminum | 10 to 12 mins |
| Insulated | 11 to 13 mins |
Storing and Keeping Fresh
- Room temperature: store cooled cookies in an airtight container with a slice of plain bread to keep them soft. They stay fresh for up to 5 days.
- Freeze the dough: portion and roll the dough balls in sugar, then freeze on a tray until solid. Transfer to a zip top bag and freeze for up to 2 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
- Freeze baked cookies: layer them between sheets of parchment in a freezer safe container. They thaw at room temperature in about 30 minutes.
Frequently Asked Questions
Can I use fresh cherries instead of maraschino?
Fresh cherries contain too much moisture and will bleed juice into the dough, making it soggy and turning the whole cookie gray. Stick with well-drained maraschino cherries or dried cherries for the best texture.
Why did my cookies spread into flat puddles?
The butter was likely too warm or melted when you creamed it, or the dough needed a few extra tablespoons of flour. Check your butter temperature and measure flour by spooning it into the cup and leveling it off.
Can I make the dough ahead and chill it?
Yes. You can chill the dough, tightly covered, for up to 2 days. The cookies will be slightly thicker and the cherry flavor more pronounced. Let the dough soften at room temperature for 10 minutes before scooping and baking.
How do I get a stronger pink color?
The cherry extract adds only a subtle tint. For a brighter pink, add 1 drop of liquid pink food color along with the egg. Gel color works too, but use a toothpick to add a tiny amount so the dough does not get too wet.
Cherry Sugar Cookies Recipe
Ingredients
Method
- Beat butter and 1 ¼ cups sugar on medium speed until pale and fluffy, about 2 minutes.
- Add egg, vanilla, and cherry extract. Beat on low speed just until combined, about 30 seconds.
- Fold in flour, baking powder, and salt by hand. Stir in cherries until evenly distributed. Do not overmix.
- Preheat oven to 350°F. Roll dough into 1 ½ tablespoon balls, coat in reserved sugar, and place 2 inches apart on lined baking sheets. Bake one sheet at a time for 10 to 12 minutes, until edges are set and tops are crackly.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
