There’s something about biting into a soft, buttery cookie that’s studded with bright red cherries and creamy white chocolate chips—like a little celebration in every bite. Whether you’re making these for an afternoon tea or packing gift tins for friends, they never fail to delight.
You know what? I first tried maraschino cherries when I wanted a festive twist on classic chocolate chip cookies. After tweaking sugar levels, patting cherries dry to keep the dye from bleeding, and testing batch after batch, I landed on this version. It’s soft and chewy, with pops of color in every bite. And yes, there’s an optional glaze if you like a little extra shine.
Why You’ll Love It
- Perfect balance of tart-sweet cherries and creamy white chips.
- Soft, chewy center with just-crisp, golden edges.
- No mandatory chill time—go straight from bowl to oven.
- Simple pantry staples you likely have on hand.
- Makes about two dozen cookies—great for sharing or gifts.
- Eye-catching red flecks add instant festive flair.
- Optional cherry glaze for a glossy, zingy finish.
- Easy to mix in nutty add-ins like pecans or almonds.
Timing and Servings
- Makes: 24 cookies
- Prep time: 15 minutes
- Chill time: 15–30 minutes (optional for thicker cookies)
- Bake time: 10–12 minutes
- Total time: about 40 minutes (45–50 with chilling)
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2¼ cups all-purpose flour (or 1:1 gluten-free blend)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup maraschino cherries, drained, patted dry, quartered
- 1 cup white chocolate chips
- ½ cup chopped nuts (pecans or almonds), optional
Directions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Position racks in the center.
- In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down sides once or twice.
- Add eggs one at a time, mixing until fully incorporated. Stir in vanilla extract; you’ll see the dough go glossy and smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. If you have a scale, weigh the flour—this helps prevent dry, crumbly cookies.
- With the mixer on low, add the dry mix to the wet ingredients in two batches. Mix just until no flour streaks remain—overmixing leads to tough cookies.
- Gently fold in the quartered cherries and white chips (plus nuts if using). Handle the dough lightly so those cherry juices don’t bleed into the batter.
- Use a 1½-tablespoon scoop (or two spoons) to portion dough onto prepared sheets, spacing about 2 inches apart. For chunkier cookies, chill dough balls for 15–30 minutes.
- Bake for 10–12 minutes, rotating pans halfway through. You want the edges to be just set and golden while the centers stay soft.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to wire racks. If you like, press a few extra cherry halves onto the tops while they’re still warm.
- For the optional glaze, whisk ½ cup powdered sugar with 1–2 tablespoons reserved maraschino syrup and a drop of lemon juice. Drizzle over fully cooled cookies for extra zing.
Variations
- Swap white chips for semisweet or dark chocolate to cut the sweetness.
- Fold in ½ cup chopped pecans, almonds, or macadamia nuts for extra crunch.
- Use half whole wheat pastry flour for a subtle nutty note and more fiber.
- Press extra cherry pieces on top and sprinkle with flaky sea salt for a gourmet touch.
- Make gluten-free with a 1:1 gluten-free flour blend—chill dough an extra 15 minutes for best texture.
- Stir in ½ cup coconut flakes or dried cranberries in place of nuts for a tropical or tart twist.
Storage & Reheating Tips
- Store cooled cookies in an airtight container at room temperature for up to 5 days, layering with parchment paper to keep them soft.
- Freeze baked cookies in a freezer-safe bag for up to 3 months; thaw at room temp or warm in a 300°F oven for 5 minutes.
- Freeze unbaked dough balls on a sheet until firm, then transfer to a sealed bag. Bake from frozen, adding 1–2 minutes to bake time.
FAQs
Q: Can I use fresh cherries instead of maraschino?
A: Fresh cherries bring a bright, juicy flavor but lack that sweet syrup and signature red. If you go fresh, chop them fine, toss in a little flour, and add a tablespoon of extra sugar to the dough.
Q: Why are my cookies spreading too much?
A: Warm dough or overly soft butter often causes excess spreading. Chill your scoops, make sure the butter isn’t melting in the bowl, and swap to a cooler baking sheet between batches.
Q: Can I freeze the cookie dough?
A: Absolutely. Portion out dough balls on a tray, freeze until solid, then bag. When you’re ready, bake from frozen—just tack on a couple of extra minutes.
Q: My cookies turned out dry and crumbly. What went wrong?
A: Likely overbaking or too much flour. Spoon and level your flour instead of scooping straight from the bag, and pull the cookies when edges are set but centers still look slightly soft.
Q: How can I make these dairy-free?
A: Swap in vegan butter and dairy-free white chips. The texture may vary slightly, but you’ll still get that tender chew and cherry bursts.
Q: Do I really need to pat the cherries dry?
A: Yes—extra syrup can make the dough too wet. Lay cherries on paper towels and press gently before folding them in. It’s a small step with a big payoff.
Conclusion
These cherry-studded cookies are like a mini party in every bite. Whether you’re stashing them in gift tins for the holidays, serving them at a summer picnic, or sneaking a few late at night with a cup of tea, they always hit the spot. If you try the glaze, you’ll see why I call it optional but irresistible. Freeze extras for busy mornings, and don’t forget to share a snap—tag your creation with #CherryChipCookies. I can’t wait to see how yours turn out!
Maraschino Cherry Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour (or 1-to-1 gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup maraschino cherries drained, patted dry, quartered
- 1 cup white chocolate chips
- 1/2 cup optional chopped nuts pecans or almonds
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center. Line two baking sheets with parchment paper or silicone mats to ensure even baking and easy cleanup. I always test my oven temperature with an oven thermometer—small variations can affect how your cookies spread or brown.
- In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and brown sugar on medium speed for 2 to 3 minutes. Scrape down the sides with a silicone spatula to ensure everything is evenly incorporated; you’ll know it’s ready when the mixture lightens to a pale lemon hue.
- Beat in the eggs, one at a time, allowing each to fully incorporate before adding the next—this creates a more stable dough and prevents greasiness. Pour in the vanilla extract and mix until the dough is glossy and smooth, pausing to scrape the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. For extra precision, weigh your flour on a kitchen scale instead of scooping—this small step can help prevent dry or dense cookies.
- Gradually add the dry ingredients into the wet mixture in batches, mixing on low speed until you just see a few streaks of flour. Stop mixing as soon as the dough comes together to avoid developing too much gluten, which can make cookies tough.
- Gently fold in the quartered, patted-dry maraschino cherries and white chocolate chips (plus chopped nuts if using), ensuring they’re evenly dispersed without crushing the cherries. A gentle hand helps maintain cherry color and prevents the red dye from bleeding into the dough.
- Using a 1½-tablespoon cookie scoop or a heaping tablespoon, portion dough balls onto your lined baking sheets, leaving about 2 inches between each to allow for spreading. For thicker cookies, chill the scooped dough on the baking sheet for 15 to 30 minutes before popping them in the oven.
- Bake for 10 to 12 minutes, rotating the pans halfway through to promote even baking; you’ll see the edges turn lightly golden while the centers remain slightly soft. Remember that cookies continue to bake off the heat, so err on the side of underbaking for the chewiest texture.
- Let the cookies cool undisturbed on the baking sheet for 5 minutes to set up, then use a thin spatula to transfer them to a wire rack. If you can’t wait, gently press a few extra cherry halves on top while still warm for a pretty presentation.
- For an optional cherry glaze, whisk together ½ cup powdered sugar with 1 to 2 tablespoons of reserved maraschino syrup and a drop of lemon juice until smooth. Lightly brush or drizzle the glaze over completely cooled cookies to enhance the cherry flavor and glossy finish. Store any extra glaze in the fridge, stirring before applying.
