These soft, buttery cookies studded with bright, tart maraschino cherries and creamy white chocolate chips are irresistible—and this Maraschino Cherry Chip Cookies Recipe shows you exactly how to bake them to perfection.
Why You’ll Love This Maraschino Cherry Chip Cookies Recipe
- Burst of tart-sweet maraschino cherry in every bite for a flavor pop.
- Soft, chewy centers with lightly crisp, golden edges.
- Studded with creamy white chocolate chips for a rich, velvety finish.
- Perfect for holiday cookie trays, gift tins, or afternoon tea.
- No lengthy chill time required—bake straight from the bowl.
- Pantry-friendly ingredients you likely already have on hand.
- Makes two dozen cookies—ideal for sharing or freezing extras.
- Eye-catching red speckles add festive flair to any gathering.
Ingredients
- 1 cup (2 sticks) 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-to-1 gluten-free blend)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup maraschino cherries, drained, patted dry, quartered (reserve syrup for optional glaze)
- 1 cup white chocolate chips
- ½ cup chopped nuts (pecans or almonds), optional for extra crunch
Directions
- Preheat Oven and Prep Pans
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. - Cream Butter and Sugars
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 Eggs and Vanilla
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. - Combine Dry Ingredients
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. - Mix Dry into Wet
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. - Fold in Cherries and Chips
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. - Scoop 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 Cookies
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. - Cool on Rack
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. - Optional Cherry Glaze
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.
Servings & Timing
- Makes 24 Maraschino Cherry Chip Cookies
- Prep Time: 15 minutes
- Chill/Rest Time: Optional 15–30 minutes for thicker cookies
- Bake Time: 10–12 minutes
- Total Time: Approximately 40 minutes (45–50 minutes with chilling)
Variations
- Replace white chocolate chips with semisweet or dark chocolate morsels for a richer, bittersweet counterpoint to the tart cherries.
- Swirl a quick homemade cherry glaze on top by mixing reserved syrup with powdered sugar and a drop of lemon juice.
- Fold in ½ cup chopped pecans, almonds, or macadamia nuts for extra crunch and a toasty, nutty flavor contrast.
- Swap out half the flour for whole wheat pastry flour to add a subtle nuttiness and extra fiber without sacrificing chewiness.
- Press a few extra cherry pieces and a sprinkling of sea salt on top just after baking to create an eye-catching, gourmet look.
- Make the dough gluten-free by using a 1-to-1 gluten-free flour blend and chilling an extra 15 minutes before baking.
Storage & Reheating
Store cooled Maraschino Cherry Chip Cookies in an airtight container at room temperature for up to 5 days—layer with parchment paper to prevent sticking. For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months; thaw at room temperature or warm briefly in a 300°F oven for 5 minutes to refresh the texture. To freeze unbaked dough, portion into balls and freeze on a baking sheet until solid, then transfer to a zip-top bag; bake directly from frozen, adding 1–2 extra minutes to the bake time.
FAQs
Q: Can I use fresh cherries instead of maraschino?
A: Fresh cherries work, but they lack the sweet syrup and dye that give these cookies their signature color and flavor—adjust sugar to taste and chop finely.
Q: Why are my cookies spreading too much?
A: Butter that’s too soft or dough that’s too warm can cause over-spreading—try chilling scooped dough for 15–30 minutes and ensure your baking sheets are cool before reusing.
Q: Can I freeze the cookie dough?
A: Yes! Portion dough balls onto a baking sheet, freeze until firm, then transfer to a sealed bag; bake from frozen, adding a couple of minutes to the bake time.
Q: My cookies turned out dry and crumbly. What went wrong?
A: Overbaking or too much flour can dry out cookies—measure flour by spooning into your cup, and remove cookies when edges are set but centers still look slightly underdone.
Q: How can I make these dairy-free?
A: Substitute vegan butter and dairy-free white chips; the texture may vary slightly but the cookies will still be deliciously chewy.
Q: Do I really need to pat the cherries dry?
A: Yes—extra moisture from the cherry syrup can lead to soggy cookies, so pat them on paper towels before folding into the dough.
Conclusion
These Maraschino Cherry Chip Cookies deliver the perfect balance of bright cherry bursts and creamy chips in a soft, chewy package with lightly crisp edges. Give this recipe a try and let me know how they turned out—tag me on Instagram with #CherryChipCookies or leave a comment below. Don’t forget to explore my other favorite cookie recipes for more sweet inspiration!
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.
Notes
Nutrition
