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.