My cherry cookies are soft and chewy and have the perfect amount of sweetness! I use maraschino cherries, almond extract, and semi-sweet chocolate chips to give them a unique and satisfying flavor.
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My Favorite Cherry Chocolate Chip Cookies
I absolutely love the combination of chocolate and cherries, and my old fashioned cherry cookies bring these two ingredients together in one delightful treat.
My 9-year-old, Leah, has been loving cherries lately too, so I’ve been stocking up on all things cherry… from dried cherries, to fresh, to maraschino too! Once I finally had all the ingredients on hand, I couldn’t wait to make these maraschino cherry cookies for her.
She ended up loving them even more than I thought she would! While these cookies were already so special to me, sharing them with Leah makes them even more meaningful.
And, if you love good cookie recipes, try my recipes for Hershey kiss cookies, pink sugar cookies, turtle cookies, peanut butter M&M cookies, and butterscotch cookies.
Maraschino Cherry Cookies Ingredients
- Flour – I use all-purpose flour for my recipe. It’s versatile, foolproof, and provides the perfect structure.
- Cornstarch – Gives the cookies a thick and chewy texture.
- Baking soda – Helps the cookies spread and develop their chewiness.
- Salt – Enhances the overall flavor of the recipe.
- Unsalted butter – I prefer unsalted butter since the recipe already calls for additional salt.
- Dark brown sugar – Deepens the flavor with notes of caramel.
- Granulated sugar – Adds the perfect amount of sweetness while also making the cookies tender.
- Egg – Binds the dough together.
- Almond extract – This ingredient adds a warm and nutty flavor. I love how well it complements the sweetness!
- Chocolate chips – Semi-sweet chocolate chips are my favorite for baking. They add subtle sweetness without being overpowering.
- Maraschino cherries – The key ingredient in these cherry cookies. Make sure to remove the stems, then drain and chop all of the cherries.
How to Make Cherry Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F. While it heats up, line 2 baking sheets with parchment paper.
STEP TWO: In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until combined.
STEP THREE: In another larger mixing bowl, use a hand mixer to beat the butter and sugars until light and fluffy. Then, add the egg and almond extract and blend until smooth.
STEP FOUR: Next, add the flour mixture and stir until just combined.
STEP FIVE: Stir in the chocolate chips, then gently fold in the cherries with a soft silicone spatula to avoid damaging them.
STEP SIX: Using a 2-tablespoon cookie scoop, place the cookie dough mounds onto the prepared baking sheet.
STEP SEVEN: Bake the cookies for 10 to 12 minutes or until the cookies are golden brown and crispy around the edges.
STEP EIGHT: Transfer the cookies onto a wire rack until ready to eat. After cooling and setting for a few minutes, serve warm and enjoy!
Tips for the Best Cherry Almond Cookies
- Use room temperature egg and butter. I usually let them sit on the counter for about 30 minutes before starting the recipe, and this makes them so much easier to combine.
- I remove as much moisture as possible when draining the cherries. I recommend patting them dry with a paper towel to get all of the liquid out.
- Work gently with the dough so that the cherries don’t get crushed.
- Be careful not to overbake the cookies, either. Cooking them for just the right amount of time is important to preserve their soft and chewy texture.
- Allow the cookies to sit for 5 minutes after removing them from the oven. This will help them set as they cool.
Cherry Chip Cookies Variations and Substitutions
- If maraschino cherries are unavailable, I use dried cherries instead and just chop them up the same way.
- Adding mix-ins is a fun and easy way to personalize these cookies! Some of my kids’ favorite items to add are walnuts, almonds, or coconut flakes.
- To adjust the sweetness, I use white chocolate or dark chocolate instead of semi-sweet chips. Both white and dark chocolate pair so well with cherries but result in slightly different levels of sweetness.
- For a brighter flavor, I’ll include some lemon zest or orange zest in the dough. This addition will enhance the overall flavor of the cherry almond cookies while also complementing the other ingredients.
- Dusting these cookies with powdered sugar is optional but adds a fun and decorative twist at the end.
Cherry Cookies FAQs
Why did my cherry chocolate chip cookies get dry?
Two of the most common reasons these cookies dry out are overbaking or overmixing. Be sure to work gently with the dough and set a timer to remove them right away once they are finished baking! They will continue to firm up while cooling on a wire rack. As with any baking recipe, it’s also important to use exact measurements to get the perfect texture each time.
How should I store cherry cookies?
Stored in an airtight container, my cherry chip cookies will stay fresh at room temperature for 3 days. If I want to keep them any longer, I move them to the freezer and place a layer of parchment paper between them before freezing to prevent sticking. In a freezer-safe bag, they will store well for about 3 months.
More Easy Dessert Recipes
- Chocolate lasagna
- Peanut butter balls
- Christmas crack
- Jello cake
- Pineapple cream cheese pound cake
- Dirt cake
Easy Cherry Cookies
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter room temperature (one stick + 2 tbsp)
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon almond extract
- 12 ounces semi-sweet chocolate chips
- 10 ounces maraschino cherries drained and chopped
Instructions
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until combined.
- In another larger mixing bowl, blend the butter and sugars with a hand mixer.
- When the sugar mixture is light and fluffy, add the egg and almond extract and blend until smooth. Then add the flour mixture and stir until just combined
- Stir in the chocolate chips and then fold in the cherries gently with a soft silicone spatula.
- Using a 2-tablespoon cookie scoop, place the cookie dough mounds onto the prepared baking sheet.
- Bake the cookies for 10 to 12 minutes or until the cookies are golden brown and crispy around the edges.
- Transfer the cookies onto a wire cooling rack until ready to eat.
Notes
- Use room temperature egg and butter for the best results.
- Remove as much moisture as possible when draining the cherries by patting them dry with a paper towel to remove all the liquid.
- Work gently with the dough so that the cherries don’t get crushed.
- Be careful not to over-bake the cookies, either. Cooking them for just the right amount of time is important to preserve their soft and chewy texture.
- Allow the cookies to sit for 5 minutes after removing them from the oven.
- Store leftovers in an airtight container at room temperature for up to 3 days for the best taste.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
