Maraschino Cherry Cookies
Cherry cookies are loaded with maraschino cherries and chocolate chips for a true cherry chocolate cookie!
Maraschino cherry cookies are quick and easy to make because you can bake with right away, no chilling of the dough needed!
I believe I have mentioned this before, whenever it’s one of my nieces or nephews birthdays, they get to pick what kind of cookie I make and mail to them. Pretty lucky, huh?!
Well one of my nieces doesn’t like chocolate… I know, I don’t understand – I live off chocolate. So I was giving her a few options of cookies I could make and one of the options was maraschino cherry cookies.
I got to work and made five test batches! Some of the batches were pretty funny looking – working with an add in like maraschino cherries can be hard because they have so much moisture. But I finally got the recipe just right!
The ones I mailed her didn’t have chocolate chips so you can definitely make these cherry cookies without the chips, but for us chocolate lovers, more chocolate the better!
Cherry Cookies
The combination of maraschino cherries and chocolate chips reminds me of this delicious cherry cordial ice cream that the ice cream shop near our house has. I love the taste of cherry ice cream, especially if there’s chocolate!
The cherry flavor is on point. These pink cookies would also be fun for baby showers – especially for a baby girl!
We’ve also add these cookies to our cookie trays during the holidays. And we love gifting this easy recipe for valentine’s day.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions for making Cherry Cookies.
- unsalted butter – Let the butter come to room temperature.
- brown sugar – I recommend using light brown sugar for this recipe.
- large egg
- vanilla extract
- almond extract
- pink gel food coloring – I recommend AmeriColor brand.
- all purpose flour
- baking soda
- salt
- maraschino cherries – Well drained & finely chopped.
- semi-sweet chocolate chips – You can substitute or dark, milk or white chocolate chips.
I love the flavor the 1/8 teaspoon almond extract adds to this cookie recipe. Cherry-almond cookies were a match made in heaven!
How to Make Cherry Cookies
Beat together. In a large bowl beat the softened butter and brown sugar with an electric mixer or in a stand mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
Gel food coloring. Add in a small amount of pink gel food coloring and mix.
Add dry ingredients. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, mixing by hand with a spatula.
Add-ins. Add in the finely chopped cherries and chocolate chips, mix by hand until combined. The batter will be thick.
Scoop. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet or parchment paper. Press additional cherries and chocolate chips into the outside of the dough balls.
Bake for 14-16 minutes. Be sure not to over bake or the cookies will loose their pink color and turn brown.
Cool. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a wire rack.
Baking Time Suggestions
For the cherry chocolate cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie!
I baked those for 14-16 minutes – just until the edge of the cookie would begin to turn golden. The result is a soft and chewy cherry chocolate chip cookie!
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Time Required
- 10 minutes to make the cookie dough
- 14-16 minutes to bake the cookies
- 15 minutes to cool the cookies
Gluten Free Cherry Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Tips For Success
Here are some tips and hints for perfect cherry cookies.
Properly measure the all purpose flour using the spoon and sweep method.
You need 3/4 cup chopped & drained maraschino cherries. Plus an extra 2 tablespoons or so for garnish. 3/4 cup chopped maraschino cherries is about half a 16 oz jar.
Be sure to drain the cherries well. Once you drained off the juice, put the cherries on a few paper towels and let the extra maraschino cherry juice soak up.
Once the cherries have been drained, finely chop them.
If you want the tops of your cookies to look loaded with cherries & chocolate chips like the ones you see in the photos, be sure to add additional cherries and chocolate chips to the outside of the dough balls before baking the cookies.
Can This Recipe Be Frozen?
Maraschino cherry cookies freeze beautifully! Wrap them in individual portions with plastic wrap or place them in an airtight container or freezer bag with parchment between the layers to keep them from sticking.
Freeze for up to 3 months. Let them thaw in the refrigerator before serving.
In the mood for more sweets? Learn how to add crumb topping to any muffin or try chocolate pudding pie!
More Dessert Recipes
Cherry Cookies
Ingredients
- ½ stick unsalted butter, softened, 1/4 cup
- ¾ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- Small amount of pink gel food coloring
- 1 ½ cups all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup drained & finely chopped maraschino cherries, plus extra for garnish
- ¾ cup semi-sweet chocolate chips, plus extra for garnish
Instructions
- Preheat the oven to 350º F.
- In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
- Add in a small amount of pink gel food coloring and mix.
- In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
- Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
- Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
- Bake for 14-16 minutes – be sure not to over bake or the cookies will loose their pink color and turn brown.
- Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.
chocolate and cherries! Could there be anything so delicious!?????! I think not!
In love with this recipe and judging from your photos the cookies just look so appealing! Lovely cookies that I cannot wait to bake and eat!
They are SO so good!
Mine didn’t spread they just stayed in a ball but tasted ?
Please make an option to email the recipes. I know lots of people who would appreciate that.
Hi Pam! I have an e-mail that goes out once a week updating my subscribers with the most recent recipes! Would you like me to add you?
How to make the icing please
There is not much butter in this recipe (1/2 Stick)…. Is this a misprint? Typically Chocolate Chip Cookies call for 1 Cup which equals 2 Sticks
Hi Roni! 1/2 stick is correct – this recipe only yields 20 cookies, so it’s not as large as a normal batch.
I had to add the other half because it wasn’t turning into dough.
Ron I baked a lot of cookies and I questioned it as well,,could also be even though you dry cherries some moisture may be released..I’m about to make now so will try to comment how it went lol
Delicious!! They came out very nice looking! Do you have anything with splenda??
I’m so glad you enjoyed them Veronica! I don’t currently have any recipes with splenda.
Look for Swerve Sugar substitutes. They are usually carried by health food stores, and if they don’t, they will probably be glad to order some for their store. It truly has no aftertaste, and is used in the same amounts as sugar. I use all three forms, that they make, in my recipes for my diabetic clients – granulated, brown, and confectioners’. I just started using Swerve recently, and my clients are thrilled that when someone tastes their cakes, made with Swerve, their non-diabetic friends can’t taste the difference. It’s a little on the expensive side, but for someone who can’t have sugar, it’s more than worth it for their enjoyment.
Could this be made without almond extract? Does it need a replacement? I’m guessing it is find if you don’t have gel food colouring, too, as it just won’t look as bright.
Thanks.
It’s just for flavor – you can substitute vanilla extract!
Can candied cherries be used instead?
Please add me to your list
Can you use candied instead of maraschino cherries? Thank you for this recipe. My Daughter is in love.
Hi Cille! I would say yes – let me know if you try it and report back!
This recipe sounds so good..can’t wait to try it! Don’t know if you are near Publix; but they have an ice cream that is our favorite..Cherry Chip..Publix brand
We don’t have Publix here, but that ice cream sounds quite delicious!
Found this on Facebook and had to make it! I had a 4yr old help me, so I messed up the order of things. (I should have know better to add dry ingredients together first!) So, this recipe is fool proof! lol I didn’t have almond extract on hand so I added a little more vanilla. I also only had liquid food coloring and used that. While the pink wasn’t as bright, it worked. I wished I reserved some cherry juice to add to batter. I think that would have made the cookie taste even better! Also, because I messed up the steps, my dough was dry. I had to add some water. For someone who doesn’t like cherries that much, I give this recipe a 5 star! Thanks for sharing!
Hi Mary!! I’m so glad you guys enjoyed making and eating these cookies!
Is it possible to make these without the pink gel food coloring? I don’t mind the looks of the cookies more focused on the taste.
Hi Bradley! Definitely – it’s just for aesthetics!
can you sub. out the choc. chips for some thing else-also can you use a regular cookie sheet lined with parchment paper-my family hates choc-
Hi Diane! You can omit the chocolate chips – I did that when I sent these to my niece who doesn’t like chocolate. And yes, you can use a baking sheet lined with parchment paper!
What is the shelf life of this cookies?
Is the almond extract necessary.?
Hi Landa! It’s just for flavor – you can substitute vanilla extract!
Thank you for sharing. How long do these cookies keep in an air tight container?
How many calories per serving
Hello, these look delicious. I want to put them in my Christmas goody bags this year. Have you tried freezing them? Thank you!
Hi Kristen! I haven’t tried freezing these cookies. Sounds like a great cookie to put in goody bags!
Why do u not add all of chocolate chip and cherries save time just add all to mixture I even like a few walnuts in mine.
Hi Diane! I like putting extra garnishes on the outside of my cookie dough balls so they look extra yummy!
Is it light or brown sugar?
I have a variety in my pantry – so use whatever you have!
When I write a recipe, brown sugar means light, and if it calls for dark, I add the word dark. If you don’t have brown sugar on hand, it’s easy to make. 1 cup granulated sugar + 1 Tablespoon molasses = 1 cup light brown sugar. For dark brown sugar, add 2 Tablespoons molasses instead of 1. If you want to end up with a brown sugar like it comes in a package, combine the sugar with the molasses by hand or in a small food processor. In a recipe, like this one, where it is an ingredient, add the granulated sugar and molasses separately. They don’t need to be combined. For this recipe, 3/4 cup brown sugar = 3/4 cup granulated sugar and 3/4 Tablespoon molasses (or 2 1/4 teaspoons). Using molasses in a cookie recipe makes the cookie softer and chewier, especially in a chocolate chip cookie.
I used dark and they didn’t come out as pink. I suggest light for a better pink possibly
I can’t wait to make some. I make a cherry chocolate cookies that sounds kind of similar to these but they use some cherry juice in it and instead of chocolate chips it calls for a Hershey kiss to be pressed into the center of the cookies when they first come out of the oven.
Can I use regular sugar instead of brown
Hi Jackie – it will change the texture and structure of the cookie!
These sound amazing. I’m sure my family will devour them. I currently don’t have any chocolate chips. So I’m going to try it with cocoa. Should be interesting. I’ll keep you posted. Lol
How’d it turn out!?
What is the yield for this recipe? I teach 7th grade culinary arts and I am thinking of trying this recipe with my students.
About 20 cookies.
The cookie dough is definitely delicious! I’m hoping the baked cookies will be just as good coming out of the oven. The only thing I can add to this recipe is this: Be careful. Cherry juice stains. C:
Oh yes! I had red fingers for a day!!
very disappointed. says we can print this off but this will not print. I can not keep going back and forth from my phone to make it and the computer is downstairs. I want a printable copy to be able to use.
Hi Mary! There is a print button and it does work. Here is the URL to the print page: https://thefirstyearblog.com/maraschino-cherry-chocolate-chip-cookies/print/
Can I use parchment paper I don’t have a silicone mat
Yes!
Can you substitute the butter with coconut oil? If so, is it a 1 to 1 ratio?
I haven’t tried it yet, report back if you do!
If I don’t have a silicone pan. Should I use a dark or light surface for pan?
Either is fine! I have both.
Look for Swerve Sugar substitutes. They are usually carried by health food stores, and if they don’t, they will probably be glad to order some for their store. It truly has no aftertaste, and is used in the same amounts as sugar. I use all three forms, that they make, in my recipes for my diabetic clients – granulated, brown, and confectioners’. I just started using Swerve recently, and my clients are thrilled that when someone tastes their cakes, made with Swerve, their non-diabetic friends can’t taste the difference. It’s a little on the expensive side, but for someone who can’t have sugar, it’s more than worth it for their enjoyment.
I used the exact ingredients but my cookies turned out too cakey. I think it needs more butter? The flavor is lacking too. I even used real vanilla and almond extract.
I totally thought the same thing. Better Homes and Gardens has a White Chocolate-Cherry Shortbread recipe that is spot on. I substituted with semi-sweet chocolate chips and it was amazing.
I just made them and mine turned out way too cakey also! Definitely needed a little more moisture. Maybe I’ll try again with more butter.
Loved your cookies! Is there a way to make this recipe into cupcakes? What kind of icing would you use?
Beth, These would make great Christmas Cookies, by using Mint & maybe white Chocolate Chips.
For someone who is allergic to & to avoid Artifical Colorings, Artificial Preservatives & Artificial Flavors, could you use another jar of cherrys & boil them & maybe add sugar, in order to get the color? If so, how much?
Thank you!
What am I doing wrong? Tried making twice now. Both times the cookies instantly melt in the pan and becomes one thin burnt mess. Please Help!! Really want to make these.
Oh Dawn.. that doesn’t sound good! Can you give me more feedback – did you follow the recipe as written?
Just made them for the first time, I am a pretty experienced baker and mine did the same thing. I followed the recipe the only thing I could think of is maybe there was too much juice when I added it with the cherries.
Thank you for this recipe! I tried 2 new recipes for the holidays so far this year and both were terrible. I have been thinking about this recipe forever and went for it! So glad I did- these are amazing! I did make them a bit smaller, did not garnish, and only baked 10-12 minutes- also increased the almond extract a touch- simply DIVINE! Perfect on the christmas cookie trays!
I am making this cookie today and plan to freeze for just one week. I also am going to use white and chocolate chips, and double the batch. Can’t wait to taste!
Can this cookie be made with gluten free flour and if yes how much do you use of the gluten free flour
YES! We love King Arthur Gluten Free Measure for Measure Flour. Use it as a one for one substitute.
I made these for a cookie exchange at work and they were a huge hit!! So moist and flavorful!! This one is a keeper!
I did a cherry cookie taste test for a Christmas cookie tray dry-run. My only complaint with following the recipe was that there just wasn’t enough cherry flavor in the cookie. My final batch has been getting rave reviews and the tweaks I made were to use 1 tsp cherry extract, sub vanilla for the almond extract and I used a whole 16 oz. jar of cherries. That gave the dough the cherry flavor I was looking for.
VERY tasty!
Hi! I just making these. Taste great, but hardly spread at all. They don’t look like the picture. The dough was very dry. Hard to fold in chocolate chips and cherries. Doubled the recipe. Could be part of the problem. Do you sift the flour? Thank you in advance for any advice.
Hi Rob! No I don’t sift the flour. Did you measure the flour properly? The proper way to measure flour is to use a spoon to spoon the flour into the measuring cup. Do not pack the flour and do not stick the measuring cup into the bag to scoop the flour. Then use a butter knife to level out the top.
I made these as directed and they turned out perfectly. Thanks for sharing this recipe!
These came out yummy and so pretty, but I would like a bit more cherry flavor next time. Might try cherry extract though….cherry juice from the jar of cherries didn’t do quite enough.
Well I loved this recipe and hardly say much because I never use a recipe exactly the way it was but I make cookies and cheesecakes for all over town and just randomly make them for different people.
I agree with several of the previous comments that it definitely needed more butter. Now if you chop your cherries and even though it say to get them pretty drained and dry if you leave them a little damp…
I did several batches before my final and the first I literally used a cheese cloth to dry them once chopped and yeah it was pretty dry but you could fold them together and form a cookie but they still tasted great..
2nd batch I left the cherries a little more damp which helped a lot..
My final I did 4 times the recipe (said I make them for a lot of people lol) which would of been 2 sticks of butter (1/2 for each batch) well I did add another 2 sticks which would of changed it to 1 stick per batch. I also used 1 1/2 tsp baking powder instead of 1/2 tsp baking soda per batch (so in my case 6 tsp baking powder) just a personal preference I’ve had too many people enjoy my regular soft batch chocolate chip cookies better or at least the texture. Today is 2/14/19 and we delivered cookies to several companies and aboout 10 individual people and all of them were blown away… Couldn’t of done it without this Beth thanks for the recipe and I’ve used several of yours thanks again.
Frankie
The untrained chef…
I’m so glad that you found what worked best for you & that they came out well!
Beth, these cookies looks amazing! I can’t wait to make it!
Yay! Thank you! Let me know if you try it!
Beth, it’s awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!
YES! Let me know if you try it out!
.can you tell me how much gram a stick of butter is? We have them here in different sizes
1/2 cup butter = 1 stick butter = 113 grams butter
Beth, nice idea! This cookies look absolutely delicious! I need to try it!
Thank you! & yes! Let me know if you try them out!
This sounds yummy! I would definitely make it again! Thanks for sharing the recipe.
I’m so glad it came out well for you!
Beth, this looks incredible and insanely delicious! I’ll definitely make it next time I host a party!
Thank you so much, Ellery! & YAY!! Let me know how it goes!
What do you think about changing the food coloring to green and adding chopped pistachio nuts. Then you would have a spumoni cookie!
YUM!!! I like that idea!
I made this recipe tonight and I follwed it exactly, but none of it looked like the pictures or video you have posted. I used pink gel food coloring and could not get that vibrant pink color you have. Can you please share the brand of food coloring you used? Also, my dough was extremely sticky and I couldn’t even roll it into balls. I want to try this again. Any suggestions on whst I could do differently?
Hi Christina! This dough is sticky and thick – it usually clogs up my cookie scoop so I measure the dough balls by eyeballing. I used Wilton’s gel food coloring – it’s super pigmented so you do not need as much as you would of the liquid stuff. https://amzn.to/2G1Uo4u
Beth, this was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!
Beth, thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!
YAY! That makes me so glad!
I had a couple personal technical difficulties
… I drained the cherries then I got the idea to chop them in the mini food processor…this was awesome except I forgot to drain again. My dough was wet so I added a bit more flour. They turned out a bit cakey but still chewy and yummy. Also I am at a high elevation just outside jasper national park on Canada…roughly 3298 feet above sea level. My cookies browned very fast so I had to adjust the time a bit…all in all it was a success and now I know what not to do.
Making these now for the first time. Can you tell me the equal measurement if I use mini morsels OR would it be the same amount? ALSO, can we substitute Milk Chocolate Morsels for semisweet? Has anyone tried this?
Thank you?
Hi Kim! I would use 1/2 cup mini chocolate chips. And yes you can use milk chocolate chips!
I want to make these for Christmas which is 10 days away, will they stay good in an airtight container that long? I can’t find any info on how long they keep.
Hi Jodi! For 10 days, I would suggest freezing the cookies. Wrap the cookies in bundles of 3 or 4 cookies in plastic wrap and then place inside a ziplock freezer bag. To thaw, place on the counter 24 hours before serving!
Can i keep the cookie dough in the fridge for three days, till i make them?
Hi Jordan! Yes! Be sure to wrap it well in plastic wrap.
Beth!These cookies are similar to those that my mother baked to me in childhood, thanks)
Can these be eggless?
Hi Sukanya! Eggs are a critical ingredient in this recipe. I would not recommend omitting them.
Sorry – but these have no flavor when using gluten free flour. I am not sure if adding vanilla and more almond extract would help but they we so bland – I am not sure they will not be eaten. It happens with GF flour and I had my doubts. Usually cookies with a more flavorful fat like ricotta cheese or cocoa or spices will offset gf flour funkiness. Would not waste my ingredients on this one of you have to do GF.
Hi D! What brand of gluten free flour did you use? I exclusively use King Arthur’s Measure for Measure GF Flour after trying lots of different brands. I have used it to make many gluten free cookies, cakes, angel food cake, brownies, etc.
I was very excited to make these for my kids. But I was extremely disappointed. The batter was so so dry and so thick. There were too many chocolate chips, in my opinion. It overpowered the cherry flavor, which was already minimal. The cookies did not spread. They stayed in balls and were very dry. I tried flattening them out by hand, on the second tray, which helped the shape but not the moisture issue. I ended up throwing them away. Total bummer.
Hi Kristen! Shoot, I’m really bummed to hear you didn’t have a good experience with this recipe. Did you measure the flour using the spoon and level method? Did you make any other adjustments (type of flour, size of dough balls, etc.)?
I love this cookies! They’re easy, beautiful and tasty. I’m gonna make two batches to give to my friends as a Thanksgiving treat :)
Marvelous!
Delicious! But I’m pretty sure your recipe has a typo and there should be ½ cup of butter (1 stick) instead of ½ stick. My dough was too try without it, and once I saw others had the same issue on here, I quickly whipped the butter and added it, which helped!
I would recommended it drying the cherries to give the cherries more flavor in the cookie. Right now my batch tastes like a chocolate chip cookie with a hint of cherry, which isn’t enough for me! I’ll be making these again for sure! Thanks.
Hi Kelsey! This recipe only yields about 20 small cookies, so the amount of butter 1/2 stick (1/4 cup) is accurate. I noted in step #4 that the batter will be thick and it requires some arm muscle to bring it together. Adding too much butter will cause the cookies to spread and become flat and greasy while baking.
I made these and they look nice but I can’t taste cherry in them at all. Just tastes like a chocolate chip cookie. I wish I would have used cherry juice from cherries and doubled the almond extract.
Hi Kim! Everyone’s taste preferences are different!
I doubled the recipe because 20 cookies just does not go far in my house. The doubled recipe gave me 19 cookies, each was 3T of dough. I’m glad I doubled. Not sure what happened.
Love the recipe- make sure the recipe says 1/4 TEASPOON of baking soda and NOT cup- there are 2 recipes floating out there. Otherwise they were delicious – adding walnuts would make it perfect
Hi Gabriella! The recipe states 1/2 tsp baking soda. I’m not sure why some people have seen “1/2 cup baking soda” as that would be insanely disgusting!
We had a family cookie day and I was so excited to make these and they were awful. So dry, followed the recipe as it said and they we were all so disappointed. Definitely needed more butter or oil or SOMETHING.
Hi Keely! How did you measure the flour? Spoon and level method? What size were the dough balls and how long did you bake them?
Hi the taste is great.
I used brown coconut sugar, maybe that’s why it didn’t come out very pink, batter itself never turned pink 😬 . Also, I used almond flour. Cashews and candied cherries worked well together 🧩 . Didn’t used choco chips.
I liked the outcome, thank you so much 🤩🤩
The chocolate overpowered the cherries. If I make these again I will use mini semisweet pieces in half the amount.
My new favorite cookie. They were delicious. With the cherries they were most. I added chopped almonds because I like nuts in my cookies, better then plain chocolate chip cookies!!!
These cookies are SO GOOD! I used cherry juice instead of almond extract and mini white chocolate chips, and made them extra big- 12 cookies a batch. Definitely making these again, boyfriend was obsessed too.!
Good Day Beth, usually my chocolate chip cookies end up flat. I live in a town that is above sea level and I guess that has something to do with it. Do you have any tips for me?
Glad I made these. This was an absolutely delicious and delightful cookie!
I save the leftover cherry juice and add some to my Pepsi
Can you freeze these cookies?
Yes, you can freeze the baked cookies or freeze the cookie dough.
How to Freeze Cookie Dough
Portion the dough into cookie dough balls. Press chocolate chips into the outside of the dough.
Place them on baking sheet lined with a silicone mat. You can place the dough balls close together since you won’t be baking them.
Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
Freeze the cookie dough for up to 3 months. To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake according to the recipe. Frozen cookies may need to bake for 1-2 minutes longer.
Love it! Used all cherries from 16oz jar used only almond extract added one tsp of cherry juice from jar added and extra tsp of butter(total 5 tsp)..perfect!
The raw dough tasted amazing!!!!! The cookies not so much.
The cookies do not spread. They were like bland chocolate chip cake lumps.
The second batch I rolled in plastic wrap , chilled and cut. There were shaped like cookies but still had the texture of cake. The cherry flavor is barely there and the chocolate chips overpower the recipe. The almond extract could be tasted in the raw batter but not in the finished cookie.
My family was not a fan of this recipe, but again we liked the raw dough. I see many others had the same issue, so maybe this recipe should be a pass.
Blandest cookies ever. They wound up getting knocked off the counter and ended up in the trash. I was not upset. Waste of ingredients
These cookies were soo good! Nice and soft, not too sweet and so pretty to look at.
We were initially concerned because they seemed dry and we had to just press our rolled up dough (the heat from our hands kept them together).
But they came out delicious and we have a multigenerational household and everyone loved them (even my adult daughter who doesn’t like cherries 🙌🏼). Such a nice surprise! We
Hi there. I have tried your recipe a couple times. I have had a constant problem with the bottom and the edges of the cookie over cooking and turning too brown. I have adjusted the temp and the time to less. Almost to the point where the cookies aren’t cooked completely through ,and they are still brown. I dont usually have this problem with other sweets but just this one. Is there any advice you can give me to help me figure this out? They taste amazing but the color is whats constantly giving me problems. I have also noticed they come out flat. I tried your black Forest cookie recipe and they turned out perfect. I want to really make these maraschino cookies well.
Hi Vicky! What kind of flour and food coloring are you using?
Hi, great sounding recipe! I was wondering, if you were in a time crunch could you use a white cake mix for the dry ingredients? Thanks!
Hi Evonne! I would not recommend using a white cake mix in place of the dry ingredients.
Can you sub liquid food coloring for gel?
Are you talking about the standard food coloring, like McCormick sells in those dropper bottles? Unfortunately that kind doesn’t work as well to color the cookies pink. Gel food coloring is very intense in color, so you don’t need as much as you would when using liquid food coloring.
Just made these they are very good, I used mini semi-sweet chip I may use less next time. Mine did not look like yours in your picture but I think with different ovens can make them look different.
My first time baking these. Not as pretty as yours, but I had no problem with the recipe, and they was delicious. Made no changes to the recipe at all
Looks good and I will be baking them.
Mine did not come out at all like yours.
My cookie dough never turned pink. I used the gel pink coloring and kept adding, but the color never changed. At a point I had to just stop for risk of turning the dough into a bitter taste. They looked and tasted like cakey choc chip almond flavor cookies with cherries added. Was a bit disappointed.
What brand of gel food coloring did you use? Did you make any other changes? Did you use light brown sugar or dark brown?
I followed the recipe and they came out perfect! Can’t wait for my friends and family to try them.
Cookies came out too cake-like for me. I measures everything exactly, butter was at room temp, and blended everything in order.
Really good flavor. My friends and I also reduced the maraschino juices with some amaretto to make a glaze that enhanced the cherry flavor.
I think we under baked a little because I was afraid of them getting too brown. Was curious if you tried tenting the pan in foil for any amount of time to reduce browning?
I love how you reduced the juice with amaretto! I haven’t tried tenting the cookies.
Chocolate chip cherry cookies