This post may contain affiliate links. Please read our disclosure policy.
I tested this recipe five times because maraschino cherries add more moisture than you would expect. I worked through the spreading and structure issues so your cookies bake up soft and full of cherry flavor. Every step is tested and reliable. You can trust that this recipe will deliver.
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!
-Jenna
Cherry Cookies
When I set out to develop this recipe, it started with a family tradition I love. Every year my nieces and nephews choose any cookie they want for their birthday and I bake and ship it to them.
When one of my nieces picked maraschino cherry cookies, I knew this recipe would require real testing because cherries bring a lot of extra moisture. I approached it the same way I approach every classic dessert I share here, with curiosity, patience, and a commitment to results that work for every home baker.
I made five full test batches to nail the texture. Some of those early versions were comical. Cherries can cause spreading, streaking, and wet pockets that ruin the crumb. So I tested how finely to chop the cherries, how much juice to blot, and how to balance the moisture with flour and dry ingredients. Each batch brought me closer to that soft and chewy center with crisp edges and bright cherry flavor that holds its structure beautifully.
The final version is dependable and flexible. I mailed a batch without chocolate chips to my niece and they arrived soft and perfect.
If you love chocolate as much as I do, the chocolate chips make these irresistible. This recipe is designed to support any level of baking experience and still deliver a cookie that looks and tastes impressive. You can trust that every step is here for a reason and tested until it worked.
Ingredients for Chocolate Cherry Cookies
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.
- granulated sugar
- large eggs
- vanilla extract
- almond extract
- pink gel food coloring – I recommend AmeriColor brand.
- all purpose flour
- baking soda
- salt
- cornstarch
- 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
- 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 10-12 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.
Gluten Free Cherry Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Cherry Chocolate Chip Cookies Tips
- For the best texture, properly measure the all purpose flour using the spoon and sweep method. Too much flour will make the cookies dry and cakey, so take your time with this step.
- Use a 12 ounce jar of maraschino cherries and drain them very well. After pouring off the juice, spread the cherries on a few layers of paper towels and let them sit for a few minutes so the excess moisture can be absorbed. Moisture is the biggest challenge in cherry cookies, so this step makes a huge difference.
- Once the cherries are drained, finely chop them. Smaller pieces distribute more evenly through the dough and help prevent wet pockets that can cause spreading.
- Chill the dough for 30 minutes. Chilling gives the flour time to hydrate and helps control spread in the oven.
- Use a cookie scoop for consistent size and even baking. A medium scoop works great for thicker, bakery style cookies.
- For cookies that look extra loaded like the photos, press a few additional chopped cherries and chocolate chips onto the tops and sides of each dough ball before baking. This gives you those bright pops of color and chocolate in every bite.
- Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a cooling rack. They continue to set as they cool and this helps maintain their shape and texture.
Can you freeze maraschino cherry cookies?
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 Recipes From The First Year
Tap stars to rate!
Maraschino Cherry Chocolate Chip Cookies
Ingredients
- 3 cups (360g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for garnish
- 1 cup (226g) unsalted butter, room temperature
- 1¼ cups (267g) light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- ¼ tsp pink gel food coloring
- 1 cup drained & finely chopped maraschino cherries, plus extra for garnish
Instructions
- It's critical that you measure the flour accurately. The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method. Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
- Drain and finely chop the maraschino cherries. Set aside on a paper towel to absorb excess juice.1 cup drained & finely chopped maraschino cherries
- Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, and salt, Set aside.3 cups (360g) all-purpose flour, 2 tsp cornstarch, 1 tsp baking soda, 1/4 tsp salt
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.1 cup (226g) unsalted butter, 1¼ cups (267g) light brown sugar, ¼ cup (50g) granulated sugar
- Add in the eggs, vanilla extract, and almond extract, beat for 30 seconds.2 large eggs, 1 tsp vanilla extract, 1/8 tsp almond extract
- Add in the pink gel food coloring until you reach your desired color and mix. I recommend gel food coloring as this will help give the cookies a deep pink color.¼ tsp pink gel food coloring
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.
- Add in the finely chopped cherries and 1 cup of chocolate chips, mix by hand until combined. The batter will be thick.2 cups (12 oz bag) semi-sweet chocolate chips, 1 cup drained & finely chopped maraschino cherries
- Use a #40 cookie scoop to form 2 Tbsp sized cookie dough balls. Press the remaining 1 cup of chocolate chips and additional chopped cherries on the outside of the dough balls. Place the cookies on the baking sheet and freeze for 30 minutes. This will help them maintain their shape.
- After freezing, place about 6-8 cookies on a lined baking sheet and bake for 10-13 minutes. Be sure not to over bake or the cookies will loose their pink color and turn brown. The cookies will look slightly underbaked when you pull them out, but they will continue to bake on the hot cookie sheet. Pulling them out at the right time will help keep them chewy!
- Once the cookies come out of the oven, I like to add extra chocolate chips to any spots that look sparse. I do not recommend storing these cookies covered because they will become soft from the added moisture from the cherries.
After 55+ years of baking I made a rookie mistake! I subtracted the weight of my measuring cup instead of adding the weight in flour………..Thin spreaded cookies…..Great flavor though! Another batch to be made correctly today!
Followed the recipe exactly, and made sure to measure the flour as instructed with a food weight device. They came out very chewy and had a great cookie texture. Will be a staple in the household for sure!
Not sure what I did wrong other then not weighing and going by cups but dough was like cake batter cookies came out flat and unimpressive. I followed directions exactly.
Looks delicious! Going to try it.
I so agree with your niece, I’m not a fan of chocolate either. But I can’t wait to try this “cherry” cookie! Plus it’s pretty and pink! My granddaughter will love this! She’s learning to cook and read from these recipes. Keep up the good work. You just don’t know what you are really putting out there, she may turn out to be a chef and it would be because of people just like you.
Hi.
I went to Amazon to buy Americolor pink there are so many shades. Could you tell me what shade to get. Thank you. I am so looking forward to making this cookie for my twins graduation
Ahhh..I don’t know what I did wrong other than I had to use red food coloring (hehe not #5) but the first batch at 12 min were like burnt brown looking so yanked then out. I did another batch and lowered the temp to 325 and at 10 it started browning the edges so I pulled them but it wasn’t cooked enough. They did still taste good but looked burnt so I’m not taking those to the graduation cookout (I made Coconut Dream cookies too). Any tips on how or what I did wrong completely?
Love it!!! Moist cookies🍒🍪Thank you for sharing