04Dec2018Maraschino Cherry Cookies Jump to Recipe Print Recipe Maraschino Cherry Cookies are so pretty! A shortbread cookie dough with chopped maraschino cherries and miniature chocolate chips – perfect for cookie trays and gift giving!These delicious Maraschino Cherry Cookies have been a STAPLE in our Christmas cookie list every year for at least the last 5 years! Something about the combination of chocolate and cherry in these cookies make them so pretty and addictive!Be sure to wear gloves when chopping the maraschino cherries or the red juice will definitely stain your hands for a day or two. This is a job you can give an older kiddo that want to help with the cookie baking this season!What are maraschino cherries?These are the cherries that are usually what goes on top of ice cream sundaes. You can typically find them in the aisle with the other ice cream toppings: chocolate syrup, caramel sauce, fudge sauce, etc. Sometimes they’re also located in the canned fruit section of the grocery store.Why is red food coloring needed?The red food coloring is totally optional – it just gives the cookies a darker pink hue that is so pretty this time of the year! Feel free to omit the food coloring if you’d like.How to make maraschino cherry cookies:Beat butter and powdered sugar in a stand mixer. Add in salt, almond extract, maraschino cherry juice, and food coloring (if using).Gradually add in flour, a little at a time, until well mixed. Add in chopped maraschino cherries.Remove bowl from stand mixer and fold in miniature chocolate chips. Roll tablespoonful pieces of dough into balls and place evenly spaced on a lined cookie sheet. Bake, cool, and enjoy!Can this cookie dough be frozen?Yes! Wrap up finished cookie dough in plastic wrap and freeze. Allow cookie dough to come to room temperature before baking as directed in the recipe.More favorite Christmas cookie recipes:Peppermint Patty CookiesCream Cheese Cutout CookiesClassic Chocolate Chunk CookiesIf you liked this recipe for Maraschino Cherry Cookies, please leave a rating and a comment below this post! Recipe PrintMaraschino Cherry CookiesThese Maraschino Cherry Cookies are so pretty and so yummy! Chopped maraschino cherries with shortbread cookie dough and miniature chocolate chips - these little cookies are addictive! Author: Kelly Miller Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 18 minutes Course: Dessert Cuisine: American Keyword: maraschino cherry cookies Servings: 48 cookiesDid you make this recipe? Leave a review 3.77 from 21 votesIngredients 1 cup butter softened 1 cup powdered sugar 1/2 tsp salt 2 tsp maraschino cherry juice 1/2 tsp almond extract 6 drops red food coloring 2 1/4 cups flour 1/2 cup maraschino cherries drained and chopped 3/4 cup miniature semi sweet chocolate chipsInstructionsIn the bowl of a stand mixer, beat butter, powdered sugar, salt, cherry juice, almond extract, and food coloring (if using). Gradually beat in flour.Add in chopped cherries while mixer is on low speed. Remove bowl from mixer and fold in chocolate chips. Drop rounded tablespoonfuls onto parchment lined cookie sheets. Bake at 350 degrees for 8 - 10 minutes or until slightly browned on the edges. Transfer to wire racks to cool completely. Store in airtight containers.Recipe VideoNutritionCalories: 86kcalFat: 5gSaturated fat: 3gCholesterol: 10mgSodium: 58mgPotassium: 28mgCarbohydrates: 8gSugar: 3gVitamin A: 2.4%Calcium: 0.4%Iron: 2.8%
Deb Grosner saysAugust 25, 2018 at 10:52 pmYou left out the leavening agents – this recipe needs 2 eggs & 1 tsp baking soda. I also added 1 tsp vanilla and upped the almond extract to 1 tsp. But you seriously need to correct the recipe for the leavening agents, otherwise it doesn’t work. Reply
Kelly Miller saysAugust 26, 2018 at 10:44 pmIt may seem odd, but I assure you these cookies do work without eggs and baking soda – I make them every year for Christmas and they turn out wonderful!Reply
Paul Miller saysAugust 26, 2018 at 10:49 pmThese never survive long. They’re just very, very addictive. 🙂 Always a hit at our family get-togethers. Reply