Maraschino Cherry Cookies By Kelly Miller • December4,2018 • 13 Comments16.8K482 Jump to Recipe Jump to Video 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 Cookies Cream Cheese Cutout Cookies Classic Chocolate Chunk Cookies If you liked this recipe for Maraschino Cherry Cookies, please leave a rating and a comment below this post! Maraschino Cherry Cookies These 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! 3.51 from 101 votes Print Pin Rate Course: DessertCuisine: AmericanKeyword: maraschino cherry cookies Prep Time: 10 minutesCook Time: 8 minutesTotal Time: 18 minutes Servings: 48 cookies Calories: 86kcal Author: Kelly Miller Ingredients1 cup butter softened1 cup butter softened1 cup powdered sugar1 cup powdered sugar1/2 tsp salt1/2 tsp salt2 tsp maraschino cherry juice2 tsp maraschino cherry juice1/2 tsp almond extract1/2 tsp almond extract6 drops red food coloring6 drops red food coloring2 1/4 cups flour2 1/4 cups flour1/2 cup maraschino cherries drained and chopped1/2 cup maraschino cherries drained and chopped3/4 cup miniature semi sweet chocolate chips3/4 cup miniature semi sweet chocolate chips InstructionsIn 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. Video NutritionCalories: 86kcal | Carbohydrates: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 58mg | Potassium: 28mg | Sugar: 3g | Vitamin A: 120IU | Calcium: 4mg | Iron: 0.5mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 16.8K482
Deb Grosner says August 25, 2018 at 10:52 pm You 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 says August 26, 2018 at 10:44 pm It 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
Penny Santiago says December 20, 2019 at 3:18 pm Thanks for the tips. I was wondering why there were certain agents missing. I am happy I read the reviews. Reply
Kelly Miller says December 20, 2019 at 3:40 pm Penny, there are no missing ingredients. I just made 2 batches of these cookies to give away, they turn out perfect every time. Reply
Paul Miller says August 26, 2018 at 10:49 pm These never survive long. They’re just very, very addictive. 🙂 Always a hit at our family get-togethers. Reply
Debbie V. says December 16, 2018 at 2:16 pm I made this for a cookie swap party. They came out great! Very easy recipe. Thanks! Reply
Debbie V. says December 17, 2018 at 4:21 pm I made these cookies for my Cookie Swap party. They were the first to go. It was very easy to do. Actually, I swapped the butter for coconut oil, just because I wanted to. Turned out great. I will be making them again. Thank you so much! Merry Christmas to you & family. Reply
Debbie V. says December 17, 2018 at 4:22 pm I made these cookies for my Cookie Swap party. They were the first to go. It was very easy to do. Actually, I swapped the butter for coconut oil, just because I wanted to. Turned out great. I will be making them again. Thank you so much! Merry Christmas to you & family. Reply
Kelly Miller says December 17, 2018 at 6:19 pm That’s fantastic, Debbie – I’m so glad they were a hit at your party! I’ll keep the coconut oil in mind, too – great tip and I’m glad they worked well with that substitution. Merry Christmas to your family as well! Reply
Carrol says May 31, 2020 at 7:06 pm Just finished making these cookies as written & they’re wonderful. When I wrote it down & got to the kitchen, I started grabbing ingredients & thought “Did I forget to write down the egg?” I sure didn’t! No eggs, to soda or baking powder & they’re great. Kept their shape nicely. I use the trigger scoop about the size of a walnut. Got 31 two inch round cookies. Great texture. Just sweet enough. This one is definitely a keeper. Reply
Kelly Miller says June 1, 2020 at 2:43 pm Thanks for such a sweet comment and rating, Carrol! These are a favorite around here too – enjoy! Reply