The Best Cherry Cookies Recipe (Soft, Chewy & Bursting with Cherry Flavour)

Prep Time: 15 minutes | Cook Time: 12 minutes per batch | Total Time: 45 minutes | Servings: 24 cookies | Calories: 140 kcal per cookie

Cherry cookies are the perfect mix of soft, sweet, and fruity. Every bite has real cherry pieces that burst with flavour. The cookies stay soft for days and look beautiful with their pink color.

These are not those dry, crumbly cookies you get from a box. These are tender, chewy, and packed with actual cherries. The kind of cookie that disappears from the plate before you can even sit down.

Forty-five minutes and you have two dozen cookies ready to eat. Make them once and they become your go-to cookie recipe.

Why You Will Love This Recipe

Cherry cookies are special. Here is what makes this recipe worth making.

The texture is perfect. Soft in the middle with slightly crisp edges. They stay chewy even days later.

Real cherry flavour shines through. Chopped maraschino cherries add sweetness and that distinctive cherry taste. No artificial flavouring needed.

They look gorgeous. The pink color from the cherries makes these cookies stand out. Perfect for parties and holidays.

Kids love them. Sweet, soft, and fun to eat. These are the cookies kids actually finish.

They keep well. Store them in a sealed container for up to a week. They taste just as good on day five as they do fresh from the oven.

Ingredients

• 2½ cups (315g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (225g / 2 sticks) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional but recommended)
• 1 cup (150g) maraschino cherries, drained and chopped
• ½ cup (80g) white chocolate chips (optional)

Equipment Needed

• Baking sheets (2)
• Parchment paper or silicone baking mats
• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Paper towels (for drying cherries)
• Wire cooling rack
• Cookie scoop (optional)

Instructions

Step 1: Drain the maraschino cherries. Place them on paper towels and pat them completely dry. Wet cherries make the dough too sticky.

Step 2: Chop the dried cherries into small pieces. Set them aside.

Step 3: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 4: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.

Step 5: In a large bowl, beat the softened butter and sugar together with an electric mixer for 2 to 3 minutes. It should be light and fluffy.

Step 6: Add the eggs one at a time, beating well after each addition.

Step 7: Add the vanilla extract and almond extract if using. Mix until combined.

Step 8: Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined. Do not overmix.

Step 9: Gently fold in the chopped cherries and white chocolate chips if using. Use a spatula to mix them in evenly.

Step 10: Drop rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart.

Step 11: Bake for 10 to 12 minutes. The edges should be set and lightly golden. The centers will look slightly underdone.

Step 12: Remove from the oven. Let the cookies sit on the baking sheet for 5 minutes. This lets them firm up.

Step 13: Transfer to a wire rack to cool completely.

Step 14: Repeat with remaining dough.

Substitutes & Swaps

Maraschino cherries: Dried cherries chopped small work well. Fresh cherries need to be cooked down first or they release too much liquid.

White chocolate chips: Use milk chocolate chips, dark chocolate chips, or leave them out completely. The cookies are great either way.

Almond extract: Skip it if you do not like almond flavour. The cookies will still taste good with just vanilla.

Butter: Margarine works but the flavour and texture will not be quite as good. Butter is always better for cookies.

All-purpose flour: Cake flour makes them even softer. Use the same amount.

Variations

Cherry Almond Cookies: Add ½ cup chopped slivered almonds to the dough. Increases the almond flavour and adds crunch.

Chocolate Cherry Cookies: Add 2 tablespoons cocoa powder to the dry ingredients. Use dark chocolate chips instead of white.

Lemon Cherry Cookies: Add 1 tablespoon lemon zest to the dough. Replace almond extract with lemon extract. Bright and tangy.

Glazed Cherry Cookies: Mix 1 cup powdered sugar with 2 tablespoons cherry juice. Drizzle over cooled cookies. Sweet and pretty.

Cherry Chip Cookies: Use semi-sweet chocolate chips instead of white chocolate. Classic combination that everyone loves.

Tips & Tricks

Dry the cherries thoroughly. This is the most important step. Wet cherries make the dough sticky and the cookies spread too much.

Chop cherries small. Big chunks sink to the bottom and make the cookies uneven. Small pieces distribute better.

Do not overmix the dough. Mix just until the flour disappears. Overmixing makes tough cookies.

Chill the dough if needed. If your dough is too soft to scoop, refrigerate it for 20 minutes. This makes it easier to handle.

Underbake slightly. The cookies continue cooking on the hot pan after you take them out. Slightly underdone in the oven means perfectly soft when cooled.

Use a cookie scoop. This makes all the cookies the same size so they bake evenly. A 2-tablespoon scoop is perfect.

Store properly. Keep cookies in an airtight container at room temperature. They stay soft for up to a week.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	140 kcal
Total Fat	7g
Saturated Fat	4g
Carbohydrates	18g
Fibre	0.5g
Sugars	11g
Protein	2g
Sodium	80mg

Nutrition is based on one cookie from a batch of 24, made with butter, flour, sugar, eggs, and maraschino cherries. Includes optional white chocolate chips.

Frequently Asked Questions (FAQs)

Can I use fresh cherries?

Not recommended. Fresh cherries have too much moisture and will make the cookies wet and spread too much. Stick with maraschino or dried cherries.

Why did my cookies spread too much?

The cherries were too wet, the butter was too soft, or the dough was not chilled enough. Make sure cherries are completely dry before adding.

Can I freeze the dough?

Yes. Scoop the dough into balls. Freeze on a tray until solid. Transfer to a freezer bag. Bake from frozen adding 2 extra minutes.

How do I keep them soft?

Store in an airtight container with a slice of bread. The bread keeps the cookies soft. Replace the bread every 2 days.

Can I make these without eggs?

You can try using 2 tablespoons of applesauce per egg. The texture will be slightly different but they will still work.

Why are my cookies flat?

Too much butter, cherries too wet, or not enough flour. Make sure you measure flour correctly by spooning it into the cup and leveling it off.

Can I add food coloring?

Yes. Add a few drops of pink or red food coloring to make them even more pink. Gel food coloring works best.

The Cookie Jar Never Stays Full

Some cookies last for days in the cookie jar. These do not. They disappear so fast you will wonder if you actually made two dozen or just six.

Make a batch this weekend. Watch them vanish. Make another batch immediately because you will want more.

Made these cookies? Tell me in the comments if you added the white chocolate chips or left them plain. I need to know what version people prefer.