Cherry Cookies
Quick, easy, and irresistibly yummy, these Cherry Cookies combine a thick, chewy texture with a delectable cherry chocolate flavor. These sweet little delights will become favorites, offering fruity goodness in every bite.
Whether you want pink cookies for Valentine’s Day or just craving something made with chopped cherries, these are perfect every time! These maraschino cherry cookies are entirely homemade and have a soft texture and big flavor. Their pink color fits in with any season or holiday, too.
Cherry almond cookies are an easy recipe you can whip up in an afternoon. You’ll love how they taste! And they show off perfectly, too! Use them at bake sales parties, or add them to holiday cookie trays. They fit in with every holiday and celebration.
Why You’ll Love Cherry Cookies
- The perfect cookie for all holidays. This cherry cookie recipe fits in with any holiday or celebration.
- Easy recipe. It’s so simple that anyone can follow it, even if you’re distracted or busy.
- Freezer-friendly. Freeze the cookie dough and use it later.
- Incredible cherry flavor. If you love chocolate-covered cherries, then you’ll enjoy these cookies.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
These are made entirely from scratch. Here’s what you’ll need before you begin.
- All-Purpose Flour: This is the base of the cookies.
- Baking Soda: The baking soda makes the cookies light and fluffy.
- Baking Powder: This works with the wet ingredients and makes the cookies rose and expand.
- Butter: The butter adds moisture and flavor; use unsalted butter.
- Light Brown Sugar: It’s important to use light brown sugar so the cookies aren’t too sweet.
- Granulated Sugar: The granulated sugar balances out the caramel flavors from the brown sugar.
- Egg: This is the binding agent that keeps all the ingredients together.
- Vanilla: Pure vanilla deepens the flavors in the cookies.
- Almond Extract: This gives the cookies a nuttier undertone,
- Pink Gel Food Coloring: The food coloring creates bright pink cookies.
- Maraschino Cherries: These are the perfect texture for cookies.
- Chocolate Chips: Use mini chocolate chips so they don’t overtake the cherries.
How to Make Cherry Cookies
- Step One: To your blender, add all of the ingredients.
- Step Two: In a separately large mixing bowl, cream the butter and sugars using an electric hand or stand mixer. Mix for 1-2 minutes until smooth.
- Step Three: Add the egg, vanilla, and almond extract. Mix again until smooth.
- Step Four: Fold in the dry ingredients. Mix until thoroughly combined. The dough will be crumbly at first.
- Step Five: Add in the food coloring gel. Add 4-5 drops and mix with the electric mixer, adding more food coloring if needed until the desired shade is met.
- Step Six: Fold in the cherries and chocolate chips.
- Step Seven: Cover and place inside the refrigerator for 1 hour to chill.
- Step Eight: Near the end of the chill time, preheat the oven to 350 degrees and prepare a large baking sheet with parchment paper.
- Step Nine: Use a cookie scoop to compact the dough, scooping tight balls. Make the balls round and smooth using the palms of your hands and place them on the baking sheet 2 inches apart from one another.
- Step Ten: Bake cookies for 13-14 minutes.
- Step Eleven: When done, allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.
Equipment Needed
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- Medium Mixing Bowl: The medium bowl is used to mix the wet ingredients.
- Large Mixing Bowl: The large bowl should be big enough to hold all ingredients.
- Electric Mixer: Not required, but it will help if you have a stand mixer with a paddle attachment.
- Plastic Wrap: Since you need to chill the dough, use plastic wrap, a lid, or aluminum foil.
- Baking Sheet: You will use cookie sheets to bake the cookies.
- Parchment Paper: These cookies tend to stick, so use parchment paper on top of prepared baking sheets to make clean-up easier.
- Cookie Scoop: These cookies spread as they bake, so make sure the cookie scoop is small. A large cookie scoop will make huge cookies.
- Wire Rack: Use a cooling rack to let the cookies cool completely.
What to Serve with Cherry Cookies
Since these cookies have a strong cherry and chocolate flavor, I suggest serving them with more delicious chocolate recipes.
- Double Chocolate Meringue Cookies
- Chocolate Rice Krispies
- Air Fryer Chocolate Croissants
- Chocolate Pecan Pie
Variations and Substitutions
- Cherry Bars. Spread the cookie dough in a single layer on a lined cookie sheet and bake it. Then, cut it into bars.
- Dust with powdered sugar. This adds even more sweetness to the cookies.
- Skip food coloring. Let them be naturally colored.
- Drizzle with sweet cherry glaze or chocolate syrup. Make a glaze by adding some powdered sugar to the maraschino cherry juice.
- Use white chocolate chips. This will make them look more pastel.
- Fresh cherries. Chop up fresh cherries. The cookies won’t be as sweet, but they will still taste delicious.
Storage Instructions
Store baked cookies in an airtight container. You can keep them at room temperature for up to a week. You should serve them hot and fresh from the oven for best results.
Cherry Cookies Tips and Tricks
- You may need to wash your hands halfway through scooping these cookies. Some juice from the cherries may run and cause the cookies to get mildly sticky. However, they do not bake sticky.
- Be sure to get your food coloring evenly through the cookie dough.
- Don’t worry about the small size of the unbaked cookies. These cookies expand while cooking.
- Do not skip the chill step. The cookie dough is easier to work with if it is cold.
FAQ
No, do not use cherry pie filling. This will make cookies that are too soft and way too sweet.
Use your favorite gluten-free all-purpose flour to make gluten-free cookies.
This recipe makes about 20 cookies.
Cookie Recipes
Want more tasty cookies that you can make at home? Here are some of my favorites:
- Chocolate Chip Cookies
- Red Velvet Cookies
- Butterscotch Pudding Cookies
- Snowball Cookies
- Chocolate Peppermint Cookies
- Lemonade Cookies
- Rice Krispie Cookies
- Fig Newtons
Try my Cherry Pudding Cake.
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Cherry Cookies
Ingredients
- 1 ½ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- pinch salt
- ¼ cup unsalted butter softened to room temperature
- ½ cup light brown sugar
- ¼ cup sugar
- 1 large egg
- 1 tsp vanilla
- ¼ tsp almond extract
- pink gel food coloring
- 1 cup finely chopped maraschino cherries
- 1 cup semisweet chocolate chips
Instructions
- In a medium mixing bowl, combine the flour, baking soda, baking powder and salt with a fork. Mix until fully combined. Set aside.
- In a separate large mixing bowl, cream the butter and sugars using a mixer. Mix for 1 to 2 minutes until smooth.
- Add the egg, vanilla and almond extract. Mix again until smooth.
- Fold in the dry ingredients. Mix until fully combined. The dough will be crumbly at first.
- Add in the food coloring gel. Add 4 to 5 drops to begin with and continue to mix with the mixer, adding more food coloring if needed, until the desired shade is met.
- Fold in the cherries and chocolate chips.
- Cover and place inside the refrigerator for 1 hour to chill.
- Preheat the oven to 350℉. Add parchment paper to a large baking sheet.
- Use a cookie scoop to compact the cookie dough, scooping tight balls. Round smooth balls using the palms of your hands and place on the baking sheet 2 inches apart from each other.
- Bake cookies for 13 to 14 minutes.
- When done, allow cookies to cool on a baking sheet for 2 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Your recipe has baking soda listed twice, could you verify and change the recipe please? Thank you!
Thank you for catching that! One should have been baking powder. I’ve updated the recipe card.