Maraschino Cherry Cookies (Printable)

Soft, buttery cookies with sweet maraschino cherries and light almond glaze. Chewy and delightfully pink treats.

# What You Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/4 teaspoon salt

04 - 1 cup unsalted butter, softened

05 - 3/4 cup granulated sugar

06 - 1/3 cup packed light brown sugar

07 - 1 large egg

08 - 1 1/2 teaspoons pure vanilla extract

09 - 1/2 teaspoon almond extract

10 - 3/4 cup maraschino cherries, well-drained and chopped

11 - 1/2 cup white chocolate chips

12 - 1 cup powdered sugar

13 - 2-3 tablespoons maraschino cherry juice

14 - 1/4 teaspoon almond extract

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

03 - Beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

04 - Mix in egg, vanilla extract, and almond extract until fully combined.

05 - Gradually add dry ingredients to wet mixture, mixing just until incorporated.

06 - Gently fold in chopped maraschino cherries and white chocolate chips.

07 - Drop rounded balls of dough onto prepared baking sheets, spacing 2 inches apart.

08 - Bake for 10-12 minutes until edges are set and centers appear slightly underbaked.

09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

10 - Whisk powdered sugar, cherry juice, and almond extract until smooth. Drizzle over cooled cookies and let set before serving.

01 -

The almond extract elevates these from ordinary sugar cookies into something bakery worthy
That sweet tart pop of cherry in every bite keeps people coming back for just one more

02 -

Those cherries need to be absolutely dry or you'll end up with soggy spots in your baked cookies
Underbaking slightly is intentional, these cookies continue cooking on the hot baking sheet and firm up as they cool

03 -