Cherry Cookies – Sweet, Soft & Bakery-Style Treats

These cherry cookies are soft, buttery, and full of bright, juicy flavor. Think bakery-style cookies with tender centers, lightly crisp edges, and bursts of cherry in every bite. They’re easy enough for a weeknight bake, yet pretty enough to share at a party.

If you love cherry pie or cherry chip ice cream, these will hit the same cozy spot. Pour a glass of milk or make a cup of tea, and you’re set.

Why This Recipe Works

These cookies use a mix of butter and a touch of cornstarch to keep the texture soft and plush. Chopped maraschino cherries add sweetness and moisture, while cherry juice amps up the flavor and color naturally.

A blend of white and brown sugar creates crisp edges and deep flavor without making the cookies dry. Chilling the dough keeps the cookies thick, so they bake up bakery-style with a tender crumb.

Shopping List

• Unsalted butter – softened
• Granulated sugar
• Light brown sugar – packed
• Large egg
• Pure vanilla extract
• Almond extract – optional but highly recommended
• All-purpose flour
• Cornstarch
• Baking powder
• Baking soda
• Fine sea salt
• Maraschino cherries – well drained and patted dry
• Maraschino cherry juice – from the jar
• White chocolate chips or chopped white chocolate (optional but great)
• Red sanding sugar (optional, for rolling or sprinkling)

Instructions

1. Prep the cherries. Drain the maraschino cherries well, then pat them very dry with paper towels. Chop into small pieces.Reserve 1–2 tablespoons of the cherry juice from the jar.
2. Cream the butter and sugars. In a large bowl, beat 1/2 cup (1 stick) softened unsalted butter with 1/2 cup granulated sugar and 1/3 cup packed light brown sugar until light and fluffy, about 2 minutes.
3. Add egg and extracts. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract. Mix until smooth.
4. Add cherry juice for flavor and color. Beat in 1 to 2 tablespoons of maraschino cherry juice. Start with 1 tablespoon; add more if you want a deeper pink hue and stronger cherry flavor.
5. Combine dry ingredients. In a separate bowl, whisk 1 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
6. Bring the dough together. Add the dry ingredients to the wet ingredients and mix on low until just combined.Do not overmix.
7. Fold in cherries. Gently fold in 3/4 cup chopped maraschino cherries and 1/2 to 3/4 cup white chocolate chips if using. The dough should be soft but not sticky; add 1–2 extra tablespoons of flour only if needed.
8. Chill the dough. Cover the bowl and chill for at least 30–60 minutes, or up to 24 hours. Chilling prevents spreading and keeps the cookies thick and tender.
9. Preheat and prep. Heat the oven to 350°F (175°C).Line two baking sheets with parchment paper.
10. Portion the dough. Scoop 2-tablespoon mounds (about a medium cookie scoop). Roll gently into balls. For sparkle, roll tops in red sanding sugar or sprinkle a little over the balls.
11. Bake. Arrange on the sheets, spaced a few inches apart.Bake 9–11 minutes, until the edges look set and the centers are slightly underbaked. They will continue to set as they cool.
12. Cool and set. Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Add a few extra cherry pieces or chips on top while warm if you want that bakery look.

How to Store

• Room temperature: Keep in an airtight container for 3–4 days.Slip in a slice of bread to maintain softness.
• Refrigerator: Not necessary, but you can chill for up to 1 week. Bring to room temp before serving.
• Freezer (baked): Freeze in a zip-top bag for up to 2 months. Thaw at room temp.
• Freezer (unbaked dough): Scoop and freeze dough balls on a tray, then bag for up to 2 months.Bake from frozen at 350°F, adding 1–2 minutes.

Why This is Good for You

These cookies are a treat, but they do offer a few small wins. Cherries bring antioxidants and natural color, so you’re getting flavor without heavy artificial dyes. Portioning the cookies at 2 tablespoons gives a satisfying size, which helps with mindful snacking.

Most of all, baking at home lets you control ingredients and sweetness—less mystery, more comfort.

Common Mistakes to Avoid

• Skipping the chill. Warm dough spreads too much. Chilling keeps the cookies thick and soft.
• Wet cherries. If the cherries aren’t well dried, the dough gets watery and bakes up cakey. Pat them dry thoroughly.
• Overmixing. Mixing too much after adding flour builds gluten and toughens the cookies.Stop when combined.
• Overbaking. Pull them when the centers look slightly underdone. They firm up as they cool.
• Too much cherry juice.</-strong> Excess liquid makes the dough sticky and flat. Start small and adjust the flour only if needed.

Alternatives

• Fresh or frozen cherries: Use finely chopped, pitted cherries.Pat them very dry. Flavor will be more tart and less candy-like.
• Dried cherries: Chop and soak in warm water or a little cherry juice, then pat dry. This adds chewy bursts without extra moisture.
• Glaze instead of chips: Mix 1/2 cup powdered sugar with 1–2 tablespoons cherry juice and drizzle over cooled cookies.
• Flavor swap: Replace almond extract with lemon or orange zest for a bright citrus twist.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.Chill well and avoid overbaking.
• Dairy-free: Use a good vegan butter stick (not a spread) and dairy-free chips.
• Less sweet: Reduce granulated sugar by 2 tablespoons and skip the chips. The cookies will still be soft and flavorful.

FAQ

Can I use cherry extract instead of cherry juice?

Yes, but it’s strong. Use 1/4 teaspoon to start and add a splash of milk to replace the missing liquid.

Taste and adjust as needed.

How do I keep the cookies from turning bright red?

Use fewer chopped cherries and stick to 1 tablespoon of cherry juice. The color will be a soft blush instead of deep pink.

Why did my cookies spread too much?

Common causes are warm dough, too little flour, or wet cherries. Chill the dough, pat cherries dry, and if needed, add 1–2 tablespoons flour to the dough.

Can I make the dough ahead?

Absolutely.

Chill the dough up to 24 hours. If it firms up a lot, let it sit 10–15 minutes at room temp before scooping.

What’s the best way to get a bakery-style look?

After baking, lightly press a few extra cherry bits or white chocolate chips on top while the cookies are warm. A sprinkle of sanding sugar adds sparkle.

Do I need both baking powder and baking soda?

Using both helps balance spread and lift, giving you thick yet tender cookies.

The small amount of soda also enhances browning.

Can I double the recipe?

Yes. Mix in a larger bowl and chill well. Bake one tray at a time for even results, rotating the pan halfway through.

Final Thoughts

These cherry cookies deliver that soft, bakery-style bite with a playful twist of cherry flavor.

They’re simple to make, pretty on a plate, and always a hit with kids and adults. Keep a batch of dough in the freezer and you’ll have a sweet treat ready whenever the craving strikes. Happy baking—and don’t forget to save a few for yourself.