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Best Maraschino Cherry Sugar Cookies Recipe Ever!

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These Maraschino Cherry Sugar Cookies are a delightful twist on a classic, bursting with vibrant color and fruity sweetness. Perfect for any occasion, they are sure to bring smiles and compliments to your dessert table.

Ingredients

Scale
  • 2 3/4 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 cup Unsalted Butter, softened
  • 2 large Eggs, at room temperature
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Maraschino Cherries, finely chopped
  • 2 tablespoons Maraschino Cherry Juice (from the jar)
  • 1 cup Powdered Sugar

Instructions

  1. Prepare Your Cherries: First things first, drain your maraschino cherries thoroughly. Spread them on a few layers of paper towels and pat them dry to remove as much moisture as possible. Then, finely chop them.
  2. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light, fluffy, and pale in color, about 3-5 minutes.
  3. Add Wet Ingredients: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract and almond extract. Scrape down the sides of the bowl to ensure everything is well combined.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly mixed.
  5. Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stop mixing as soon as no streaks of flour remain.
  6. Fold in Cherries: Gently fold in the finely chopped maraschino cherries using a spatula or wooden spoon.
  7. Chill the Dough: Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 1 hour, or preferably 2 hours.
  8. Preheat Oven and Prepare Baking Sheets: While the dough is chilling, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  9. Roll and Cut Cookies: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness and cut out shapes with cookie cutters.
  10. Bake: Place the cut-out cookies about 1 inch apart on prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.
  11. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  12. Prepare Optional Glaze: While the cookies cool, whisk together the powdered sugar and maraschino cherry juice until smooth.
  13. Glaze and Serve: Once the cookies are completely cool, drizzle or spread the glaze over them and let it set before serving.

Nutrition

Keywords: Make sure to drain and pat the maraschino cherries very dry to prevent excess moisture in the cookies. Chilling the dough is crucial for preventing spreading during baking.

Find it online: https://homebitesia.com/best-maraschino-cherry-sugar-cookies-recipe-ever/