This cherry cookies recipe is the BEST maraschino cherry recipe. It’s quick, easy, and makes soft, delicious, pretty pink cookies that are full of cherry flavor without being too sweet.
This post may contain affiliate links. This means, if you click a link and make a purchase, I may earn a small commission at NO extra cost to you. Thank you!❤️
I LOVE maraschino cherries. Ever since I was a kid, I could eat an entire jar of them. If I make an ice cream sundae, it’s mostly cherries and cherry juice. Same thing for cocktails.
So it makes sense that my favorite cookie as a kid was my Auntie Jane’s Italian cherry cookie.
When I went to college, she made HUNDREDS of them for me to bring, freeze, and have a little bit of home whenever I wanted.
This cherry cookies recipe is very, very close to my Auntie Jane’s Italian cherry cookies.
I hope you enjoy this family recipe as much as I do!
For more simple cookie recipes, check out:
- Snickerdoodle Cake Mix Cookies
- Easy Hot Cocoa Cookies {Made with Hot Chocolate Mix}
- Easy Sugar Cookie Recipe {No Chill}
- Grinch Cake Mix Cookies
Pink Cookies Recipe
My friend’s daughter calls these cherry cookies, “the pink cookies”.
And she’s OBSESSED.
The day after she tried them, she woke up asking for the pink cookies.😂
They can be addictive, especially if you like maraschino cherries.
Fortunately, this cherry cookies recipe gets its beautiful pink color from the maraschino cherries and maraschino cherry juice.
There is no additional food coloring.
Maraschino Cherry Cookies
This easy recipe makes a truly special cookie.
It’s slightly crispy around the edges and delightfully soft on the inside.
The pink color makes it the perfect cookie for Valentine’s Day, Bridal Showers, Baby Showers, Spring, or any other holiday.
My family has always added these cherry cookies to our holiday cookie trays - Easter, Thanksgiving, AND Christmas.
They’re a fun addition to the holiday season.
Looking for more unique cookie recipes? Check out:
- Fruity Pebbles Cookies
- Almond Joy Cookies
- Matcha Cookies with White Chocolate
Cherry Glaze
This cherry cookies recipe does not include chocolate.
The top of each cookie is drizzled with a sweet cherry glaze, which is easily made with just two ingredients - powered sugar and maraschino cherry juice from the jar.
If you would like to completely cover the top of each cookie with this glaze/icing, I recommend doubling the cherry glaze recipe below.
I originally intended for the glaze to be just a drizzle. It was to make the cookies more visually appealing.
It tastes SO good though. I completely understand if you want more.
When I make this cherry cookies recipe, I like to do a combo of drizzle, cover, and bare.
I drizzle the glaze on some cookies. I completely cover some other cookies with it. Then I leave the rest bare.
These cherry cookies taste just as good without anything on them.
Tips for Amazing Cookies
- Wear gloves when chopping the cherries. Otherwise, they WILL stain your hands. I had bright red hands for daaayyys.
- If your maraschino cherries have stems, please remove them before chopping.
- Don’t pat the cherries dry before chopping them. I tried this recipe both ways - drying them with a paper towel and leaving them be. Leaving them be (not drying or soaking up excess juice) creates moist cherry cookies.
- I mix this cherry cookie recipe by hand, but you can also use a stand mixer with a paddle attachment.
- There is no need to chill the dough. Just mix it, roll into 1-inch balls of dough (or use a small cookie scoop), put on a prepared cookie sheet, and bake. The dough doesn’t spread much while baking.
- I like to use parchment paper to prepare my baking sheets and put under my cookies while drizzling the glaze on top. It makes for easier clean up.
- Let the cookies cool completely before drizzling the tops with the cherry glaze. Otherwise, the glaze will not set. It’ll create a huge, undesirable mess.
I recently bought this Wilton 3-tier Collapsible Cooling Rack and I absolutely love it.
- After topping the cookie with the glaze, please allow the glaze to set before moving or storing the cookie. It happens pretty quickly.
Simple Ingredients
This maraschino cherry cookies recipe does not include any leavening agents. It is not a typo.
The recipe does NOT call for eggs, baking soda, or baking powder. They’re not needed.
These cherry cookies include softened butter, granulated sugar, maraschino cherry juice (from the same jar as the cherries), almond extract, vanilla extract, chopped maraschino cherries, all-purpose flour, and salt.
The cherry glaze that is drizzled on top of each cookie is made with powered sugar and more maraschino cherry juice from the cherry jar.
How to store these Cherry Cookies?
Store in an airtight container at room temperature for about 4-5 days.
Love all types of cherries? Check out this Simple No Bake Cherry Cheesecake Recipe.
LET’S CONNECT: PINTEREST - FACEBOOK - INSTAGRAM - TIKTOK
I’d love to hear what you think about these cherry cookies below. Do they remind you of homemade Italian cherry cookies? What are your favorite recipes with maraschino cherries?
Cherry Cookies Recipe
Ingredients
Cherry Cookies
- 1/2 cup Butter softened
- 1/4 cup Sugar granulated
- 1 Tbsp Maraschino Cherry Juice
- 1/2 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 1/2 cup Maraschino Cherries chopped
- 1 1/4 cup Flour
- 1/8 tsp Salt
Cherry Glaze
- 1/4 cup Powdered Sugar
- 2 tsp Maraschino Cherry Juice
Instructions
Cherry Cookies
- Preheat oven to 350°F.
- Prepare a baking sheet with parchment paper.
- Remove stems from maraschino cherries (if needed) and chop into pieces. Set aside.
- In a large bowl, mix softened butter and sugar together.
- Add the cherry juice, almond extract, vanilla extract, and chopped cherries. Mix until just combined.
- Add flour and salt. Mix again until combined completely.
- Scoop cherry cookie dough into dough balls and place 2 inches apart on the prepared baking sheet.
- Bake cookies for 14-16 minutes or until the edges are slightly brown.
- Let cool completely. Preferably on a wire cooling rack.
Cherry Glaze
- In a small bowl, mix the powered sugar and cherry juice together until smooth.
- Once the cookies are cooled, place them on a sheet of parchment paper.
- Use a spoon to drizzle the glaze over each cookie. If you would like to cover the entire top of each cookie, please double the glaze recipe.
- Allow the glaze to set.
- Enjoy!
Gretchen says
These cookies are wonderful! Very easy to make, a pretty cookie. The glaze is a must. I made them with gluten free flour and they turned out great, not crumbly. Thanks for a new classic!