We can’t resist the perfect combination of buttery cookie dough and bursts of sweet-tart cherries. These cherry cookies deliver that irresistible contrast that makes every bite absolutely addictive – they’re soft, chewy, and packed with juicy cherry goodness that’ll have you reaching for seconds.
What makes these cookies truly special is their versatility. Whether you’re using fresh cherries from your summer haul or convenient dried cherries from your pantry, these treats work beautifully year-round. The natural sweetness of cherries pairs perfectly with vanilla and almond notes, creating a sophisticated flavor profile that’s impressive enough for guests yet simple enough for weeknight baking.
We’ve perfected this recipe to ensure your cookies come out with that ideal tender texture and beautiful cherry distribution throughout. They’re quick to whip up, require just basic pantry staples, and fill your kitchen with the most amazing aroma while baking.
Ingredients
We’ve carefully selected each ingredient to create the perfect balance of buttery richness and cherry sweetness in these delightful cookies. Our ingredient list is organized by component to make preparation seamless and efficient.
For the Cookie Dough
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
For the Cherry Filling
- 1½ cups fresh cherries, pitted and chopped (or 1 cup dried cherries, chopped)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- ¼ teaspoon vanilla extract
For the Glaze (Optional)
- 1 cup powdered sugar, sifted
- 2-3 tablespoons whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- Pinch of salt
Equipment Needed
Successful cherry cookie baking requires the right tools to ensure perfect texture and flavor distribution. We recommend gathering these essential pieces of equipment before starting our cherry cookie recipe.
Essential Mixing Equipment
A stand mixer or electric hand mixer becomes crucial for achieving the proper cookie dough consistency. We find that electric mixers cream butter and sugars more efficiently than hand mixing, creating the light and fluffy base our cherry cookies need. The mixing process typically takes 3-4 minutes with proper equipment versus 8-10 minutes by hand.
Baking Equipment
Two large baking sheets lined with parchment paper provide the foundation for even baking. We always use parchment paper to prevent sticking and ensure easy cookie removal. A cooling rack proves essential for proper cookie cooling, preventing soggy bottoms that can ruin the texture we worked hard to achieve.
Precision Tools
Measuring cups and spoons ensure accurate ingredient ratios, which directly impact our cookies’ final texture and taste. A silicone spatula helps us mix ingredients thoroughly without overworking the dough. We often use a cookie scoop for uniform portion sizes, creating cookies that bake evenly and look professional.
Optional Enhancement Tools
A piping bag becomes useful if we choose to drizzle chocolate over our finished cookies or create decorative patterns with our optional glaze. This tool elevates the visual appeal and adds an extra layer of flavor complexity to our cherry cookies.
| Equipment Type | Essential Items | Optional Items |
|---|---|---|
| Mixing | Stand mixer or hand mixer, silicone spatula | – |
| Baking | 2 large baking sheets, parchment paper, cooling rack | – |
| Measuring | Measuring cups and spoons | Cookie scoop |
| Decorating | – | Piping bag |
Instructions
We’ll walk through the complete process of making these irresistible cherry cookies step by step. Each stage builds upon the previous one to ensure perfect results every time.
Prep the Cherries
Start by draining the maraschino cherries thoroughly and chopping them into small, uniform pieces. Pat the chopped cherries completely dry using paper towels to remove excess moisture that could make our cookie dough too wet. Reserve any cherry juice that drains during this process, as we may need it for the optional glaze later. Properly dried cherries will distribute evenly throughout the dough without creating soggy spots.
Make the Cookie Dough
Combine the all-purpose flour, almond flour, salt, and baking powder in a medium bowl and whisk together until well blended. In our stand mixer bowl, cream the softened unsalted butter with both granulated and brown sugars on medium speed for 3-4 minutes until the mixture becomes light and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts. Gradually add our dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Gently fold in the prepared cherries using a silicone spatula, being careful not to overmix the dough.
Shape the Cookies
Chill the completed dough in the refrigerator for 30 minutes to make it easier to handle and shape. Using a cookie scoop or tablespoon, portion the dough into uniform balls and place them on our parchment-lined baking sheets. Space each cookie portion about 2 inches apart to allow for spreading during baking. The chilled dough will hold its shape better and result in more evenly baked cookies.
Bake the Cookies
Preheat our oven to 350°F and position the racks in the upper and lower thirds. Bake the cookies for 10-12 minutes, rotating the baking sheets halfway through for even browning. Watch carefully during the final minutes to prevent overbaking. The cookies are ready when the edges are lightly golden but the centers still appear slightly soft and tender.
Prepare the Glaze
Whisk together the powdered sugar with 2-3 tablespoons of milk or reserved cherry juice until smooth and glossy. Add the vanilla and almond extracts along with a pinch of salt for enhanced flavor. Adjust the consistency by adding more liquid for a thinner glaze or more powdered sugar for a thicker one that will coat the cookies nicely.
Finish and Cool
Allow the baked cookies to cool on the baking sheets for 5 minutes before carefully transferring them to wire racks. Let them cool completely before applying the glaze to prevent it from melting and running off. Drizzle the glaze over each cookie using a spoon or transfer it to a piping bag for more precise application. Store the finished cookies in an airtight container once the glaze has set completely.
Tips for Perfect Cherry Cookies
Proper cherry preparation serves as the foundation for exceptional cherry cookies. We recommend patting maraschino cherries completely dry with paper towels to remove excess moisture before chopping them into uniform pieces. Fresh cherries work beautifully when pitted and chopped, while dried cherries should be plumped in warm water for 10 minutes before draining and patting dry.
Accurate flour measurement prevents dense or crumbly cookies. We use the spoon-and-sweep method by spooning flour into measuring cups and leveling with a knife rather than scooping directly from the bag. This technique ensures consistent results every time we bake.
Chilling the cookie dough for at least one hour transforms both texture and appearance. Refrigerated dough holds its shape better during baking and prevents excessive spreading across the baking sheet. We find that chilled dough also develops deeper flavors as ingredients meld together.
Mixing techniques significantly impact final texture. We combine ingredients just until they come together, avoiding overmixing which creates tough, dense cookies. Once flour disappears into the mixture, we stop mixing immediately.
Temperature precision ensures perfectly baked cookies every time. We preheat ovens to 350°F for standard baking or reduce to 325°F when using convection settings. Baking times range from 7 to 16 minutes depending on cookie size, with properly baked cookies showing light golden edges while centers remain soft.
| Cookie Size | Baking Time | Temperature |
|---|---|---|
| Small (1 inch) | 7-10 minutes | 350°F |
| Medium (1.5 inch) | 10-13 minutes | 350°F |
| Large (2 inch) | 13-16 minutes | 350°F |
| Convection | Reduce by 2-3 minutes | 325°F |
Complete cooling prevents cookies from breaking during handling and storage. We allow cookies to rest on baking sheets for 5 minutes before transferring to cooling racks. Room temperature cookies maintain optimal texture and flavor when stored in airtight containers for up to three days.
Visual enhancements elevate presentation without compromising taste. We press extra cherries or chocolate chips onto cookie tops before baking for added appeal. Powdered sugar dusting or chocolate drizzle after cooling creates bakery-quality finishing touches.
Storage Instructions
Proper storage keeps our cherry cookies fresh and maintains their delightful chewy texture. We recommend storing baked cherry cookies in an airtight container at room temperature where they remain fresh for 3 to 4 days. Place parchment paper between cookie layers to prevent sticking and preserve their quality.
Room Temperature Storage
Store freshly baked cherry cookies in airtight containers once they cool completely. Our cookies maintain optimal texture and flavor for up to 4 days when kept at room temperature. Avoid exposing them to humidity or direct sunlight which can affect their consistency.
Refrigerated Storage
Refrigeration extends the shelf life of our cherry cookies significantly. We can store them in the refrigerator for up to 6 days depending on the exact ingredients used. The cool temperature helps preserve the cherry flavor while maintaining the cookie’s moisture content.
Freezer Storage Options
| Storage Method | Duration | Container Type |
|---|---|---|
| Baked cookies | 1 month | Airtight containers or freezer bags |
| Cookie dough balls | 3 months | Airtight containers after flash freezing |
Freezing offers our longest storage solution for cherry cookies. Flash freeze portioned cookie dough balls on a baking sheet before transferring them to airtight containers. We can bake frozen dough directly from the freezer or thaw briefly in the refrigerator first.
Shipping and Transport
Well packaged cherry cookies remain fresh during shipping for up to 10 days. We recommend using sealed tins or zip top bags inside mailer boxes for optimal protection. This method preserves the cookies’ chewy texture throughout transit.
Thawing Guidelines
Thaw frozen cherry cookies at room temperature for several hours before serving. This gradual thawing process restores their original texture and allows the cherry flavors to fully develop. Avoid using heat sources which can make the cookies soggy or compromise their structure.
Variations
We can easily transform our basic cherry cookie recipe into exciting new flavors by incorporating different ingredients and techniques. These variations allow us to explore diverse taste profiles while maintaining the beloved cherry foundation.
Chocolate Cherry Cookies
We enhance our cherry cookies with rich chocolate by adding ½ cup (85 g) mini chocolate chips to the cookie dough before folding in the chopped cherries. The combination creates a delightful contrast between the sweet-tart cherries and the deep chocolate flavor. We recommend using mini chips rather than regular chocolate chips to ensure even distribution throughout each cookie. The chocolate melts slightly during baking, creating pockets of gooey richness that complement the cherry pieces perfectly.
Almond Cherry Cookies
We create a sophisticated flavor profile by incorporating ¼ teaspoon almond extract into our cookie dough alongside the vanilla extract. For an even more pronounced nutty taste, we can substitute 2 ½ cups (250 g) almond flour for a portion of the all-purpose flour. This variation produces cookies with a tender, slightly dense texture and a distinctive almond aroma that pairs beautifully with the cherry flavor. The almond extract enhances the natural sweetness of the cherries while adding depth to the overall taste experience.
Dried Cherry Cookies
We can substitute dried cherries for maraschino cherries to achieve a chewier texture and more concentrated cherry flavor. Since dried cherries absorb moisture during baking, we need to adjust the liquid content in our recipe by reducing the milk or adding an extra tablespoon of butter to maintain proper dough consistency. We recommend chopping the dried cherries into smaller pieces to ensure even distribution and prevent them from overwhelming individual cookies. This variation offers a more intense cherry taste and creates cookies with a delightfully chewy texture.
Make-Ahead Instructions
We love how cherry cookies offer incredible flexibility when it comes to advance preparation. The dough can be prepared up to three weeks ahead and stored in the freezer, making these cookies perfect for holiday baking or whenever we need treats ready on short notice.
Preparing Dough in Advance
Our cherry cookie dough stores beautifully in the refrigerator for up to one week. Simply wrap the prepared dough tightly in plastic wrap or store it in an airtight container. When we’re ready to bake, we allow the chilled dough to come to room temperature for about 15 minutes before shaping and baking.
For longer storage, we can freeze the cookie dough for up to three months. The dough maintains its quality and flavor when properly wrapped in plastic wrap and placed in a freezer-safe container or bag. Thawing the frozen dough overnight in the refrigerator ensures optimal texture when baking.
Make-Ahead Cookie Balls
We find it convenient to shape the dough into individual cookie balls before freezing. After forming the dough into uniform portions, we place them on a parchment-lined baking sheet and freeze until solid. Once frozen, we transfer the cookie balls to freezer bags or airtight containers.
These pre-shaped cookies can be baked directly from frozen, though we add 1 to 2 minutes to the original baking time. The cookies maintain their soft center and lightly browned edges when baked at 350 degrees Fahrenheit, just as they would with fresh dough.
Storing Baked Cookies
Baked cherry cookies can be frozen for up to one month without losing their delightful texture and flavor. We ensure the cookies are completely cooled before wrapping them in plastic wrap or placing them in freezer-safe containers. When we’re ready to serve, we thaw the cookies at room temperature or warm them briefly in a 300-degree oven for that fresh-baked taste.
The glaze can be applied either before freezing or after thawing, depending on our preference and timing needs. Both methods produce excellent results for our make-ahead cherry cookie preparations.
Conclusion
These cherry cookies prove that simple ingredients can create extraordinary results. We’ve shown you how to master the perfect balance of buttery sweetness and tart cherry goodness that’ll have everyone asking for the recipe.
What makes this recipe truly special is its flexibility. Whether you’re planning ahead for the holidays or need a quick weeknight treat you can adapt these cookies to fit your schedule and taste preferences.
We’re confident these cherry cookies will become a staple in your baking repertoire. The combination of foolproof techniques and endless customization options means you’ll never run out of ways to impress family and friends with these delightful treats.
Frequently Asked Questions
Can I use both fresh and dried cherries in this recipe?
Yes, this recipe is versatile and works well with either fresh or dried cherries. Fresh cherries provide a softer texture and juicier bite, while dried cherries offer a chewier consistency and more concentrated cherry flavor. Make sure to drain and dry fresh cherries properly before mixing into the dough.
How long should I chill the cookie dough before baking?
The article doesn’t specify an exact chilling time, but chilling the dough makes it easier to handle and helps achieve better texture and flavor. Chill until the dough is firm enough to shape into uniform balls without sticking to your hands.
What temperature should I bake the cherry cookies at?
Bake the cherry cookies at 350°F. The exact baking time will depend on the size of your cookies, so watch for visual cues like lightly golden edges to determine when they’re done.
How should I store cherry cookies to keep them fresh?
Store baked cherry cookies in an airtight container at room temperature for 3-4 days, or refrigerate for up to 6 days. For longer storage, freeze baked cookies for up to 1 month or freeze cookie dough balls for up to 3 months.
Can I make the cookie dough ahead of time?
Yes, cookie dough can be made up to 3 weeks in advance and stored in the freezer. You can also refrigerate the dough for up to one week or shape it into individual balls before freezing for convenient direct baking later.
What equipment do I need to make cherry cookies?
Essential equipment includes a stand mixer or electric hand mixer, baking sheets lined with parchment paper, measuring cups and spoons, a silicone spatula, a cookie scoop for uniform sizing, and a cooling rack for proper cooling after baking.
How do I prevent my cherry cookies from becoming tough?
Avoid overmixing the dough once you add the flour, as this can develop the gluten and create tough cookies. Mix just until the ingredients are combined, and be gentle when folding in the cherries to maintain a tender texture.
Can I add chocolate chips to cherry cookies?
Absolutely! Adding mini chocolate chips creates delicious Chocolate Cherry Cookies with a nice contrast between sweet-tart cherries and rich chocolate. This is one of the popular variations mentioned in the recipe.
Is the glaze necessary for cherry cookies?
The glaze is optional but adds an extra touch of sweetness and visual appeal. The cookies are delicious without it, so you can choose based on your preference and the occasion you’re baking for.
How long do cherry cookies stay fresh when shipped?
When properly packaged for shipping, cherry cookies can remain fresh for up to 10 days. Use appropriate packaging materials and consider the shipping duration to ensure they arrive in optimal condition.
