Why You’ll Love Cherry Cookies Recipe

I like this recipe because it delivers big flavor with simple steps. I enjoy how the cherries add bursts of fruity sweetness, while the chocolate chips make every bite feel comforting. The chilled dough also helps create that perfectly chewy texture I’m always looking for in a cookie.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cup all-purpose flour
½ tsp baking soda
¼ tsp baking powder
pinch salt
¼ cup unsalted butter softened to room temperature
½ cup light brown sugar
¼ cup sugar
1 large egg
1 tsp vanilla
¼ tsp almond extract
pink gel food coloring
1 cup finely chopped maraschino cherries
1 cup semisweet chocolate chips

Directions

I start by combining the flour, baking soda, baking powder, and salt in a medium mixing bowl, stirring everything together with a fork until evenly mixed. I set this aside.

In a separate large bowl, I cream the softened butter with the brown sugar and sugar using a mixer for about 1 to 2 minutes until smooth. I add the egg, vanilla, and almond extract, then mix again until fully combined.

I fold in the dry ingredients and mix until everything comes together. The dough looks crumbly at first, but it smooths out as I continue mixing. I add the pink gel food coloring a few drops at a time until I reach the shade I like.

I gently fold in the chopped maraschino cherries and chocolate chips. I cover the dough and place it in the refrigerator to chill for 1 hour.

Once chilled, I preheat the oven to 350℉ and line a baking sheet with parchment paper. I use a cookie scoop to form tight balls of dough, smoothing them with my hands and placing them about 2 inches apart on the baking sheet.

I bake the cookies for 13 to 14 minutes. When they’re done, I let them cool on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely. I serve them warm or at room temperature.

Servings and Timing

I make this recipe to yield about 20 cookies. The prep time is around 12 minutes, the cook time is about 14 minutes, and the chill time is 1 hour, bringing the total time to roughly 1 hour and 26 minutes.

Variations

I sometimes swap the semisweet chocolate chips for white chocolate chips for a sweeter contrast. When I want extra texture, I mix in chopped nuts. I also like shaping these into slightly larger cookies for an extra-thick, bakery-style result.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to enjoy them warm again, I reheat them in the microwave for a few seconds to soften the centers.

FAQs

Why does the dough need chilling?

I chill the dough to help the cookies keep their shape and develop a chewy texture.

Can I skip the food coloring?

I can skip it, but I like how it enhances the cherry look.

Can I use fresh cherries?

I prefer maraschino cherries because they’re sweeter and less watery.

Are these cookies very sweet?

I find they’re balanced, with sweetness from both the cherries and chocolate.

Can I double the recipe?

I double it easily when baking for a crowd.

What if my dough feels too crumbly?

I keep mixing gently, and it always comes together.

Can I freeze the dough?

I freeze scooped dough balls and bake them straight from frozen with a little extra time.

Do these cookies spread a lot?

I find they spread moderately and stay thick.

Can kids help make this recipe?

I think it’s very kid-friendly, especially mixing in the cherries and coloring.

How do I know when they’re done?

I look for set edges and soft centers that firm up as they cool.

Conclusion

I think these cherry cookies are a perfect blend of fun color, chewy texture, and rich flavor. I love how easy they are to make and how quickly they disappear, making them a reliable favorite whenever I’m craving something sweet and fruity.