Perfectly Glazed Sweet Maraschino Cherry Cookies – Easy Recipe

I found the jar wedged behind a bag of frozen peas and a half-empty box of baking soda. It was one of those glass jars with the wire bale and the rubber seal—the kind you see in fancy pantry organization videos but never actually use. I had bought it on a whim two years ago, convinced I’d become the kind of person who makes their own preserved lemons. Instead, it had been holding a single, forgotten jar of maraschino cherries for at least eight months. The liquid inside was a deep, almost radioactive crimson. I pulled it out, twisted off the lid (the bale had rusted shut), and took a whiff. Sweet, almondy, and artificially perfect. I had no plan for it. I just knew I couldn’t throw it away. So I did what any reasonable person with a sweet tooth and a half-stick of butter on the counter would do—I started creaming. Those cherries, chopped into sticky little bits, became the heart of a cookie that I honestly didn’t expect to love this much. But here we are. These sweet maraschino cherry cookies are the kind of soft, buttery, perfectly glazed little rounds that make you close your eyes after the first bite. They taste like a bakery find, but they start with a forgotten jar in the back of your fridge. That’s my favorite kind of recipe.

Why You’ll Love These Sweet Maraschino Cherry Cookies

I have tested this recipe at least seven times. The first batch was too flat. The second was too cakey. The third had a glaze that ran off the sides like a sad waterfall. But by the fourth try, I had it. These cookies are the Goldilocks version—firm enough to hold a drizzle of glaze, soft enough to feel like a real treat, and packed with those little cherry bits that taste like childhood in the best way.

• Soft and Buttery: The texture is tender without being crumbly. They hold their shape beautifully.
• Simple Pantry Ingredients: No weird extracts or hard-to-find flours. You probably have everything except the cherries.
• Perfect for Gifting or Holidays: The pink-flecked dough and glossy glaze make them look like you tried way harder than you did.
• Kid-Approved and Adult-Loved: That almond-cherry combo is universally addicting. I brought a batch to a book club and they vanished before we even discussed chapter three.
• Unbelievably Easy: No chilling required. No mixer needed if your arm is strong enough. Just stir, scoop, bake, and glaze.

What makes these different from every other cherry cookie recipe? It’s the balance. Most recipes either drown you in almond extract or leave the cherries feeling like an afterthought. Here, the cherries are chopped finely enough to distribute evenly, the almond extract is a whisper, not a shout, and the glaze sets into a crackly shell that makes each bite feel special. It’s comfort baking at its finest—no stress, just sweet satisfaction.

Ingredients You Will Need

This recipe uses simple, everyday ingredients to create something that feels bakery-worthy. The star of the show is obviously the maraschino cherries, but every component plays a role in getting that soft, tender crumb and glossy finish.

For the Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened – Make sure it’s truly soft, not melted. Room temperature butter creams better and gives the cookies a lighter texture.
• ¾ cup granulated sugar – White sugar keeps these cookies tender and lets the cherry flavor shine.
• 1 large egg, room temperature – A cold egg can seize the butter mixture. Leave it out for 15 minutes.
• 1 teaspoon vanilla extract – Pure vanilla, please. It rounds out the artificial cherry flavor nicely.
• ½ teaspoon almond extract – This is the secret. Almond and cherry are a classic pairing. Don’t skip it, but don’t overdo it either.
• 2 cups all-purpose flour – Spoon and level your flour. Scooping directly from the bag packs in too much.
• ½ teaspoon baking powder – Gives them a gentle lift without making them puff up like muffins.
• ¼ teaspoon salt – Balances the sweetness and enhances the cherry flavor.
• ½ cup maraschino cherries, finely chopped – Drain them well and pat them dry with paper towels. Too much moisture will make the cookies spread.

For the Glaze

• 1 cup powdered sugar – Sifted if it’s clumpy.
• 2 to 3 tablespoons maraschino cherry juice – This gives the glaze that pale pink color and extra cherry flavor. Reserve some from the jar.
• ¼ teaspoon almond extract (optional) – For an extra pop of that almond-cherry magic.

I personally love using store-brand maraschino cherries for this recipe. The fancy Italian ones in syrup are lovely for cocktails, but for baking, the bright, almost candy-like flavor of standard maraschino cherries is exactly what you want. Just make sure you pat them dry really well. I learned that the hard way when my first batch turned into cherry-flavored pancakes.

Equipment Needed

• Large mixing bowl – Any bowl works, but a wide one makes creaming easier.
• Electric hand mixer or stand mixer – You can do this by hand with a wooden spoon, but a mixer saves your arm.
• Baking sheets – Two standard half-sheet pans work perfectly.
• Parchment paper or silicone baking mat – Non-negotiable for easy cleanup and even baking.
• Cookie scoop (about 1.5 tablespoons) – For uniform cookies that bake evenly.
• Cooling rack – Essential for letting the glaze set without pooling.
• Small whisk or fork – For mixing the glaze.

If you don’t have a cookie scoop, just use two spoons. The cookies don’t need to be perfectly round—imperfect ones look more homemade anyway. I’ve also used a quick buttercream frosting on these instead of the glaze when I wanted a creamier finish, and it was fantastic.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This ensures even baking and zero sticking.
2. Drain and chop the cherries. Take about ½ cup of maraschino cherries out of the jar. Reserve 2-3 tablespoons of the juice for the glaze. Place the cherries on a paper towel-lined plate, pat them dry gently, then chop them into small pieces—about the size of a pea. Set aside.
3. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once. The mixture should look pale and airy.
4. Add the wet ingredients. Beat in the egg, vanilla extract, and almond extract until fully combined. The mixture might look slightly curdled at this point—that’s totally fine. It will come together once you add the flour.
5. Mix the dry ingredients. In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed.
6. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix. Overworking the dough will make the cookies tough.
7. Fold in the cherries. Gently fold the chopped maraschino cherries into the dough using a spatula. Make sure they are evenly distributed. The dough will be slightly stiff and sticky.
8. Scoop and shape. Using a cookie scoop (about 1.5 tablespoons), drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. They don’t spread much, but give them room to breathe.
9. Bake. Bake for 10 to 12 minutes, or until the edges are just set and the bottoms are lightly golden. The centers will look slightly soft and underdone—that’s perfect. Overbaking dries them out.
10. Cool completely. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. They must be completely cool before you glaze them, or the glaze will melt right off.
11. Make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of reserved maraschino cherry juice, and the optional almond extract. If the glaze is too thick, add another teaspoon of juice. If it’s too thin, add a little more powdered sugar. You want it thick enough to drizzle but thin enough to spread slightly.
12. Glaze the cookies. Drizzle the glaze over the cooled cookies using a spoon or a piping bag with a small tip. Let the glaze set at room temperature for about 20 minutes before serving.

Cooking Tips & Techniques

The first time I made these, I skipped the step of patting the cherries dry. Big mistake. The extra moisture made the cookies spread into flat, sad little disks with weird wet spots on the bottom. Patting them dry is not optional—it’s the difference between a perfect cookie and a puddle.

Another mistake I made? Using cold butter. I was in a rush and thought, “How bad could it be?” Pretty bad, honestly. The dough was lumpy, the cookies didn’t spread evenly, and the texture was dense. Take the extra 20 minutes to let your butter soften naturally. Your cookies will thank you.

For the glaze, work quickly once you mix it. The powdered sugar absorbs the cherry juice fast, and the glaze can thicken as it sits. If it gets too thick while you’re drizzling, just stir in a drop more juice. I like to drizzle the glaze in a zigzag pattern for a rustic look, but a simple spoonful spread gently over the top works beautifully too.

If you want extra cherry flavor without more moisture, add a drop of cherry extract to the dough. I found some at a local baking supply store, and it really amps up the fruitiness. But honestly, the almond extract does a lot of the heavy lifting here.

Variations & Adaptations

• White Chocolate Cherry Cookies: Fold in ½ cup of white chocolate chips along with the cherries. The creamy sweetness pairs perfectly with the tart cherry notes.
• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. I’ve tried this with the King Arthur brand, and it worked beautifully. No one could tell the difference.
• Vegan Adaptation: Use vegan butter (like Earth Balance) and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture will be slightly denser but still delicious.
• Citrus Cherry Twist: Add 1 teaspoon of lemon zest to the dough and swap the almond extract for lemon extract. It brightens up the flavor and makes these feel more spring-like.
• Chocolate-Dipped Version: After glazing, dip half of each cookie in melted dark chocolate and let set. It turns them into something truly decadent—perfect for a cookie platter alongside loaded turtle cookies.

Serving & Storage Suggestions

These cookies are best served at room temperature, about 30 minutes after the glaze has set. The glaze should be firm to the touch but still crackle slightly when you bite into it. They’re perfect with a cup of black coffee or a tall glass of cold milk.

For storage, place the glazed cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. If you stack them, place a sheet of parchment paper between layers to prevent the glaze from sticking. The cherry flavor actually deepens after a day or two, so they might taste even better on day two.

To freeze, arrange the unglazed cookies in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer to a freezer-safe bag or container. They will keep for up to 3 months. When you’re ready to enjoy them, thaw at room temperature and glaze fresh. I sometimes keep a batch in the freezer just for unexpected guests. It takes 10 minutes to whip up the glaze and drizzle it over thawed cookies.

If you’re serving these for a brunch spread, they pair wonderfully with pretty pink cinnamon rolls for a color-coordinated, cherry-themed table. Trust me, it looks intentional and gorgeous.

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown per cookie (based on a batch of 24 cookies):

• Calories: 145
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g
• Sugar: 12g

While these are definitely a treat, there are a few silver linings. Maraschino cherries contain small amounts of vitamin A and antioxidants, though they are high in sugar. The almond extract adds a lovely flavor without any extra calories. If you’re watching your sugar intake, you can reduce the glaze sugar slightly or use a sugar-free powdered sugar substitute, though the texture will be different.

These cookies are not gluten-free by default, but the gluten-free adaptation works well. They contain dairy and eggs, so they are not vegan-friendly unless adapted. As always, enjoy them in moderation—they are meant to be a joyful indulgence, not a health food.

Conclusion

These sweet maraschino cherry cookies are the kind of recipe you’ll come back to again and again. They’re simple enough for a Tuesday afternoon bake session but pretty enough to bring to a holiday party. The glaze sets into that perfect crackly shell, the cherry bits add little bursts of sweetness, and the almond extract gives them that nostalgic bakery flavor that’s hard to replicate.

I love that this recipe started from a forgotten jar. It reminds me that the best things in the kitchen often come from using what you already have, not from buying something new. So dig through your pantry, find that jar of cherries, and give these a try. You might just find a new favorite cookie.

I’d love to hear how yours turn out! Drop a comment below and let me know if you added any twists—white chocolate, lemon zest, or maybe even a sprinkle of crushed pistachios on top. Happy baking, friends!

Frequently Asked Questions

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries have much less sugar and more moisture, so they will change the texture and sweetness of the cookies significantly. I don’t recommend it for this specific recipe. Stick with maraschino cherries for the best results.

Do I have to use almond extract?

No, but it really enhances the cherry flavor. If you don’t have it or don’t like it, you can substitute with more vanilla extract or leave it out entirely. The cookies will still be delicious, just a little less complex.

Why did my cookies spread too much?

Most likely, the butter was too soft or the cherries weren’t dried properly. Make sure your butter is softened but not melted, and pat those cherries dry with paper towels before chopping them.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 48 hours. Just let it sit at room temperature for 10 minutes before scooping and baking. You may need to add 1-2 minutes to the bake time if the dough is cold.

How do I get the glaze perfectly smooth?

Sift your powdered sugar before mixing, and add the cherry juice slowly while whisking. If you see lumps, you can strain the glaze through a fine-mesh sieve. A smooth glaze dries into a beautiful, glossy finish.

Print