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Perfectly Glazed Sweet Maraschino Cherry Cookies

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These soft, buttery, and perfectly glazed sweet maraschino cherry cookies are an easy, no-chill recipe that tastes like a bakery find. Made with simple pantry ingredients and a glossy cherry glaze, they’re perfect for gifting, holidays, or a sweet treat any day.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup maraschino cherries, finely chopped and patted dry
  • 1 cup powdered sugar
  • 2 to 3 tablespoons maraschino cherry juice
  • 1/4 teaspoon almond extract (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Drain and chop the cherries. Reserve 2-3 tablespoons of the juice for the glaze. Pat the cherries dry with paper towels, then chop into small pieces (about pea-sized). Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once.
  4. Beat in the egg, vanilla extract, and almond extract until fully combined. The mixture may look slightly curdled; that’s fine.
  5. In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix.
  7. Gently fold the chopped maraschino cherries into the dough using a spatula until evenly distributed. The dough will be slightly stiff and sticky.
  8. Using a cookie scoop (about 1.5 tablespoons), drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. 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.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. Cool completely before glazing.
  11. 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 too thin, add more powdered sugar.
  12. Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let the glaze set at room temperature for about 20 minutes before serving.

Notes

Pat the cherries dry thoroughly to prevent cookies from spreading. Use room temperature butter and egg for best texture. The glaze sets into a crackly shell; work quickly as it thickens. Cookies stay fresh up to 5 days in an airtight container at room temperature. Unglazed cookies can be frozen for up to 3 months.

Nutrition

Keywords: maraschino cherry cookies, cherry cookies, glazed cookies, soft cookies, easy cookie recipe, holiday cookies, cherry almond cookies

Find it online: https://bouncybowl.com/perfectly-glazed-sweet-maraschino-cherry-cookies-easy-recipe/