Oh, the sheer joy of baking something from scratch! There’s just nothing quite like that smell filling your kitchen, is there? For me, nothing says happy baking days like whipping up a batch of my favorite Maraschino Cherry Cookies Homemade. They’re like little bursts of sunshine and sweetness, with that perfect hint of almond that just makes them sing. I remember making these for the first time years ago, feeling a little nervous but so excited to see if they’d turn out as pretty as they looked in my mind. Trust me, they did! These aren’t just cookies; they’re little bites of pure happiness, easy enough for a weeknight treat but special enough for any party.
Why You’ll Love These Maraschino Cherry Cookies Homemade
Seriously, these cookies are such a treat! Here’s why you’re going to adore them:
- Super Easy to Make: Even if you’re new to baking, you can totally nail these! The steps are straightforward and don’t take forever.
- Bursting with Flavor: That sweet cherry mingled with almond extract? It’s a match made in heaven, I tell you!
- Festive and Fun: That pop of red from the maraschino cherries makes them look so cheerful, perfect for holidays or just brightening your day.
- Perfect Texture: They’re wonderfully tender with just a hint of chewiness – exactly how a great cookie should be.
- So Versatile: They’re fantastic on their own, but imagine them dipped in chocolate or drizzled with a little icing!
Gather Your Ingredients for Maraschino Cherry Cookies Homemade
Alright, let’s get our pantry stocked up for these delightful little gems! To make the best Maraschino Cherry Cookies Homemade, you’ll want to have these on hand. Make sure your butter is nice and soft – not melted, mind you, just sat out on the counter for a bit so it’s easy to cream. I always find that using large eggs works best for getting that perfect cookie texture. And for the star of the show? Grab a jar of maraschino cherries; we’ll drain them and give them a little chop before they go into the dough.
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon almond extract (this is key for that yummy flavor!)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup maraschino cherries, drained and chopped
- Red food coloring, a few drops (optional, but oh, it makes them so pretty!)
Essential Equipment for Baking Maraschino Cherry Cookies Homemade
Okay, so you’ve got your ingredients ready for these delightful Maraschino Cherry Cookies Homemade! Now, let’s talk about what you’ll need to make them. You won’t need anything too fancy, honestly. A couple of trusty mixing bowls are a must, along with a good sturdy whisk and a trusty wooden spoon or spatula for mixing. Oh, and don’t forget your baking sheets – I like to use two so I can bake them more efficiently!
Step-by-Step Guide to Making Maraschino Cherry Cookies Homemade
Alright, let’s roll up our sleeves and get these adorable Maraschino Cherry Cookies Homemade into the oven! It’s really a straightforward process, and I promise, each step is super doable. Trust me, the effort is SO worth it when you bite into these sweet little beauties. Just follow along, and you’ll have a plate full of deliciousness in no time! If you’re feeling adventurous, maybe try whipping up some meringue pops or some maple brown sugar cookies on another day!
Preparing the Dough for Maraschino Cherry Cookies Homemade
First things first, let’s get that oven preheating to 375°F (190°C). While it’s warming up, grab your baking sheets and line them with parchment paper. This is my little secret for super easy cleanup – no one likes scrubbing sticky pans! Now, grab your largest mixing bowl. It’s time to cream together that softened butter and the granulated sugar. I like to use my electric mixer for this part; it makes it really light and fluffy. Beat it until it looks pale and airy. Then, one at a time, beat in your large eggs. After that, give it a swirl of almond and vanilla extract. Oh, that smell already!
In a separate bowl, whisk together your flour, baking soda, and salt. This just makes sure everything is distributed evenly. Now, here’s the trick: add the dry ingredients to your wet ingredients gradually, mixing on a low speed until it’s *just* combined. Seriously, don’t overmix here – we want tender cookies, not tough ones! If you want that pretty pink color that really makes these cookies pop, now’s the time to add a few drops of red food coloring. Mix it in gently until you get a lovely, even hue. It’s like magic happening right in your bowl!
Incorporating Cherries and Shaping the Cookies
Okay, the dough is almost ready! Now for the fun part – those gorgeous maraschino cherries. Make sure they’re well-drained and give them a quick chop. You don’t want huge chunks, just little pieces so you get a burst of cherry in most bites. Gently fold these into your dough. Be careful not to overwork it too much at this stage; we just want them nicely distributed throughout. It’s like little jewels hidden in the cookie dough! If you love variations, you might also enjoy chocolate dipped toffee almond cookies; they’re amazing too!
Next up, shaping! I usually use a tablespoon to scoop out rounded portions of the dough. Drop them onto your prepared baking sheets, leaving about 2 inches between each one so they have room to spread a little. I usually get about 3 dozen cookies out of this recipe, so have a couple of baking sheets ready to go!
Baking and Cooling Your Homemade Cherry Cookies
Pop those baking sheets into your preheated oven. They only need about 8 to 10 minutes. You’ll know they’re ready when the edges are just starting to turn a light golden brown. Keep a close eye on them, because they can go from perfect to overbaked pretty quickly! It’s always better to pull them out a tiny bit early if you’re unsure. If you’re baking a lot, remember to rotate your pans halfway through to ensure even baking, much like you would with brownie bites.
Once they’re out of the oven, let them hang out on the baking sheets for a few minutes – maybe 3 to 5 minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. This part is important! Cooling them on the rack lets the air circulate, preventing the bottoms from getting soggy. And there you have it – perfect homemade cherry cookies, ready to be devoured!
Tips for Perfect Maraschino Cherry Cookies Homemade
Okay, friends, let’s chat about making these Maraschino Cherry Cookies Homemade absolutely perfect every single time! It’s all about a few little tricks that make a big difference. First off, that butter really needs to be softened, not melted. Melty butter means flat, sad cookies, and nobody wants that! I learned that the hard way, trust me. Also, when you’re mixing in the flour, go easy! Just mix until it’s combined; overmixing makes the cookies tough. We’re aiming for tender and delightful, like these incredibly soft cookies. For extra festive flair, especially around the holidays, you might also love snowman hat cookies!
Oh, and make sure you really drain those cherries well! Soggy cherries can make the dough a bit too wet and affect the baking. A quick pat with a paper towel after draining never hurts. If you’re a fan of buttery, melt-in-your-mouth textures, you absolutely have to try our candy shortbread cookies too. Happy baking!
Ingredient Notes and Substitutions for Cherry Cookies
Let’s dive a little deeper into the ingredients for our fabulous Maraschino Cherry Cookies Homemade! That almond extract is really the secret weapon here, giving these cookies a wonderful warmth that plays so nicely with the cherry. If, for some reason, you’re not a fan, or you just don’t have it, you could try a little extra vanilla extract, or maybe a tiny bit of pure almond oil (but use a *very* small amount of that, it’s potent!). For the maraschino cherries, draining them well is key – we don’t want extra liquid messing with our dough! And if you ever wanted to try a different kind of cherry, well-drained dried cherries could work, but you’d miss that distinct maraschino sweetness.
Serving and Storing Your Homemade Maraschino Cherry Cookies
These sweet little Maraschino Cherry Cookies Homemade are just begging to be shared! They’re absolutely delightful with a warm cup of coffee or tea, or even as a light dessert after dinner. Imagine them on a dessert platter with some rich fudgy brownies or a slice of cozy apple crisp. To keep them tasting fresh, just pop them into an airtight container at room temperature. They’re usually good for about 3-4 days, but honestly, they rarely last that long in my house!
Frequently Asked Questions About Maraschino Cherry Cookies
Got questions about these delightful Maraschino Cherry Cookies Homemade? I’ve got answers! Here are a few things people often ask:
Can I use fresh cherries instead of maraschino cherries?
While fresh cherries are lovely, they have a lot more moisture and a different flavor profile. Maraschino cherries give these cookies their signature sweet taste and vibrant color. If you try to use fresh, you’d need to adjust the liquid and it just wouldn’t be quite the same! If you’re looking for super simple, you might want to check out these easy 3-ingredient Christmas cookies, or perhaps these funfetti cake mix cookies!
Why aren’t my cookies spreading?
Sometimes cookies don’t spread as much as you’d expect. Make sure your butter was truly softened, not too cold or melted. Also, be careful not to add too much flour, as that can make the dough stiff. Don’t worry though, even slightly thicker cookies are still delicious!
How do I get that pretty red color if I don’t use food coloring?
The maraschino cherries themselves add a bit of pink hue, but for that really vibrant, festive red, a few drops of food coloring really do the trick. If you absolutely want to avoid it, your cookies will still taste fantastic, they just might be a bit more subtly colored.
Can I add nuts or other things to this cherry cookie recipe?
You certainly could! If you love a bit of crunch, chopped pecans or walnuts would be a lovely addition. Just fold them in with the cherries. You could also add a sprinkle of almond slivers on top before baking for an extra touch!
Nutritional Information (Estimate)
Now, let’s chat real quick about the numbers! These figures are just estimates, of course, because every kitchen and every batch can be a little different. This breakdown is based on a serving size of about one cookie. So, give or take, you’re looking at roughly 150 calories, around 7g of fat, and about 20g of carbs per cookie. It’s always good to know, but remember, the real magic is in the deliciousness!