I remember the very first time I baked pink Maraschino cherry sugar cookies — the scent that filled the kitchen instantly took me back to childhood afternoons spent baking with my grandmother. The sweetness of the cherries blended with the soft, buttery sugar cookie dough was nothing short of magical. Mixing these vibrant pink cherry cookies always makes me smile, especially because they have become a quirky little family tradition. We eat them during holidays, birthday parties, or just because someone needs a cheerful treat after a long day.
Making pink Maraschino cherry sugar cookies was a learning curve at first. You see, I struggled for years trying to get the cherries to stay juicy without making the dough soggy or the cookies too chewy. But after tweaking the recipe a few times, I finally perfected soft sugar cookies with cherries that have the ideal balance of flavor and texture—something I know you’ll appreciate, especially if you love a good maraschino cherry dessert.
What I love about these pink Maraschino cherry sugar cookies is how quickly they come together. In our busy household, quick recipes with delightful results are gold. Between juggling work, school runs, and everything else, it’s nice to have a cherry sugar cookie recipe that brightens up the week without demanding hours in the kitchen. Plus, these pink cherry cookies look so festive—perfect little gifts or snacks for a cozy get-together.
If you’ve ever hesitated to try baking with maraschino cherries because you weren’t sure how they’d influence your dough, this recipe is about to change your mind. Trust me, there’s a little kitchen magic in every bite. Whether you’re a seasoned baker or a newbie trying to find your footing, these pink Maraschino cherry sugar cookies invite you to roll up your sleeves and fall in love with cherry flavored cookies all over again. And if you end up craving more cherry goodness, you might want to check out some other delights, like this Cherry Almond Amish Sugar Cookies recipe which is just as charming as our pink Maraschino cherry sugar cookies.
Ingredients:
To make these charming pink Maraschino cherry sugar cookies just right, here’s what I keep handy. I always use quality unsalted butter because it lets the cherry flavor shine without any salty undertones. For the maraschino cherries, I pick the brightest, plumpest ones because you want the color and taste to pop in every bite!
- 2 ¾ cups all-purpose flour – Gives that soft sugar cookie base
- 1 teaspoon baking soda – Helps with a gentle rise
- ½ teaspoon baking powder – More lift, less dense cookies
- 1 cup unsalted butter, softened – Creamy richness is key for soft sugar cookies with cherries
- 1 ½ cups granulated sugar – Sweetness for that perfect balance
- 1 large egg – Binds everything beautifully
- 1 teaspoon vanilla extract – Adds warmth to the cherry flavored cookies
- 1 ½ tablespoons maraschino cherry juice – This is where the pink magic starts for pink Maraschino cherry sugar cookies
- 1 cup chopped maraschino cherries, drained and patted dry – For juicy bursts in every bite
- Optional pink sanding sugar – To jazz up your pink cherry cookies before baking
When I shop for ingredients for these pink Maraschino cherry sugar cookies, I often find maraschino cherries in the baking aisle or near cocktail mixers in the grocery store. For convenience, you can prep the cherries ahead by draining and drying them to avoid soggy dough. Here’s a pink Maraschino cherry sugar cookies trick I picked up from a friend: freeze the chopped cherries briefly before adding them to the dough—this keeps them from bleeding color too much but still adds that fruity touch. It’s a little shortcut that saves you a lot of clean-up and keeps the dough from getting too wet.
If budget is a concern, buying all-purpose flour or granulated sugar in bulk can be worth it since these staples last forever and make many batches of treats. And if you find yourself with leftover maraschino cherries or juice after making your cookies, don’t toss them! They can be great in other maraschino cherry desserts or even layered in cakes.
For ingredient storage, keep your maraschino cherries in a sealed jar in the fridge, and if you buy more cherries than needed, freeze extras in small portions for future batch baking sessions. These simple prep habits make whipping up pink Maraschino cherry sugar cookies in the middle of a busy week much more doable. And if you want some ideas on other cherry inspired treats, check out this trusty Cherry Almond Sugar Cookies recipe that also plays wonderfully with maraschino cherries.
How to Make – Step-by-Step:
Alright, friend, let’s make these pink Maraschino cherry sugar cookies step-by-step. I’ll walk you through it like we’re side by side in the kitchen, sharing tips and chuckles along the way.
- Preheat your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper—this keeps your pink cherry cookies from sticking and caramelizing on the pan.
- Mix dry ingredients. In a bowl, whisk together the flour, baking soda, and baking powder. This combo is the foundation for soft sugar cookies with cherries that have just the right crumb.
- Cream butter and sugar. Using a hand mixer or stand mixer, beat the softened butter and granulated sugar until fluffy and pale. This step took me a while to perfect—don’t rush it because the fluffier, the better! Your pink Maraschino cherry sugar cookies will owe their softness here.
- Add egg, vanilla, and cherry juice. Beat in the egg, vanilla extract, and maraschino cherry juice. The juice gives the dough a subtle pink hue and that trademark cherry flavor that makes these cookies unique.
- Gradually mix in dry ingredients. Slowly combine the flour mixture, mixing gently to avoid overworking the dough. When overmixed, the dough can get tough, and that’s not what we want for these soft sugar cookies with cherries.
- Fold in the chopped maraschino cherries. Be sure the cherries are drained and patted dry first—that’s a golden rule I learned the hard way with pink Maraschino cherry sugar cookies. Too wet, and your dough gets sticky and weird.
- Scoop dough onto baking sheets. Use a tablespoon or cookie scoop to place dough balls about 2 inches apart. For an extra festive touch, sprinkle a bit of pink sanding sugar on top before baking.
- Bake for 9 to 11 minutes. Timing your pink Maraschino cherry sugar cookies just right is crucial. They should look set but not browned. In my kitchen, this is where the scent of cherry and vanilla fills the air like a warm hug. Your cookies might seem soft when you pull them out, but they’ll firm up as they cool.
- Cool completely on wire racks. Resist the urge to eat immediately (I know, I’ve been there). Cooling helps the cookies finish setting up and keeps them from falling apart.
While the pink Maraschino cherry sugar cookies are baking, I usually tidy the kitchen or pour a cup of coffee—little moments that make baking relaxing and fun. If you want a bit more insight on cookie baking techniques or troubleshooting crumbly dough, I recommend checking out this helpful Cherry Chocolate Chip Cookies + Video post—it has some great baking wisdom that applies here too.
Don’t worry if your first batch isn’t textbook perfect. These pink Maraschino cherry sugar cookies invite a bit of trial and error, especially when juggling cherry proportions and baking times.
Oh, and if you ever find the dough too sticky, pop it in the fridge for 10-15 minutes before scooping—trust me, it’s a game changer! This family-tested shortcut helps a lot when time or patience is short.
Serving:
Now for my favorite part—sharing these pink Maraschino cherry sugar cookies! The kids love them for school snacks, especially when I pack a little extra in their lunch boxes. They say the burst of cherry flavor feels like a mini celebration midday.
I often pair these pink cherry cookies with a simple glass of cold milk or a steaming cup of hot tea. The richness of the cookie balances so well with a light beverage. For special occasions, I like serving them alongside fresh fruit or a smooth cream cheese frosting to make a maraschino cherry dessert platter. You can even top a warm cookie with a scoop of vanilla ice cream if you want to wow your guests.
These pink Maraschino cherry sugar cookies are perfect for birthdays, Valentine’s Day, or anytime you need a little pink charm on your dessert table. Presentation-wise, arranging them on a pretty tray with sprigs of fresh mint or cherry stems adds a beautiful touch, something I picked up from a family brunch we hosted once.
If you’re lucky enough to have leftovers—and sometimes that’s a big if—these cookies stay soft for a couple of days if sealed airtight. I love crumbling them over yogurt or mixing them into a cookie crumble crust for a quick dessert remix. Last winter, I experimented with a dusting of cinnamon on these pink Maraschino cherry sugar cookies, which gave them a lovely holiday twist.
Friends who’ve tasted my pink Maraschino cherry sugar cookies often ask for the recipe, which is always exciting to hear! And if you’re already thinking about your next cherry dessert, you might like this Cinnamon Sugar Pizza recipe — sweet and comforting, just like these cherry flavored cookies.
FAQs:
Q1: Can I substitute fresh cherries for maraschino cherries in pink Maraschino cherry sugar cookies?
Honestly, I’ve tried both. Fresh cherries add moisture and tartness that’s lovely but make the cookie less sweet and can create sogginess. Maraschino cherries give you that classic cherry sugar cookie texture and bright pink color I adore.
Q2: How do I prevent pink Maraschino cherry sugar cookies from spreading too much in the oven?
Make sure your butter isn’t too soft or melted when mixing. Also, chilling the dough for 30 minutes before baking helps keep the shape. You know what I do when my pink Maraschino cherry sugar cookies spread too thin? I pop them in the fridge as soon as I scoop them on the baking sheet.
Q3: Can I freeze the cookie dough for later?
Absolutely! I always freeze half my dough. Wrap it tightly and thaw overnight in the fridge before baking. It’s a fantastic time saver, especially when you want fresh pink cherry cookies without the prep time.
Q4: My pink Maraschino cherry sugar cookies sometimes come out dry. What gives?
Dry cookies usually mean you overbaked or added too much flour. I learned the hard way with pink Maraschino cherry sugar cookies to start checking near 9 minutes. If you can, use a kitchen timer for precision—it makes a huge difference.
Q5: What’s the best way to chop maraschino cherries without making a mess?
Place them between two paper towels before chopping. The towels soak up excess juice and keep your cutting board cleaner—a little trick a blogging friend shared after some messy attempts!
Q6: Are pink Maraschino cherry sugar cookies good for allergy-sensitive diets?
These are made with dairy and eggs, but you could experiment with vegan butter alternatives and flax eggs. I haven’t tried this yet myself, so if you do, please share your experience!
Q7: Can I add other flavors to this cherry sugar cookie recipe?
Definitely. Some family members love a hint of almond extract added for a cherry-almond maraschino cherry dessert twist. If you want to see a similar idea, this Cherry Almond Amish Sugar Cookies recipe might inspire you.
If you want to learn more about perfect cookie edges or icing sugar blends for your pink Maraschino cherry sugar cookies, the Cherry Chocolate Chip Cookies + Video post is a fantastic resource to explore.
My Final Thoughts:
Pink Maraschino cherry sugar cookies hold a special spot in my heart. They remind me both of family traditions past and the joy of simple, cheerful baking that brings us together. Every time I bake these cherry flavored cookies with my kids, I see their faces light up when they spot those cherry bursts—it’s a simple pleasure that never gets old.
My pink Maraschino cherry sugar cookies Pro Tips:
- Always drain and dry your maraschino cherries well to keep the dough from getting soggy.
- Chill the dough before baking to prevent spreading and keep your pink cherry cookies’ shape perfect.
- Use good-quality butter for that soft texture and richer flavor in your soft sugar cookies with cherries.
We’ve tried so many variations over the years. Sometimes I toss in white chocolate chips for an extra creamy twist; another time I swapped maraschino cherry juice for a bit of lemon extract to brighten things up. My family has their favorites—my kids love the classic maraschino cherry version, while my husband prefers a slightly browned edge with a touch of cinnamon.
I hope you make this pink Maraschino cherry sugar cookies recipe your own in your kitchen and create as many warm memories as we have. Don’t forget, if you love sweet treats with cherries, these cookies share the same charm as other favorites on my blog, like the Cinnamon Sugar French Toast Muffins and the Cherry Almond Maple Crisp for a full spectrum of maraschino cherry delights.
Go ahead, bake with love, experiment, and savor every delightful bite of your pink Maraschino cherry sugar cookies. Happy baking, dear friend!
pink Maraschino cherry sugar cookies
Delightfully soft and chewy sugar cookies infused with the sweet flavor of pink Maraschino cherries, perfect for any occasion or festive treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup pink Maraschino cherry juice
- ½ cup finely chopped pink Maraschino cherries, drained
- Pink sugar or sprinkles for decoration (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar together until light and fluffy.
- Add the egg and vanilla extract; beat until combined.
- Mix in pink Maraschino cherry juice.
- Gradually add the dry ingredients, mixing until just combined.
- Fold in the chopped pink Maraschino cherries gently.
- Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart.
- Sprinkle pink sugar or sprinkles on top if desired.
- Bake for 8-10 minutes or until edges are lightly golden.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra cherry punch, try adding a drizzle of white chocolate on top once cooled.