If you love soft, buttery drop cookies with a sweet, fruity twist, this Cherry Chip Cookies is about to become your new obsession.
These cookies are loaded with chopped maraschino cherries and cherry baking chips, folded into a classic soft dough that bakes up with perfectly crispy edges and a tender, chewy center.
The almond extract gives them a subtle bakery-style fragrance that pairs beautifully with the sweet cherry flavor.
They come together in under 30 minutes, use pantry-friendly ingredients, and look absolutely gorgeous with their soft pink-speckled tops.
Perfect for cookie exchanges, Valentine’s Day, holiday baking, or honestly any time you want something a little more special than a plain chocolate chip cookie.
If you’ve been hunting for a crowd-pleasing cookie that feels a little fancy without being complicated, you’ve found it.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 24 cookies |
| Difficulty Level | Easy |
For more cookie inspiration, check out my Chocolate Chip Cookies Recipe for the classic version that started it all.
Why You’ll Love This Cherry Chip Cookies
These cookies deliver that perfect bakery-style softness you crave, right from your own oven.
The maraschino cherries add bursts of sweet, fruity flavor in every single bite, and the almond extract gives the whole cookie an irresistible, almost-professional quality.
They bake up with beautifully chewy centers and lightly golden edges, which means no dry, crumbly cookies here.
The dough is incredibly forgiving. Even if you’ve never baked cookies from scratch before, this recipe walks you through every step clearly.
Because they use maraschino cherries, they’re available year-round, so you can make these any time the craving strikes.
- Soft and chewy with slightly crisp edges
- Made with simple, easy-to-find ingredients
- Loaded with juicy maraschino cherry pieces and cherry chips
- Perfumed with almond extract for that bakery-style aroma
- Ready in under 30 minutes from start to finish
- Perfect for gifting, holidays, and everyday snacking
- Kid-friendly and a guaranteed crowd-pleaser
You might also enjoy: Lemon Crinkle Cookies
Ingredients
These cherry chip cookies call for classic baking staples, plus two key mix-ins that make them totally unique.
Pat your maraschino cherries completely dry before adding them to the dough. Excess moisture can make the cookies spread too much.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cornstarch (for extra softness)
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons maraschino cherry juice (from the jar)
- 1 cup maraschino cherries, well-drained and finely chopped (about 30 cherries)
- 1 cup cherry baking chips (also called cherry morsels)
Read Also: Christmas Cookies Recipe
Kitchen Equipment Needed
You don’t need any fancy gear for this recipe. A standard hand mixer or stand mixer does most of the heavy lifting, and the rest of the tools are everyday kitchen basics.
- Large mixing bowl
- Medium mixing bowl
- Stand mixer or hand electric mixer
- Rubber spatula
- Whisk
- Cookie scoop (medium, about 1.5 tablespoons)
- Baking sheets (rimmed half-sheet pans)
- Parchment paper or silicone baking mats
- Wire cooling rack
- Paper towels (for drying cherries)
- Knife and cutting board (for chopping cherries)
- Measuring cups and spoons
Read Also: Coffee Cake Without Sour Cream Recipe
Recommended Products for This Recipe
These are a few of my personal go-to products that genuinely make a difference when baking these cherry chip cookies.
1. Cherry Baking Chips (Sweet Cherry Morsels)
Cherry chips can be tricky to find in regular grocery stores, but they’re the heart of this recipe.
The ones you can order online are consistently sweet, hold their shape beautifully during baking, and give every cookie that signature pop of cherry flavor.
I always keep a couple of bags on hand when cherry chip cookie season hits.
2. Silicone Baking Mats
If you’ve been baking cookies on unlined pans, silicone mats are a total upgrade.
They create even heat distribution on the bottom of each cookie, which means no over-browned bases while the centers are still underdone.
They’re also reusable and cut down on parchment paper waste.
3. OXO Good Grips Medium Cookie Scoop
Uniform cookie size is the secret to even baking times, and a good medium cookie scoop makes this effortless.
Every cookie comes out the same size, bakes at the same rate, and looks beautifully consistent. This is the one tool I’d never skip when making drop cookies.
4. KitchenAid Hand Mixer
A good hand mixer makes creaming butter and sugar a breeze, which is essential for getting the right cookie texture.
Light and fluffy butter-sugar mixture = properly aerated dough = soft, tender cookies.
You don’t need a full stand mixer for this recipe, but a reliable hand mixer is a must.
I learned how important good equipment is while perfecting my Shortbread Cookies.
Step-by-Step Instructions: How to Make Cherry Chip Cookies
1. Prepare the Cherries
- Drain your maraschino cherries thoroughly through a fine mesh strainer, reserving 2 tablespoons of the cherry juice in a small bowl.
- Spread the drained cherries on a double layer of paper towels.
- Press another layer of paper towels firmly on top to absorb as much moisture as possible. This step is critical. Wet cherries add too much liquid to the dough and can cause your cookies to spread flat.
- Let the cherries sit on the paper towels for at least 5 minutes, pressing occasionally.
- Once dry, use a sharp knife on a cutting board to finely chop the cherries into small pieces. Aim for pieces about the size of a chocolate chip. Smaller pieces mean more cherry in every single bite.
- Set the chopped cherries aside.
2. Preheat the Oven and Prepare the Baking Sheets
- Position your oven racks in the upper-middle and lower-middle positions to allow good air circulation around both pans.
- Preheat your oven to 350 degrees F (175 degrees C).
- Line two large baking sheets with parchment paper or silicone baking mats. Do not use an unlined baking sheet, as the cookies will stick and brown unevenly on the bottom.
- Set the prepared pans aside.
3. Mix the Dry Ingredients
- In a medium bowl, add the all-purpose flour, baking soda, cornstarch, and salt.
- Whisk everything together until completely combined and there are no visible pockets of baking soda or cornstarch.
- The cornstarch is a key ingredient here. It keeps the cookies extra soft and tender by interfering slightly with gluten development.
- Set this dry ingredient bowl aside.
4. Cream the Butter and Sugars
- In a large mixing bowl, add the softened unsalted butter, granulated sugar, and light brown sugar.
- Beat with a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed for 3 to 4 minutes until the mixture is very light, pale, and fluffy.
- Stop and scrape down the sides of the bowl with a rubber spatula at the 2-minute mark to make sure all the butter is incorporated.
- This step is more important than it sounds. Properly creamed butter and sugar traps air into the mixture, which gives the cookies their light, chewy texture. Under-creaming leads to denser, flatter cookies.
5. Add the Egg, Yolk, and Extracts
- Crack the large egg directly into the bowl with the creamed butter and sugar. Add the additional egg yolk as well. The extra yolk adds richness and creates a chewier, more tender cookie than using two whole eggs.
- Add the almond extract and vanilla extract.
- Add the 2 tablespoons of reserved maraschino cherry juice. This gives the dough a subtle cherry flavor throughout and tints it a pale pink color.
- Beat on medium speed for about 1 to 2 minutes until everything is fully combined and the mixture looks creamy and smooth.
- Scrape the sides and bottom of the bowl with a rubber spatula.
6. Add the Dry Ingredients
- Pour the flour mixture from the medium bowl into the large bowl with the wet ingredients.
- Mix on low speed until the flour is just barely incorporated. You should still see a few streaks of flour remaining in the dough.
- Stop the mixer as soon as the dough just comes together. Do not overmix at this stage. Overworking the dough develops gluten and can result in tough, cakey cookies instead of soft, chewy ones.
7. Fold in the Cherries and Cherry Chips
- Add the chopped maraschino cherries and the cherry baking chips to the dough.
- Use a rubber spatula to gently fold them into the dough by hand, using a bottom-to-top scooping motion.
- Mix just until the cherries and chips are evenly distributed throughout the dough. Avoid stirring too aggressively, as this can crush the cherries and over-develop the gluten.
- At this point the dough may look slightly pink from the cherry juice and cherry pieces. This is completely normal and beautiful.
8. Scoop and Arrange the Cookies
- Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough into even balls.
- Place the scooped dough balls onto the prepared baking sheets, spacing them about 2 inches apart. This spacing is important because the cookies spread during baking, and you don’t want them to run together.
- For bakery-style thick cookies, you can gently roll each dough ball between your palms to smooth any rough edges before placing them on the pan.
- Optional: Press a few extra cherry chips into the tops of each dough ball before baking so the finished cookies look extra pretty and professional.
9. Bake the Cookies
- Place one baking sheet on the upper-middle rack and one on the lower-middle rack.
- Bake for 10 to 12 minutes, rotating the pans from top to bottom and front to back at the 6-minute mark for even baking.
- The cookies are done when the edges look set and lightly golden, but the centers still look slightly underdone and glossy. They will continue cooking on the hot pan after you remove them from the oven.
- Do not overbake these cookies. Pulling them out when they look just barely done is what gives them that soft, chewy texture.
10. Cool and Serve
- Remove the baking sheets from the oven and let the cookies cool directly on the pans for 5 minutes. The residual heat from the pan will finish setting the bottoms.
- After 5 minutes, use a thin spatula to transfer the cookies to a wire cooling rack.
- Allow the cookies to cool for at least 10 more minutes before eating. They firm up and develop their final chewy texture as they cool.
- Once completely cool, serve and enjoy.
Read Also: Sicilian Fig Cookies Recipe
Tips for The Best Cherry Chip Cookies
Small details make a big difference when baking cookies. Following these tips consistently will help you get perfect results every single time you make this recipe.
- Dry your cherries thoroughly. Excess moisture from the maraschino cherries is the number one cause of flat, spreading cookies. Take extra time to blot them dry.
- Use room temperature butter and egg. Cold butter doesn’t cream properly, and a cold egg can cause the batter to curdle. Pull them out of the fridge at least 30 minutes before baking.
- Don’t skip the cornstarch. It sounds unusual in a cookie, but cornstarch is what gives these a bakery-style softness. It’s worth adding every time.
- Don’t overmix after adding the flour. Mix only until the flour just disappears. Overmixing builds gluten and makes cookies tough.
- Use a cookie scoop for even sizing. Uniform cookies bake at the same rate, so you won’t end up with some that are overdone while others are still raw in the center.
- Underbake slightly. Always pull cookies when the centers still look a little underdone. They finish cooking on the hot pan.
- Chill the dough for thicker cookies. If your kitchen is warm or you want extra-thick cookies, refrigerate the scooped dough balls for 30 minutes before baking.
- Add extra chips on top. Pressing a few cherry chips onto the top of each dough ball before baking makes them look professional and ensures chip-filled bites.
Read Also: Date Filled Cookies Recipe
Serving Suggestions
Cherry chip cookies are soft and sweet on their own, but pairing them with the right drinks and treats takes the experience to a whole new level.
A cold glass of whole milk is the most classic pairing and always works beautifully. The richness of the milk balances the sweetness of the cherry perfectly.
- Serve alongside a scoop of vanilla ice cream for an easy dessert plate
- Pair with a cup of Classic Homemade Lemonade for a fun, bright contrast
- Arrange on a festive cookie platter with other holiday cookies for parties and exchanges
- Package in cellophane bags tied with ribbon as homemade gifts
- Crumble warm cookies over a bowl of vanilla ice cream for a simple sundae
- Serve with hot chocolate for a cozy winter treat
Variations of Cherry Chip Cookies
The base recipe is delicious as written, but there are so many fun ways to customize these cookies depending on the occasion or what you have on hand.
These variations are easy swaps that don’t require any changes to the baking method.
- Cherry Chocolate Chip: Swap out the cherry chips for semisweet or dark chocolate chips. The bittersweet chocolate and sweet cherry is a classic pairing.
- White Chocolate Cherry: Use white chocolate chips instead of cherry chips for a sweeter, creamier flavor combination.
- Cherry Coconut: Fold in 1/2 cup of sweetened shredded coconut along with the cherries for added texture and tropical flavor.
- Cherry Almond: Add 1/2 cup of toasted sliced almonds to the dough. The nutty crunch pairs beautifully with almond extract.
- Double Cherry: Use both cherry chips and finely chopped maraschino cherries for maximum cherry intensity in every bite.
- Cherry Vanilla Glaze: Drizzle cooled cookies with a simple glaze made from powdered sugar and a splash of maraschino cherry juice for extra sweetness.
- Pink Funfetti Cherry: Stir in 1/3 cup of white sprinkles for a fun, festive look that’s perfect for Valentine’s Day and birthday parties.
Read Also: Almond Macaroon Cookie Recipe
Storage and Reheating
These cookies store beautifully and stay soft for days when kept properly.
The key is making sure they are completely cool before storing, since residual heat creates condensation inside a sealed container, which makes cookies soggy.
- Room temperature: Store in an airtight container at room temperature for up to 5 days. Place a slice of sandwich bread inside the container alongside the cookies. The bread helps maintain moisture and keeps the cookies soft.
- Refrigerator: Store in an airtight container in the fridge for up to 1 week. Allow them to come to room temperature for about 20 minutes before serving.
- Freezer (baked cookies): Layer baked, cooled cookies between sheets of parchment paper in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 1 to 2 hours before serving.
- Freezer (unbaked dough): Scoop dough balls onto a lined baking sheet and freeze for 1 hour until solid. Transfer frozen dough balls to a zip-lock freezer bag and freeze for up to 3 months. Bake directly from frozen, adding 2 to 3 extra minutes to the baking time.
- Reheating: To revive day-old cookies, microwave individual cookies for 8 to 10 seconds. This brings back that fresh-baked softness immediately.
Nutritional Facts
The values below are approximate and based on one cookie from a batch of 24, made using the recipe as written.
| Nutrient | Per Cookie (Approx.) | ||| | Calories | 175 kcal | | Total Fat | 8g | | Saturated Fat | 5g | | Cholesterol | 30mg | | Sodium | 90mg | | Total Carbohydrates | 24g | | Dietary Fiber | 0.5g | | Total Sugars | 15g | | Protein | 2g |
Nutritional information is an estimate and will vary based on specific brands and exact measurements used.
Read Also: German Chocolate Cake Bars Recipe
Health Benefits of Key Ingredients
While Cherry Chip Cookies are definitely a treat, a few of the key ingredients do bring some meaningful nutritional benefits to the table. Enjoying them in moderation is always the way to go.
Maraschino cherries are derived from real cherries, which are naturally rich in antioxidants, particularly anthocyanins, the compounds responsible for their deep red color.
- Maraschino cherries: Provide small amounts of vitamin C and antioxidants; cherries in their natural form are known for their anti-inflammatory properties.
- Eggs: An excellent source of high-quality protein, healthy fats, and important vitamins including B12, D, and choline, which supports brain health.
- Butter: Contains fat-soluble vitamins A, D, E, and K2, as well as small amounts of conjugated linoleic acid (CLA), which has been studied for its potential health benefits.
- Almond extract: Made from real almonds, which are rich in vitamin E, magnesium, and healthy monounsaturated fats; even in small amounts, almond extract carries trace antioxidant compounds.
- All-purpose flour: Provides carbohydrates for energy as well as small amounts of B vitamins and iron when enriched.
For a lovely pairing on a warm afternoon, these cookies go wonderfully with a glass of Strawberry Agua Fresca.
FAQs About Cherry Chip Cookies
1. Where can I buy cherry baking chips?
Cherry baking chips (also called cherry morsels or sweet cherry chips) can be tricky to find in regular grocery stores.
Your best bet is to check the baking aisle of specialty grocery stores, baking supply shops, or craft stores like Michaels.
You can also order them easily online through Amazon, where several brands sell them year-round.
2. Can I use fresh or frozen cherries instead of maraschino cherries?
Fresh or frozen cherries can work, but they require a bit more preparation.
If using fresh cherries, pit them, chop finely, and blot them very dry.
Frozen cherries release a lot of moisture as they thaw, so thaw completely first, then squeeze out as much liquid as possible before using.
Keep in mind that the flavor and color of the final cookie will differ slightly from the classic maraschino version.
3. Why did my cookies spread too flat?
Flat cookies are almost always caused by one of three things: butter that was too soft or melted, too much moisture in the cherries, or not enough flour.
Make sure your butter is softened but not melted, blot your cherries completely dry before adding them, and measure your flour by spooning it into the measuring cup and leveling off rather than scooping directly from the bag.
You can also chill the dough for 30 minutes before baking to help the cookies hold their shape.
4. Can I make the cookie dough ahead of time?
Absolutely! The dough can be made, scooped into balls, and refrigerated for up to 48 hours before baking.
Cover the scooped dough tightly with plastic wrap and let it cold-rest in the fridge.
Cold-rested dough often produces even better-tasting cookies with deeper flavor and a thicker shape.
You can also freeze the dough balls for up to 3 months, as described in the storage section.
5. Can I double this recipe?
Yes, this recipe doubles beautifully with no changes to technique.
Simply multiply all ingredient quantities by two, and work in batches when baking.
Make sure you have enough baking sheets and cooling space, and stagger your pan times so you can monitor each batch properly.
Cherry Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour 280g; spooned and leveled, not scooped
- 1/2 tsp baking soda
- 1/2 tsp cornstarch Keeps cookies extra soft and tender
- 1/2 tsp salt
- 3/4 cup unsalted butter 170g; softened to room temperature (1.5 sticks)
- 3/4 cup granulated sugar 150g
- 1/4 cup light brown sugar 50g; packed
- 1 large egg Room temperature
- 1 large egg yolk Room temperature; adds richness and chewiness
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2 tbsp maraschino cherry juice Reserved from the jar; tints dough pale pink and adds cherry flavor
- 1 cup maraschino cherries About 30 cherries; well-drained, blotted completely dry, and finely chopped
- 1 cup cherry baking chips Also called cherry morsels or sweet cherry chips; plus extra for topping (optional)
Equipment
- Large mixing bowl
- Medium mixing bowl For dry ingredients
- Hand mixer or stand mixer Stand mixer fitted with paddle attachment works best
- Rubber spatula For scraping down the bowl and folding in mix-ins
- Whisk For combining dry ingredients
- Medium cookie scoop About 1.5 tablespoons capacity; ensures uniform cookie size
- Baking sheets Rimmed half-sheet pans; 2 required
- Parchment paper or silicone baking mats Prevents sticking and promotes even browning
- Wire cooling rack
- Paper towels For blotting maraschino cherries completely dry
- Knife and cutting board For finely chopping the cherries
- Measuring cups and spoons
- Fine-mesh strainer For draining maraschino cherries and collecting cherry juice
- Small bowl For reserving the maraschino cherry juice
Method
- Drain the maraschino cherries through a fine mesh strainer, reserving 2 tablespoons of juice in a small bowl. Spread cherries on paper towels, press dry, and finely chop into small pieces; set aside.
- Preheat the oven to 350°F (175°C) and position racks in the upper-middle and lower-middle positions. Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly combined. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 3 to 4 minutes until light, pale, and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg, egg yolk, almond extract, vanilla extract, and reserved maraschino cherry juice to the butter mixture. Beat on medium speed for 1 to 2 minutes until fully combined and creamy.
- Add the flour mixture to the wet ingredients and mix on low speed until just barely combined, stopping as soon as a few flour streaks remain. Do not overmix.
- Using a rubber spatula, gently fold in the chopped maraschino cherries and cherry baking chips until evenly distributed throughout the dough.
- Use a medium cookie scoop (about 1.5 tablespoons) to portion dough balls onto the prepared baking sheets, spacing them 2 inches apart. Optionally press a few extra cherry chips on top of each ball.
- Bake for 10 to 12 minutes, rotating pans top to bottom at the 6-minute mark, until edges are set and lightly golden but centers still look slightly underdone. Do not overbake.
- Cool cookies on the pans for 5 minutes, then transfer to a wire rack to cool for at least 10 more minutes before serving. Cookies firm up and develop their chewy texture as they cool.
Nutrition
Notes
- Blot maraschino cherries completely dry before adding to the dough. Excess moisture is the number one cause of flat, spreading cookies.
- Use room temperature butter and eggs. Cold butter will not cream properly, and cold eggs can cause the batter to curdle.
- Do not skip the cornstarch. It interrupts gluten development slightly and is what gives these cookies their soft, bakery-style texture.
- Underbake slightly. Pull the cookies when the centers still look a little glossy and underdone. They continue cooking on the hot pan after removal from the oven.
- For thicker cookies, refrigerate the scooped dough balls for 30 minutes before baking, especially in warm kitchens.
- Cherry baking chips can be hard to find in stores. Check the baking aisle of specialty grocery stores or order online. Log House and Hershey both make cherry morsels.
- Substitute chocolate chips (semisweet or dark) for the cherry chips if you can’t find them. The combination of maraschino cherries and chocolate is a classic pairing.
- Store baked cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft.
- Freeze unbaked dough balls on a lined sheet for 1 hour, then transfer to a zip-lock bag and freeze for up to 3 months. Bake from frozen, adding 2 to 3 extra minutes.
- To revive day-old cookies, microwave individual cookies for 8 to 10 seconds to restore that fresh-baked softness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Cherry Chip Cookies are one of those recipes that feels special every single time you make them, whether it’s a random Tuesday or a holiday cookie exchange.
They’re soft, they’re sweet, they have that gorgeous pop of cherry flavor, and they come together so quickly that you’ll find yourself making them over and over again.
Once you try this recipe, I promise you’ll understand why cherry chip cookies have such a devoted fan base.
Give them a bake this week and let me know how they turned out. I would absolutely love to hear from you in the comments below, and kindly share a photo, so I can see your beautiful cookies.
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