Maraschino Cherry Cookies are a colourful and delicious snack.  This soft, gluten free cookie is a great snack any day of the year but makes a great addition to Christmas baking trays.

This recipe makes 29 cookies when using a 2 tablespoon scoop. 

Chunks of maraschino cherries and mini chocolate chips enhance the flavour of these tasty cookies.

Reserve some mini chips to press in after baking, or throw them all into the cookie dough.

Enjoy these moist, chewy cookies for dessert or grab some for a quick snack!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Maraschino Cherry Cookies I drained some cherries on a paper towel.  I made sure to reserve the juice.

I dried the cherries with the paper towel before chopping them up into small pieces.  I left the pieces to drain more on the paper towel.

Then I softened some butter in the microwave.

Next I dumped the softened butter, some granulated sugar and some brown sugar into a mixing bowl.

I used an electric hand mixer to cream the ingredients together before adding 2 large eggs and the vanilla extract.

Once the eggs and vanilla extract were incorporated I mixed in a bit of the reserved cherry juice.

Next I measured in the 1 to 1 Gluten Free Baking Flour, salt, and  baking soda.  I mixed in the dry ingredients until just combined.

Then I dumped in the gluten free oats, mini chocolate chips and chopped maraschino cherries.

After folding in the cherries, oats and chocolate chips, I lined a cookie sheet with parchment paper.

Then I used a 2 tbsp scoop to drop the cookie batter onto the prepared baking sheet.

I placed the baking sheet in a preheated 350F oven for 10-12 minutes until they were just turning golden brown. 

After removing them from the oven I moved quickly to the next step.

I pressed some more mini chocolate chips into the tops of the hot cookies.

Then I transferred them to a cooling rack to finish cooling.

Maraschino Cherry Cookies are a soft cookie that make a great snack any time but really make a great addition to holiday dessert trays.

These soft, chewy cookies are sure to be a hit with young and old alike!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

 

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Maraschino Cherry Cookies:

• 16 ounces maraschino cherries
• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs, large
• 1 tsp vanilla extract
• 1 tbsp reserved cherry juice
• 1 1/2 cups 1 to 1 Gluten Free Baking Flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 cup gluten free quick oats
• 3/4 up mini chocolate chips

How to Make Maraschino Cherry Cookies:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Drain the maraschino cherries and dry them with some paper towel.
3. Chop the cherries into small pieces and again place them on paper towel so moisture is absorbed.
4. Soften the butter in the microwave.
5. In a large mixing bowl cream together the butter and the sugars using an electric hand mixer.
6. Beat in the eggs and vanilla extract.
7. Add the reserved cherry juice and mix it into the cookie dough.
8. Measure in the 1 to 1 Gluten Free Baking Flour, baking soda and salt.  Beat until just combined.
9. Fold in the oats, chopped cherries and almost all of the mini chips.  Save some mini chips to press into top of hot cookies.
10. Drop the cookie dough onto prepared baking pan using a 2 tbsp scoop. 
11. Bake in preheated 350F oven for 10-12 minutes until starting to turn golden brown. 
12. Remove from oven and immediately press some mini chocolate chips into the tops of the cookies.
13. Cool for about 10 minutes on baking sheet and then transfer to cooling rack.
14. Serve and enjoy!

FAQS:

What substitutions can I make in maraschino cherry cookies?

Maraschino cherry cookies are a delightful treat, but if you’re looking to make substitutions, here are some common alternatives you can consider:

For Maraschino Cherries:

1. Dried Cherries: These provide a more intense cherry flavor and a chewier texture.
2. Fresh Cherries: Chop them finely, but keep in mind that they might add extra moisture.
3. Candied Cherries: Similar to maraschino cherries but with a slightly different flavor.
4. Cherry Jam or Preserves: Swirl it into the dough for a different texture and taste.
5. Cranberries: Dried cranberries can offer a tart contrast.

For Cherry Juice:

1. Cherry Extract: A small amount of cherry extract can provide the cherry flavor without the liquid.
2. Cherry Liqueur: For an adult twist, use a cherry-flavored liqueur like Kirsch.
3. Grenadine: Often used in cocktails, it can provide a similar flavor and color.

For Butter:

1. Margarine or Vegan Butter: Direct substitutes in equal amounts.
2. Coconut Oil: Use in equal amounts for a different but complementary flavor.
3. Applesauce: Can replace half the butter to reduce fat, though it will change the texture.

For Sugar:

1. Coconut Sugar: A more natural sweetener with a caramel-like taste.
2. Honey or Maple Syrup: Reduce the amount slightly and adjust the liquid ingredients to maintain the dough consistency.

For Flour:

1. Almond Flour: Use in combination with another flour to avoid changing the texture too much.

For Eggs:

1. Flax Eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg.
2. Chia Eggs: Similar to flax eggs, mix 1 tablespoon of chia seeds with 3 tablespoons of water per egg.
3. Applesauce or Mashed Banana: ¼ cup per egg, though it will add some flavor.

By considering these substitutions, you can tailor the maraschino cherry cookie recipe to your dietary preferences or ingredient availability. Happy baking!

How do I store maraschino cherry cookies?

Storing maraschino cherry cookies properly ensures they stay fresh and delicious. Here’s how you can do it:

Short-Term Storage (up to one week):

1. Cooling Completely: Make sure the cookies are completely cooled before storing. This prevents condensation, which can make the cookies soggy.
2. Airtight Containers: Place the cookies in an airtight container. You can use plastic or glass containers with a tight seal.
3. Layering: If you need to stack the cookies, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
4. Room Temperature: Store the container at room temperature in a cool, dry place, away from direct sunlight and heat sources.

Medium-Term Storage (up to one month):

1. Freezing: If you need to store the cookies for a longer period, freezing is a good option.
2. Preparation for Freezing:
   • Wrap each cookie individually in plastic wrap. This helps prevent freezer burn and keeps the cookies from sticking together.
   • Place the wrapped cookies in a freezer-safe bag or an airtight container.
3. Labeling: Label the container with the date to keep track of how long they’ve been stored.
4. Thawing: When you’re ready to eat the cookies, take them out of the freezer and let them thaw at room temperature for a few hours. You can also warm them in the oven at a low temperature for a few minutes to restore their freshness.

Additional Tips:

• Avoid Refrigeration: Storing cookies in the refrigerator can cause them to dry out more quickly due to the low humidity.
• Check for Moisture: Occasionally check the container for any signs of moisture. If you see any, replace the paper liners and make sure the container is properly sealed.

By following these steps, you can keep your maraschino cherry cookies fresh and tasty for as long as possible.