Maraschino Cherry Cookies Recipe (2024)

203 comments on “Maraschino Cherry Cookies Recipe”

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1. Carol — August 20, 2018 @ 8:56 am Reply

   chocolate and cherries! Could there be anything so delicious!?????! I think not!
   In love with this recipe and judging from your photos the cookies just look so appealing! Lovely cookies that I cannot wait to bake and eat!

   • Beth @ The First Year — August 23, 2018 @ 10:03 am

     They are SO so good!

   • HEather — March 10, 2020 @ 2:25 am

     Mine didn’t spread they just stayed in a ball but tasted ?

   • Jana — December 29, 2022 @ 2:35 pm

     
     Delicious!!!

2. Pam burrous — August 22, 2018 @ 10:40 pm Reply

   Please make an option to email the recipes. I know lots of people who would appreciate that.

   • Beth @ The First Year — August 23, 2018 @ 10:03 am

     Hi Pam! I have an e-mail that goes out once a week updating my subscribers with the most recent recipes! Would you like me to add you?

   • Dolly Kellly — February 12, 2022 @ 9:39 pm

     How to make the icing please

3. Roni — August 23, 2018 @ 10:48 am Reply

   There is not much butter in this recipe (1/2 Stick)…. Is this a misprint? Typically Chocolate Chip Cookies call for 1 Cup which equals 2 Sticks

   • Beth @ The First Year — August 26, 2018 @ 8:24 am

     Hi Roni! 1/2 stick is correct – this recipe only yields 20 cookies, so it’s not as large as a normal batch.

   • maya — May 8, 2020 @ 2:41 pm

     I had to add the other half because it wasn’t turning into dough.

   • Anne Rowe — April 2, 2021 @ 4:34 pm

     Ron I baked a lot of cookies and I questioned it as well,,could also be even though you dry cherries some moisture may be released..I’m about to make now so will try to comment how it went lol

4. Veronica — August 23, 2018 @ 8:48 pm Reply

   Delicious!! They came out very nice looking! Do you have anything with splenda??

   • Beth @ The First Year — August 26, 2018 @ 8:23 am

     I’m so glad you enjoyed them Veronica! I don’t currently have any recipes with splenda.

   • Bunny — October 11, 2018 @ 8:01 am

     Look for Swerve Sugar substitutes. They are usually carried by health food stores, and if they don’t, they will probably be glad to order some for their store. It truly has no aftertaste, and is used in the same amounts as sugar. I use all three forms, that they make, in my recipes for my diabetic clients – granulated, brown, and confectioners’. I just started using Swerve recently, and my clients are thrilled that when someone tastes their cakes, made with Swerve, their non-diabetic friends can’t taste the difference. It’s a little on the expensive side, but for someone who can’t have sugar, it’s more than worth it for their enjoyment.

5. P — August 24, 2018 @ 3:40 am Reply

   Could this be made without almond extract? Does it need a replacement? I’m guessing it is find if you don’t have gel food colouring, too, as it just won’t look as bright.
   Thanks.

   • Beth @ The First Year — August 26, 2018 @ 8:22 am

     It’s just for flavor – you can substitute vanilla extract!

   • Cindy — November 30, 2020 @ 3:49 pm

     Can candied cherries be used instead?

   • Karen Richard — December 7, 2022 @ 8:57 am

     Please add me to your list

   • Bill Burke — December 23, 2022 @ 3:47 pm

     Everyone loved these delicious cookies. Only thing is your in the picture are so much more beautiful and pink. Mine ended up getting alittle more brown. Still working on the perfect cook time. Thank you gor the recipe!!

6. Cille Shaner — August 24, 2018 @ 8:18 am Reply

   Can you use candied instead of maraschino cherries? Thank you for this recipe. My Daughter is in love.

   • Beth @ The First Year — August 26, 2018 @ 8:26 am

     Hi Cille! I would say yes – let me know if you try it and report back!

7. Frances — August 24, 2018 @ 11:50 am Reply

   This recipe sounds so good..can’t wait to try it! Don’t know if you are near Publix; but they have an ice cream that is our favorite..Cherry Chip..Publix brand

   • Beth @ The First Year — August 26, 2018 @ 8:21 am

     We don’t have Publix here, but that ice cream sounds quite delicious!

8. Mary J — August 24, 2018 @ 9:31 pm Reply

   Found this on Facebook and had to make it! I had a 4yr old help me, so I messed up the order of things. (I should have know better to add dry ingredients together first!) So, this recipe is fool proof! lol I didn’t have almond extract on hand so I added a little more vanilla. I also only had liquid food coloring and used that. While the pink wasn’t as bright, it worked. I wished I reserved some cherry juice to add to batter. I think that would have made the cookie taste even better! Also, because I messed up the steps, my dough was dry. I had to add some water. For someone who doesn’t like cherries that much, I give this recipe a 5 star! Thanks for sharing!

   • Beth @ The First Year — August 26, 2018 @ 8:19 am

     Hi Mary!! I’m so glad you guys enjoyed making and eating these cookies!

9. Bradley — August 25, 2018 @ 8:34 am Reply

   Is it possible to make these without the pink gel food coloring? I don’t mind the looks of the cookies more focused on the taste.

   • Beth @ The First Year — August 26, 2018 @ 8:17 am

     Hi Bradley! Definitely – it’s just for aesthetics!

10. Diane — August 25, 2018 @ 2:51 pm Reply

    can you sub. out the choc. chips for some thing else-also can you use a regular cookie sheet lined with parchment paper-my family hates choc-

    • Beth @ The First Year — August 26, 2018 @ 8:16 am

      Hi Diane! You can omit the chocolate chips – I did that when I sent these to my niece who doesn’t like chocolate. And yes, you can use a baking sheet lined with parchment paper!

    • inez — September 11, 2020 @ 10:12 am

      See Also

      Old Fashioned Mashed Potato Candy Recipe, Whats Cooking AmericaFall Weeknight Pasta Recipe on Food52Chocolate Crinkle Cookies | Swanky RecipesBread Pudding with Vanilla Sauce (Easy Old Fashioned Recipe) - Olives + Thyme

      What is the shelf life of this cookies?

11. Landa Derington — August 25, 2018 @ 5:02 pm Reply

    Is the almond extract necessary.?

    • Beth @ The First Year — August 26, 2018 @ 8:15 am

      Hi Landa! It’s just for flavor – you can substitute vanilla extract!

    • sh — August 15, 2021 @ 2:15 am

      Thank you for sharing. How long do these cookies keep in an air tight container?

12. Ang — August 28, 2018 @ 5:49 pm Reply

    How many calories per serving

    • Lisa Kienast — January 29, 2023 @ 11:36 am

      I didnt add enough food coloring but these cookies are insane. So good, so moist. So fun to make, I tripled the recipe! Love them.

    • Lisa Kienast — January 29, 2023 @ 11:37 am

      144 calories per cookie I believe

13. Kristen — August 28, 2018 @ 7:43 pm Reply

    Hello, these look delicious. I want to put them in my Christmas goody bags this year. Have you tried freezing them? Thank you!

    • Beth @ The First Year — August 30, 2018 @ 12:06 pm

      Hi Kristen! I haven’t tried freezing these cookies. Sounds like a great cookie to put in goody bags!

14. Diane greter — August 29, 2018 @ 11:50 am Reply

    Why do u not add all of chocolate chip and cherries save time just add all to mixture I even like a few walnuts in mine.

    • Beth @ The First Year — August 30, 2018 @ 12:08 pm

      Hi Diane! I like putting extra garnishes on the outside of my cookie dough balls so they look extra yummy!

15. Linda Noonan — August 29, 2018 @ 4:55 pm Reply

    Is it light or brown sugar?

    • Beth @ The First Year — August 30, 2018 @ 12:06 pm

      I have a variety in my pantry – so use whatever you have!

    • Bunny — October 19, 2018 @ 9:27 am

      When I write a recipe, brown sugar means light, and if it calls for dark, I add the word dark. If you don’t have brown sugar on hand, it’s easy to make. 1 cup granulated sugar + 1 Tablespoon molasses = 1 cup light brown sugar. For dark brown sugar, add 2 Tablespoons molasses instead of 1. If you want to end up with a brown sugar like it comes in a package, combine the sugar with the molasses by hand or in a small food processor. In a recipe, like this one, where it is an ingredient, add the granulated sugar and molasses separately. They don’t need to be combined. For this recipe, 3/4 cup brown sugar = 3/4 cup granulated sugar and 3/4 Tablespoon molasses (or 2 1/4 teaspoons). Using molasses in a cookie recipe makes the cookie softer and chewier, especially in a chocolate chip cookie.

    • Vanessa — February 14, 2021 @ 12:27 am

      I used dark and they didn’t come out as pink. I suggest light for a better pink possibly

16. Lynn Hansen — September 6, 2018 @ 9:00 am Reply

    I can’t wait to make some. I make a cherry chocolate cookies that sounds kind of similar to these but they use some cherry juice in it and instead of chocolate chips it calls for a Hershey kiss to be pressed into the center of the cookies when they first come out of the oven.

17. Jackie — September 19, 2018 @ 9:57 am Reply

    Can I use regular sugar instead of brown

    • Beth @ The First Year — October 2, 2018 @ 9:15 am

      Hi Jackie – it will change the texture and structure of the cookie!

18. Elaine Samuel — September 23, 2018 @ 3:26 pm Reply

    These sound amazing. I’m sure my family will devour them. I currently don’t have any chocolate chips. So I’m going to try it with cocoa. Should be interesting. I’ll keep you posted. Lol

    • Beth @ The First Year — October 2, 2018 @ 9:10 am

      How’d it turn out!?

19. Mike DePaula — September 27, 2018 @ 9:45 am Reply

    What is the yield for this recipe? I teach 7th grade culinary arts and I am thinking of trying this recipe with my students.

    • Beth @ The First Year — October 2, 2018 @ 9:07 am

      About 20 cookies.

20. Bryanna — September 29, 2018 @ 5:47 am Reply

    The cookie dough is definitely delicious! I’m hoping the baked cookies will be just as good coming out of the oven. The only thing I can add to this recipe is this: Be careful. Cherry juice stains. C:

    • Beth @ The First Year — October 2, 2018 @ 9:06 am

      Oh yes! I had red fingers for a day!!

21. mary — September 30, 2018 @ 5:28 pm Reply

    very disappointed. says we can print this off but this will not print. I can not keep going back and forth from my phone to make it and the computer is downstairs. I want a printable copy to be able to use.

    • Beth @ The First Year — October 2, 2018 @ 9:05 am

      Hi Mary! There is a print button and it does work. Here is the URL to the print page: https://thefirstyearblog.com/maraschino-cherry-chocolate-chip-cookies/print/

22. Tambra — October 6, 2018 @ 3:40 pm Reply

    Can I use parchment paper I don’t have a silicone mat

    • Beth @ The First Year — November 18, 2018 @ 4:55 pm

      Yes!

23. Jacob Rea — October 13, 2018 @ 4:49 am Reply

    Can you substitute the butter with coconut oil? If so, is it a 1 to 1 ratio?

    • Beth @ The First Year — November 18, 2018 @ 4:52 pm

      I haven’t tried it yet, report back if you do!

24. Jessica sztaba — October 18, 2018 @ 7:37 pm Reply

    If I don’t have a silicone pan. Should I use a dark or light surface for pan?

    • Beth @ The First Year — November 18, 2018 @ 4:50 pm

      Either is fine! I have both.

25. Bunny — October 19, 2018 @ 9:14 am Reply

    Look for Swerve Sugar substitutes. They are usually carried by health food stores, and if they don’t, they will probably be glad to order some for their store. It truly has no aftertaste, and is used in the same amounts as sugar. I use all three forms, that they make, in my recipes for my diabetic clients – granulated, brown, and confectioners’. I just started using Swerve recently, and my clients are thrilled that when someone tastes their cakes, made with Swerve, their non-diabetic friends can’t taste the difference. It’s a little on the expensive side, but for someone who can’t have sugar, it’s more than worth it for their enjoyment.

26. Becky — October 27, 2018 @ 8:46 pm Reply

    I used the exact ingredients but my cookies turned out too cakey. I think it needs more butter? The flavor is lacking too. I even used real vanilla and almond extract.

    • Anna — December 18, 2019 @ 10:14 pm

      I totally thought the same thing. Better Homes and Gardens has a White Chocolate-Cherry Shortbread recipe that is spot on. I substituted with semi-sweet chocolate chips and it was amazing.

    • Marsie — December 23, 2019 @ 4:14 pm

      I just made them and mine turned out way too cakey also! Definitely needed a little more moisture. Maybe I’ll try again with more butter.

27. Donna — November 20, 2018 @ 1:33 pm Reply

    Loved your cookies! Is there a way to make this recipe into cupcakes? What kind of icing would you use?

28. Susan — November 21, 2018 @ 11:04 am Reply

    Beth, These would make great Christmas Cookies, by using Mint & maybe white Chocolate Chips.

    For someone who is allergic to & to avoid Artifical Colorings, Artificial Preservatives & Artificial Flavors, could you use another jar of cherrys & boil them & maybe add sugar, in order to get the color? If so, how much?

    Thank you!

    • Jessica — January 1, 2024 @ 12:05 pm

      Can you substitute the chocolate chips for pecans. Or even add pecans to this recipe?

29. Dawn Graves — November 27, 2018 @ 7:45 pm Reply

    What am I doing wrong? Tried making twice now. Both times the cookies instantly melt in the pan and becomes one thin burnt mess. Please Help!! Really want to make these.

    • Beth @ The First Year — December 3, 2018 @ 9:33 pm

      Oh Dawn.. that doesn’t sound good! Can you give me more feedback – did you follow the recipe as written?

    • Becka — February 6, 2021 @ 7:08 pm

      Just made them for the first time, I am a pretty experienced baker and mine did the same thing. I followed the recipe the only thing I could think of is maybe there was too much juice when I added it with the cherries.

30. Diane Neuman — December 2, 2018 @ 2:22 pm Reply

    Thank you for this recipe! I tried 2 new recipes for the holidays so far this year and both were terrible. I have been thinking about this recipe forever and went for it! So glad I did- these are amazing! I did make them a bit smaller, did not garnish, and only baked 10-12 minutes- also increased the almond extract a touch- simply DIVINE! Perfect on the christmas cookie trays!

31. Diane Liebal — December 9, 2018 @ 11:08 am Reply

    I am making this cookie today and plan to freeze for just one week. I also am going to use white and chocolate chips, and double the batch. Can’t wait to taste!

32. Bonnie — December 12, 2018 @ 10:28 am Reply

    Can this cookie be made with gluten free flour and if yes how much do you use of the gluten free flour

    • Beth @ The First Year — December 19, 2018 @ 4:28 pm

      YES! We love King Arthur Gluten Free Measure for Measure Flour. Use it as a one for one substitute.

33. Amy — December 13, 2018 @ 5:45 pm Reply

    I made these for a cookie exchange at work and they were a huge hit!! So moist and flavorful!! This one is a keeper!

34. Kathy — December 17, 2018 @ 4:44 pm Reply

    I did a cherry cookie taste test for a Christmas cookie tray dry-run. My only complaint with following the recipe was that there just wasn’t enough cherry flavor in the cookie. My final batch has been getting rave reviews and the tweaks I made were to use 1 tsp cherry extract, sub vanilla for the almond extract and I used a whole 16 oz. jar of cherries. That gave the dough the cherry flavor I was looking for.

    VERY tasty!

35. Rob Lesniak — December 18, 2018 @ 11:21 pm Reply

    Hi! I just making these. Taste great, but hardly spread at all. They don’t look like the picture. The dough was very dry. Hard to fold in chocolate chips and cherries. Doubled the recipe. Could be part of the problem. Do you sift the flour? Thank you in advance for any advice.

    • Beth @ The First Year — December 19, 2018 @ 4:19 pm

      Hi Rob! No I don’t sift the flour. Did you measure the flour properly? The proper way to measure flour is to use a spoon to spoon the flour into the measuring cup. Do not pack the flour and do not stick the measuring cup into the bag to scoop the flour. Then use a butter knife to level out the top.

36. Sam Y — January 4, 2019 @ 12:51 pm Reply

    I made these as directed and they turned out perfectly. Thanks for sharing this recipe!

37. Melissa — January 12, 2019 @ 6:19 pm Reply

    These came out yummy and so pretty, but I would like a bit more cherry flavor next time. Might try cherry extract though….cherry juice from the jar of cherries didn’t do quite enough.

38. Frank Lephew — February 14, 2019 @ 9:19 pm Reply

    Well I loved this recipe and hardly say much because I never use a recipe exactly the way it was but I make cookies and cheesecakes for all over town and just randomly make them for different people.

    I agree with several of the previous comments that it definitely needed more butter. Now if you chop your cherries and even though it say to get them pretty drained and dry if you leave them a little damp…

    I did several batches before my final and the first I literally used a cheese cloth to dry them once chopped and yeah it was pretty dry but you could fold them together and form a cookie but they still tasted great..

    2nd batch I left the cherries a little more damp which helped a lot..

    My final I did 4 times the recipe (said I make them for a lot of people lol) which would of been 2 sticks of butter (1/2 for each batch) well I did add another 2 sticks which would of changed it to 1 stick per batch. I also used 1 1/2 tsp baking powder instead of 1/2 tsp baking soda per batch (so in my case 6 tsp baking powder) just a personal preference I’ve had too many people enjoy my regular soft batch chocolate chip cookies better or at least the texture. Today is 2/14/19 and we delivered cookies to several companies and aboout 10 individual people and all of them were blown away… Couldn’t of done it without this Beth thanks for the recipe and I’ve used several of yours thanks again.

    Frankie
    The untrained chef…

    • Beth @ The First Year — February 19, 2019 @ 4:54 pm

      I’m so glad that you found what worked best for you & that they came out well!

39. Olga — February 21, 2019 @ 10:27 am Reply

    Beth, these cookies looks amazing! I can’t wait to make it!

    • Beth @ The First Year — March 4, 2019 @ 10:20 am

      Yay! Thank you! Let me know if you try it!

40. Alyssa — February 24, 2019 @ 10:02 am Reply

    Beth, it’s awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!

    • Beth @ The First Year — March 8, 2019 @ 10:15 am

      YES! Let me know if you try it out!

    • Sofie Deheusch — May 19, 2020 @ 4:01 pm

      See Also

      Top 10 Reader Favorite Recipes from 2016

      .can you tell me how much gram a stick of butter is? We have them here in different sizes

    • Beth @ The First Year — May 27, 2020 @ 10:04 am

      1/2 cup butter = 1 stick butter = 113 grams butter

41. Alina — March 12, 2019 @ 4:18 pm Reply

    Beth, nice idea! This cookies look absolutely delicious! I need to try it!

    • Beth @ The First Year — March 14, 2019 @ 1:32 pm

      Thank you! & yes! Let me know if you try them out!

42. Anna — March 14, 2019 @ 2:55 pm Reply

    This sounds yummy! I would definitely make it again! Thanks for sharing the recipe.

    • Beth @ The First Year — March 15, 2019 @ 12:30 pm

      I’m so glad it came out well for you!

43. Ellery — March 15, 2019 @ 8:20 am Reply

    Beth, this looks incredible and insanely delicious! I’ll definitely make it next time I host a party!

    • Beth @ The First Year — March 15, 2019 @ 12:30 pm

      Thank you so much, Ellery! & YAY!! Let me know how it goes!

44. Kim E. Hallgrimson — March 16, 2019 @ 4:45 pm Reply

    What do you think about changing the food coloring to green and adding chopped pistachio nuts. Then you would have a spumoni cookie!

    • Beth @ The First Year — March 21, 2019 @ 12:42 pm

      YUM!!! I like that idea!

45. Christina — March 22, 2019 @ 9:37 pm Reply

    I made this recipe tonight and I follwed it exactly, but none of it looked like the pictures or video you have posted. I used pink gel food coloring and could not get that vibrant pink color you have. Can you please share the brand of food coloring you used? Also, my dough was extremely sticky and I couldn’t even roll it into balls. I want to try this again. Any suggestions on whst I could do differently?

    • Beth @ The First Year — April 5, 2019 @ 4:22 pm

      Hi Christina! This dough is sticky and thick – it usually clogs up my cookie scoop so I measure the dough balls by eyeballing. I used Wilton’s gel food coloring – it’s super pigmented so you do not need as much as you would of the liquid stuff. https://amzn.to/2G1Uo4u

46. Kate — March 24, 2019 @ 3:25 pm Reply

    Beth, this was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!

47. Polly — March 30, 2019 @ 10:35 am Reply

    Beth, thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!

    • Beth @ The First Year — April 5, 2019 @ 9:13 am

      YAY! That makes me so glad!

48. Kerri MacPherson — June 5, 2019 @ 1:05 pm Reply

    I had a couple personal technical difficulties
    … I drained the cherries then I got the idea to chop them in the mini food processor…this was awesome except I forgot to drain again. My dough was wet so I added a bit more flour. They turned out a bit cakey but still chewy and yummy. Also I am at a high elevation just outside jasper national park on Canada…roughly 3298 feet above sea level. My cookies browned very fast so I had to adjust the time a bit…all in all it was a success and now I know what not to do.

49. Kim A. — November 22, 2019 @ 1:55 pm Reply

    Making these now for the first time. Can you tell me the equal measurement if I use mini morsels OR would it be the same amount? ALSO, can we substitute Milk Chocolate Morsels for semisweet? Has anyone tried this?
    Thank you?

    • Beth @ The First Year — November 27, 2019 @ 9:47 am

      Hi Kim! I would use 1/2 cup mini chocolate chips. And yes you can use milk chocolate chips!

50. Jodi — December 15, 2019 @ 1:48 pm Reply

    I want to make these for Christmas which is 10 days away, will they stay good in an airtight container that long? I can’t find any info on how long they keep.

    • Beth @ The First Year — December 16, 2019 @ 7:51 am

      Hi Jodi! For 10 days, I would suggest freezing the cookies. Wrap the cookies in bundles of 3 or 4 cookies in plastic wrap and then place inside a ziplock freezer bag. To thaw, place on the counter 24 hours before serving!

51. Jordan — December 18, 2019 @ 12:32 pm Reply

    Can i keep the cookie dough in the fridge for three days, till i make them?

    • Beth @ The First Year — December 20, 2019 @ 12:13 pm

      Hi Jordan! Yes! Be sure to wrap it well in plastic wrap.

52. Anne Bakerim — January 12, 2020 @ 12:26 pm Reply

    Beth!These cookies are similar to those that my mother baked to me in childhood, thanks)

53. Sukanya — June 22, 2020 @ 12:40 am Reply

    Can these be eggless?

    • Beth @ The First Year — June 22, 2020 @ 10:08 am

      Hi Sukanya! Eggs are a critical ingredient in this recipe. I would not recommend omitting them.

54. D Moore — June 30, 2020 @ 8:49 am Reply

    Sorry – but these have no flavor when using gluten free flour. I am not sure if adding vanilla and more almond extract would help but they we so bland – I am not sure they will not be eaten. It happens with GF flour and I had my doubts. Usually cookies with a more flavorful fat like ricotta cheese or cocoa or spices will offset gf flour funkiness. Would not waste my ingredients on this one of you have to do GF.

    • Beth @ The First Year — June 30, 2020 @ 9:04 pm

      Hi D! What brand of gluten free flour did you use? I exclusively use King Arthur’s Measure for Measure GF Flour after trying lots of different brands. I have used it to make many gluten free cookies, cakes, angel food cake, brownies, etc.

55. Kristen S — September 7, 2020 @ 11:26 pm Reply

    I was very excited to make these for my kids. But I was extremely disappointed. The batter was so so dry and so thick. There were too many chocolate chips, in my opinion. It overpowered the cherry flavor, which was already minimal. The cookies did not spread. They stayed in balls and were very dry. I tried flattening them out by hand, on the second tray, which helped the shape but not the moisture issue. I ended up throwing them away. Total bummer.

    • Beth @ The First Year — September 9, 2020 @ 9:05 am

      Hi Kristen! Shoot, I’m really bummed to hear you didn’t have a good experience with this recipe. Did you measure the flour using the spoon and level method? Did you make any other adjustments (type of flour, size of dough balls, etc.)?

56. Istar — October 7, 2020 @ 1:12 pm Reply

    I love this cookies! They’re easy, beautiful and tasty. I’m gonna make two batches to give to my friends as a Thanksgiving treat :)

57. Andrea — October 10, 2020 @ 8:26 pm Reply

    Marvelous!

58. Kelsey — December 3, 2020 @ 8:32 pm Reply

    Delicious! But I’m pretty sure your recipe has a typo and there should be ½ cup of butter (1 stick) instead of ½ stick. My dough was too try without it, and once I saw others had the same issue on here, I quickly whipped the butter and added it, which helped!

    I would recommended it drying the cherries to give the cherries more flavor in the cookie. Right now my batch tastes like a chocolate chip cookie with a hint of cherry, which isn’t enough for me! I’ll be making these again for sure! Thanks.

    • Beth @ The First Year — December 11, 2020 @ 9:46 am

      Hi Kelsey! This recipe only yields about 20 small cookies, so the amount of butter 1/2 stick (1/4 cup) is accurate. I noted in step #4 that the batter will be thick and it requires some arm muscle to bring it together. Adding too much butter will cause the cookies to spread and become flat and greasy while baking.

59. Kim — December 5, 2020 @ 7:34 pm Reply

    I made these and they look nice but I can’t taste cherry in them at all. Just tastes like a chocolate chip cookie. I wish I would have used cherry juice from cherries and doubled the almond extract.

    • Beth @ The First Year — December 11, 2020 @ 9:48 am

      Hi Kim! Everyone’s taste preferences are different!

60. Ruth — December 17, 2020 @ 1:10 pm Reply

    I doubled the recipe because 20 cookies just does not go far in my house. The doubled recipe gave me 19 cookies, each was 3T of dough. I’m glad I doubled. Not sure what happened.

61. Gabriella — December 19, 2020 @ 10:51 pm Reply

    Love the recipe- make sure the recipe says 1/4 TEASPOON of baking soda and NOT cup- there are 2 recipes floating out there. Otherwise they were delicious – adding walnuts would make it perfect

    • Beth @ The First Year — December 21, 2020 @ 10:07 am

      Hi Gabriella! The recipe states 1/2 tsp baking soda. I’m not sure why some people have seen “1/2 cup baking soda” as that would be insanely disgusting!

62. Keely — December 21, 2020 @ 12:26 am Reply

    We had a family cookie day and I was so excited to make these and they were awful. So dry, followed the recipe as it said and they wewere all so disappointed. Definitely needed more butter or oil or SOMETHING.

    • Beth @ The First Year — December 21, 2020 @ 10:10 am

      Hi Keely! How did you measure the flour? Spoon and level method? What size were the dough balls and how long did you bake them?

63. Mohana — January 6, 2021 @ 10:07 pm Reply

    Hi the taste is great.
    I used brown coconut sugar, maybe that’s why it didn’t come out very pink, batter itself never turned pink 😬 . Also, I used almond flour. Cashews and candied cherries worked well together 🧩 . Didn’t used choco chips.
    I liked the outcome, thank you so much 🤩🤩

64. DebMcK — February 9, 2021 @ 9:44 am Reply

    The chocolate overpowered the cherries. If I make these again I will use mini semisweet pieces in half the amount.

65. Nancy — February 13, 2021 @ 11:35 am Reply

    My new favorite cookie. They were delicious. With the cherries they were most. I added chopped almonds because I like nuts in my cookies, better then plain chocolate chip cookies!!!

66. Jenna E — February 14, 2021 @ 6:54 pm Reply

    These cookies are SO GOOD! I used cherry juice instead of almond extract and mini white chocolate chips, and made them extra big- 12 cookies a batch. Definitely making these again, boyfriend was obsessed too.!

67. Gaby — June 10, 2021 @ 9:44 am Reply

    Good Day Beth, usually my chocolate chip cookies end up flat. I live in a town that is above sea level and I guess that has something to do with it. Do you have any tips for me?

68. Holly — July 12, 2021 @ 11:22 pm Reply

    Glad I made these. This was an absolutely delicious and delightful cookie!
    I save the leftover cherry juice and add some to my Pepsi

69. Debbie — September 7, 2021 @ 1:32 pm Reply

    Can you freeze these cookies?

    • Beth @ The First Year — September 15, 2021 @ 11:10 am

      Yes, you can freeze the baked cookies or freeze the cookie dough.

      How to Freeze Cookie Dough
      Portion the dough into cookie dough balls. Press chocolate chips into the outside of the dough.
      Place them on baking sheet lined with a silicone mat. You can place the dough balls close together since you won’t be baking them.
      Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
      Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
      Freeze the cookie dough for up to 3 months.

To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake according to the recipe. Frozen cookies may need to bake for 1-2 minutes longer.

70. Corina McDowell — December 4, 2021 @ 3:06 pm Reply

    
    Love it! Used all cherries from 16oz jar used only almond extract added one tsp of cherry juice from jar added and extra tsp of butter(total 5 tsp)..perfect!

71. ammiee gerrity — December 6, 2021 @ 2:06 pm Reply

    
    The raw dough tasted amazing!!!!! The cookies not so much.

    The cookies do not spread. They were like bland chocolate chip cake lumps.

    The second batch I rolled in plastic wrap , chilled and cut. There were shaped like cookies but still had the texture of cake. The cherry flavor is barely there and the chocolate chips overpower the recipe. The almond extract could be tasted in the raw batter but not in the finished cookie.

    My family was not a fan of this recipe, but again we liked the raw dough. I see many others had the same issue, so maybe this recipe should be a pass.

72. Krystal — December 11, 2021 @ 12:40 pm Reply

    Blandest cookies ever. They wound up getting knocked off the counter and ended up in the trash. I was not upset. Waste of ingredients

73. Karen Telesco — December 15, 2021 @ 12:02 pm Reply

    
    These cookies were soo good! Nice and soft, not too sweet and so pretty to look at.

74. Carmen — January 8, 2022 @ 5:13 pm Reply

    
    We were initially concerned because they seemed dry and we had to just press our rolled up dough (the heat from our hands kept them together).
    But they came out delicious and we have a multigenerational household and everyone loved them (even my adult daughter who doesn’t like cherries 🙌🏼). Such a nice surprise! We

75. Vicky — January 14, 2022 @ 5:20 am Reply

    Hi there. I have tried your recipe a couple times. I have had a constant problem with the bottom and the edges of the cookie over cooking and turning too brown. I have adjusted the temp and the time to less. Almost to the point where the cookies aren’t cooked completely through ,and they are still brown. I dont usually have this problem with other sweets but just this one. Is there any advice you can give me to help me figure this out? They taste amazing but the color is whats constantly giving me problems. I have also noticed they come out flat. I tried your black Forest cookie recipe and they turned out perfect. I want to really make these maraschino cookies well.

    • Beth @ The First Year — January 18, 2022 @ 12:40 pm

      Hi Vicky! What kind of flour and food coloring are you using?

76. Evonne — May 16, 2022 @ 7:05 pm Reply

    Hi, great sounding recipe! I was wondering, if you were in a time crunch could you use a white cake mix for the dry ingredients? Thanks!

    • Beth @ The First Year — May 23, 2022 @ 9:29 pm

      Hi Evonne! I would not recommend using a white cake mix in place of the dry ingredients.

77. Denise — November 9, 2022 @ 7:47 pm Reply

    Can you sub liquid food coloring for gel?

    • Beth @ The First Year — November 10, 2022 @ 9:50 am

      Are you talking about the standard food coloring, like McCormick sells in those dropper bottles? Unfortunately that kind doesn’t work as well to color the cookies pink. Gel food coloring is very intense in color, so you don’t need as much as you would when using liquid food coloring.

78. Deb — November 10, 2022 @ 12:10 pm Reply

    
    Just made these they are very good, I used mini semi-sweet chip I may use less next time. Mine did not look like yours in your picture but I think with different ovens can make them look different.

79. Karen — November 12, 2022 @ 7:50 pm Reply

    
    My first time baking these. Not as pretty as yours, but I had no problem with the recipe, and they was delicious. Made no changes to the recipe at all

80. Joe knobel — November 12, 2022 @ 8:09 pm Reply

    Looks good and I will be baking them.

81. Andrea — November 12, 2022 @ 9:43 pm Reply

    
    Mine did not come out at all like yours.

82. Tisha — November 23, 2022 @ 12:25 am Reply

    
    My cookie dough never turned pink. I used the gel pink coloring and kept adding, but the color never changed. At a point I had to just stop for risk of turning the dough into a bitter taste. They looked and tasted like cakey choc chip almond flavor cookies with cherries added. Was a bit disappointed.

    • Beth @ The First Year — November 23, 2022 @ 5:50 pm

      What brand of gel food coloring did you use? Did you make any other changes? Did you use light brown sugar or dark brown?

    • Sue Hawco — December 14, 2022 @ 12:19 am

      Exactly what I experienced!

83. Dana — November 25, 2022 @ 12:54 am Reply

    
    I followed the recipe and they came out perfect! Can’t wait for my friends and family to try them.

84. Kacy — November 27, 2022 @ 4:41 pm Reply

    
    Cookies came out too cake-like for me. I measures everything exactly, butter was at room temp, and blended everything in order.

85. Vicky — December 4, 2022 @ 8:50 pm Reply

    
    Really good flavor. My friends and I also reduced the maraschino juices with some amaretto to make a glaze that enhanced the cherry flavor.
    I think we under baked a little because I was afraid of them getting too brown. Was curious if you tried tenting the pan in foil for any amount of time to reduce browning?

    • Beth @ The First Year — December 5, 2022 @ 9:00 pm

      I love how you reduced the juice with amaretto! I haven’t tried tenting the cookies.

86. Vanessa — December 7, 2022 @ 3:57 pm Reply

    Chocolate chip cherry cookies

87. Chrystyne Whyman — December 9, 2022 @ 3:29 pm Reply

    I bake TONS of cookies, it’s my thing. Which is why I totally do not trust the 1/2 stick of butter to 1.5 cups flour. I’m reading how stiff this dough is and how poorly they spread, and that’s exactly why. I don’t wake my mixer up fir less than 2 sticks of butter, and that would need 6 cups of flour, which I’ve NEVER used that much flour in any 1 cup of butter ratio. Nope. I love the flavor profiles here, I’d even throw in some chopped pistachios for pops of green and call it a Spumoni cookie, perfect for Christmas. But I’m absolutely tweeking the fat/flour ratio to something that makes more sense.

    • Gail — December 12, 2022 @ 6:35 pm

      How would you modify it? More butter to amount of flour, or more flour to amount of butter?

88. Sue Hawco — December 14, 2022 @ 12:17 am Reply

    The cookies taste great, but even with the gel food coloring, the pink color is not there. I tried regular food coloring, too. I think the picture might be enhanced a bit.

    • Beth @ The First Year — December 16, 2022 @ 5:14 pm

      Hi Sue! I used a good dollop of rose pink gel food coloring from Wilton.

89. Bonnie — December 14, 2022 @ 12:05 pm Reply

    I’m thinking of mixing red and green maraschino cherries to make it more “Christmasy”

    • Beth @ The First Year — December 16, 2022 @ 5:12 pm

      Love that idea! Email me a photo at beth@thefirstyearblog.com, I’d love to see!

90. Jen — December 15, 2022 @ 9:47 am Reply

    Made these cookies yesterday, without the chocolate chips (as I am with your niece – nasty stuff! lol! Nice to know there is another non chocolate eater in the world!). They came out great! Used a small scoop and got 36 lovely delicious cherry cookies!!

91. Rox — December 16, 2022 @ 8:52 pm Reply

    
    Waste ofMaraschino cherries and chocolate chips! Totally flavorless. Very disappointed.

92. steph — December 18, 2022 @ 9:01 am Reply

    how necessary is the almond extract?

    • Beth @ The First Year — December 18, 2022 @ 1:36 pm

      It’s for flavor! If you like almond extract, then don’t skip it!

93. Kevin — December 21, 2022 @ 12:12 am Reply

    
    Very different consistency than I am use to, but came out fine as written. Didn’t have as much flavor though as hoped. May have to try to add some cherry juice and increase a little more on dry ingredients to keep the original consistency. …I couldn’t find pink but red worked pretty good sparingly. Right great looking cookies

94. Shannon — December 21, 2022 @ 9:57 am Reply

    Delicious cookies, don’t skimp on the cherries! They are delicious, and the added cherries and chocolate chips on top of the dough make the cookies look really pretty. I used a bit of normal food coloring and it added a bit of color, but you def need the gel if you want that popping pink. Watch them closely in the oven!

95. Nancy Prychowicz — December 21, 2022 @ 10:27 am Reply

    I don’t understand the unsalted butter amount. On one hand you say 1/2 stick then 1/4 cup soften what does this mean?

    • Beth @ The First Year — December 22, 2022 @ 11:16 am

      1/2 stick is equal to 1/4 cup.

96. Yvonne — December 22, 2022 @ 8:09 am Reply

    
    I was looking for a new addition to my Christmas baking and thought these looked interesting. Made them last night and they were a hit, my boyfriend ate half the batch. Am going to get more cherrys today so I can make more to add them to my Christmas tins I give as gifts!!

97. Kathy — December 23, 2022 @ 5:41 pm Reply

    Hi I made the cookies they were pretty but with the second batch I added the cherry juice to it and also a little more almond to give it a more flavorful taste

98. Tanya — January 5, 2023 @ 4:22 pm Reply

    Hello, I made them GF w/the Arthur GF flour and they came out flat. Delicious but flat. How can I adjust the recipe so they look like the picture? #fluffy?

    • Beth @ The First Year — January 9, 2023 @ 7:15 am

      Hi Tanya! How did you measure the flour?

99. sheila — January 11, 2023 @ 11:45 am Reply

    measurements are very wonky for beginners. really wanted to try this recioe but i have no idea how to convert your measuremnets.

100. Z. Labin — January 22, 2023 @ 4:05 pm Reply

     My husband loves maraschino cherries. I would love to make these for him, however he is allergic to butter and margarine. Is there another ingredient that I could use as a substitute for the butter? Thank you. I will wait for your response.

     • Beth @ The First Year — January 23, 2023 @ 11:52 am

       Hi there! I haven’t tried this recipe with a butter substitute, so I can’t offer an accurate answer!

101. Joelle — January 29, 2023 @ 1:37 pm Reply

     I used dark brown sugar and I added a bit of the juice from the cherries. The
     Color is good. I made mine too big so they were like a cake. My fault!
     I did find they were lacking a little in flavor. Maybe it’s the crunchy I was expecting that left me disappointed. I’m glad I tried this recipe. Thank you!

102. Leslie — February 6, 2023 @ 6:53 am Reply

     
     I made these. They are wonderful but feel like they are missing something to make them amazing. Why is there no sugar in the recipe like regular chocolate chip cookies?

     • Beth @ The First Year — February 6, 2023 @ 10:05 am

       Hi Leslie! This recipe uses brown sugar!

103. Pattie — February 19, 2023 @ 9:09 pm Reply

     Delicious!
     Surprisingly as they seemed dry and a little hard to mix together. But, they turned out perfect and so delicious! 😋

104. Lynn — March 4, 2023 @ 7:32 pm Reply

     
     Very good gone in a day! Mine weren’t as red because I used the wrong food coloring. I added a little cherry juice and took away a pinch of baking soda. But at 8,300 feet they turned out great!

105. Cheryl Cz — March 8, 2023 @ 11:27 am Reply

     Hello! Just made these this morning and they are delicious! As with some other commenters, I did add the whole stick of butter…..thank you for the recipe!

106. Debra Crouch — March 23, 2023 @ 12:31 pm Reply

     I added 1/2 chocolate chips & 1/2 white chocolate chips. I put the scoups of dough on the cookie sheet in fridge for 15 minutes before baking. Came out perfect!!

107. Kathy Souders — April 22, 2023 @ 10:49 pm Reply

     
     These are delicious and look exactly as they do in the original recipe. They will be perfect for the cookie plate I needed and will be a big hit!

108. Debbie wright — June 30, 2023 @ 7:00 pm Reply

     My husband loved these, I added a little coconut soaked in coconut milk and drained, that was 6 days ago.. he wants more👍🥰

109. Geri — July 19, 2023 @ 10:16 am Reply

     Archer used to make a cherry cookie with powdered sugar. Do you think powdered sugar could be substituted for brown sugar?

     • Beth @ The First Year — July 25, 2023 @ 11:20 am

       Without testing it first, I can’t say it would work!

110. Joan — July 26, 2023 @ 5:43 pm Reply

     Can you roll the cookies in balls and freeze before baking?

     • Beth @ The First Year — July 27, 2023 @ 11:03 am

       Yes, you can freeze the cookie dough balls!

111. Martha — October 29, 2023 @ 11:45 am Reply

     Can I double the recipe?

112. Amy — November 11, 2023 @ 8:47 pm Reply

     
     These weren’t too bad but I wish they’d been sweeter and they came out pretty cakey. Not sure how or why they came out that way.

     I might make them again and add some sugar and Google why a cookie would come out almost fluffy. I would add more almond extract too as well as more chocolate chips lol

113. David — December 16, 2023 @ 6:47 pm Reply

     
     Made them twice. Ain’t no way 1/2 stick of butter and the other wet ingredients provide enough moisture – dough is dry and won’t stick together. The second time I used a bit over 1 stick of butter and they were great.

     • Beth @ The First Year — December 18, 2023 @ 12:04 pm

       Be sure to properly measure the flour using the spoon, scoop and level method to prevent adding too much flour.

114. Kathleen — December 19, 2023 @ 12:48 pm Reply

     
     These turned out wonderful, no problems with the recipe . Including in my Christmas tins and going to make an additional batch. Used the small scoop♥️. Thank you❣️

115. Jo — December 21, 2023 @ 9:33 pm Reply

     
     Super dry and dull favor.

116. Sara — December 23, 2023 @ 6:08 pm Reply

     I was so excited to make these for Christmas and followed the recipe exactly. The almond extract came out a little fast so maybe a little more there but not much. A little cherry juice as well. They did not spread out like a normal cookie. They are basically dry balls of cake. They are brown after 13 min. I did only have regular food dye but was hoping i could take them out before they turned brown, i think the brown sugar can only be offset by your gel food coloring. I can’t explain how badly they turned out its really frustrating to throw out a whole batch the night before Christmas. My sister asked for these, so disappointed. Cookies are more difficult than one would think.

     • Beth @ The First Year — January 3, 2024 @ 3:47 pm

       Hi Sara! How did you measure the flour?

       How to Properly Measure Flour
       The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
       If you don’t have a kitchen scale, follow this method.
       •Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
       •Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
       •Use the back of a butter knife to level off the excess.

117. Mary Morrison — January 7, 2024 @ 12:51 pm Reply

     Thanks so much for addressing GF so often! I have a daughter that is sugar free and we’ve used your recipes and subbed the sugar with monk fruit and it works great!

118. Leila — January 8, 2024 @ 2:36 am Reply

     
     There is something terribly wrong with the measurements or instructions in this recipe. The cookies do not melt down while baking. As a person who previously worked as a professional baker, I am quite sure I followed the recipe, and know how to measure correctly. They Still tasted Ok but didn’t melt down as expected. Perhaps chilling the dough may have helped.

119. Bethany — January 28, 2024 @ 7:38 pm Reply

     
     Perfect as written! Absolutely delicious beautiful cookies. Perfect for Valentine’s Day 💘