Cherry Cookies (Soft, Buttery, and Perfect for Christmas)

Nothing feels more like Christmas than a batch of warm, buttery Cherry Cookies cooling on the counter. Each bite melts in your mouth with sweet pops of maraschino cherries and a cozy almond aroma. They’re festive, simple to make, and ready in just 25 minutes from start to finish. Whether you’re baking for Santa or sharing with family, these soft cookies bring color and cheer to every plate. I’ll also share a few easy tips to keep them tender and picture perfect every time.

Why You’ll Love These Cherry Cookies

These Cherry Cookies are little bites of joy, soft, buttery, and full of sweet cherry flavor. The almond extract adds a delicate nuttiness that pairs beautifully with the fruity maraschino bits. They bake in under 15 minutes, which means you can whip up a batch whenever the craving hits. Even beginners will find this recipe easy and reliable, with no fancy tools required. The cookies’ pale pink hue and glossy cherry pieces make them a cheerful addition to any Christmas cookie tray. Plus, they keep well, so you can bake ahead for gifting or gatherings.

Ingredients You’ll Need

You only need a few simple pantry staples for these festive cookies. All-purpose flour gives structure, while almond flour adds a soft, nutty texture. Salt balances the sweetness. Butter, at room temperature, makes the cookies rich and tender. Granulated sugar sweetens and helps the dough cream smoothly. Maraschino cherry juice adds that pink tint and subtle cherry flavor. Vanilla and almond extracts bring depth and warmth, and chopped maraschino cherries create juicy pops of color throughout. These easy ingredients combine to make a soft, flavorful dough you’ll love working with.

Substitutions

You can easily adjust this recipe to suit your needs. For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour. Swap in plant-based butter for a dairy-free option. Fresh or frozen cherries can replace maraschino cherries if you reserve some of their juice for flavor. If you want to reduce sugar, try a natural sweetener like monk fruit. These simple swaps keep your Cherry Cookies soft, flavorful, and perfect for any diet.

Variations

Add your own twist with a few fun variations. Stir in ½ cup of mini chocolate chips for a sweet surprise. Drizzle the tops with a cherry glaze made from powdered sugar and cherry juice for a glossy finish. For gifting, package them in clear bags tied with red ribbon or arrange them alongside whipped shortbread cookies in a festive tin. Their bright color also makes them perfect for Valentine’s Day or baby showers.

How to Make Cherry Cookies

Making these Cherry Cookies is easy and quick. The dough comes together in minutes, and chilling helps them bake up soft and uniform every time.

Mix dry ingredients

In a medium bowl, whisk together all-purpose flour, almond flour, and salt until evenly combined. Set aside.

Cream butter and sugar

In a large bowl, beat butter and sugar for about 3 to 4 minutes until smooth, light, and creamy. This helps create that melt-in-your-mouth texture.

Add cherry juice and extracts

Pour in maraschino cherry juice, vanilla extract, and almond extract. Mix until the liquid blends completely and the mixture turns a pale pink.

Combine and fold in cherries

Add the dry ingredients gradually, stirring until just combined. Then gently fold in chopped maraschino cherries. Avoid overmixing to keep your cookies soft.

Chill dough 30 minutes

Cover the bowl and refrigerate the dough for about 30 minutes. This helps prevent spreading during baking.

Scoop and bake 12–14 minutes at 350°F

Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper, then scoop about one tablespoon of dough per cookie. Bake for 12 to 14 minutes until the bottoms turn lightly golden.

Cool, then enjoy

Let cookies rest on the baking sheet for 3 minutes before transferring them to a wire rack. Once cool, they’re buttery, soft, and ready to serve.

Expert Tips for Perfect Results

Chill the dough to control spreading and create the best texture. Use room-temperature butter for easy creaming. Measure your flour with the spoon-and-level method to avoid dryness. When chopping cherries, wear gloves to prevent staining your hands. Mix the dough only until combined to keep the cookies soft. Using a cookie scoop ensures even sizes for consistent baking. With these small steps, you’ll get perfect Cherry Cookies every time.

How to Store, Freeze, and Thaw

Store Cherry Cookies in an airtight container at room temperature for up to four days. They stay soft and buttery the entire time. If you’re baking ahead, freeze fully cooled cookies for up to two months. To thaw, let them sit at room temperature for a few hours. They’ll taste freshly baked again, making them perfect for last-minute cookie trays during the holidays.

Other Recipes You May Enjoy

• chewy maple cinnamon cookies
• soft gingerbread cookies for the holidays
• chocolate-covered Oreos holiday treat
• Christmas puppy chow snack mix
• classic Christmas prime rib feast

Conclusion

These Cherry Cookies are a holiday favorite, soft, buttery, and full of cheerful flavor. With their pretty pink color and sweet almond aroma, they bring instant joy to any dessert table. Whether you bake them for a Christmas party, a cookie exchange, or just because, they’ll disappear fast. Save this recipe or pin it on Pinterest to make them again next season. One bite and you’ll want them every Christmas.