Cherry Christmas Cookies

Name: Cherry Christmas Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup unsalted butter ((softened)); ¾ cup granulated sugar; 2 teaspoons vanilla extract; 2 egg yolks; 2¼ cups all-purpose flour; ½ teaspoon salt; extra sugar for rolling; 36 maraschino cherries halves ((1 jar is enough if you're cutting them in half, otherwise you might need 2))

These cherry Christmas cookies might not be the coolest cookie ever, but this retro favorite endures for a reason. A soft and buttery cookie base and a bright and sweet maraschino cherry combine to make one of my very favorites. If you like thumbprint cookies, this cookie recipe is the even more festive version of that classic. You’ll appreciate how easy they are to make—no chilling, decorating, or hassle.

Prep Time:30

Cook Time:15

Total Time:45

Equipment

Hand mixer or stand mixer
Baking sheets
Hand mixer or stand mixer
Mixing Bowls
Measuring spoons and cups
Whisk
Small cookie scoop or spoom
Wire rack

Ingredients

1 cup unsalted butter (softened)
¾ cup granulated sugar
2 teaspoons vanilla extract
2 egg yolks
2¼ cups all-purpose flour
½ teaspoon salt
extra sugar for rolling
36 maraschino cherries halves (1 jar is enough if you're cutting them in half, otherwise you might need 2)

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Instructions

Prep work. Preheat the oven to 350°F (175°C). Then, line three baking sheets with parchment paper for easier cleanup. The cookies will bake fine on ungreased sheets if you don’t have parchment.
Cream the butter and sugar. In a large mixing bowl, cream the softened butter and granulated sugar using a mixer on medium speed. Beat for at least 3 minutes until the mixture is pale, light, and fluffy. Then, add the egg yolks and vanilla extract. Beat for another minute until fully combined.
Tip: Proper creaming adds air into the dough, helping the cookies stay light and tender.
Mix the dry ingredients. In a medium bowl, whisk together the flour and salt. Then, slowly add the dry ingredients to the creamed butter mixture, one cup at a time. Mix on low speed until just combined. Avoid overmixing. The dough should be soft, smooth, and hold together when rolled into a ball.
Shape the cookies. Roll the dough into 1-inch balls (about the size of a large marble). Then, roll each ball in granulated sugar to coat the surface completely. Next, place the balls on the prepared baking sheets, leaving 2 inches of space between each cookie to allow for spreading.
Add the cherries. Press a small indentation into the center of each ball using your thumb, the back of a teaspoon, or the rounded end of a wooden spoon. Be careful not to press too deeply; about halfway through is perfect. Then, place a cherry (halved or whole, depending on your preference) in the center of each indentation.
Bake the cookies. Bake in the preheated oven for 13–14 minutes or until the bottoms are golden brown.
Tip: Slightly golden edges are okay, but avoid overbaking to keep the cookies tender.
Cool. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely. Cooling on the racks prevents soggy bottoms and helps the cookies firm up.

Notes

Maraschino cherries can be very juicy, which might make the cookies soggy. Before putting them on the dough, use a paper towel to pat them dry and remove any extra liquid.

Softened butter and room-temperature egg yolks blend better and help create a smoother dough. If you forget to take them out beforehand, you can soften the butter by microwaving it in 10-second bursts and warm the eggs by placing them in a bowl of warm water for 5–10 minutes.

When you add the flour to the butter mixture, stop mixing when the dough comes together. If you mix too much, the cookies can turn out dense instead of soft.

Cream the butter and sugar together until the mixture is light and fluffy. This will take at least 3 minutes using a medium-speed mixer.

Although the recipe says parchment paper is optional, it does make cleanup easier and helps prevent sticking, especially if some cherry juice leaks out.

If you want your cookies a little less sweet, roll the dough balls in a mix of granulated sugar and a bit of cinnamon instead of just sugar. This adds a festive touch without too much sweetness.

For a holiday feel, use colored sanding sugar or sprinkle some edible glitter on top before baking.

Add a small pinch of almond extract to the dough for extra flavor. Almond goes well with cherries and adds another layer of taste to the cookies.

Servings: cookies

Author: Katie

This is one of those holiday cookie recipes I make every single year without fail. They’re buttery, festive, and so easy to pull together! Everyone loves them—well, almost everyone. They’re perfect for a festive dessert table or a sweet treat with your afternoon coffee.

They’re also a great way to add a pop of color to your dessert table! If you love the combination of cherries and baking, you’ll love this rich and indulgent Chocolate Cherry Bread.

Tips for the Best Cherry Christmas Cookies

Chill the Dough if Needed: If your kitchen is warm or the dough feels sticky after mixing, pop it in the fridge for 10–15 minutes. This will make it easier to roll and prevent the cookies from spreading too much in the oven.
Even Ball Sizes: Use a small cookie scoop or a tablespoon to evenly portion the dough. This helps the cookies bake uniformly, so none end up undercooked or overbaked.
Don’t Skip the Sugar Coating: Rolling the dough balls in sugar gives the cookies a lovely crunch and a slight sparkle, making them look extra festive.
Test Your Oven: Every oven is a bit different. If this is your first time making these cookies, bake a test batch of 2–3 cookies to check the timing and spread before baking the full tray.
Baking at High Altitudes: You may need to adjust your ingredients and bake times for the best results. Check out this helpful guide on High-Altitude Baking for tips and techniques.
Avoid Crowding the Baking Sheets: Give each cookie enough space (at least 2 inches apart) to spread evenly. If they’re too close, they might stick together or bake unevenly.
Do Not Underbake: The edges and bottoms of the cookies should be golden brown. The cookies will be too soft and flavorless if they’re still pale.
Rotate Baking Sheets: If your oven has hot spots, rotate the baking sheets halfway through baking to make sure the cookies brown evenly.
Check for Doneness on the Bottoms: These cookies don’t get very brown on top, so the best way to check if they’re done is to peek at the bottoms. They should be golden, not pale or dark brown.

Key Ingredients and Tools

Here are some essential tools and ingredients to help your cookies appear right. While they may seem basic, each is important for making the recipe successful.

Maraschino cherries: These sweet, colorful cherries highlight the recipe. Look in the baking aisle, near the canned fruits, or even in the cocktail mixers section. Pat them dry before using them to keep your cookies crisp and avoid sogginess. You can also use candied or dried cherries soaked in warm water.
All-purpose flour: This recipe uses regular all-purpose flour to get the right cookie texture. A 1:1 gluten-free flour blend will work if you need a gluten-free option, but the texture might differ.
Unsalted butter: Using unsalted butter helps you control the salt level in the cookies. Be sure it’s softened to room temperature so it mixes easily and creates a smooth dough. You can use salted butter instead but cut back on the added salt in the recipe to keep the taste balanced.
Vanilla extract: A good quality vanilla extract enhances the flavor. Avoid imitation vanilla, as it won’t provide the same rich taste. You might replace it with almond extract for a nuttier flavor or leave it out if you have none.
Granulated sugar: You’ll need sugar for both the dough and to roll the cookies. Rolling the dough balls in sugar gives the cookies a crisp finish.
Hand or stand mixer: Properly creaming the butter and sugar is key for the right texture. A mixer makes this step quick and helps save you some effort.
Wire racks: Letting your cookies cool on a wire rack prevents the bottoms from becoming soggy and allows them to cool evenly.

These little details can greatly impact how your cookies turn out, so it’s worth paying attention to them.

Serving Suggestions

Serve these cookies with hot cocoa, spiced apple cider, eggnog, peppermint tea, or a festive fruit platter.

Troubleshooting and Help

Should I let the dough rest before shaping?

Letting the dough rest for 10–20 minutes is a great idea if you have time. This allows the flour to fully hydrate, which makes the dough easier to handle and shape.

My cookies spread too much—what happened?

This could be because the dough was too warm. Try chilling it for 10–15 minutes before shaping the cookies. Also, make sure you’re measuring your ingredients accurately and not over-creaming the butter and sugar.

My cookies didn’t brown on top—did I do something wrong?

Not at all! These cookies don’t brown much on the top, so check the bottoms instead. They should be lightly golden to know they’re done.

How do I prevent the dough from cracking when I press the indentations?

Press gently when making the indentations to avoid cracking the edges of the dough. If cracks appear, smooth them out with your fingers before placing the cherries—it’s an easy fix!

Are these cookies good for gifting?

Absolutely! These cookies travel well and make wonderful holiday gifts. Pack them in a festive tin with parchment paper between the layers to keep them from sticking together. For more holiday baking ideas, check out these Christmas Sourdough Recipes.

Can I double the recipe?

Yes, this recipe doubles easily! Make sure your mixer can handle the larger amount of dough or split it into batches to avoid overworking the motor.

Can I make these cookies ahead of time?

Absolutely! You can make the dough ahead and freeze it. Just roll the balls and freeze them on a baking sheet before transferring them to a freezer bag. Add the cherries and bake straight from frozen, adding an extra minute to the baking time.

Storing Leftovers

Room Temperature Storage

Place the cookies in an airtight container with parchment paper between the layers to prevent sticking.
Store them at room temperature for up to 5 days.

Freezing Instructions

For Baked Cookies: Let the cookies cool completely, then place them in an airtight container or freezer bag with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
For Dough: Roll the dough into balls, coat them in sugar, and place them on a baking sheet. Freeze the balls until firm, then transfer them to a freezer bag or container. When ready to bake, add the cherries to the frozen dough balls and bake directly from frozen, adding 1–2 extra minutes to the baking time.

These cookies freeze well and are a great make-ahead option for busy holiday schedules!

I hope you love these cookies as much as we do! They’re perfect for a festive afternoon treat or to share at a holiday gathering. Make a big batch to keep on hand for the week, or package them as a sweet gift for friends and family. Either way, they’re sure to be a hit!

2 Comments

Anonymous says:

May 31, 2023 at 7:10 am

I made these and everyone in the family loves them; they are delicious and I’m keeping this recipe. Thank you.

Leah says:

December 18, 2022 at 9:11 pm

I made this in 2020 along with fudge and many other Christmas treats. Found out a few days later we had contracted covid. I did try these, why not, I was already sick. They melted in my mouth, so delicious!! I had to throw away everything that year. Last year didn’t make anything but this year making a few things for neighbors and close friends. Thought I had lost this recipe. Thankfully I remembered the cherries. So excited to share these with others. Thank you!!!

Cherry Christmas Cookies