Maraschino Cherry Cookies


This is a perfect quick and easy Valentine’s Day cookie. It took less then 10 minutes to whip up. What you will need:


1 cup salted butter, softened

1/2 cup powdered sugar

2tsp. Maraschino cherry juice

2 cups All-purpose flour

pinch of salt

1/2tsp. almond extract

2-3 drops of red food coloring

12-15 Maraschino cherries without the stems


3/4 cup powdered sugar

2-3 T. Maraschino cherry juice


First pre-heat your oven to 325 degrees and then line a cookie sheet with parchment paper. In a medium sized bowl using a hand mixer blend the butter, cherry juice and powdered sugar, or as my daughter likes to call it snow. After that is well combined, slowly add the flour and salt. Once the previous ingredients are all combined add in the food coloring and almond extract. I like to do this part by hand, mainly because it’s like playing with play-dough except it smells and tastes much better. Oh, to be a kid with endless hours to spare sculpting and kneading play-dough.


I then form the pink dough into 1 inch balls and place them on my prepared baking sheet. Then with my thumb I press an indention in the middle of each one. After that I place a maraschino cherry in each one. I encourage you to save the stems for a friendly family competition of tying the cherry stems into knots. Winner gets a cookie! Then place the sheet pan of cookies into the pre-heated oven. I bake them for 17-20 minutes or till lightly browned on the bottom.

While the cookies are baking it’s time to make the frosting. This is super simple, just add your powdered sugar and cherry juice and stir till it becomes a medium consistency; in-between soupy and concrete. 🙂


Once the cookies have baked and cooled for at least 10 minutes drizzle the tops of the cookies with the frosting. I found a fork works best for drizzling.


Hope you enjoy this pink treat. Don’t forget to follow my blog and you can keep up with me on Pinterst and Instagram. Like my Facebook page Facebook



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