Cherry cookies are the perfect dessert for any occasion! These cookies are easy to make and have a wonderful taste and texture. With a burst of fruity flavor and a chewy, buttery texture, they are the perfect treat. The chocolate and cherry flavors work so well together. These cookies take only 20 minutes from start to finish!
Why You’ll Love This Recipe
- These cherry cookies are soft and gooey.
- They have a delicious cherry flavor!
- They are made without Maraschino cherries.
- Only 7 ingredients required.
- No dough chilling needed.
- Chocolate and cherry are such a great flavor combination.
- These cookies are quick and easy.
- Only 20 minutes total.
- No eggs needed.
- They can be made with gluten free ingredients. In addition, they are nut free, eggless and can be easily made vegan and dairy free.
- Check out these Blueberry Cookies for another fun fruity dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for chocolate chip cherry cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use frozen cherries. Do not try to use regular cherries.
Cold butter adds a buttery flavor. Slice into cubes before creaming together with sugar. For dairy free and vegan, use dairy free butter sticks.
Sugar adds sweetness. I have not tried this recipe using a Keto sweetener or coconut sugar.
Both all purpose flour and gluten free 1 to 1 flour work well. Do not use an alternative sweetener.
Baking powder helps these cookies rise.
Add in a pinch of sea salt for added flavor.
Lastly, fold in chocolate chips. Feel free to use regular, white, semisweet, dark, milk or chocolate chunks.
Taste & Texture
These cherry cookies have a buttery flavor with a burst of cherry flavor that is not too overpowering. The cherries add a sweet and tart taste that pairs perfectly with the cookie dough.
They are not overly sweet.
These cookies have a soft and gooey texture. They are not crispy and have a softer texture than most cookies.
How to Make
First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Microwave the frozen cherries for 45 to 60 seconds, until thawed and juicy.
In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high for 2 minutes, until completely creamy.
Add in thawed cherries and the cherry juice. Beat to combine. There will be some small pieces of cherry in the dough.
Then, add in flour, baking powder and sea salt. Stir to combine.
Fold in the chocolate chips.
Use an ice cream scoop to scoop balls of cookie dough onto the lined cookie pan. Place at least 2 inches apart.
Bake for 9 to 10 minutes, until cookies look barely set in the middle.
Remove pan from oven. Allow cherry cookies to cool for 10 minutes on pan before carefully removing them.
Expert Tips & Tricks
Follow this recipe exactly as written for best results.
Use frozen cherries. Thaw completely.
Do not drain the thawed cherries. The leftover juice is needed for the dough.
Beat butter and sugar until completely creamy. This takes 2 to 3 minutes in a stand mixer.
Use either all purpose flour or gluten free flour.
Use a cookie scoop to scoop balls of cookie dough. This creates beautifully shaped, evenly sized cookies.
Do not bake too long. They are meant to be a little gooey and soft.
Flavor Variations & Toppings
Consider these flavor variations and toppings for your cherry cookies.
Add in a half teaspoon of almond extract.
Fold in slivered almonds to make cherry almond cookies.
Add in white chocolate chips.
Use chocolate chunks.
Omit chocolate chips completely.
Make a glaze like these Strawberry Cookies.
Top with vanilla or chocolate frosting.
Top with melted chocolate.
Sprinkle some powdered sugar on top.
How to Serve & Store
These cherry cookies are delicious warm from the oven or chilled.
These cookies go well with milk, a smoothie, hot chocolate or tea.
Top with frosting, melted chocolate, powdered sugar or vanilla glaze.
Store covered for up to 4 days.
Freeze for 1 month.
Frequently Asked Questions
I do not recommend using fresh cherries. The juice from the thawed cherries is necessary. Read more about fresh cherries for other recipes.
Use gluten free flour to keep these cherry cookies gluten free.
No, they are naturally very bright and colorful!
Sure! Feel free to add frosting on top once cookies are cooled.
There are no eggs in this recipe.
Hand Mixer: Use either a hand mixer with bowl or stand mixer.
KitchenAid Stand Mixer: This is my favorite kitchen appliance for baking!
USA Pan 3 Piece Cookie Sheet Set: These are the best cookie sheets for baking cookies.
Pre-Cut Parchment Paper Sheets: Use these pre-cut parchment paper sheets for lining the cookie sheets.
Pyrex 3 Glass Mixing Bowls: These are great mixing bowls for baking and cooking.
Pyrex Glass Measuring Cups: Use these measuring cups for measuring out ingredients.
Spatula: Remove cherry cookies from pan with a spatula.
You May Also Like
- Raspberry Cheesecake Cookies
- Strawberry Cheesecake Cookies
- Chocolate Cherry Brownies
- Overnight Oats with Frozen Fruit
- Apple Pie Cookies
If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Cherry Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Microwave frozen cherries for 45 to 60 seconds, until thawed and juicy.
- In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high for 2 minutes, until no lumps of butter remain.
- Add in thawed cherries and the cherry juice in the bowl. Beat to combine. There will be some small pieces of cherry in the dough.
- Then, add in flour, baking powder and sea salt. Stir together.
- Fold in the chocolate chips.
- Use an ice cream scoop to scoop balls of cookie dough onto the lined cookie pan. Place at least 2 inches apart.
- Bake for 9 to 10 minutes, until cookies look barely set in the middle.
- Remove from oven. Allow cookies to cool for 10 minutes on pan before carefully removing.
- Use frozen cherries. This will not work with fresh cherries.
- The thawed cherries and their juice are vital for this recipe. Do not drain out the juice.
- Both regular all purpose flour and gluten free flour work well.
- Do not over bake. They may look slightly soft when they first come out of the oven.
- Store covered at room temperature for up to 4 days.
- Freeze cookies for up to 1 month.
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