Homemade Cherry Cookies made with fresh cherries are sweet little bites that are so easy to make. These simple cookies have a soft texture, and every bite is full of cherry flavor. A few basic baking ingredients are all you need for a delicious summer cookie.
If you’re going to make cherry cookies, there’s no better way to make them than with fresh summer cherries. They’re in season for such a short time, so don’t miss out – you will love how delicious they are in these easy cookies.
And if you manage to find a lot of cherries, be sure to make my cherry jam, ricotta cherry crumb pie, and easy cherry blondies, too. There’s no shortage of cherry recipes at my house!
That’s because I just love them – sweet and a little tart with that pretty ruby red color. Yes, I can eat them by the handful straight from the bag, but adding them to desserts is one of my favorite things.
So, if you make anything with those fresh cherries you find at the store, make these soft cherry cookies. They’re so simple to make, and each bite bursts with fresh cherry flavor.
Table of contents
- All-purpose flour
- Baking powder
- Softened butter
- Granulated sugar
- Large egg
- Vanilla extract
- Pitted cherries quartered or halved
How to Make Cookies with Fresh Cherries
Whisk the flour, salt, and baking powder in a medium bowl.
In a large bowl (or stand mixer with a paddle attachment), beat the butter and sugar with an electric mixer until creamy. This should take about two minutes. Beat in the egg and vanilla.
Add half of the dry ingredients to the wet ingredients and beat at low speed until the mixture is almost combined. Add the other half of the flour mixture and mix until nearly combined. Add the chopped cherries.
Mix just until they are evenly distributed in the dough. Cover the bowl with plastic wrap and chill the cookie dough for one hour.
Line baking sheets with parchment paper and preheat the oven to 350°F. Scoop the dough into golf ball-sized balls (a cookie scoop makes this easy) and place the cookie dough balls 1″ apart on the prepared cookie sheets.
Bake the cookies for 15 to 20 minutes, and then let them cool. You can dust them with powdered sugar or drizzle melted chocolate over them before serving if desired.
Store the baked cookies in an airtight container at room temperature. They should keep for two to three days.
How do you pit cherries easily?
The easiest way is with a cherry pitter. Or, you can use a chopstick, metal straw, or even a piping tip to pit your cherries. Remove the stem and then push the chopstick into the cherry where the stem was. Push the pit out of the cherry.
Can you use maraschino cherries in this recipe?
Yes, you can use the same amount and make maraschino cherry cookies, but they will be a lot sweeter. You might want to cut back on the sugar.
Can you freeze them?
Yes, these cherry cookies are freezer-friendly. Once they are cooled to room temperature, store them in a freezer bag or container. They will keep for one to two months in the freezer.
- Instead of vanilla extract, try using almond extract.
- For this cookie recipe, you can sub some of the cherries for slivered almonds or even chocolate chips or white chocolate chips. Just keep your total mix-ins equal to one cup.
- If fresh cherries aren’t available, you can instead use thawed and drained frozen pitted cherries.
I just love the taste of these soft cherry cookies – like summer baked up in a cookie! Give them a try, and you’ll love them. Enjoy!
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More Dessert Recipes to Try
Easy Soft Cherry Cookies
- 2 cups all purpose flour (at least 11 % protein)
- 1 pinch salt*
- 1 teaspoon baking powder
- ½ cup butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup pitted quartered or halved cherries
*If using unsalted butter add ¼ teaspoon salt.
- In a medium bowl whisk together the flour, salt and baking powder.
- In the mixing bowl beat butter and sugar until creamy approximately 2 minutes. Add the egg and vanilla and beat to combine. Add the flour mixture in 2 parts, beating on low to almost combine, then add the quartered or halved cherries and beat on low to combine, don't over beat.
- Cover the bowl and chill 1 hour in the fridge.
- Pre-heat oven to 350F. Line a cookie sheet or 2 with parchment paper.
- Remove the dough from the fridge and form into golf ball size balls, place on the prepared cookie sheets approximately 1 inch apart and bake for 15-20 minutes or until lightly golden. Dust with powdered sugar or drizzle with melted chocolate if desired before serving. Enjoy!
Frances Ann Nuhfer says
Exceeded my expectations! A little difficult forming the cookie, but Wow when I took a bite.
Hi Frances Ann, thanks so much, so glad you like them. Take care!
Lori C says
Loved these. I used canned cherries since it’s winter. I also used cream cheese chips to make it like a mini cheesecake. These will be a part of our Christmas cookie lineup for years to come!
Hi Lori, thanks so much, so glad you enjoy them, and great idea! Take care. Merry Christmas.
On the comment section, you answered both to thaw and to not thaw, if using frozen cherries.
Which one actually is better? Thanks!
Hi Janey, I really don’t think it matters I would probably use not thawed, just so I wouldn’t have to wait. If you do use thawed, then be sure to drain them well. Let me know how it goes. Take care.
Could you please clarify if we could use frozen cherries?
You mentioned in your post to use thawed cherries if we can’t find fresh
Hi L, yes you can use frozen cherries just thaw them and slice in half. Be sure you drain them well. Take care.
Going to make cherry cookies. can you use frozen sour cherries…
Hi Rose, yes you can use frozen, don’t thaw them though. Let me know how it goes.
should cherries be SWEET or SOUR?
Hi Rose I usually use sweet but you could use either. You may want to use a bit more sugar if you use sour cherries.