Easy Cherry Bell Cookies are the kind of treat you bake when you need something fast, pretty, and guaranteed to make people smile. Maybe you have a last minute cookie exchange, or your kid just told you about the class party tomorrow. Or you just want a sweet bite with your afternoon coffee that feels a little special. These cookies always come out tender, buttery, and so cheerful with those ruby pops of cherry. I make them year round, but they shine on holidays and birthdays. Let me walk you through everything so your batch turns out perfect on the first try.
SHOULD I DRAIN MY CHERRIES FIRST?
Yes. Drain your maraschino cherries well. Excess juice will make the dough sticky and can cause the cookies to spread or bake up pale and gummy. I like to scoop the cherries into a strainer, let them sit for 10 minutes, then pat them dry with paper towels. If you have time, spread the chopped cherries on a paper towel lined plate and chill them for 10 minutes so the pieces firm up and do not bleed as much.
Do not toss the juice. It is liquid gold for flavor. You can whisk a tablespoon or two into a quick glaze or add a teaspoon to the dough for a gentle pink hue. If you want a stronger cherry flavor, sub a little of the vanilla with almond extract and a splash of cherry juice. That combo makes these Easy Cherry Bell Cookies taste like a bakery treat.
One more helper move. Chop cherries small so they distribute evenly. Big chunks can tear the dough. Aim for pea-sized pieces at most. Folding them in gently keeps the dough tender and helps maintain that shortbread style crumb that melts in your mouth.
If you are baking for a cookie tray, these pair nicely with classics like buttery Christmas spritz cookies. The colors look great together, and the flavors balance beautifully.
“I used to skip drying the cherries and always wondered why my cookies spread. Patting them dry changed everything. Now my Easy Cherry Bell Cookies look like the picture and taste even better.”
CAN I USE MARASCHINO CHERRIES WITHOUT STEMS?
Absolutely. Stemless maraschino cherries are easiest for chopping and folding into dough. If your jar has stems, just pull them before you chop. The stems do not change the taste at all. What matters more is how dry the cherries are and how finely you chop them. Smaller bits equal better texture, more even cherry flavor, and fewer pink streaks.
Some bakers like to press a cherry half on top of each cookie before baking. If you do this, choose firm cherries and blot them dry again. Press gently so the cookie does not flatten. You want a soft dome that holds the cherry like a jewel.
For a chocolate twist, drizzle or dip half your cooled cookies in melted dark chocolate. That cherry-chocolate combo is a crowd favorite and makes a pretty tray next to chocolate crinkle cookies.
WHAT ARE CHERRY BALLS?
Cherry balls are a cozy, retro nickname for this style of cookie. Think tender, buttery dough rolled into small balls with tiny cherry bits tucked inside. Some folks press a cherry on top, others roll the dough balls in sugar or finely chopped nuts before baking. However you shape them, the result is a soft, slightly crumbly cookie with bright cherry pops in every bite. My Easy Cherry Bell Cookies are a simple version you can master in an afternoon.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla and 1/4 teaspoon almond extract
- 2 cups all purpose flour plus a pinch of salt
- 3/4 cup maraschino cherries, very well drained and finely chopped
- Optional: 1 to 2 tablespoons cherry juice for color or glaze
- Optional: 1/2 cup finely chopped pecans or walnuts
- Optional glaze: 1 cup powdered sugar plus 1 to 2 tablespoons cherry juice or milk
Directions
- Heat oven to 350°F. Line baking sheets with parchment.
- Cream butter and powdered sugar until smooth and fluffy, about 2 minutes.
- Mix in vanilla and almond extract. Stir in flour and salt just until a soft dough forms.
- Fold in chopped cherries, and nuts if using. If the dough feels sticky, chill 20 to 30 minutes.
- Roll 1 tablespoon portions into balls. For a garnish, press a cherry half on top or roll the balls in coarse sugar.
- Bake 10 to 12 minutes until the bottoms are light golden and the tops look set.
- Cool 5 minutes on the pan, then move to a rack. Glaze once fully cool, if you like.
Make Ahead and Storage
Chill the dough up to 48 hours or freeze the balls up to 2 months. Bake from frozen, adding 1 to 2 minutes to the time. Stored in an airtight tin, these Easy Cherry Bell Cookies stay soft for 4 to 5 days. A slice of apple in the tin keeps them tender.
If you want a cherry themed dessert tray, add a quick easy cherry cobbler in a small baking dish for scooping next to the cookies. The combo always disappears first.
WHAT IS A MARASCHINO CHERRY MADE OF?
Most maraschino cherries start as light colored sweet cherries. They are preserved, then sweetened and flavored. A typical jar lists cherries, water, sugar, citric acid, natural and artificial flavors, sometimes almond flavor, and red food dye. That dye is why your dough can turn pink if the cherries are not dry.
Some brands use natural colors and no artificial dye. If that matters to you, check the label. Either way, the flavor we all know in these cookies comes from a mix of cherry and almond notes. The almond extract in the dough is the secret to that classic bakery flavor.
When you want a plain vanilla cookie alongside these, try baking a batch of soft and simple soft sour cream sugar cookies. They are light and tender, and great with sprinkles.
ARE MARASCHINO CHERRIES BAD FOR YOU?
They are a treat food, not an everyday fruit. A small amount in cookies is fine for most people. Maraschino cherries are higher in sugar and lower in fiber than fresh cherries. If you prefer a lighter option, use fewer cherries in the dough, or choose a dye free brand with less sugar. You can also rinse the cherries briefly before drying to remove some surface syrup, though you will lose a little flavor.
I like to balance a cookie tray with options. Add something nutty or citrusy like lemon drop cookies or snowballs so there is a mix of textures and sweetness. Variety always makes a better spread, and it highlights the pink charm of these Easy Cherry Bell Cookies.
Common Questions
How do I keep the dough from cracking? If it cracks when you roll, it is a touch dry. Knead in 1 teaspoon milk or a bit more softened butter. Chill 10 minutes and roll again.
Why did my cookies spread flat? Usually the cherries were too wet, or the butter got too warm. Dry the cherries very well and chill the dough before baking. Use parchment lined pans.
Can I make them gluten free? Yes. Use a 1:1 gluten free baking flour with xanthan gum. Chill the dough longer to help it set.
Do I need to glaze them? No. They are great plain. For extra shine, whisk powdered sugar with a splash of cherry juice and drizzle once cool.
Can I add chocolate chips? Sure. Use mini chocolate chips and go light, about 1/3 cup, so the dough stays tender and the cherry flavor still leads.
Bake a Batch and Share the Joy
There is something comforting about a soft, buttery cookie with bright cherry bursts. With a few simple tips like drying the cherries well, chilling the dough, and using a touch of almond extract, your Easy Cherry Bell Cookies will come out beautifully every time. If you want more cookie inspiration after you bake these, peek at festive options like snowball cookies to round out your dessert plate. For more background on this style of cookie, I like the friendly overview at Cherry Bell Cookies – Num’s the Word and this classic Cherry Bell Cookies Recipe. Bake a batch, pour some coffee, and enjoy that first warm bite. 
Easy Cherry Bell Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar until smooth and fluffy, about 2 minutes.
- Mix in the vanilla and almond extracts.
- Stir in the flour and a pinch of salt just until a soft dough forms.
- Gently fold in the chopped maraschino cherries and nuts (if using).
- If the dough feels sticky, chill it in the refrigerator for 20 to 30 minutes.
- Roll tablespoon-sized portions of the dough into balls.
- Optional: Press a cherry half on top or roll the balls in coarse sugar for garnish.
- Bake for 10 to 12 minutes until the bottoms are light golden and tops look set.
- Cool for 5 minutes on the pan before transferring to a wire rack.
- Once fully cooled, glaze the cookies if desired.