FAQs
Can I use fresh cherries instead of maraschino?
Fresh cherries are much wetter and can make the dough soggy. If you use them, dry them thoroughly and reduce the added sugar accordingly.
Do I really need to chill the dough?
No‑chill is the point of this recipe—just bake right away. If your kitchen is very warm, a brief 5‑10 minute chill can help prevent spreading.
How can I make the cookies gluten‑free?
Replace the all‑purpose flour with a blend of 1 cup almond flour and 1 cup oat flour, and add a little extra almond flour if the dough feels too crumbly.
What’s the best way to store the cookies?
Keep them in an airtight container at room temperature. Adding a slice of bread inside the container helps maintain a soft, chewy texture for up to five days.
Can I add a glaze on top?
Reserve a tablespoon of the cherry juice you drained, melt a bit of white chocolate, and drizzle the mixture over the cooled cookies for a glossy finish.
