Hi Blanche,

Thanks for taking the time to write, and I am really sorry your cookies spread like that. When this happens, it is almost always a dough or temperature issue, even when the measurements are spot on. A few things can cause these to melt down and go flat:
   •   Butter too soft or partially melted
The butter should be softened, not glossy or melty. If it is too warm, the cookies will spread before they have a chance to set.
   •   Cherries too wet
Maraschino cherries need to be well drained and blotted with paper towels. Extra juice in the dough will loosen it and make the cookies spread.
   •   Warm dough or hot baking sheet
If your kitchen is warm or your dough feels very soft, chill it for 30 to 45 minutes before baking. Start with a cool baking sheet lined with parchment instead of a greased pan, which can also encourage spreading.
   •   Oven temperature off
If your oven runs cool, the fat melts before the structure sets. If you have an oven thermometer, it can help you check that 350°F is accurate.

Next time, I would dry the cherries really well, firm up the dough in the fridge, and if it still feels soft, work in a tablespoon or two of extra flour until it holds a slightly firmer ball. That should keep the cookies from melting down and give you the pretty, puffy shape you see in the photos.

If you try them again, I would love to hear how they turn out.

4.42 from 73 votes (41 ratings without comment)

95 Comments

Blanche Kovalewski says:

December 10, 2025 at 10:01 am

Mine melted down to almost nothing. I had l perfect measurements.

1. Dan from Platter Talk says:
  
  December 10, 2025 at 11:22 am
  
  Hi Blanche,
  
  Thanks for taking the time to write, and I am really sorry your cookies spread like that. When this happens, it is almost always a dough or temperature issue, even when the measurements are spot on. A few things can cause these to melt down and go flat:
     •   Butter too soft or partially melted
  The butter should be softened, not glossy or melty. If it is too warm, the cookies will spread before they have a chance to set.
     •   Cherries too wet
  Maraschino cherries need to be well drained and blotted with paper towels. Extra juice in the dough will loosen it and make the cookies spread.
     •   Warm dough or hot baking sheet
  If your kitchen is warm or your dough feels very soft, chill it for 30 to 45 minutes before baking. Start with a cool baking sheet lined with parchment instead of a greased pan, which can also encourage spreading.
     •   Oven temperature off
  If your oven runs cool, the fat melts before the structure sets. If you have an oven thermometer, it can help you check that 350°F is accurate.
  
  Next time, I would dry the cherries really well, firm up the dough in the fridge, and if it still feels soft, work in a tablespoon or two of extra flour until it holds a slightly firmer ball. That should keep the cookies from melting down and give you the pretty, puffy shape you see in the photos.
  
  If you try them again, I would love to hear how they turn out.
  
Tamara says:

December 9, 2023 at 6:18 pm

I’ve been making this recipe every Christmas since 2019 and love it!

1. Dan from Platter Talk says:
  
  December 10, 2023 at 8:22 am
  
  Awesome!!! Thanks for the great feedback!