Cherry Almond Cookies Recipe

Introduction

These Cherry Almond Cookies are a delightful treat bursting with sweet maraschino cherries and a hint of almond flavor. Perfectly soft and chewy, they make an irresistible snack or dessert any time of year.

Ingredients

• 1 – 12 ounce jar maraschino cherries, diced small and patted dry (340g)
• ½ cup unsalted butter, melted (113g)
• ¾ cup granulated sugar (150g)
• ¼ cup brown sugar (50g)
• 1 large egg
• 1 teaspoon pure almond extract
• 2 teaspoons maraschino cherry juice
• 1 teaspoon vinegar
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¾ cups all-purpose flour (220g)

Instructions

1. Step 1: Remove the maraschino cherries from their juice and discard stems if present. Pat them dry on layers of paper towels, then slice each cherry in half and each half into six pieces, resulting in about twelve small pieces per cherry. Blot the chopped cherries dry again and set aside.
2. Step 2: Preheat the oven to 350°F and prepare two baking sheets by lining them with parchment paper or silicone baking mats.
3. Step 3: In a medium to large bowl, melt the butter. Add the granulated and brown sugars, whisking until thoroughly combined.
4. Step 4: Add the egg, almond extract, maraschino cherry juice, and vinegar to the butter and sugar mixture. Whisk until smooth and well mixed.
5. Step 5: Sprinkle the baking soda and kosher salt over the mixture, stirring well. Add the flour and stir just until a little flour remains visible. Gently fold in the chopped maraschino cherries.
6. Step 6: Using about 2 tablespoons of dough per cookie, place dollops onto the prepared baking sheets spaced about 2 inches apart. This should yield approximately 18 cookies.
7. Step 7: Bake for 10 to 12 minutes, until the edges are set. Let the cookies rest on the pan for 2 minutes, then transfer to a wire rack to cool completely. If the cookies are not as flat as desired, gently bang the pan on the counter and use a large round cutter to shape them into neat circles.

Tips & Variations

• Patting the chopped cherries dry is essential to prevent excess moisture from making the dough too wet.
• You can substitute almond extract with vanilla extract if you prefer a less pronounced almond flavor.
• For extra crunch, sprinkle sliced almonds on top of each cookie before baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To refresh slightly stale cookies, warm them in a low oven for a few minutes. These cookies can also be frozen for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries have higher moisture content and a different sweetness level, which can affect the texture and flavor. If using fresh cherries, remove pits and lightly dry them, but results may vary.

Why is vinegar added to the dough?

Vinegar reacts with baking soda to help the cookies rise and become tender, balancing sweetness and enhancing flavor.

Cherry Almond Cookies Recipe

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★★★★★

5 from 668 reviews

Delightfully soft and chewy Cherry Almond Cookies made with maraschino cherries and a hint of almond extract. These cookies blend sweet cherries with buttery dough for a perfect treat that’s easy to bake and sure to satisfy your sweet tooth.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cherries

• 1 – 12 ounce jar maraschino cherries, diced small and patted dry (340g)

Wet Ingredients

• ½ cup unsalted butter, melted (113g)
• 1 large egg
• 1 teaspoon pure almond extract
• 2 teaspoons maraschino cherry juice
• 1 teaspoon vinegar

Dry Ingredients

• ¾ cup granulated sugar (150g)
• ¼ cup brown sugar (50g)
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¾ cups all-purpose flour (220g)

Instructions

1. Prepare Cherries: Remove the maraschino cherries from their juice, discard stems if present, and place on paper towels. Slice each cherry in half, then each half into 6 pieces to get 12 small pieces per cherry. Transfer the chopped cherries onto fresh paper towels and blot dry completely. Set aside.
2. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line two sheet pans with parchment paper or silicone baking mats and set aside to prepare for baking.
3. Mix Butter and Sugars: In a medium to large bowl, melt the unsalted butter. Add both granulated and brown sugars, whisking until fully combined and smooth.
4. Add Wet Ingredients: Incorporate the egg, almond extract, maraschino cherry juice, and vinegar into the butter-sugar mixture. Whisk vigorously until smooth and fully blended.
5. Add Dry Ingredients: Sprinkle baking soda and kosher salt into the mixture and stir well. Add the all-purpose flour and stir until just some flour remains visible; be careful not to overmix. Gently fold in the chopped and dried maraschino cherries.
6. Portion Cookies: Using approximately 2 tablespoons of dough per cookie (a size 30 scoop works well), drop the dough onto the prepared baking sheets, spacing each about 2 inches apart. This should yield around 18 cookies.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Let the cookies rest on the baking sheet for 2 minutes.
8. Cool and Shape Cookies: Transfer cookies to a wire rack to cool completely. If desired, gently flatten the cookies by tapping the baking sheet or using a large round cutter to shape them into perfect rounds.

Notes

• Make sure to dry the maraschino cherries thoroughly to prevent excess moisture in the dough, which can affect texture.
• The vinegar helps activate the baking soda for better leavening and adds a subtle tang.
• Using almond extract enhances the cherry flavor, but if unavailable, vanilla extract can be a substitute.
• For a more pronounced cherry flavor, reserve some cherry juice to brush on cookies after baking (optional).
• These cookies store well in an airtight container at room temperature for up to 3 days.

Keywords: cherry cookies, almond cookies, maraschino cherry cookies, soft cookies, chewy cookies, homemade cookies, holiday cookies