Cherry Almond Cookies Recipe

Introduction

Cherry Almond Cookies are a delightful treat combining sweet maraschino cherries with the rich flavor of almond extract. These cookies are chewy, flavorful, and perfect for sharing or enjoying with a cup of tea.

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, discard stems if any, and place them on paper towels. Slice each cherry in half, then each half into 6 pieces, making about 12 small pieces per cherry. Transfer to fresh paper towels and blot dry thoroughly. Set aside.
2. Step 2: Preheat your oven to 350°F and line two sheet pans with parchment paper or silicone baking mats. Set aside.
3. Step 3: In a medium to large bowl, melt the butter. Add granulated and brown sugars, then whisk until fully combined.
4. Step 4: Whisk in the egg, almond extract, maraschino cherry juice, and vinegar until the mixture is smooth and combined.
5. Step 5: Sprinkle baking soda and kosher salt over the mixture, stir well. Add flour and stir until just a bit of flour remains. Gently fold in the chopped, dried cherries.
6. Step 6: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. This should yield around 18 cookies.
7. Step 7: Bake for 10-12 minutes until the edges are set. Let cookies rest on the pan for 2 minutes, then transfer to a wire rack to cool completely. If cookies are not flat enough, gently tap the pan on the counter and use a round cutter to shape them perfectly, if desired.

Tips & Variations

• Make sure to dry the cherries thoroughly to avoid extra moisture that can affect cookie texture.
• For a nutty twist, add chopped almonds or substitute almond extract with vanilla extract for a different flavor.
• If maraschino cherry juice is unavailable, substitute with a teaspoon of cherry syrup or a splash of water.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a sealed container for up to 2 months. Thaw at room temperature before serving. Reheating in a low oven for a few minutes can refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries have more moisture and a different texture, which may affect cookie consistency. If you want to try fresh cherries, pit and finely chop them, then gently pat dry to reduce moisture before adding.

Why is vinegar included in the recipe?

Vinegar reacts with the baking soda to help the cookies rise and become tender, enhancing their texture without adding a noticeable sour flavor.

Cherry Almond Cookies Recipe

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★★★★★

4.8 from 132 reviews

Delight in these Cherry Almond Cookies, featuring a perfect blend of sweet maraschino cherries and fragrant almond extract. Soft, chewy, and bursting with flavor, these cookies are an irresistible treat ideal for any occasion.

• Author: Kai
• 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 the cherries: Remove maraschino cherries from their juice, removing any stems. Place cherries on paper towels and slice each cherry into 12 small pieces. Transfer the chopped cherries to fresh paper towels, blotting them dry thoroughly. Set aside.
2. Preheat oven and prepare pans: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
3. Mix butter and sugars: In a medium to large bowl, melt the unsalted butter. Add granulated sugar and brown sugar, whisking them together until fully combined and smooth.
4. Add wet ingredients: Incorporate the large egg, almond extract, maraschino cherry juice, and vinegar into the butter and sugar mixture. Whisk until the mixture is smooth and evenly mixed.
5. Add dry ingredients: Sprinkle the baking soda and kosher salt over the mixture, stirring well to combine. Gradually add the all-purpose flour and stir until just a little flour remains visible. Gently fold in the chopped, dried maraschino cherries.
6. Shape the cookies: Using about 2 tablespoons of dough per cookie (size 30 scoop recommended), place mounds of dough onto the prepared baking sheets, spacing them approximately 2 inches apart. You should yield about 18 cookies.
7. Bake and cool: Bake the cookies for 10-12 minutes, or until the edges are set. After baking, let the cookies rest on the pan for 2 minutes, then transfer them to a wire rack to cool completely. If needed, gently tap the pan or use a round cutter to help shape the cookies for a perfect round appearance.

Notes

• *Ensure cherries are well drained and patted dry to avoid excess moisture in dough.
• **You can use white vinegar or apple cider vinegar as a substitute if preferred.
• For a stronger almond flavor, a few extra drops of almond extract can be added cautiously.
• These cookies freeze well; store in an airtight container for up to 2 weeks.
• Maraschino cherry juice adds a subtle cherry flavor; don’t omit if possible.

Keywords: Cherry Almond Cookies, maraschino cherries, almond extract, soft cookies, homemade cookies, baking