Cherry Almond Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenwithkai.com/cherry-almond-cookies-recipe/
