Cherry Almond Cookies Recipe

Introduction

These Cherry Almond Cookies are a delightful treat combining sweet maraschino cherries with a rich almond flavor. Soft, slightly chewy, and studded with juicy cherry pieces, they’re perfect for any occasion or simply a satisfying snack.

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. Place cherries on one or two layers of paper towels, slice each cherry in half, then slice each half into 6 pieces to make about 12 small pieces per cherry. Transfer sliced cherries to another paper towel and blot dry thoroughly. Set aside.
2. Step 2: Preheat the 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 sugar and brown sugar, then whisk until fully combined.
4. Step 4: Add the egg, almond extract, cherry juice, and vinegar to the butter and sugar mixture. Whisk until smooth and well combined.
5. Step 5: Sprinkle the baking soda and kosher salt over the mixture, stirring well. Add the flour and gently stir until just a little flour remains. Fold in the chopped and dried maraschino cherries carefully.
6. Step 6: Use about 2 tablespoons of dough per cookie (a size 30 scoop works well) and place dollops on the prepared baking sheets, spacing them about 2 inches apart. This should make around 18 cookies.
7. Step 7: Bake for 10-12 minutes until edges are set. Allow the cookies to rest on the pans for 2 minutes before transferring to a wire rack to cool completely. If the cookies haven’t flattened to your liking, gently bang the pan on the counter once or twice, then use a large round cutter to shape them if desired.

Tips & Variations

• Be sure to thoroughly dry the chopped cherries to keep your cookies from becoming too wet or spreading unevenly in the oven.
• For a stronger almond flavor, consider adding a few sliced almonds on top of each cookie before baking.
• If you prefer, substitute the vinegar with lemon juice to add brightness without altering flavor too much.
• Swap maraschino cherries for dried cherries soaked in warm water if you want a less sweet alternative.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat frozen cookies in a warm oven for a few minutes to restore 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 higher moisture content and lack the sweetness of maraschino cherries, so they may alter the texture and flavor. If using fresh cherries, remove pits and dry them well, but results may vary.

Why is vinegar added to the dough?

Vinegar helps react with the baking soda to give the cookies a light texture and slight tenderness. The quantity is small enough not to affect flavor noticeably.

Cherry Almond Cookies Recipe

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★★★★★

4.9 from 136 reviews

Delightfully chewy and flavorful Cherry Almond Cookies combine the sweet tang of maraschino cherries with the rich, nutty essence of almond extract. These cookies are perfect for a special treat or sharing with friends, featuring tender bits of chopped cherries folded into a buttery, soft dough and baked to golden perfection.

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

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**

Sweeteners

• ¾ cup granulated sugar (150g)
• ¼ cup brown sugar (50g)

Dry Ingredients

• 1 ¾ cups all-purpose flour (220g)
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

Instructions

1. Prep the Cherries: Remove the maraschino cherries from their juice and discard stems if present. Slice each cherry in half, then each half into 6 pieces to create approximately 12 small pieces per cherry. Lay the chopped cherries on paper towels to blot dry thoroughly, then set aside.
2. Preheat and Prepare Baking Sheets: Set your oven to preheat at 350°F (175°C). Line two sheet pans with parchment paper or silicone baking mats and set them aside for baking.
3. Mix Butter and Sugars: In a medium to large bowl, melt the unsalted butter. Add granulated sugar and brown sugar, whisking until fully combined and smooth.
4. Add Wet Flavorings: To the butter and sugar mixture, incorporate the egg, pure almond extract, cherry juice, and vinegar. Whisk until the mixture is uniform and smooth.
5. Combine Dry Ingredients: Sprinkle baking soda and kosher salt evenly over the wet mixture. Stir well to integrate. Then add the flour and mix until just a few streaks of flour remain, being careful not to overmix. Gently fold in the chopped dried maraschino cherries to distribute evenly.
6. Portion and Space Dough: Using approximately 2 tablespoons of dough per cookie (using a size 30 scoop is ideal), place dollops onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading. The dough should make about 18 cookies total.
7. Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are set and golden. Allow the cookies to rest on the pan for 2 minutes after baking, then transfer them to a wire rack to cool completely. For a more uniform shape, gently tap the baking pan on the counter once or twice to flatten the cookies and use a large round cutter to shape them if desired.

Notes

• Make sure to thoroughly dry the chopped maraschino cherries with paper towels to prevent excess moisture in the dough, which can affect texture.
• Using fresh cherry juice from the maraschino jar adds a subtle cherry flavor but is optional if unavailable; a small amount of water can be substituted in that case.
• If you want a stronger almond flavor, consider adding an extra ¼ teaspoon of almond extract, but do so cautiously as almond extract is potent.
• Vinegar is used here to react with baking soda, helping to tenderize the cookies and enhance leavening, so do not omit it.
• Cookies will keep well in an airtight container at room temperature for up to 5 days or can be frozen for longer storage.

Keywords: cherry cookies, almond cookies, maraschino cherry recipe, soft cookies, homemade cookies, easy baking recipe, dessert cookies