Cherry Almond Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/cherry-almond-cookies-recipe/
