Cherry Almond Cookies are a delightful treat that combine the sweet and tart flavor of maraschino cherries with the nutty aroma of almond. This simple recipe does not require any chilling time, making it perfect for those who want to whip up a batch of cookies quickly. Whether for a casual snack or a festive gathering, these cookies are sure to please.
Why Make This Recipe
There are plenty of reasons to make these Cherry Almond Cookies. First and foremost, the combination of cherries and almonds creates a unique taste that is hard to resist. Additionally, with no chilling required, you can enjoy fresh-baked cookies in no time. The recipe is easy to follow, and it calls for ingredients that you may already have in your pantry. Lastly, these cookies are visually appealing, making them a great choice for parties or family gatherings.
How to Make Cherry Almond Cookies
Making Cherry Almond Cookies is a breeze! Follow these simple steps, and you’ll have delicious cookies ready in just over 20 minutes.
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)
Directions:
- Remove the maraschino cherries from their juice and place them on a layer or two of paper towels. Slice each cherry in half, then cut each half into 6 small pieces. Move the sliced cherries onto another paper towel. Blot them dry and set aside.
- Preheat your oven to 350°F (175°C) and prepare two sheet pans with parchment paper or a silicone baking mat.
- In a medium to large bowl, melt the butter and add both the granulated and brown sugars. Whisk until fully mixed.
- Add the egg, almond extract, cherry juice, and vinegar to the mixture. Whisk until combined.
- Sprinkle the baking soda and kosher salt over the mix and stir well. Gradually add the flour, stirring until just a little flour remains. Fold in the chopped cherries.
- Use about 2 tablespoons of dough for each cookie, spacing them 2 inches apart on the baking sheets. You should be able to make about 18 cookies.
- Bake for 10-12 minutes until the edges are set. Let them rest on the pan for 2 minutes, then move them to a wire rack to cool completely. If the cookies haven’t flattened, you can gently tap the pan on the counter and use a large round cutter to shape them.
How to Serve Cherry Almond Cookies
Serve Cherry Almond Cookies warm or at room temperature. They pair well with a glass of milk or tea. You can also dust them with powdered sugar for an extra touch of sweetness.
How to Store Cherry Almond Cookies
Store any leftover cookies in an airtight container at room temperature. They should stay fresh for about 3-5 days. For longer storage, you can freeze the cookies in a freezer-safe bag. Just thaw them at room temperature before enjoying.
Tips to Make Cherry Almond Cookies
- Make sure to pat the cherries dry thoroughly to prevent excess moisture in the cookies.
- Experiment with different types of nuts, like walnuts or pecans, for a unique twist.
- For added flavor, consider adding some chocolate chips.
Variation
You can also try using fresh cherries when in season for a more natural flavor. If you want a richer taste, try adding a teaspoon of vanilla extract.
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries! Just make sure to chop and pit them first.
2. Do I need to chill the cookie dough before baking?
No, this recipe does not require chilling. You can bake the cookies right after mixing the dough.
3. How do I know when the cookies are done?
The cookies are done when the edges are set and lightly golden. They may look a little soft in the center but will firm up as they cool.
Enjoy your baking, and happy cookie making!
Cherry Almond Cookies
Ingredients
Main Ingredients
- 1 12 ounce jar maraschino cherries, diced small and patted dry Make sure to pat them dry thoroughly to prevent excess moisture.
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 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
Instructions
Preparation
- Remove the maraschino cherries from their juice, slice each cherry in half, and cut each half into 6 small pieces. Blot them dry and set aside.
- Preheat your oven to 350°F (175°C) and prepare two sheet pans with parchment paper or a silicone baking mat.
Mixing the Dough
- In a medium to large bowl, melt the butter and add both the granulated and brown sugars. Whisk until fully mixed.
- Add the egg, almond extract, cherry juice, and vinegar to the mixture. Whisk until combined.
- Sprinkle the baking soda and kosher salt over the mix and stir well. Gradually add the flour, stirring until just a little flour remains. Fold in the chopped cherries.
Baking
- Use about 2 tablespoons of dough for each cookie, spacing them 2 inches apart on the baking sheets.
- Bake for 10-12 minutes until the edges are set. Let them rest on the pan for 2 minutes, then move them to a wire rack to cool completely.
- If the cookies haven’t flattened, gently tap the pan on the counter and use a large round cutter to shape them.
