Description
These Cherry Almond Cookies are a delightful treat featuring diced maraschino cherries and a hint of almond extract for a rich, nutty flavor. With a chewy texture and sweet bursts of cherry in every bite, this no-chill cookie recipe is quick to prepare and perfect for satisfying your sweet tooth. Baked to a golden finish, these cookies offer a festive and flavorful twist on a classic cookie that’s ideal for any occasion.
Ingredients
Cherry Preparation
- 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 the maraschino cherries from their juice, discarding any stems, then slice each cherry into 12 small pieces. Place the chopped cherries on paper towels and blot dry thoroughly to remove excess moisture. Set aside.
- Preheat Oven and Prepare Pans: Preheat 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 until fully combined and smooth.
- Add Wet Ingredients: Incorporate the egg, almond extract, maraschino cherry juice, and vinegar into the butter and sugar mixture. Whisk everything together until the mixture is homogenous and smooth.
- Combine Dry Ingredients: Sprinkle baking soda and kosher salt evenly over the wet mixture, then stir well. Gradually add the all-purpose flour and mix until just a small amount of flour is still visible. Fold in the dried, chopped maraschino cherries gently to distribute evenly.
- Shape Cookies: Using about 2 tablespoons of dough per cookie (or a size 30 scoop), drop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading during baking. This should yield approximately 18 cookies.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and lightly golden. Remove from the oven.
- Cool and Shape: Let the cookies rest on the baking pan for 2 minutes before transferring them to a wire rack to cool completely. If the cookies haven't spread to your liking, you can gently bang the pan on the counter a couple of times and use a large round cutter to nudge them into a round shape while still warm.
Notes
- Be sure to thoroughly dry the maraschino cherries to prevent excess moisture from affecting the cookie dough texture.
- If you can't find maraschino cherry juice, use a bit of water with a drop of cherry extract as a substitute.
- Allowing the cookies to rest briefly on the baking sheet after baking helps them set and makes them easier to transfer without breaking.
- The vinegar helps tenderize the cookies and enhances the almond flavor.
- You can store these cookies in an airtight container at room temperature for up to 5 days.
