Description
Soft and chewy Cherry Almond Cookies filled with maraschino cherries and rich almond flavor. This easy no chill cookie recipe creates bakery-style cookies in under 35 minutes.
Ingredients
Scale
- 1 jar (12 ounces) maraschino cherries, diced and patted dry
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 teaspoons maraschino cherry juice
- 1 teaspoon vinegar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 3/4 cups all-purpose flour
Instructions
- Remove cherries from the jar, dice them into small pieces, and pat dry thoroughly with paper towels.
- Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Whisk melted butter, granulated sugar, and brown sugar together until smooth.
- Add egg, almond extract, cherry juice, and vinegar, then whisk until combined.
- Stir in baking soda and kosher salt.
- Add flour and mix until almost combined, then fold in chopped cherries.
- Scoop 2 tablespoon portions of dough onto prepared baking sheets spaced 2 inches apart.
- Bake for 10 to 12 minutes until edges are set.
- Cool cookies on baking sheet for 2 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months.
- Frozen cookie dough balls can bake directly from frozen with extra baking time if needed.
- If using salted butter, reduce or omit added salt.