Oh, the joy of baking! There’s something so comforting about the smell of freshly baked cookies wafting through the house, especially when they’re as delightful as these Cherry Almond Cookies. In just 30 minutes, you can whip up a batch of these sweet, chewy treats that are perfect for any occasion. Whether you’re looking for a quick dessert after one of your 30-minute meals or a special treat to share with friends, these cookies are sure to impress. Plus, they require no chilling time, making them a fantastic option for those busy weeknights!
Why You’ll Love This Recipe
- Quick and easy to make—ready in just 30 minutes!
- Deliciously chewy with a burst of cherry flavor.
- No chilling required, so you can bake and enjoy right away.
- Perfect for holiday gatherings or as a sweet surprise for your family.
- Great for sharing with friends—these are truly Friendship Cookies!
Ingredients
To make these delightful Cherry Almond Cookies, you’ll need the following 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)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get baking! Follow these simple steps to create your Cherry Almond Cookies:
- Remove the maraschino cherries* from their juice (don’t forget to take off the stems if they have them) and place them on a layer or two of paper towels. Slice each cherry in half and then each half into 6 pieces, giving you 12 small pieces per cherry. Move the sliced cherries onto another paper towel and blot them dry. Set aside.
- Preheat your oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat.
- In a medium to large bowl, melt the butter (½ cup/113g). Add both sugars (¾ cup/150g granulated and ¼ cup/50g brown) and whisk until fully incorporated.
- Add the egg (1 large), almond extract (1 teaspoon), cherry juice (2 teaspoons), and vinegar (1 teaspoon). Whisk until the mixture is combined and smooth.
- Sprinkle the baking soda (½ teaspoon) and kosher salt (½ teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/220g) and stir until just a little bit of flour remains. Fold in the chopped and dried maraschino cherries.
- Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies.
- Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan for 2 minutes, then remove them to a wire rack to cool completely. If the cookies haven’t flattened as much as you’d like, bang the pan on the counter once or twice and use a large round cutter to “scoot” the cookies into a perfectly round shape, if desired.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your Cherry Almond Cookies turn out perfectly:
- Make sure to pat the cherries dry thoroughly to avoid excess moisture in the dough.
- For a more intense cherry flavor, consider adding a splash of cherry extract along with the almond extract.
- These cookies are great for gifting! Package them in a cute box or tin for a lovely homemade present.
- If you want to make these cookies even more festive, try adding a sprinkle of powdered sugar on top before serving.
How to Serve
These Cherry Almond Cookies are perfect for any occasion! Here are some serving suggestions:
- Serve them warm with a glass of milk or a cup of tea for a cozy afternoon treat.
- Pair them with your favorite ice cream for a delightful dessert.
- Bring them to your next gathering or potluck—everyone will love them!
- These cookies also make a wonderful addition to your holiday cookie platter, alongside Decadent Chocolate Cake and Ultimate Chocolate Indulgence Cake.
Make Ahead and Storage
If you want to prepare these cookies ahead of time, here are some tips:
- The cookie dough can be made in advance and stored in the refrigerator for up to 3 days. Just scoop and bake when you’re ready!
- Baked cookies can be stored in an airtight container at room temperature for up to a week.
- For longer storage, freeze the baked cookies in a single layer, then transfer them to a freezer-safe bag. They’ll keep for up to 3 months. Just thaw and enjoy!
So, what are you waiting for? Grab those ingredients and let’s get baking! These Cherry Almond Cookies are not just a treat; they’re a delightful way to bring a little sweetness into your day. And if you’re looking for more delicious recipes, check out my Moist Chocolate Cake for another crowd-pleaser!
Cherry Almond Cookies {No Chill}
Ingredients
Method
- Slice cherries into small pieces, blot dry, and set aside.
- Preheat oven to 350°F (180°C) and prepare baking sheets.
- Melt butter, then whisk in sugars until combined.
- Add egg, almond extract, cherry juice, and vinegar; whisk until smooth.
- Mix in baking soda, salt, then fold in flour and chopped cherries. Scoop dough onto sheets and bake 10-12 minutes.