Cherry Almond Cookies {No Chill}
These buttery-soft Cherry Almond Cookies are filled with tangy cherry pieces and a subtle almond aroma, making them the perfect quick treat for any celebration.
Ingredients
For the Cookies
- 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)
Instructions
Preparation
- Remove the maraschino cherries from their juice and place on a layer or two of paper towels.
- Slice each cherry in half and then each half into 6 pieces.
- Blot the cherry pieces dry with another paper towel and set aside.
- Preheat oven to 350°F 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. Add both sugars and whisk until fully incorporated.
- Add the egg, almond extract, cherry juice, and vinegar, and whisk until smooth.
- Sprinkle baking soda and kosher salt over the mixture, then stir well.
- Add flour and stir until just a little bit of flour remains, then fold in the chopped and dried maraschino cherries.
Baking
- Use about 2 tablespoons of dough per cookie and place them on prepared baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and golden. Allow the cookies to rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
For serving, pair with coffee or a scoop of vanilla ice cream. For storage, keep cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 3gSodium: 50mgSugar: 8g
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