Cherry almond cookies pack sweet maraschino cherries and rich almond extract into soft, chewy drop cookies. No chilling required means you’re baking these festive treats in under 30 minutes start to finish.
Since you’re here, make sure to check out these related recipes:
- Festive Cherry Almond Bars
- Christmas Gooey Butter Cookies
- Christmas Spritz Cookies
- Red Velvet Cream Cheese Cookies
- Strawberry Crinkle Cookies
Why Cherry Almond Cookies Work
Want bakery-style cookies without the wait? These cherry almond cookies skip the chilling time and still deliver that perfect soft-chewy texture everyone loves.
- No chill time needed means cookies in 30 minutes total
- Melted butter method creates extra soft, chewy centers
- Maraschino cherries bring sweet, fruity flavor throughout
- Almond extract adds that classic cherry-almond pairing
Ingredients
Ready to bake cookies that taste like they came from a fancy bakery? You’ll need basic pantry staples plus maraschino cherries for that signature flavor.
For the cookies:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 teaspoon pure almond extract
- 2 teaspoons maraschino cherry juice
- 1 teaspoon white vinegar or apple cider vinegar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¾ cups all-purpose flour
- 1 jar (12 oz) maraschino cherries, diced and patted dry
The melted butter creates those tender, soft centers while keeping preparation quick. Vinegar reacts with baking soda to add thickness and improve texture. Brown sugar brings moisture that keeps cookies chewy for days.
Pat those maraschino cherries completely dry or they’ll make cookies spread too much. The cherry juice adds extra flavor without making dough too wet.
Step-by-Step Instructions
1. Prep the cherries by draining them and patting dry on paper towels. Dice each cherry into 12 small pieces for even distribution throughout cookies. Pat dry again with fresh paper towels to remove excess moisture.
2. Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats. Set aside while you make the quick cookie dough.
3. Melt butter in a large microwave-safe bowl, then add both sugars. Whisk together until fully combined and no sugar clumps remain, about 1 minute of vigorous whisking.
4. Add wet ingredients including egg, almond extract, cherry juice, and vinegar to the butter-sugar mixture. Whisk until smooth and fully incorporated with no streaks visible.
5. Sprinkle baking soda and salt over the wet mixture and stir thoroughly. Make sure soda and salt are completely mixed in before adding flour.
6. Stir in flour just until small flour streaks remain visible. Don’t overmix or cookies will be tough and dense instead of tender.
7. Fold in cherries gently using a spatula, being careful not to overwork the dough. Mix just until cherries are evenly distributed throughout.
8. Scoop dough using a medium cookie scoop (about 2 tablespoons) onto prepared baking sheets. Space cookies 2 inches apart to allow for spreading during baking.
9. Bake for 10-12 minutes until edges are set but centers still look slightly underdone. Don’t overbake or you’ll lose that soft, chewy texture.
10. Cool on pan for 2 minutes to let cookies firm up, then transfer to a wire rack. For flatter cookies, bang the hot pan on the counter once or twice right out of the oven.
Essential Equipment
Medium Cookie Scoop (2 Tablespoon Size)
Uniform cookie sizes mean everything bakes evenly at the same rate. A spring-loaded scoop releases sticky dough easily without making a mess on your hands.
Heavy Aluminum Baking Sheets
Thin pans cause burnt bottoms and uneven browning on delicate cookies. Commercial-quality sheets distribute heat evenly for perfect golden edges every time.
Silicone Baking Mat or Parchment Paper
Non-stick surface prevents cookies from sticking without adding extra grease. Reusable mats save money over time while parchment makes cleanup instant.
Wire Cooling Rack (PREMIUM)
Air circulation underneath prevents soggy bottoms as cookies cool down. Stacked racks let you bake multiple batches efficiently without waiting between rounds.
What to Serve With Cherry Almond Cookies
Wondering what pairs perfectly with these sweet, fruity cookies? Cherry almond treats shine alongside complementary flavors at parties and gatherings.
Arrange them on a platter with Christmas Gooey Butter Cookies and Festive Cherry Almond Bars for a stunning holiday dessert spread. Different textures keep guests coming back for more.
Serve these cookies with Festive Christmas Chai Latte for a cozy afternoon treat. The warm spices complement sweet cherry flavor beautifully.
Hot beverages love these cookies—pair with coffee, hot chocolate, or vanilla milk. The soft texture makes them perfect for dunking without falling apart.
Storage and Reheating Guide
Refrigerator Storage
Store completely cooled cookies in an airtight container at room temperature for 4-5 days. Layer parchment paper between cookies to prevent sticking. Keep away from heat sources that might soften them.
Freezer Storage
Freeze baked cookies in airtight containers for up to 3 months. Flash-freeze on a baking sheet first, then transfer to freezer bags to prevent sticking together. Thaw at room temperature for 30 minutes before serving.
Reheating Instructions
These cookies taste best at room temperature and don’t need reheating. If you prefer them slightly warm, microwave for 5-10 seconds. Don’t overheat or they’ll lose their soft, chewy texture.
Cherry Almond Cookie Variations
Want to customize these no-chill cookies? Maraschino cherry treats work beautifully with different mix-ins and flavor additions.
Chocolate cherry version: Add ½ cup mini chocolate chips along with the chopped cherries. Semi-sweet or dark chocolate balances the sweetness perfectly without overwhelming the almond flavor.
Extra almond cookies: Swap ½ cup all-purpose flour for almond flour to intensify the nutty flavor. This also makes cookies slightly more tender and adds subtle nuttiness.
White chocolate addition: Fold in ½ cup white chocolate chips for an extra sweet treat. The creamy white chocolate pairs beautifully with tart cherries and complements White Chocolate Peppermint Pretzel Bark on holiday cookie platters.
Pro Tips & Tricks
Want perfect cherry almond cookies every single time? These tested techniques guarantee bakery-quality results.
Pat cherries completely dry before adding to dough or excess moisture will make cookies spread too thin and lose their shape.
Don’t skip the vinegar because it reacts with baking soda to create thickness and that signature soft-chewy texture.
Melt butter completely but let it cool slightly before adding eggs so the heat doesn’t cook the egg and create scrambled bits.
Underbake slightly by removing cookies when centers still look barely underdone—they continue baking on the hot pan as they cool.
Frequently Asked Questions
Can you make cherry almond cookies with fresh cherries?
Maraschino cherries work best since this recipe was developed specifically for their sweetness and texture. Fresh cherries would need pitting and chopping, and they’ll taste quite different from the sweeter maraschino version.
How do you keep cookies soft and chewy?
Slightly underbake by 1-2 minutes and store in airtight containers with a slice of white bread. The bread dries out while keeping cookies perfectly soft for up to a week.
Can you freeze cherry almond cookie dough?
Yes—scoop dough into balls, freeze on a baking sheet until firm, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
What does almond extract do in cookies?
Almond extract brings intense nutty flavor that complements sweet cherries perfectly. It’s much stronger than vanilla, so a little goes a long way in baking.
Why did my cookies turn out flat?
Too much moisture from cherries that weren’t patted dry enough is usually the culprit. Make sure to remove as much liquid as possible before adding cherries to dough.
Can you add chocolate chips to cherry almond cookies?
Absolutely—fold in ½ cup mini chocolate chips along with the chopped cherries. Semi-sweet or dark chocolate works best to balance the sweetness without overwhelming the cookie.
Why You’ll Love This Recipe
Ready to bake cookies that disappear faster than you can make them? Cherry almond cookies deliver bakery-quality results without any waiting around for dough to chill.
The soft, chewy texture comes from melted butter and proper baking time. Sweet maraschino cherries and rich almond extract create that classic pairing everyone loves.
Perfect for cookie exchanges, holiday parties, or just because you’re craving something sweet and fruity. They stack beautifully in gift boxes and stay soft for days.
📌 Save these cherry almond cookies for your next gathering—they’re guaranteed to be the first ones gone from the dessert table!
