Description
Soft, chewy Cherry Almond Cookies filled with sweet maraschino cherry bits and warm almond flavor. A quick, no-chill Valentine’s Day treat ready in 30 minutes!
Ingredients
1 (12 oz) jar maraschino cherries, chopped and patted dry (185g)
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 (white or apple cider)
½ teaspoon baking soda
½ teaspoon kosher salt
1¾ cups all-purpose flour (220g)
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Chop maraschino cherries into small pieces and blot dry with paper towels.
3. Melt butter and mix with both sugars until smooth.
4. Add egg, almond extract, cherry juice, and vinegar; whisk well.
5. Stir in baking soda and salt.
6. Add flour and mix until just combined.
7. Fold in dried cherry pieces.
8. Scoop about 2 tablespoons of dough per cookie and place 2 inches apart.
9. Bake 10–12 minutes, until edges are set and centers soft.
10. Cool 2 minutes, then move to a wire rack. Shape with a round cutter if desired.
Notes
Store in an airtight container at room temperature for 4–5 days or freeze up to 3 months.
For freezing dough, scoop into balls, chill, and store airtight.
Bake from frozen, adding 1 minute to the bake time.
If using salted butter, omit added salt.
You can replace part of the flour with almond flour for extra nuttiness.
Avoid overbaking for soft centers.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Valentine’s Day Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 20g
- Sodium: 84mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg