Cherry Cookies – Soft, Buttery & Delicious Holiday Treat

The scent of butter, almond, and cherries fills the kitchen the moment these cookies hit the oven. It’s the smell of Christmas in full swing bright, joyful, and a little nostalgic. These cherry cookies are soft, buttery, and blushing pink, the kind of treat that looks as cheerful as it tastes. They’re simple to make, crowd-pleasing, and disappear faster than wrapping paper on Christmas morning.

Why You’ll Love These Cherry Cookies

These cookies are festive and effortless, with just the right mix of sweetness and nostalgia. The recipe uses maraschino cherries, which give a gentle almond-cherry flavor and that signature pink tint. Almond flour adds tenderness, while real butter creates a melt-in-your-mouth texture. The dough comes together quickly, chills for half an hour, and bakes into perfect, buttery rounds. You can make a batch for a party tray, a cookie swap, or just because the house needs a little extra cheer.

Ingredients You’ll Need

• All-purpose flour (2 cups): Creates structure for the cookies.
• Almond flour (½ cup): Adds lightness and a nutty, rich taste.
• Salt (¼ teaspoon): Balances sweetness.
• Unsalted butter (1 cup): Softened to room temperature for easy creaming.
• Granulated sugar (¾ cup): Sweetens and helps cookies brown.
• Maraschino cherry juice (1 tablespoon): Adds color and flavor.
• Vanilla extract (1 teaspoon): Deepens the cookie’s aroma.
• Almond extract (½ teaspoon): Gives that signature bakery-style flavor.
• Chopped maraschino cherries (½ cup): The star ingredient, adding chewy bits of sweetness.

Ingredient Notes & Substitutions

If maraschino cherries aren’t your thing, you can use fresh or thawed frozen cherries. Just chop them finely and pat lightly to remove excess moisture. Almond extract can be swapped for extra vanilla, though it will change the flavor slightly. Never replace all the all-purpose flour with almond flour — it’ll make the cookies crumbly. Also, measure flour by weight if possible; too much flour leads to dry cookies. Mix only until combined to keep them soft and tender.

Optional Add-Ins & Variations

You can fold in ½ cup of mini chocolate chips for a cherry-chocolate twist or drizzle the baked cookies with a simple cherry glaze made from powdered sugar and cherry juice. White chocolate pairs beautifully with cherries, as does a bit of citrus zest for brightness. For something extra festive, dip the edges in melted white chocolate and roll in crushed candy canes.

How to Make Cherry Cookies

Step 1: Mix dry ingredients
In a bowl, whisk together the all-purpose flour, almond flour, and salt.

Step 2: Cream butter and sugar
In another bowl, beat softened butter and sugar until creamy, about 3–4 minutes. Add cherry juice, vanilla, and almond extract, and mix again.

Step 3: Combine wet and dry
Gradually mix dry ingredients into the wet ingredients until just combined. Avoid overmixing.

Step 4: Fold in cherries
Gently stir in chopped cherries using a spatula.

Step 5: Chill the dough
Cover and refrigerate the dough for 30 minutes. This step helps the cookies hold their shape and prevents spreading.

Step 6: Scoop, bake, and cool
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop about one tablespoon of dough per cookie and space them evenly. Bake for 12–14 minutes until the bottoms are lightly golden. Let them cool for 3 minutes before transferring to a wire rack.

These cookies come out soft and buttery with crisp edges and a gorgeous pale pink color — perfect for any holiday cookie tray.

Pro Baker Tips for Perfect Results

Always bring ingredients to room temperature before mixing; it helps the dough blend smoothly. Use a cookie scoop for uniform size. Chill the dough well to prevent flat cookies. Wear gloves while chopping cherries to avoid staining your hands. If using maraschino cherries from a jar, use the juice in the dough and glaze it adds natural flavor and color without food dye.

How to Store, Freeze, and Thaw

Store your cherry cookies in an airtight container at room temperature for up to 4 days. If you’re baking ahead, freeze the cooled cookies for up to 2 months. To serve, thaw them at room temperature for a few hours they’ll taste freshly baked again. You can also freeze unbaked dough balls and bake directly from frozen, adding an extra minute or two to the bake time.

Frequently Asked Questions

More Such Recipes

• Cherry pie cookie cups for festive baking
• Classic cherry crumble pie dessert
• Homemade cherry pie with buttery crust
• Sweet soft cherry bread with almond glaze
• Quick and easy cherry banana muffins
• Cherry almond bread perfect for holidays
• Cherry delight dessert for Christmas tables

Conclusion

These cherry cookies are a taste of joy in every bite soft, buttery, and gently kissed with almond. They fit beautifully into Christmas cookie boxes, make lovely gifts, and bring instant color to any dessert table. Whether you serve them plain or glazed, they’re sure to become a cherished holiday tradition in your kitchen.

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