No chill cherry almond cookies are made with maraschino cherries and almond extract. They are soft and chewy drop cookies perfect for Easter, Christmas, Valentine's Day or just because you love the classic cherry and almond combination!
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Sunny spring weather always has me dreaming of summer. Okay, honestly I'm always dreaming of summer! The PNW has some of the most delicious cherries and enjoying those fresh cherries is one of my favorite parts of summer.
Cherry and almond is such a classic flavor combo, at least as famous as cherry and chocolate, right??? So I wanted to find a way to enjoy this flavor with a sweet twist when it isn't cherry season; by adding maraschino cherries.
For other recipes with fresh or frozen cherries, try dark chocolate cherry shortbread, cherry almond scones or homemade cherry pop tarts.
why you will love these drop cookies
- No waiting from ingredients to warm up.
- A one bowl recipe {you're busy and need fewer dishes to wash!}
- No chill time required!
- Melted butter = soft and chewy cookies that are full of cherry almond flavor.
ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Butter ~ this cookie recipe calls for unsalted butter. If you only have salted butter, just leave out the kosher salt. The butter gets melted, so no planning ahead. š
- Sugar ~ both granulated and brown sugars are used. I wanted these cherry almond cookies to have more of a sugar cookie flavor, so there is a higher amount of white sugar in this recipe.
- Egg ~ just one large egg needed and it can come straight from the refrigerator. The egg brings structure and binds the ingredients together.
- Almond extract ~ adds the lovely almond flavor. I always use Cooks almond extract, my local market carries it, but you can also buy it on Amazon.
- Vinegar ~ reacts with the baking soda to add thickness and also adds to the soft texture of the cookies. Either white vinegar or apple cider vinegar can be used.
- Baking soda ~ adds some lift and thickness to the cherry almond cookies.
- Kosher salt ~ helps to balance the sweetness.
- All-purpose flour ~ be sure to spoon and level the flour or usea kitchen scalefor the most accurate measuring.
- Maraschino cherries ~ sometimes called co*cktail cherries. I buy my maraschino cherries at Target, but most major grocery stores will carry them. They can usually be found with the ice cream toppings or in the baking section. Although occasionally they will be with the canned fruit. You will also use some of the juice from the jar of cherries in the easy dough.
how to make cherry almond cookies
Start by removing the maraschino cherries from their juice {remove the stems if they have them} and place on a layer or two of paper towels.
Then 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. Once all the cherries are in small pieces, blot them dry with another paper towel and set aside while you make the cookie dough.
Preheat oven to 350Ā°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
In a medium to large bowl, melt the butter. Then add both sugars and whisk until fully incorporated {first photo below}.
Next add the egg, almond extract, cherry juice and vinegar. Whisk until the mixture is combined {second photo below}.
Sprinkle the baking soda and kosher salt over the mixture and stir well {third photo below}.
Then add the flour and stir until just a little bit of flour remains showing.
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.
Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. If the cookies havenāt flattened as much as youād like, bang the pan on the counter once or twice and use a large round cutter to āscootā the cookies into a perfectly round shape, if desired.
tips for soft and chewy cookies
- Prepare the cherries first as you want most of the moisture removed from them. See above for tips on drying the cherries.
- Work gently once you add in the maraschino cherries so you don't overwork the cookie dough.
- Use a cookie scoop for uniform cookies. Asize 30 scoopis my favorite!
- Be careful not to over bake the cherry almond cookies. To achieve the soft texture, you want them slightly under baked in the center. They will continue to bake as they cool.
- If the cookies havenāt flattened as much as youād like, drop the pan on the stovetop or counter a few times when the pan is hot from the oven.
- For that bakery style cookie look, "cookie scoot" when the cookies are hot out of the oven. Use a round cookie or biscuit cutter that is a little larger than your baked cookies and scoot it around the edges of the hot cookies while still hot on the baking pan. This smooshes in any unruly edges and creates perfectly round cookies. {I use this biscuit cutter set all the time!}
frequently asked questions
can I use almond flour?
Yes, but in combination with all-purpose flour. Use 1 Ā¼ cups + 2 tablespoons all-purpose flour {172g} and Ā½ cup almond flour {56g}. This is the same combo I use in my butterscotch pretzel cookies.
can I use fresh cherries?
This drop cookie recipe was developed for maraschino cherries, which taste very different from fresh cherries. I suspect you could prepare fresh cherries the same way and add them, but the flavor of the cookies won't be the same. Please let me know if you try it!
would white chocolate work in this recipe?
The maraschino cherries bring a lot of sweetness to this cookie! As much as I love white chocolate, I think it would make the cookies too sweet. But chocolate would be delicious; add Ā½ cup of chocolate chips with the maraschino cherries.
how to store
Store cherry almond cookies in an airtight container at room temperature for 4-5 days.
The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container.
Remember to snap a picture and tag me onInstagramif you makethese Cherry Almond Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more no chill cookie recipes
- Sprinkle Cookies
- White Chocolate Raspberry Cookies
- Lemon Blueberry Cookies
- German Chocolate Cookies
- Malted Chocolate Chip Cookies
If you make this recipe {or any recipe!} from two sugar bugsplease come back and leave a review and a āļøāļøāļøāļøāļø star rating. I read every comment, and I LOVE hearing from you!
Yield: 18 cookies
Cherry Almond Cookies {No Chill}
Soft, chewy and chock full of cherries and almond. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with maraschino cherries and melted butter.
Prep Time20 minutes
Bake Time12 minutes
Total Time32 minutes
Ingredients
- 1 - 12 ounce jar maraschino cherries*, diced small and patted dry (340g)
- Ā½ cup unsalted butter, melted (113g)
- Ā¾ cup granulated sugar (150g)
- Ā¼ cup brown sugar (50g)
- 1 large egg
- 1 teaspoon pure almond extract
- 2 teaspoons maraschino cherry juice
- 1 teaspoon vinegar**
- Ā½ teaspoon baking soda
- Ā½ teaspoon kosher salt
- 1 Ā¾ cups all-purpose flour (220g)
Instructions
- Remove the maraschino cherries* from their juice (remove the stems if they have them) and place on a layer or two of paper towels. Then 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. Once all the cherries are in small pieces, blot them dry with another paper towel and set aside.
- Preheat oven to 350Ā°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
- In a medium to large bowl, melt the butter (Ā½ cup/113g). Add both sugars (Ā¾ cup/150g granulated and Ā¼ 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 (Ā½ teaspoon) and kosher salt (Ā½ teaspoon) over the mixture and stir well. Then add the flour (1 Ā¾ cups/220g) and stir until just a little bit of flour remain. 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 2 minutes, then remove to a wire rack to cool completely. If the cookies havenāt flattened as much as youād like, bang the pan on the counter once or twice and use a large round cutter to āscootā the cookies into a perfectly round shape, if desired.
Notes
Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container.
I have not tested freezing this cookie dough prior to baking. I suspect it would work fine! Once you have scooped the cookie dough into balls, chill them until firm. Then place in an airtight container or zip-top bag and place in the freezer. When ready to bake the cookies, place the dough balls on a baking sheet while the oven preheats then bake as directed.
If you only have salted butter, eliminate the kosher salt. If you only have table salt, start with half the amount and adjust as needed.
*You are using the cherries and 2 teaspoons of juice from a 12 ounce jar. If measuring the cherries alone, they are about 185g {give or take} before patting them dry.
**Iāve tested the recipe with both white vinegar and apple cider vinegar, they work interchangeably.
If you want to use some almond flour in the cookie dough ~ Use 1 Ā¼ cups + 2 tablespoons all-purpose flour (172g) and Ā½ cup almond flour (56g)
Nutrition Information:
Yield:
18Serving Size:
1
Amount Per Serving:Calories: 175Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 84mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 2g
The nutrition information is an estimate only and may not be entirely accurate.
