Cherry Almond Cookies {No Chill}
There’s something so heartwarming about the scent of cookies baking in the oven—an aroma that envelops your home like a warm hug. Picture this: a chilly afternoon, snow fluttering outside, and you huddled in your kitchen, preparing a delightful batch of Cherry Almond Cookies. These cookies draw from the nostalgic flavors of childhood, where maraschino cherries and nutty almond extract come together in a sweet symphony of taste and texture. With Christmas around the corner, these cookies are not just a treat, but a cozy treasure you’ll want to share with friends and family. Plus, there’s no chilling time required, making them perfect for an impromptu bake when you’re craving something warm and tasty! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: With no chilling required, you can whip these cookies up in under an hour—ideal for those busy weeknights!
- Crowd-Pleasing Flavor: The combination of sweet cherries and creamy almond creates a rich flavor that everyone will adore.
- Perfect Texture: Crisp edges with a chewy center make each bite a delightful experience.
- Family-Friendly Fun: Baking is always better with loved ones—these cookies are fun to make together!
- Seasonal Charm: Capture the essence of the holidays with these festive treats that add joy to any gathering.
What You’ll Need
Gather These Simple Ingredients
- 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)
Let’s Make It Together
Begin by removing the maraschino cherries from their juice. If they still have stems, take those off and place the cherries on a layer or two of paper towels. Cut each cherry in half, and then each half into six pieces, giving you about 12 small pieces per cherry. Transfer the pieces to another paper towel, blot them dry, and set aside.
Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or a silicone baking mat, then set aside.
In a medium to large bowl, melt ½ cup (113g) of unsalted butter. Add both the granulated sugar (¾ cup/150g) and brown sugar (¼ cup/50g). Whisk them together until fully incorporated.
Next, add 1 large egg, 1 teaspoon of pure almond extract, 2 teaspoons of maraschino cherry juice, and 1 teaspoon of vinegar to the bowl. Whisk until the mixture is smooth and well combined.
Sprinkle in ½ teaspoon of baking soda and ½ teaspoon of kosher salt, stirring well. Gradually add 1 ¾ cups (220g) of all-purpose flour, mixing until just a little bit of flour remains. Gently fold in the chopped and dried maraschino cherries.
Using about 2 tablespoons of dough for each cookie (I like to use a size 30 scoop), place the dough onto your prepared baking sheets, spacing them about 2 inches apart. You should yield around 18 cookies.
Bake your cookies for 10-12 minutes, or until the edges are set. Allow them to rest on the pan for 2 minutes before transferring them to a wire rack to cool completely. If the cookies haven’t flattened as much as you like, just bang the pan on the counter a couple of times and use a large round cutter to reshape them into perfect circles if desired.
Variations & Creative Twists
- Nut Addition: Add a handful of chopped almonds or pecans for an added crunch that complements the cherry and almond flavors brilliantly.
- Zesty Lemon: For a fresh twist, incorporate some lemon zest into the dough. This adds a bright, zesty note that pairs wonderfully with the sweetness of the cherries.
- Chocolate Drizzle: Melt some dark or white chocolate and drizzle it over the cooled cookies for a rich, indulgent touch.
- Coconut Infusion: Mix in shredded coconut for a tropical feel that contrasts beautifully with the cherries.
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the dough up to 2 days in advance and store it in the fridge. Just scoop the cookies out and bake when you’re ready!
- Storage Suggestions: Store any leftover cookies in an airtight container for up to a week. They also freeze beautifully—perfect for holiday gifting!
- Ingredient Swaps: If you don’t have maraschino cherries, feel free to use dried cherries or other dried fruits for a different flavor profile.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 150
- Total Carbohydrates: 20g
- Sugars: 10g
- Total Fat: 7g
- Protein: 2g
- Sodium: 75mg
Frequently Asked Questions
Can I make this ahead?
Yes! The dough can be made ahead and stored in the refrigerator for up to 2 days.
Can I use different ingredients?
Certainly! Try swapping maraschino cherries for dried cherries or cranberries for a different taste.
How do I store leftovers?
Keep any leftover cookies in an airtight container at room temperature for up to one week.
How long does it last?
These cookies are best enjoyed fresh but will last up to a week when stored properly.
Wrapping It Up
These Cherry Almond Cookies {No Chill} embody the spirit of cozy baking—simple yet delicious, making them a delightful addition to your holiday festivities or just a sweet pick-me-up on a chilly day. With each bite, you’re sharing a little piece of joy and nostalgia. Save this Cherry Almond Cookies {No Chill} recipe to your baking board, so it’s ready whenever you need a cozy treat! Happy baking!
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Cherry Almond Cookies {No Chill}
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Delightful Cherry Almond Cookies that blend sweet cherries and nutty almond extract, perfect for cozy baking.
Ingredients
- 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
- Remove the maraschino cherries from their juice, cut them into small pieces, and blot dry.
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Melt unsalted butter in a bowl, then whisk in granulated and brown sugar.
- Add egg, almond extract, maraschino cherry juice, and vinegar to the mixture and whisk until smooth.
- Mix in baking soda and salt, then gradually add flour until just combined. Fold in chopped cherries.
- Scoop dough onto baking sheets, space 2 inches apart, and bake for 10-12 minutes or until edges are set.
- Allow cookies to rest for 2 minutes on the pan before transferring to a wire rack to cool completely.
Notes
These cookies are excellent fresh, but can also be stored for up to a week in an airtight container or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, cherry, almond, holiday baking, no chill