Buttery Cherry Almond Cookies Recipe
Written by MasterClass
Last updated: Jun 15, 2022 • 2 min read
Packed with nutty and cherry flavors, these cherry almond cookies will be the hit of any holiday party.
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What Are Cherry Almond Cookies?
Featuring maraschino cherries, fruit juice, and almond extract, cherry almond cookies are sweet and tangy shortbread-like cookies. With a crumbly, tender texture and light pink color from the cherries, these handheld treats make the perfect addition to any Valentine’s day party, cookie exchange, or dessert spread.
4 Tips for Making Cherry Almond Cookies
Follow these simple tips to craft the best cherry almond cookies possible:
- 1. Watch the cookies closely. Keep a close eye on these tender sugar cookies as they bake to prevent overcooking, which will result in an unpleasantly hard texture. Remove your cookies from the oven when they have just started to brown around the edges.
- 2. Play around with additions. Customize these simple cookies with additions like dark chocolate chips, slivered almonds, or coconut flakes. Top the cookies with a powdered sugar glaze or melted white chocolate drizzle, or dot the center of each with a whole maraschino cherry.
- 3. Make ahead and freeze. Prepare this simple cookie dough in advance and store it in the freezer up to three months in advance for easy on-demand baking. Simply prepare the dough, roll it into tablespoon-sized balls, and store them in a zip-top bag in the freezer. When you’re ready to bake the cookies, let them defrost in the refrigerator overnight.
- 4. Store properly. Baked cherry almond cookies will keep well in an airtight container on the counter for up to five days. Let the cookies cool fully to room temperature before storing them.
Buttery Cherry Almond Cookies Recipe
makes
1 dozenprep time
15 mintotal time
30 mincook time
10 minIngredients
Note: The total time does not include at least 2 hours of inactive time.
- 1
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using an electric mixer), beat the butter until it is smooth and creamy, about 1 minute.
- 2
Add the granulated and powdered sugars, almond extract, and maraschino cherry juice to the butter and beat until combined, scraping down the sides of the bowl as necessary.
- 3
With the mixer running on low, slowly add the flour and salt to the beaten butter mixture. Mix the ingredients until the dough just comes together.
- 4
Fold the chopped cherries and chocolate chips into the dough.
- 5
Cover the mixing bowl with plastic wrap, and place the cookie dough in the refrigerator to chill for a minimum of 2 hours, or overnight.
- 6
When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- 7
Using a small cookie scoop or spoon, scoop up a 1-tablespoon portion of the cookie dough, roll it into a ball, and place it on the prepared baking sheet. Repeat this process with the remaining dough, leaving at least 2 inches of space between each dough ball.
- 8
Using your fingers, lightly press down on each cookie dough ball to flatten.
- 9
Transfer the baking sheet to the oven, and bake the cookies until they are golden brown around the edges and slightly underbaked in the center, about 10–13 minutes.
- 10
Remove the pan from the oven and let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.
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