Cherry Cookies
Tender, lightly almond-scented short cookies studded with chopped maraschino cherries, perfect for tea time or bake sales.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Room temperature for easy creaming; can use salted but reduce added salt.
- 1 cup granulated sugar For a lower-sugar option, try replacing 1/4 cup with a granulated sugar substitute rated 1:1.
- 2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
- 1/2 cup maraschino cherries, chopped Chop finely and drain well.
- 1 teaspoon almond extract Small amount packs a lot of flavor.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Ingredients
- 1/3 cup chopped toasted almonds For nuttier texture.
- 1/3 cup dark chocolate chips For a chocolate cherry variation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
- In a large bowl, cream the softened butter and granulated sugar with a handheld mixer or stand mixer until light and fluffy, about 2–3 minutes.
- Beat in the almond extract and vanilla extract until evenly mixed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed butter mixture. Mix on low speed just until combined — avoid overmixing.
- Gently fold in the chopped, well-drained maraschino cherries.
Baking
- Drop rounded spoonfuls of dough (about 1 to 1.5 tablespoons) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges turn a light golden color but centers are still soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. Refrigerate for firmer cookies or freeze baked cookies for up to 3 months.