Description
Delight in these soft and buttery Cherry Cookies, perfectly blended with maraschino cherries and almond flavor for a sweet and unique treat. This recipe combines all-purpose and almond flours for a tender texture, enhanced by cherry juice and extracts, making every bite flavorful and delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all purpose flour
- ½ cup (56 g) almond flour
- ¼ teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 tablespoon (15 ml) maraschino cherry juice
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon almond extract
Add-ins
- ½ cup chopped maraschino cherries
Instructions
- Combine Dry Ingredients: In a bowl, whisk together the all purpose flour, almond flour, and salt until evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer with the paddle attachment or an electric hand mixer, beat the room temperature unsalted butter and granulated sugar on medium speed for about 3 to 4 minutes until the mixture is smooth and well combined. Then, mix in the maraschino cherry juice, vanilla extract, and almond extract until fully incorporated.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet butter mixture, mixing just until combined. Gently fold in the chopped maraschino cherries. Cover the dough and refrigerate for 30 minutes to firm up.
- Prepare for Baking: Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper. After chilling the dough, scoop approximately 1 tablespoon of dough per cookie onto the prepared baking sheets using a cookie scoop or spoon to ensure even sizing.
- Bake the Cookies: Bake for 12 to 14 minutes, or until the bottoms of the cookies turn a very light golden brown. Remove from the oven and allow cookies to sit on the baking sheet for 3 minutes before transferring them to a cooling rack. Let the cookies cool completely to room temperature before serving.
Notes
- Storage: Store these cherry cookies in an airtight container at room temperature for up to 3 to 4 days to maintain freshness.
- Variations: For a twist, add chocolate chips to the dough or prepare a quick cherry glaze to drizzle on top, as suggested in the recipe’s blog post section on variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
