Description
Soft and slightly chewy almond cherry cookies with a rich, nutty sweetness and bursts of juicy cherries, perfect for everyday treats or special occasions.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped maraschino cherries (well drained)
- 3/4 cup sliced or chopped almonds
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in almond extract and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until combined.
- Fold in chopped cherries and almonds evenly.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on the pan briefly, then transfer to a wire rack to cool completely.
Notes
- Drain cherries thoroughly to avoid excess moisture.
- Toast almonds lightly for enhanced flavor.
- Dough can be refrigerated up to 24 hours before baking.
- Use dried cherries for a less sweet variation.
- Add white chocolate chips for extra richness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
