This cherry almond cookie recipe became an instant favorite the first time I made it on a whim for a neighborhood potluck. I had a jar of maraschino cherries in the pantry and a craving for a soft, chewy cookie that felt a little nostalgic and a little indulgent. The combination of melted butter, a touch of almond extract, and bright maraschino pieces creates a tender cookie with a subtle almond-fruit perfume that fills the kitchen as they bake. It is exactly the kind of sweet that makes everyone linger for one more bite and ask for the recipe.

I discovered this version while experimenting with quick doughs that do not require overnight chilling. The no-chill method is ideal for busy weeknights, last-minute guests, or when you want bakery-style results without the wait. These cookies spread just enough to become cakey-chewy in the center with lightly crisp edges. The texture is soft and yielding, and the diced cherries make every bite interesting. Over several batches I tuned the cherry size, the amount of juice used, and the brief rest-on-pan technique to achieve reliable, even cookies every time.

Ingredients

• Maraschino cherries: 1 (12-ounce) jar, diced very small and patted dry. Use a good-quality jarred cherry; reserve about 2 teaspoons of the juice to flavor the dough. Dicing the cherries into tiny pieces prevents large wet pockets and helps even distribution.
• Unsalted butter: 1/2 cup (1 stick), melted and slightly cooled. Melting the butter yields a tender, slightly cakey crumb while still allowing spread — if you only have salted butter, omit the kosher salt.
• Granulated sugar: 3/4 cup. Provides sweetness and helps edges crisp slightly while keeping the center soft.
• Brown sugar: 1/4 cup packed. Adds moisture and a touch of caramel flavor for chewiness.
• Large egg: 1. Binds the dough and adds lift and structure.
• Pure almond extract: 1 teaspoon. Small amounts carry a potent almond aroma — use pure extract for the cleanest flavor.
• Reserved maraschino juice: 2 teaspoons. Adds cherry brightness and helps dissolve sugar.
• Vinegar: 1 teaspoon (white or apple cider). A tiny acid boost reacts with baking soda for lift and supports the soft texture.
• Baking soda: 1/2 teaspoon. Leavening for light rise and gentle spread.
• Kosher salt: 1/2 teaspoon (omit if using salted butter). Balances sweetness and enhances flavors.
• All-purpose flour: 1 3/4 cups. Gives structure while keeping the cookie tender; spoon and level for accurate measuring.

Instructions

Prepare the cherries:Open a 12-ounce jar of maraschino cherries and pour off the syrup. Place cherries on a few layers of paper towel and pat dry. Slice each cherry in half and then each half into about 6 pieces so each whole fruit yields roughly 12 small pieces; blot again to remove excess moisture. Dry, finely diced cherries distribute better and prevent soggy spots in the cookies.Preheat and prep pans:Heat the oven to 350°F and line two baking sheets with parchment or silicone mats. The oven temperature gives a quick set to the edges while keeping the centres soft. Using two pans helps bake multiple trays without crowding.Combine melted butter and sugars:In a medium or large mixing bowl, pour in 1/2 cup melted butter. Add 3/4 cup granulated sugar and 1/4 cup packed brown sugar, then whisk until smooth and glossy. When melted butter is well incorporated with sugars, the texture should be homogenous with no large clumps of brown sugar.Add egg and flavorings:Whisk in 1 large egg, 1 teaspoon pure almond extract, 2 teaspoons reserved cherry juice, and 1 teaspoon vinegar until smooth. The small amount of cherry juice deepens the fruit flavor and the vinegar helps react with baking soda for a tender rise.Add dry ingredients and cherries:Sprinkle 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt over the wet mixture and stir. Add 1 3/4 cups all-purpose flour and stir until just a few streaks of flour remain — do not overmix. Fold in the diced, thoroughly dried cherries until evenly distributed.Scoop and bake:Use about 2 tablespoons of dough per cookie (a size 30 scoop works well) and place balls onto prepared sheets about 2 inches apart; you should get around 18 cookies. Bake 10 to 12 minutes at 350°F until edges are set but centers still look slightly soft. Let cookies rest on the pan for 2 minutes, then transfer to a wire rack to cool completely. If they need a bit more spreading, gently bang the pan on the counter once or twice and use a round cutter to shape while still warm.

Storage Tips

To keep the cookies at their best, cool them completely before storing to avoid condensation. Use an airtight container and layer sheets of parchment between layers of cookies to prevent sticking. If you plan on keeping them beyond five days, freeze fully cooled cookies in a single layer on a baking sheet until firm, then transfer to a sealed container or freezer bag with parchment between layers; they maintain quality up to three months. Reheat frozen cookies briefly in a 300°F oven for 5 to 7 minutes to refresh the texture, or microwave a single cookie for 10 seconds for a soft, warm bite.

Ingredient Substitutions

If you prefer a nuttier profile, replace 1/2 cup of the all-purpose flour with 1/2 cup almond flour — reduce the AP flour to 1 1/4 cups + 2 tablespoons and add 1/2 cup almond flour, which will make the cookies slightly more tender and amplify almond flavor. For dairy-free, swap melted butter for a 1:1 vegan butter alternative and ensure your brown sugar is dairy-free; texture will be similar but flavor slightly different. If you only have salted butter, omit the kosher salt. For a lower-sugar cookie, reduce granulated sugar to 2/3 cup and brown sugar to 3 tablespoons — expect a less caramelized flavor and a slightly crisper texture.

Serving Suggestions

These cookies pair beautifully with black tea, coffee, or a small glass of milk. For a festive platter, dust lightly with powdered sugar and garnish with a halved maraschino cherry centered on top of each cookie. Serve warm alongside vanilla ice cream for a simple dessert, or tuck them into gift boxes for neighbors. They also complement citrus-based desserts because the bright cherry-berry notes contrast nicely with lemon or orange flavors.

Cultural Background

The mash-up of cherry and almond has deep roots in European baking, where marzipan and preserved cherries often appear together in pastries. Maraschino cherries, originally from the Dalmatian marasca cherry preserved in liqueur, became a pantry staple in 20th-century American baking. This cookie reflects that American adaptation: using jarred cherries and almond extract to create a quick, nostalgic treat reminiscent of retro diner desserts while keeping modern, simple technique.

Seasonal Adaptations

In summer, fold in chopped roasted almonds for extra crunch, or swap maraschino for glacé cherries if you prefer a less sweet option. During the holidays add 1/2 teaspoon ground cinnamon and a handful of finely chopped dark chocolate for a festive spin. If making these in spring, toss in a teaspoon of fresh lemon zest to brighten the almond and cherry duo. These small switches let the same formula feel seasonally appropriate without changing the method.

Meal Prep Tips

For easy make-ahead baking, scoop dough into 2-tablespoon balls and place them on a sheet pan, then freeze until firm. Transfer frozen dough balls to a freezer bag; when ready to bake, set them on the baking sheet while the oven preheats and add a minute or two to the bake time. This approach gives you fresh-baked cookies in under 20 minutes whenever you want them. Label containers with the bake date and plan for three months of freezer storage for best quality.

These cherry almond cookies are forgiving, fast, and consistently delicious. They’ve earned a permanent spot in my rotation for casual get-togethers and last-minute sweet cravings — I hope they become a favorite in your home too.