Cherry cookies are soft and buttery shortbread style drop cookies filled with maraschino cherries and sweet almond flavor. These pretty pink maraschino cherry cookies are the perfect quick and easy cherry sugar cookie recipe for any occasion.
Prep time: PT10M
Cook time: PT12M
Total time: PT25M
Rating
4.55 stars (22 reviews)
Keywords
Cherry Cookie Recipe, Cherry Cookies, Maraschino Cherry Cookies
Ingredients
2 cups (240 g) all purpose flour
½ cup (56 g) almond flour
¼ teaspoon salt
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
½ cup chopped maraschino cherries
Categories
Dessert
Holiday
Cuisine
American
Steps
In a bowl, whisk the all purpose flour, almond flour and salt together until well combined. Set aside.
Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, beat the room temperature butter and sugar until well combined. This takes about 3 - 4 minutes on medium speed.Mix in the cherry juice, vanilla extract and almond extracts until well combined.
Mix the dry ingredients into the wet ingredients until just combined. Fold in the chopped maraschino cherries until just combined. Cover the dough and chill in the fridge for 30 minutes.
While the cookies chill, preheat the oven to 350 F (177 C) for 30 minutes. Line two large baking sheets with parchment paper. After 30 minutes, scoop about 1 tablespoon (15 ml) of cookie dough onto the prepared baking sheet. I like to use a small cookie scoop to get perfectly portioned cookies.
Bake the cherry sugar cookies for 12 - 14 minutes. The bottom of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!
