This Cherry Almond Cookies recipe is one of those joyful discoveries that turned an ordinary afternoon into a weekly tradition. I first made these on a rainy Saturday when a jar of maraschino cherries on the pantry shelf begged to be used. The result was a soft, chewy cookie that balanced bright cherry pockets with warm almond notes — everything I love about nostalgic bakery treats, but made at home without any chilling time. It quickly became my go-to when friends stopped by and now shows up on holiday cookie trays, potlucks, and school-lunch boxes.

What makes this version special is the texture: the edges set just right while the centers remain tender and chewy. The maraschino cherries are finely chopped and patted dry so they integrate into the dough rather than leaving soggy pockets, and a touch of almond extract lifts the flavor into something reminiscent of a classic almond-cherry pairing. These cookies feel special, but the dough comes together fast — 20 minutes prep and about 12 minutes in the oven.

Ingredients

• Maraschino cherries (1 — 12 oz jar): Use the whole jar, remove stems, dice very small and pat dry so they don’t add excess moisture. I prefer bright red cherries for color, but the flavor is the same with clear ones. Drained weight before patting is about 6.5 ounces.
• Unsalted butter (1/2 cup, melted): Melted butter yields a soft, slightly dense crumb. Use real butter for the best mouthfeel — I often reach for Land O Lakes or Plugrá when I want predictable results.
• Granulated sugar (3/4 cup) & Brown sugar (1/4 cup): The granulated sugar provides lift and crunch on the edge while the brown sugar adds moisture and chew thanks to its molasses content.
• Egg (1 large): Binds the dough and contributes to tenderness. For a slightly richer cookie, you can use a large egg plus an extra yolk instead of substituting whole eggs.
• Almond extract (1 teaspoon) & Maraschino cherry juice (2 teaspoons): The almond extract gives the cookie its signature flavor; a little cherry juice taken from the jar deepens the cherry character without making the dough wet.
• Vinegar (1 teaspoon): A small amount of white or apple cider vinegar brightens flavors and reacts subtly with the baking soda for lift.
• Baking soda (1/2 teaspoon) & Kosher salt (1/2 teaspoon): Leavening and seasoning. If using salted butter, reduce or omit the salt as noted below.
• All-purpose flour (1 3/4 cups): Provides structure. For a partial almond-flour version, swap 1/2 cup of flour for 1/2 cup almond flour as described in variations.

Instructions

Prepare the cherries: Drain the 12-ounce jar of maraschino cherries, remove any stems, and place them on layers of paper towels. Trim and slice each cherry in half and then into small pieces so each cherry yields about 12 bits — this produces even distribution of fruity pockets. Blot the pieces thoroughly so they’re as dry as possible; excess juice will change dough moisture. Preheat and prep pans: Preheat the oven to 350°F. Line two sheet pans with parchment paper or silicone baking mats. Proper lining prevents spreading and allows easy transfer to a cooling rack. Combine wet ingredients: In a medium-to-large bowl, melt 1/2 cup butter and whisk in 3/4 cup granulated sugar and 1/4 cup brown sugar until smooth. Whisk in 1 large egg, 1 teaspoon pure almond extract, 2 teaspoons maraschino cherry juice, and 1 teaspoon vinegar until glossy and combined. Add dry ingredients: Sprinkle in 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt, stir to incorporate, then add 1 3/4 cups all-purpose flour and fold until the dough is mostly combined with a few streaks of flour remaining. Finish folding until the dough just comes together — don’t overmix to keep cookies tender. Fold in cherries and portion: Gently fold the dried, chopped cherries into the dough so they are evenly distributed. Use roughly 2 tablespoons of dough per cookie (a size 30 scoop yields about 18 cookies). Drop the scoops onto the prepared pans spaced about 2 inches apart; the dough will spread slightly. Bake and finish: Bake 10–12 minutes until the edges are set but centers remain soft. Let cookies rest on the pan for 2 minutes, then transfer to a wire rack to cool completely. If cookies don’t spread to your desired roundness, gently bang the pan once or twice and use a round cutter to nudge the cookies into a neat shape.

Storage Tips

Store cooled cookies in an airtight container at room temperature for 4–5 days. Layer parchment between cookies to prevent sticking. For longer storage, freeze in a single layer on a baking sheet until solid, then stack in airtight containers or freezer bags for up to three months. To refresh slightly stale cookies, warm them in a 300°F oven for 3–4 minutes or microwave a single cookie for 6–8 seconds to revive softness.

Ingredient Substitutions

For a nut-forward variation use 1/2 cup almond flour by replacing 1/2 cup of the all-purpose flour; expect a slightly more tender cookie with subtle almond flavor. If you prefer not to use maraschino cherries, chopped dried tart cherries soaked for 10 minutes in warm water work but will yield a denser, chewier texture. For dairy-free, substitute melted vegan butter and omitting kosher salt may be necessary depending on the spread of the alternative fat.

Serving Suggestions

Serve warm with a glass of milk or a cup of strong coffee. For a dessert board, pair them with shortbread, toasted almonds, and a bowl of fresh berries. Garnish plated cookies with a light dusting of confectioners’ sugar or a drizzle of white chocolate for celebrations. They also work wonderfully in cookie sandwiches with almond buttercream or vanilla frosting.

Cultural Background

The combination of cherry and almond has roots in European baking, where preserved fruits and nut pastes were common in pastries. Maraschino cherries became popular in American cookery in the 20th century as a convenient way to add preserved fruit to desserts. These cookies blend that preserved-fruit tradition with modern convenience and the American love for soft, bakery-style cookies.

Seasonal Adaptations

In winter, fold in 1/2 teaspoon cinnamon and swap half the cherries for chopped glacéed ginger for warm spice notes. For summer, use fresh cherries (pitted and finely chopped) and reduce added cherry juice; bake slightly longer to reduce moisture. For holiday trays, substitute red and green candied cherries to enhance festive color and flavor.

Meal Prep Tips

Prepare the dough and portion into scooped balls, then freeze the dough balls on a sheet pan until firm. Transfer to a freezer bag and bake straight from frozen — you may need to add 1–2 minutes to the bake time. This method makes it easy to bake just a few cookies at a time and ensures fresh-baked texture every time.

These cherry almond cookies are a simple joy: fast to make, full of character, and endlessly adaptable. I hope they become a favorite in your home as they have in mine — and that the bright cherry pockets bring unexpected smiles at every bite.