Tis the time of year to start baking cookies! I love it, and I love cookies. Cookies are a family tradition at our house. There are just so many great Christmas cookie recipes and so many friends, neighbors, and extended family to share them with. Honestly, who in the world wouldn’t love a batch of assorted sweet treats to indulge in? These Maraschino Cherry Almond Chocolate Cookies are the perfect complement to your cookie tray. They are gorgeous and delicious, and the flavor combination is amazing!
These days there are so many ways to pack them for gift-giving. Wrap it Up: 30 Cute Cookie Wrappers to Buy or DIY has so many awesome ideas!! My favorites are the Dot Handle Boxes and the Sweet Heart Lace Favor Boxes!! I have also found many great ideas for wrapping and packing cookies at Target in the dollar bins.
Maraschino Cherry Almond Chocolate Cookies are easy shortbread cookies full of cherries and semi-sweet chocolate chips. There is a touch of almond flavoring to complement the cookie. They are so quick to come together. Have you made any of my other Christmas treats and cookies? Foolproof Almond Joy Fudge, Thick Chocolate Chunk Pecan Cookies, and Peppermint Chocolate Thumbprint Cookies are just a few reader favorites.
They can be frozen ahead of time. I pack all my cookies in doubled Ziploc freezer bags and place them in sturdy glad-ware containers. When thawing, take them out of the containers frozen and place them on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies.
So if you love baking and making special holiday treats to share with others put these Maraschino Cherry Almond Chocolate Cookies on your Christmas baking list. They will make a special addition to your holiday cookie tray!
Maraschino Cherry Almond Chocolate Cookies
Ingredients
- 1 cup butter softened
- 1 teaspoon almond extract
- 1 cup powdered sugar
- 2 1/4 cups all purpose flour
- 2-3 tablespoons maraschino cherry juice
- 1/2 cup maraschino cherries chopped
- 1 cup semi sweet chocolate chip morsels
Instructions
- Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.
- In a large bowl with a mixer, beat butter until smooth and creamy. Beat in almond extract and powdered sugar. Turn the mixer to stir or low and slowly add flour mixing in until incorporated. Mix in maraschino cherry juice and maraschino cherries. Stir in chocolate chips.
- Roll into 1-inch balls and place on parchment paper. Spray the bottom of a glass with nonstick cooking spray and flatten the balls. You will need to spray the glass several times.
- Bake for 12-14 minutes. Allow to cool for 5 minutes before removing cookies to cookie cooling racks.
Video
Notes
- You can also bake the cookies as rolled balls, and they will cook to a more traditional cookie shape. Flattening gives them more of a shortbread look.
- Store in an airtight container for up to 3 days at room temperature or up to 6 days in the refrigerator.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Wendy
I followed the instructions exactly and while mine turned out looking delicious and beautiful, they tasted a too flour-y and not sweet enough. I just read through all the comments and I think you’re right about needing a little more cherry juice and maybe leave out the extra 1/4 cup of flour(?). If I try them again, I will make this adjustments.
Beth Pierce
Shortbread cookies are kind of a unique cookie. I have had some that liked them just like they are and others that wanted them sweeter and more like a traditional cookie. Of course shortbread cookies are not for everyone.
Jan Johnson
I added an egg and 1teaspoon baking powder so they are more like a cookie rather than shortbread…I think they are very good.
Beth Pierce
Interesting. Thanks for the heads up!
Debr Mcdonaldld
How did they turn out?? Soft??
Sandy crowel l
I liked it better your way !
Brittany
Was it 1 egg and 1 teaspoon of baking soda for 1 batch of cookies? I’m looking to triple the recipe for my big family.
J
Would mixing this with a hand mixer work?
Beth Pierce
Yes you can. It might take a tad longer but it can be done.
Beth Pierce
Unsalted! Happy baking!
Dennae Maich
I followed this exactly and my cookies came out in blobs. They taste good but, man are they ugly! Any idea what could of gone wrong?
Beth Pierce
So sorry to hear that. Let me see did you use butter?
Miranda Bucholz
What about using almond flour?
Beth Pierce
I have never tried but I do not see any reason why it would not work!
Sheryl Zinda
I printed off this recipe a couple weeks ago and it said 1 T.
of the cherry juice. Making them today and double checking the recipe on your website it now says 2 T. My first batch is not nearly as pink as your pictures so I will try 2T juice in the 2nd batch. First batch is very good though! Making them for a Christmas cookie exchange.
Beth Pierce
You are a very observant person. Yes I did change it to two tablespoons of cherry juice just because I have had a few readers report that two tablespoons was tasting and looking better than one. You could probably add up to 2 1/2 tablespoons without changing the characteristics of the dough. So glad that you liked them. I think mine look a little pinker on film than in person if that makes any sense.
Midge
It’s much easier to put a plastic sandwich bag on your hand to flatten the cookies. No need to spray with cooking spray.
Beth Pierce
Thanks for the heads up.
Hazel
Midge: I wonder if you could use plastic (like Saran Wrap) on bottom of a glass. But thanks for your idea.
Cathi
I reduced the flour by 1/4 cup added a little more sugar. Then when I flattened the cookies I dipped the bottom of the cup in sugar. They are yummy!
Amy
Mine tasted like flour what did I do wrong
Beth Pierce
I am sorry to hear that. I am not sure. I had another lady tell me that hers did not cook all the way however they are a shortbread cookie and that is a totally different texture and taste from a cookie that has eggs and a rising agent in it like baking powder or baking soda! I think I may increase the amount of cherry juice added to the cookies. A shortbread cookie does taste a little floury. I just pulled one out of the freezer (even though I am on a diet) and ate it. I could really taste the cherry and chocolate. I wonder if more juice would enhance the flavor.
Sue
Mine turned out great! Made them for our cookie exchange and everyone wants the recipe…☺
Beth Pierce
That is awesome. So glad that everyone liked them.
Tammy Mills
Being frozen could effect the taste. Try one thawed out.
Beth Pierce
Okay and what did you think?
Tiffany
I just made these and they were super flour-y tasting also. I used 2 1/2tbs of juice. I am thinking maybe only use 2 c flour, 3tbs juice, and maybe a little more powdered sugar. I only used 2 tbsp of juice thinking they’d be super rich but they weren’t
Kind of disappointed in how they turned out. I may use less almond extract too bc all I’m tasting is almond and flour.
Connie Cummings
These sound really good. I am going to Oregon for Thanksgiving and I think my granddaughter and I will make these.. I am excited to try these. Thank you for the recipe.
Beth Pierce
Thank you so much! Sounds like a wonderful time. What fun!
Martha Lawrence
What could I use instead of chocolate? Maybe nuts ? My husband loves cherries but no chocolate.
Beth Pierce
I would just use sliced, chopped or slivered almonds. I think they would be delicious!
Laurie
I rolled this into a log, refrigerated overnight and then sliced and baked according to directions. So good! I also substituted chopped dark chocolate for the chips as I like how it stays melty after baking. Great recipe! Might be an addition to our Christmas baking day…! Thanks!
Beth Pierce
Wonderful. So glad that you liked it. I like chocolate chunks too!!
Melva
Will these freeze well after baking?
Beth Pierce
Yes they can be frozen. Don’t forget to remove them from all packaging when defrosting or the condensation could ruin the cookies.
Shawna
How would these be if I rolled them in powdered sugar after baking?
Beth Pierce
You could always try a few but they might be a little too sweet. The maraschino cherries are pretty darn sweet.
Sandy
I found these not very sweet so I sifted powdered sugar over the hot cookies.
Lisa
I did not think they were sweet enough either—thanks for the tip.
Great recipe, though!
Mary B
Great idea, that was exactly what it needed. Thanks for the input
Beth Pierce
Sorry Dee not sure I understand what you are describing in your first sentence. Yes you are correct they are not overly sweet although the chocolate does bring out mild sweetness.
Kathy
Could the flour be substituted for gluten free flour? The butter for coconut oil ?
Beth Pierce
I am sorry I am not sure. I am not familiar with gluten free flour. I did find an interesting article on subbing coconut oil for butter.
Shari
I think a combination of almond flour, rice flour and a little reg flour will work that’s what I do with my banana nut bread
Asnunez
Yes. Just add 1/2 teasp. Xanthin Gum per 1 cup GF Flour and about 1/2 teasp. ACVinegar per 1/2 teasp. X-Gum.
Norma
How many cookies does it make?
Beth Pierce
22-26 cookies! Happy Baking!
Norma
Thank you, I will be making these.
Beth
Me too
Cindy
My batch made at least 40 cookies. They were good. Grown kids liked them.
Beth Pierce
Thanks for the heads up! I do have a tendency to roll by cookie balls a little large. Silly me! So glad that you liked them.
Barb
Will white chocolate work?
Beth Pierce
Yes it will! Happy baking!
Debr Mcdonaldld
We’re they soft after using an egg & baking soda? I like a soft cookie!!
Beth Pierce
I am not sure but I think so. Hopefully Jan will respond!
Veneta
Will be trying these. Will use semi sweet in half the dough and white chocolate in half. Know a dear friend who loves white chocolate and is not find of regular chocolate.
Beth Pierce
Gotcha! Well you have to try to improvise for a dear friend. That is for sure
Cathy
Can you freeze the dough thaw it and bake
Beth Pierce
Yes you can but wrap very well and thaw in the fridge.
Cathy
Beth thank you so much for answering my question
Patti
Thank you , you answered my question
Beth Pierce
My pleasure! Happy baking!
Steve
Wait, so no baking soda gets added? They don’t come out flat at all?
Beth Pierce
They are a shortbread cookie. Shortbread cookies do not have a leavening agent.
Linda
SUB 1/4 CUP CORNSTARCH FOR THE 1/4 CUP FLOUR FOR A MORE TENDER COOKIE.
sue
the pow
dered sugar already has cornstarch in it.
Sandy
Dominos does not have cornstarch
Cynthia Smith
Yes, Dominos contains cornstarch…all of the shelf powdered sugars do. It is listed as an anti caking agent.
Jeanette
Yes, Dominos does.
Amanda Savage
Pure icing sugar or as you americans call it powdered sugar does not have cornflour in it. Only icing suger mixture does.
Jeanette
Yes! WE AMERICANS!!! We the people of the United States of America! I thank God everyday that He chose to have me born in the greatest country of the world! I get a bit uppity if someone even hints at downing my America.
Me
https://www.walmart.com/ip/Domino-Confectioners-Sugar-4-lbs/35690426
If the picture comes up, you will see that it says WITH CORNSTARCH. It’s Dominos. An American brand, so the best. You foreigners need to realize not all brands are the same.