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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Judy
These cookies look incredible delicious. I read all the reviews and can’t wait to try them tomorrow. Do I have to use the parchment paper? Can I just spray the pan with Pam or don’t use the Pam?
Beth Pierce
I love parchment paper because I think cookies bake better on them…more evenly however with this cookie I think you will be fine with using Pam. Please keep in mind these are shortbread cookies and you have to love shortbread. I do but my daughter does not. I have also heard of some people needing a little more cherry juice but go slowly. (1-2 more tablespoons). Be sure to measure your flour by spooning it into the measuring cup and leveling it off with a table knife.
Amanda
I have no idea what I did wrong….likely using more natural ingredients caused it or not going slow enough. But my batter ended up being to sticky to roll but perfect for drop cookies. They taste delicious just not pink and very sticky.
Beth Pierce
Gotcha. Maybe you needed a little bit more flour. Sometimes cookies can be kind of tricky.
Lorretta
Can I substitute the butter with something else? If so, what and how much?
Beth Pierce
Sorry these are shortbread cookies so they really need butter to taste good.
Lorretta
Thanks for responding, Beth! I have read all the comments and will give the recipe a try.
Sherry
These cookies are fantastic..I’m going to double the cherries next time… maybe press a whole cherry on top.. ty for sharing this recipe… will be adding these to my holiday cookie list… scrumptious ?
Beth Pierce
Thanks so much Sherry! So glad that you like them! We love them too!
Cherie
A guy I work with showed me this recipe today and asked if I could make them. Well, of course I can! I’m glad I read the remarks, I want my co-worker to know these are shortbread and not a poofy leavened cookie. Might be making these tomorrow!
S
What is Maraschino cherry juice?
Beth Pierce
It is the juice inside a jar of Maraschino Cherries. Try to buy good quality maraschino cherries because the juice makes a difference.
Shirley Kay LeBoeuf
just making my first batch. my husband tried one of the first batch and commented that they were dry. I told him they were a shortbread cookie and he said- oh, in that case they are really good. Did find the dough a bit sticky to work with so I now am refrigerating the dough for about 30-45 min and between trays. Works great. So pretty too.
Beth Pierce
Thanks so much Shirley. So glad that you and the husband like them! Yes sometimes cookie dough does need refrigeration.
Nancy
Just took these out of the oven and they are delicious!!!!
Beth Pierce
Thanks so much Nancy! So happy that you like them!!
Robin RINGEISEN
Help! Cookie dough isn’t rollable, it’s way to soft & sticks to my hand. ?
Beth Pierce
Refrigerate for a couple hours.
Toni
These will be a sure hit with my kids!! Look so delish!
Katerina
These cookies sound incredible!! I need to try this recipe…ASAP!!
Denise Dalman
I want to try this, but I am a little confused. You bake these on the parchment paper so what is the glass pan for?
Beth Pierce
Simply to flatten the cookie balls. I have heard some readers complaining about their cookies going flat. Of course these are shortbread cookies so they do not rise much at all. I always run a trial run by baking 2-3 cookies first. If they spread too fast refrigerate the dough for a couple of hours.
Christina M
When I was growing up, my mom used to make a cake that my dad loved that tasted so much like these cookies sound….cherries, nuts, and almond extract. I’m wondering if I could use your cookie recipe and bake them in a 9X13 pan to make bar cookies? Thanks.
Beth Pierce
Not sure if that would work or not. They are a shortbread cookie so please keep that in mind.
Caroline Thursam
My friend tried to make these and she said theybjust melted. Do you need egg in the recipe?
Beth Pierce
No egg in this recipe. This a shortbread cookie. The butter might have been too soft or the dough worked too much. I always run a trial run by baking 2-3 cookies first. If they spread too fast refrigerate the dough for a couple of hours.
Sara
I am always a sucker for anything cherry and this recipe is no exception! Looking forward to baking a batch tomorrow! Yum!
Demeter
These are such a childhood favorite of mine! They’re so good!
Erin
These Maraschino Cherry Almond Chocolate Cookies look so fun and tasty!