Soft Cherry Almond Cookies
Soft cherry almond cookies are a delightful cookie in both taste and appearance. It’s happy vibe comes from the pop of color from adding a maraschino cherry on top! These cookies are inspired by the thumbprint cookies my mom bakes.
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Cherry Almond Cookies
Cherry and almond go together like a book and a rainy day (it’s raining as I write this). If you’ve ever had something with almond extract and it reminded you of cherries, it’s because they share similar compounds!
Soft and chewy cookies with a slight crisp edge is my sweet tooth weakness. The texture of these cherry almond cookies is loved by many and makes them a popular request from family and friends. On top of the chewy texture, these cookies are just so dang cute! Their cheerful appearance makes them perfect for any occasion!
Why You’ll Love This Recipe
- Soft and chewy
- Slightly crisp outsides
- Fun to make and you’ll get your hands messy (great to make with kids!) If you aren’t a fan of getting your hands messy, use food safe gloves when rolling into balls
- No chilling time required
- Gluten-free
- Dairy-free
- Delicious almond flavor
- They look so cute!
- No electronic mixer needed
Ingredients List
Before you get started in the kitchen, make sure to check the ingredients list so you don’t have to run to the store last minute! This recipe works because of each ingredient – I don’t recommend any substitutions.
- almond flour: almond flour is gluten free!
- granulated sugar: adds the right amount of moisture and sweetness
- 1 small lemon: this is a secret ingredient that adds a lifting flavor, the amount of zest is small so they won’t taste like lemon cookies
- egg whites: a binding ingredient
- almond extract: adds the best warm, delicious almond flavor
- powdered sugar: for rolling the dough balls in to make them look extra cute
- maraschino cherries: the cherry on top! (ha, I joke)
How To Make Cherry Almond Cookies
Count out 16 cherries, and drain them from the sugar liquid. I like to drain the cherries by placing them onto a plate and patting dry with a paper towel. Set aside.
Preheat the oven to 350°F. Line two baking trays with parchment paper. Set aside.
In a large bowl, whisk together the almond flour, sugar, and lemon zest. Tip: zest the lemon right over the bowl!
In the bowl, add the egg whites and almond extract and mix until a dough starts to form. It’ll look crumbly, but keep mixing until it’s combined and smooth.
Roll the dough into 16 dough balls. If you want to be extract, the dough should weight approximately 384g, which is 24 grams per dough ball – if you’d like to be exact.) The plus of being extract means that the cookies will bake evenly, so I recommend weighing them if possible. If not, eyeballing works too!
Add powdered sugar into a bowl. Roll each dough ball in powdered sugar then place onto the baking sheet, 1-inch apart.
Use your thumb to make an slight indentation into each ball of dough. The dough will crack on the sides but that just adds to it’s charm. Place one cherry into each indentation.
Bake for 15 to 18 minutes until the cookies look lightly golden on the bottom edges. Remove the cookies from the oven and transfer to a wire rack to cool.
Storing
Store in an airtight container for up to 5 days at room temperature.
Freezing: Cookies can be stored in the freezer in an airtight container, but note that when defrosting the cherries can get soggy or shriveled looking. You can bake the cookies without cherries and freeze. Add the cherries on top when the cookie has thawed completely.
FAQ’s
Can I Use Other Cherries?
I don’t recommend fresh cherries because the distinct taste of a maraschino cherry pairs well with the almond cookie dough. Fresh cherries don’t shine through with that same flavor. You could add a teaspoon of cherry jam into the center before baking if you don’t have any maraschino cherries. I’ve also tried Luxardo cherries which are used for cocktails but work for this recipe.
Insides are underbaked
Here’s all my tips:
- Try baking cookies one pan at a time on the middle rack so heat circulates evenly.
- Always check your oven to make sure it doesn’t run too hot! Use an oven thermometer to check.
- You may need to add more baking time.
- Avoid baking cookies on a dark colored pan as it absorbs more heat and distributes it quicker but not evenly.
- Make sure the cherries are completely patted dry. You can add them halfway through baking.
Can I use Other flours?
I’ve tested with all-purpose flour and I don’t like texture. I don’t recommend any other flours.
RECIPE CARD
Soft Almond Cherry Cookies
Ingredients
- 16 maraschino cherries, drained and patted dry
- 2 cups almond four (192g)
- ⅔ cup granulated sugar (133g)
- zest of 1 small lemon
- 2 egg whites (60g)
- ¾ tsp almond extract
- ½ cup powdered sugar (60g)
Instructions
- Preheat the oven to 350℉. Line a baking tray with parchment paper and set aside.
- Drain the maraschino cherries and pat dry. Set aside.16 maraschino cherries, drained and patted dry
- In a large bowl, whisk together the almond flour, sugar, and lemon zest.2 cups almond four, ⅔ cup granulated sugar, zest of 1 small lemon
- Add in the egg whites and almond extract and mix until the dough starts coming together. It's okay if it's a bit crumbly.2 egg whites, ¾ tsp almond extract
- Roll the dough into 16 balls. (The dough should weigh about 384g, which is 24g each – if you'd like to be exact.)
- Add the powdered sugar into a small bowl. Roll the dough balls into the powdered sugar. Place them on the cookie sheet, 1 to 2 inches apart. Use your thumb to gently press into the center of the dough ball, creating a small well. It's okay if the dough cracks around the indent.½ cup powdered sugar
- Place a cherry in the center of each cookies. Bake in the center of the oven for 15-18 minutes or until the bottoms are just golden. Move to a wire cooling rack and let them cool before serving. Enjoy!
Notes
- To avoid overcooked cookie bottoms or uncooked centers, make sure to bake one tray at a time on the center rack. Always check your oven temperature with an oven thermometer to make sure it doesn’t run too hot! If it does, adjust the temperature 10-15° less.
