These cherry almond cookies are simply divine — chewy, packed with almond flavor, and bright with cherry notes. Almond extract, toasted ground almonds, and a splash of Amaretto build a deep almond profile, while chopped maraschino cherries and a bit of the cherry juice add fresh cherry flavor and a pretty pink hue. White chocolate chips folded into the dough or a white chocolate drizzle on top pair perfectly with the almond-cherry combination. Recipe yields 18 cookies.
I experimented with several versions and settled on this balance of almond, cherry, and white chocolate in a chewy cookie. The dough needs to chill for at least a couple of hours, so plan ahead. You can make the dough up to 5 days in advance and keep it in the refrigerator — handy for busy holidays.
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Ingredients you’ll need
- Almonds: Use unsalted whole almonds. Toasting whole almonds and processing them in a food processor (rather than using almond flour) intensifies the almond flavor and adds pleasant texture.
- Butter: Unsalted butter is recommended so you can control the salt. If using salted butter, omit the added salt. Bring butter to room temperature before mixing.
- Sugar: Granulated sugar keeps the dough from becoming too soft and helps the cookies develop a slight crisp at the edges.
- Amaretto liqueur: Adds depth and a natural almond note that complements almond extract. Omit if you prefer not to bake with alcohol, but expect a milder almond flavor.
- Almond extract: Use a good-quality extract for best flavor. A half teaspoon is enough to strengthen the almond profile without tasting artificial. No vanilla is used here to let the almond shine.
- Maraschino cherry juice: Reserve a tablespoon of juice from the jar of maraschino cherries to boost cherry flavor and tint the dough. Halve the cherries (rather than chopping them very small) so they provide texture and visible pockets of cherry.
- All-purpose flour: Regular plain flour gives the right chew for these cookies.
- Salt: Omit if you use salted butter.
- Maraschino cherries: Use jarred maraschino cherries (without stems, if possible) rather than fresh or dried cherries for consistent flavor and color.
- White chocolate chips (optional): Fold into the dough and/or melt and drizzle on top after baking. White chocolate complements both almond and cherry flavors.
How to make Almond Cherry Cookies with White Chocolate
Step 1
Toast the almonds: Heat an ungreased heavy skillet over medium. Add the almonds and toast 5–7 minutes, shaking frequently so they brown evenly. When fragrant and lightly browned, remove from heat. Process the cooled almonds in a food processor until finely ground, about 30 seconds. Set aside.
Step 2
In the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature butter and granulated sugar on high speed until light and fluffy, about 3–4 minutes. Scrape the bowl as needed.
Step 3
With the mixer off, add the almond extract and Amaretto. Mix on medium for about 1 minute to combine.
Step 4
With the mixer running on medium, slowly drizzle in the maraschino cherry juice. Increase to high speed and beat for 1 minute until the dough takes on a pale pink color and the juice is fully incorporated.
Step 5
Turn the mixer off and add the flour, salt, and toasted ground almonds. Mix on low until a very soft dough forms. Still on low, add the halved maraschino cherries and white chocolate chips (if using). Stir just until the cherries and chips are evenly distributed.
Step 6
Cover the bowl with plastic wrap and chill until firm, at least 2 hours or up to 5 days. Proper chilling prevents excessive spreading and enhances flavor. If your mixer bowl won’t fit in the fridge, transfer the dough to another covered bowl before chilling.
Step 7
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Use a cookie scoop to portion the dough into 1½-tablespoon balls. Arrange dough balls about 2 inches apart. Bake one sheet at a time, keeping the unused dough chilled in the fridge.
Step 8
Bake for 12 minutes, or until the edges are just beginning to turn lightly golden. The cookies will puff and spread slightly; avoid overbaking.
Step 9
Let the cookies cool on the baking sheet for at least 15 minutes before transferring to a wire rack. If bottoms seem oily, place a layer of paper towels on the rack first to absorb excess butter.
Step 10 — optional
Melt additional white chocolate in the microwave in 20-second bursts, stirring between each until smooth. Drizzle over cooled cookies using a fork, a piping bag with a fine tip, or a squeeze bottle.
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Storage instructions
Store completely cooled cookies in an airtight container at room temperature up to 4 days, or in the refrigerator up to one week.
To freeze baked cookies: arrange in a single layer on a parchment-lined sheet pan and freeze for at least one hour. Transfer to a freezer-safe bag and store up to 3 months. Thaw at room temperature.
To freeze dough: scoop dough onto a parchment-lined sheet pan and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake frozen dough directly from the freezer; cookies may need 1–2 extra minutes in the oven.
If you try this recipe, please leave a comment and rating — feedback is appreciated!
Simply Divine Chewy Cherry Almond Cookies with White Chocolate
Ingredients
- ½ cup unsalted whole almonds
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ teaspoon almond extract
- 2 teaspoons Amaretto liqueur
- 1 tablespoon maraschino cherry juice
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 24 maraschino cherries, drained and halved
- ¾ cup white chocolate chips (optional, plus more for drizzling)
Instructions
- Toast the almonds in an ungreased heavy skillet over medium heat for 5–7 minutes, then process until finely ground. Set aside.
- Beat butter and sugar in a stand mixer with a paddle attachment on high until light and fluffy (3–4 minutes). Scrape bowl as needed.
- With the mixer off, add almond extract and Amaretto. Mix on medium for about 1 minute.
- With mixer on medium, slowly drizzle in the cherry juice. Increase speed to high and beat 1 minute until evenly colored and incorporated.
- Add flour, salt, and toasted ground almonds. Mix on low until a very soft dough forms. Still on low, fold in halved cherries and white chocolate chips just until distributed.
- Cover and chill dough at least 2 hours or up to 5 days.
- Preheat oven to 350°F. Scoop 1½-tablespoon portions, place 2 inches apart on lined baking sheets, and bake one sheet at a time for 12 minutes or until edges just begin to brown.
- Cool on the baking sheet 15 minutes, then transfer to a wire rack. If desired, drizzle with melted white chocolate after cooling.
Notes
- To store: Keep cooled cookies in an airtight container at room temperature up to 4 days, or refrigerate up to one week.
- To freeze baked cookies: Freeze on a parchment-lined sheet in a single layer until solid, then transfer to a freezer-safe bag for up to 3 months.
- Make ahead: Freeze scooped dough on a parchment-lined pan, transfer to a freezer bag when solid, and bake from frozen (add 1–2 minutes to baking time).
- Recipe adapted from Sally’s Baking Addiction.