Soft & Chewy Cherry Almond Sugar Cookies
This Cherry Almond Sugar Cookie recipe is a long-time family favorite. Soft, chewy, and sprinkled with maraschino cherries, they are an easy, simple homemade treat. And, while they do look very pretty on your holiday cookie plate, the yummy almond flavor is so light and yummy that they are also perfect as a spring and summer dessert!
When I was growing up, I had a neighbor who would make there incredible Cherry Almond Sugar Cookies.
They were the perfect sugar cookie – crispy on the edges and chewy in the middle. And, the bits of cherry sprinkled throughout a traditional almond sugar cookie were an extra special treat.
I now make these simple cookies for my family today and I hope you enjoy them as much as we do!
What You’ll Need to Make Cherry Almond Sugar Cookies
- 2 ¼ cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 ½ cups granulated sugar
- 2 oz cream cheese (cut up into squares)
- 6 tbsp unsalted butter (melted)
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup maraschino cherries (finely chopped and patted dry with a paper towel)
- 1 tbsp maraschino cherry juice
- 1 tsp almond extract
How to Make Cherry Almond Sugar Cookies
Begin by preheating the oven to 350 degrees Fahrenheit.
Combine the Ingredients
Next, place the flour, baking soda, baking powder, and salt in a medium bowl and mix together gently with a wooden spoon.
In a separate, large bowl, combine the sugar, cream cheese, and melted butter until smooth. (If you have a stand mixer, this is the perfect place to use it. I add these wet ingredients to the mixer bowl, turn the mixer on a low speed, and just keep it running while I add the rest of ingredients. It makes the dough SUPER quick and easy to throw together.)
Next, add the oil to the large bowl with your wet ingredients and mix until combined.
Now, add the egg to the wet ingredients and continue to mix until it’s completely incorporated.
Next, add your cherry juice, almond extract, and chopped cherries.
Gradually add the dry ingredients to the wet mixture and mix until well combined and a soft dough forms.
Roll, Bake, and Cool!
Next, roll the dough into approximately 2 tbsp balls and place about 2 inches apart, parchment paper-lined baking sheet. (Please note: this dough is very soft and “gooey” – this is okay. If you used the correct amount of ingredients in the recipe, you do not need to go back and add more flour to stiffen it up.)
Bake the cookie dough for 12-15 minutes – just until edges have started to brown and the cookies appear to be set.
Finally, and SO IMPORTANT: allow the cookies to cool the cookies on the baking sheet for 5 to 10 minutes before moving them to a cooling rack to cool completely. When they come out of the oven, they will still be very soft and, if you move to a baking rack right away, they will “melt” right through the spaces in the rack.
More EASY Dessert Recipes You’ll Love!
- Super Easy 2-Ingredient Lemon Bars
- Too Good to Be True 4-Ingredient Almond Joy Cookies
- Best Ever Coconut Kiss Macaroon Cookies
- Oh So Yummy Snickerdoodle Zucchini Bread
- 5-Ingredient Lemon Poppy Seed Bread
Soft & Chewy Cherry Almond Sugar Cookies
Ingredients
- 2 ¼ cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 ½ cups granulated sugar
- 2 oz cream cheese cut up into squares
- 6 tbsp unsalted butter melted
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup maraschino cherries finely chopped and patted dry with a paper towel
- 1 tbsp maraschino cherry juice
- 1 tsp almond extract
Instructions
- Begin by preheating the oven to 350 degrees Fahrenheit.
Combine the Ingredients
- Next, place the flour, baking soda, baking powder, and salt in a medium bowl and mix together gently with a wooden spoon.
- In a separate, large bowl, combine the sugar, cream cheese, and melted butter until smooth. (If you have a stand mixer, this is the perfect place to use it. I add these wet ingredients to the mixer bowl, turn the mixer on a low speed, and just keep it running while I add the rest of ingredients. It makes the dough SUPER quick and easy to throw together.)
- Next, add the oil to the large bowl with your wet ingredients and mix until combined.
- Now, add the egg to the wet ingredients and continue to mix until it’s completely incorporated.
- Next, add your cherry juice, almond extract, and chopped cherries.
- Gradually add the dry ingredients to the wet mixture and mix until well combined and a soft dough forms.
Roll, Bake, and Cool!
- Next, roll the dough into approximately 2 tbsp balls and place about 2 inches apart, parchment paper-lined baking sheet. (Please note: this dough is very soft and “gooey” – this is okay. If you used the correct amount of ingredients in the recipe, you do not need to go back and add more flour to stiffen it up.)
- Bake the cookie dough for 12-15 minutes – just until edges have started to brown and the cookies appear to be set.
- Finally, and SO IMPORTANT: allow the cookies to cool the cookies on the baking sheet for 5 to 10 minutes before moving them to a baking rack to cool completely. When they come out of the oven, they will still be very soft and, if you move to a baking rack right away, they will “melt” right through the spaces in the rack.
