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, Meringue 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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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!
Amanda
These are by far the best cookies I have ever tried. Everyone must try them.
Mary
I LOVED this recipe but will say there is definitely too much flour in the original recipe! The first batch I made were way too flour-y (I had to add some water to help it stick together in dough form) and not cherry flavored enough.
I made a second batch with only 2 cups of flour and 4 tablespoons of cherry juice and they were MUCH better – more moist and flavorful! Delicious!! It also depends on your cherry juice – I got high end maraschino cherries from Giant and the juice was very thick and flavorful. But then I used a Target brand one for my second batch, the juice was basically water, so I put in a few more to make sure the flavor got in 🙂 thank you for a delicious recipe!!
Beth Pierce
Thanks for the heads up Mary! Glad that you liked them!