Cherry Cookies
Cherry Cookies are awesome….I mean incredibly awesome. I used fresh cherries and almond extract in an easy sugar cookie dough. The result? Absolutely mouthwatering. Everyone knows that cherries and almonds work spectacularly together. This cookie had everything going for it. Except for pitting and dicing the cherries, the recipe is extremely easy.
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I love fresh cherries and they are plentiful in the grocery stores right now. So these are the perfect cookies to make during the summer vacation schedule. However, if you really want to make these for Christmas you can substitute maraschino cherries as long as you rinse, drain and pat them really dry before using.
I purchase fresh cherries almost weekly during the summer once they start appearing in stores. I eat them by the handfuls for snacks during the day or night. But I had so many at one time, I decided to use up a bunch of them in some cookies last month. I was exceptionally pleased with how these turned out. I believe you will be too. 🙂
Cherry Cookies are awesome!
If you have an abundance of fresh cherries on your hands, this is a delicious way to use them up!
If you want to make these cookies for the Christmas holidays, I recommend using maraschino cherries. But be sure to rinse, drain and pat the cherries dry before adding to cookie dough.
Here’s what I did.
I used these ingredients. While I used unsalted butter, you can also use salted butter in this recipe.
Soften butter. Cream with an electric mixer until smooth.
Add sugar and almond extract.
Mix again with an electric mixer until smooth.
Pit cherries. Dice and place on towel. Pat cherries dry. This step is important. Otherwise your cookies will turn pink!
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add pitted, diced cherries.
Stir with a wooden spoon to combine.
Grease cookie sheets. Roll dough into balls and place on prepared cookie sheets. Very gently press cookies in criss-cross fashion with a fork.
Bake at 350 for 15-20 minutes or until done.
Cherries and almond extract flavor these cookies in an amazing way.
I love the melt-in-your-mouth goodness of these Cherry Cookies.
Every bite will have you licking your lips.
Here’s the recipe.
CHERRY COOKIES
(My own concoction)
Cherry Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 cherry pitter (if you have one, to pit the fresh cherries; or use a paring knife)
- 1 spatula
Ingredients
- 3 1/2 sticks unsalted butter (salted butter can also be used)
- 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. almond extract
- 1 1/2 cups granulated sugar
- 1 1/2 to 2 cups fresh cherries pitted, diced, and patted dry really well (I only had 1 ½ cups but 2 cups would be better)
Instructions
- Pit cherries.
- Cut into small pieces and pat dry with paper towels.
- Set aside.
- Blend butter to a peak with an electric mixer.
- Add granulated sugar, and almond extract and cream again until smooth.
- Stir in flour and cherries.
- Spray cookie sheets with cooking spray.
- Roll cookies into balls and place on prepared cookie sheets.
- Press cookies down lightly with fork in a criss-cross fashion.
- Bake at 350° for 15-20 minutes or until done.
- Rotate cookies on racks every six minutes while baking.
- Cool completely.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
If you love cherries, you’ve got to try this delicious sugar cookie.
Cherry Cookies are perfect for the Fourth of July holiday when fresh cherries are plentiful.
Be prepared to salivate over these luscious Cherry Cookies.
You may also enjoy these delicious recipes!
White Chocolate Cherry Cookies
White Chocolate Cherry Coconut Cookies
Cherry Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 cherry pitter (if you have one, to pit the fresh cherries; or use a paring knife)
- 1 spatula
Ingredients
- 3 1/2 sticks unsalted butter (salted butter can also be used)
- 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. almond extract
- 1 1/2 cups granulated sugar
- 1 1/2 to 2 cups fresh cherries pitted, diced, and patted dry really well (I only had 1 ½ cups but 2 cups would be better)
Instructions
- Pit cherries.
- Cut into small pieces and pat dry with paper towels.
- Set aside.
- Blend butter to a peak with an electric mixer.
- Add granulated sugar, and almond extract and cream again until smooth.
- Stir in flour and cherries.
- Spray cookie sheets with cooking spray.
- Roll cookies into balls and place on prepared cookie sheets.
- Press cookies down lightly with fork in a criss-cross fashion.
- Bake at 350° for 15-20 minutes or until done.
- Rotate cookies on racks every six minutes while baking.
- Cool completely.
37 Comments
Nicole
February 16, 2023 at 9:27 pm
Thanks for sharing that recipe. Would love to know how to make that one.
Teresa Ambra
February 20, 2023 at 7:25 am
It’s a great recipe.
Blanca
September 10, 2022 at 5:59 am
I am happy to have found this blog and this unusual recipe! I will definitely try it. Thanks for sharing
Teresa
September 10, 2022 at 10:36 am
Hope you enjoy it. It’s a great way to use fresh cherries.
Chantale
June 11, 2023 at 4:29 pm
They came out great! I tried drying my cherries but they did give my cookies a slight pink swirl, I actually liked it. I added some chocolate chips too. Thank you for sharing!
Teresa Ambra
June 11, 2023 at 9:32 pm
Hi Chantale, so glad these cookies turned out so wonderfully for you. Cherry anything is great in my book. 🙂
Margaret
August 4, 2023 at 5:36 pm
The recipe isn’t so bizarre when you realize it’s essentially a shortbread cookie with cherries! I made these last week and they came out delicious! Only thing I changed in dip the tops in sparkling sugar and flattened with the bottom of a glas rather than criss crossing with a fork.
Teresa Ambra
August 6, 2023 at 9:30 pm
See my reply above!
Grant
March 9, 2022 at 8:56 am
Thanks for sharing this information..
I really love cherries. I wanna try that recipe at home.
Teresa
March 10, 2022 at 7:29 am
It’s a great recipe!
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Sarah
July 12, 2021 at 12:27 pm
This is such a bizarre recipe. No salt, no baking soda/powder, no egg. I can see if this used self-rising flour, but with all purpose I cannot see how these would turn out.
Teresa
July 14, 2021 at 1:39 pm
Hi, Sarah. I know it seems bizarre. I took my potato chip cookie recipe and substituted cherries for the potato chips. It actually came out amazingly even if the ingredients are unusual. Hope you give it a try.
Margaret
August 4, 2023 at 5:37 pm
The recipe isn’t so bizarre when you realize it’s essentially a shortbread cookie with cherries! I made these last week and they came out delicious! Only thing I changed in dip the tops in sparkling sugar and flattened with the bottom of a glas rather than criss crossing with a fork.
Teresa Ambra
August 6, 2023 at 9:30 pm
Hi Margaret. Thanks for letting us know you’re suggestions. I bet the extra sugar on top made them especially good.
teeth implants
June 16, 2021 at 10:48 am
Looks so yummy, can’t resist to my eyes.
Teresa
June 16, 2021 at 1:02 pm
These are terrific.
kckremodeling.com
July 22, 2021 at 3:08 am
I agree with you and I love cherries.
Teresa
July 22, 2021 at 6:15 am
Thanks!
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May 1, 2021 at 12:25 am
[…] Just remember their tip to drain and dry the cherry pieces once you have diced them otherwise you will have pink cookies – but is that such a bad thing? Get the recipe. […]
Marie
June 20, 2021 at 4:51 pm
Want to make these! but there aren’t any eggs included in the recipe?
Teresa
June 21, 2021 at 7:12 am
Hi Marie. That is correct! There are no eggs in the recipe. Enjoy.
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April 10, 2021 at 10:47 pm
[…] Just remember their tip to drain and dry the cherry pieces once you have diced them otherwise you will have pink cookies – but is that such a bad thing? Get the recipe. […]
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[…] Just remember their tip to drain and dry the cherry pieces once you have diced them otherwise you will have pink cookies – but is that such a bad thing? Get the recipe. […]
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March 24, 2021 at 10:11 pm
[…] Just remember their tip to drain and dry the cherry pieces once you have diced them otherwise you will have pink cookies – but is that such a bad thing? Get the recipe. […]
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March 19, 2021 at 1:15 am
[…] Just remember their tip to drain and dry the cherry pieces once you have diced them otherwise you will have pink cookies – but is that such a bad thing? Get the recipe. […]
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[…] Just remember their tip to drain and dry the cherry pieces once you have diced them otherwise you will have pink cookies – but is that such a bad thing? Get the recipe. […]
Anonymous
June 12, 2019 at 9:12 pm
Not a fan sorry. Kinda dry and tasteless.
Teresa
June 13, 2019 at 7:03 am
Sorry you didn’t like them. Not sure how they could be dry with all the cherries in them, though. Enjoy your week.
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Denise
December 21, 2017 at 10:16 am
I want to add chocolate chunks to the cookies. Do I have to alter the recipe in any way?
Teresa
December 21, 2017 at 2:33 pm
Hi, Denise. I think that’s a fantastic recipe. I don’t think you need to alter the recipe at all.
Ron
December 8, 2017 at 6:49 am
Hi Teresa,
These cookies look amazing! It’s cherry season here in SA, so I figured I’d make some cookies. How long would these last on the shelf? I would like to make and send some off to my family for Christmas.
Kind regards,
Ron
Teresa
December 8, 2017 at 8:05 am
Hi, Ron. They should last a week or so, but if you bag them individually or wrap each in plastic wrap that will extend the length of time. Now if you wanted to bake them, wrap them and freeze them that would work also. Even though they don’t normally need refrigeration, any length of time in the refrigerator will also extend shelf life. They may want to microwave the cookies a little though, to soften them up a little before eating. I’m sure they’ll enjoy them. Thanks for stopping by. Have a great weekend.
Dennis Nichols-Faber
August 10, 2017 at 7:37 pm
I made the cherry butter cookies and they melted in my mouth. I did not add n the extra flour she sa I d to add.
Teresa
August 11, 2017 at 10:52 am
So glad they melted in your mouth Dennis. We loved the recipe too. But then, I like fresh cherries in everything! Have a great weekend.