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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These luscious cookies are a terrific way to enjoy fresh cherries (but you can also substitute dried cherries, candied cherries or maraschino cherries if you need to.) Perfect for backyard barbecues, family reunions, tailgating parties or potlucks.
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.