Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup maraschino cherries, drained, patted dry, and chopped
2 tablespoons maraschino cherry juice
Instructions
1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat softened butter and sugar until light and fluffy.
4. Add egg, vanilla extract, and almond extract; mix until well combined.
5. Mix in maraschino cherry juice until incorporated.
6. Gradually add dry ingredients to wet ingredients, mixing just until combined.
7. Gently fold in chopped maraschino cherries.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
9. Bake for 10–12 minutes until edges are lightly golden and centers are soft.
10. Remove from oven and let cookies cool on the baking sheet for 3–5 minutes.
11. Transfer cookies to a wire rack to cool completely.
12. Repeat with remaining dough.
13. Optionally decorate with glaze, chocolate drizzle, or sprinkles.
14. Store cookies once fully cooled.
15. Enjoy with loved ones.
Notes
Use room temperature butter and egg for best texture.
Do not overmix once flour is added to keep cookies soft.
Chilling dough for 30 minutes helps reduce spreading.
White or dark chocolate chips make a great addition.
Cookies stay fresh in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 22mg