Cherry Almond Cookies {No Chill} Recipe

I have a real soft spot for these Cherry Almond Cookies {No Chill} Recipe because they perfectly marry juicy maraschino cherries with the warm, nutty flavor of almond, delivering a chewy yet tender bite every single time. What I love most is that you don’t have to plan far ahead — no chilling time means these cookies come together quickly, making them a fabulous treat whenever a sweet craving hits or when company drops by unexpectedly.

Why You’ll Love This Cherry Almond Cookies {No Chill} Recipe

From the very first bite, I’m hooked on the bright bursts of maraschino cherry pieces combined with the aromatic almond extract that creates a flavor profile that’s both nostalgic and surprisingly fresh. The cherry juice and a touch of vinegar subtly enhance the cookie’s depth, balancing sweetness with just a hint of acidity, which I find utterly addictive. It’s an unusual combo that I guarantee you’ll find delightful and different from your run-of-the-mill cookie.

What really makes this Cherry Almond Cookies {No Chill} Recipe a winner for me is how simple and quick the preparation is. I love recipes where I can mix everything up, skip chill time, and pop the tray in the oven almost immediately. These cookies bake in just about 10 minutes, which makes them perfect for last-minute guests or a quick baking session on a cozy afternoon. Plus, they’re wonderfully versatile — just right for holiday gatherings, afternoon tea, or gifting in a cute jar to someone special.

Ingredients You’ll Need

The image shows various baking ingredients arranged neatly on a white marbled surface, each placed in clear or white bowls with black text labels above or beside them. There is a large clear bowl filled with yellow melted unsalted butter in the upper left, next to a smaller dark bowl of brown sugar in the upper right. Below the butter is a white scalloped bowl of white granulated sugar with a small fluted metal cup of almond extract to its left. Further down, a glass bowl with white all-purpose flour sits on the right side, accompanied by a small clear bowl of bright red maraschino cherry juice to the right. To the bottom left is a white bowl filled with vibrant red chopped maraschino cherries. In the center-bottom are a large white egg and two small fluted metal cups with white kosher salt and baking soda. A small clear bowl of clear vinegar sits above the egg. The setup is clean and bright, with all items clearly visible, photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, working together seamlessly to create the perfect balance of flavor, texture, and color in the cookies. Each component has a simple role, from the tender flakes of almond essence to the juicy pop of tiny cherry pieces, ensuring every bite bursts with deliciousness.

Maraschino cherries: Use a 12-ounce jar, diced into small pieces and patted dry to avoid soggy dough.
Unsalted butter: Melted for richness and optimum cookie texture without adding saltiness.
Granulated sugar: Provides sweetness and helps cookies crisp up at the edges.
Brown sugar: Adds moisture and a subtle caramel flavor to the mix.
Large egg: Binds ingredients and contributes to the cookie’s tender crumb.
Pure almond extract: Packs that signature nutty aroma that defines this cookie’s character.
Maraschino cherry juice: Enhances cherry flavor with a slight tangy note.
Vinegar: Adds a touch of acidity to balance sweetness and activate the baking soda.
Baking soda: Leavens the cookies for just the right rise and fluffiness.
Kosher salt: Balances the sweetness and intensifies flavors overall.
All-purpose flour: The sturdy base that holds everything together with softness and chew.

Directions

Step 1: Start by removing your maraschino cherries from their jar, discarding any stems if there are any. Slice each cherry in half, then cut each half into approximately six small pieces, aiming for around 12 bits per cherry. Layout the chopped cherries on layers of paper towels and blot thoroughly to remove any excess juice — this step prevents the dough from becoming too wet.

Step 2: Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and to ensure even baking.

Step 3: In a medium-to-large bowl, melt your butter completely. Stir in the granulated and brown sugars, whisking until the mixture looks smooth and fully combined — this sweetness-rich base will help with both flavor and texture.

Step 4: Crack in the egg and add the almond extract, cherry juice, and vinegar. Whisk everything together until you have a smooth, homogeneous batter that smells amazing.

Step 5: Sprinkle the baking soda and kosher salt on top. Stir these in well to ensure even rising and a well-rounded flavor. Then add the flour gradually, mixing until you see just a little bit of flour streaks remaining. Folding in the tossed, dried maraschino cherry pieces gently but thoroughly is the last step here.

Step 6: Scoop about 2 tablespoons of dough for each cookie — I like using a size 30 cookie scoop for consistency. Space them roughly 2 inches apart on your prepared pans; you should get about 18 cookies in total.

Step 7: Bake for 10 to 12 minutes until the edges are set but the centers remain soft. Let the cookies rest on the pan for 2 minutes after removing from the oven, then transfer them to a wire rack to cool fully. If your cookies haven’t spread or flattened enough, don’t worry: I often bang the pan gently on the counter once or twice and use a large round cookie cutter to nudge them into perfect rounds.

Servings and Timing

This recipe yields about 18 delightful cookies, enough to share with friends or keep a sweet stash for yourself. Prep time is about 10 minutes, with the baking process taking roughly 10 to 12 minutes. Including cooling, the total time to enjoy these Cherry Almond Cookies {No Chill} Recipe is around 32 minutes, which makes them ideal for those moments when you want a quick homemade treat without waiting around.

How to Serve This Cherry Almond Cookies {No Chill} Recipe

A woman's hand holds a stack of five cookies, each cookie golden brown with a slightly rough texture and bright red pieces spread throughout. The cookies appear soft and thick, with slight cracks on the surface showing their baked nature. In the blurry background, additional cookies rest on a wooden surface, all set on a white marbled texture. The lighting is bright and natural, making the colors look fresh and warm. photo taken with an iphone --ar 4:5 --v 7

I love serving these Cherry Almond Cookies slightly warm, fresh out of the oven, allowing the almond scent and cherry flavors to really pop. They’re fabulous on their own but also pair beautifully with a scoop of vanilla ice cream for a simple yet elegant dessert.

If I’m hosting a casual gathering or a holiday party, I arrange these cookies on a pretty platter and sprinkle a few whole maraschino cherries or slivered almonds around for a festive touch. For a more refined presentation, you could drizzle some melted white chocolate over the top, transforming them into a fancy treat that still feels homemade and comforting.

As for drinks, I find a cup of strong black coffee or a lightly toasted almond latte complements the nutty notes perfectly. For a cold option, iced black tea with a splash of lemon refreshes the palate beautifully alongside these sweet bites. These cookies work wonderfully for almost any occasion — from cozy afternoons at home to sharing at office parties or gifting during holiday seasons.

Variations

If you want to get creative with this Cherry Almond Cookies {No Chill} Recipe, I recommend trying different nut extracts like hazelnut or pistachio instead of almond for a new flavor twist. You can also swap maraschino cherries for dried cherries or even fresh chopped cherries if you prefer a less sweet, more natural fruit flavor.

For those with dietary restrictions, I’ve had success replacing the all-purpose flour with gluten-free blends made specifically for baking—just be sure to check that your blend contains xanthan gum to keep the texture right. To make a vegan version, try substituting the butter for coconut oil or a vegan butter alternative, and use a flax egg or another egg replacement of your choice. The flavor might shift slightly, but the cookies remain delicious.

Different cooking methods? While I always bake mine on cookie sheets in a conventional oven, I’ve experimented with a convection oven setting for a bit more even browning, just keeping an eye on them so they don’t crisp too much around the edges. You could also try mini muffin tins for bite-sized chewy cookie cups that are perfect for gift boxes or small portion snacks.

Storage and Reheating

Storing Leftovers

Leftover cookies store nicely in an airtight container at room temperature for up to 4-5 days. I like to place parchment paper between layers when stacking to prevent sticking or breakage. Keeping them out of direct sunlight and heat helps maintain their chewy texture and lovely almond aroma.

Freezing

If you want to freeze these cookies, place them in a single layer on a baking sheet first to freeze completely, then transfer to a freezer-safe container or zip-top bag. They keep well frozen for up to 3 months without losing flavor or texture. When you’re ready for a treat, just take out a few at a time to thaw slowly at room temperature.

Reheating

The best way to reheat is gently warming them in a low oven (around 300°F) for 5 minutes or microwaving one cookie for about 10 seconds, which restores that soft, freshly baked feeling. I avoid overheating because it can dry the cookies out or make the cherries a little tough. A quick reheat gives you back that just-baked warmth and brings out the almond scent beautifully.

FAQs

Can I use fresh cherries instead of maraschino for this Cherry Almond Cookies {No Chill} Recipe?

Fresh cherries can work but will add more moisture to the dough, which might affect texture and baking time. If you try fresh, be sure to pit and finely chop them, then gently pat dry to reduce extra liquid. You may also want to reduce the added liquids slightly to compensate.

Why doesn’t this recipe require chilling the dough?

This dough is designed to be baked right away, which saves time and still yields cookies with great structure and spread. The use of melted butter helps create a soft dough that firms up nicely during baking, so chilling isn’t necessary to prevent excessive spreading.

Can I make these cookies nut-free if I’m allergic to almonds?

Absolutely! You can omit the almond extract and substitute with vanilla extract or a seed-based extract like sunflower seed butter flavor. The cookies will still be tasty without the almond note but might lose a bit of their signature character.

What if my cookies don’t spread enough or look irregular?

If your cookies don’t spread to your liking, you can gently tap the baking sheet on the counter once or twice while the cookies are hot, then use a round cutter to reshape them gently. This trick helps achieve a more uniform, classic cookie shape.

Are these cookies soft or crunchy?

These cookies come out soft and chewy with lightly crisp edges, which is my perfect texture balance. If you prefer crunchier cookies, bake them a minute or two longer but watch them closely to avoid drying out.

Conclusion

I hope you feel as excited as I do to make this Cherry Almond Cookies {No Chill} Recipe your new go-to sweet treat. It’s easy, quick, and delightfully different, with flavors that surprise and satisfy every time. Whether you’re baking for friends, family, or yourself, these cookies bring a little extra joy to every bite. Give them a try—you’ll be so glad you did!