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+ servings
A stack of cherry almond sugar cookies on a baking mat

Cherry Almond Sugar Cookies

These cherry almond sugar cookies are crispy around the edges and soft and chewy inside. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 cookies
Calories 154kcal
Author Ann Otis


  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 2 ounces cream cheese cut into chunks
  • 6 tablespoons unsalted butter melted
  • 1/3 cup canola or vegetable oil
  • 1 egg
  • 1/2 cup maraschino cherries finely chopped, and squeezed to remove excess juice
  • 1 tablespoon maraschino cherry juice
  • 1 teaspoon almond extract


  • Preheat the oven to 350 degrees F. 
  • In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  • In a large bowl, combine the sugar, cream cheese, and melted butter until smooth.
  • Add the oil and mix until combined. Add the egg and combine again.
  • Add cherry juice and almond extract and mix well. Fold in the chopped cherries. 
  • Add the dry ingredients to the cherry mixture and stir with a rubber spatula until well combined and a soft dough forms. 
  • Roll the dough into balls of about 2 tablespoons each and drop, about 2 inches apart, on a baking sheet line with a baking mat or parchment. (The dough will be very soft).
  • Bake for 12-15 minutes, until edges have started to brown and look set. 
  • Cool the cookies on the baking sheet for 5-10 minutes and move to a cooling rack to cool completely.


Adapted from Cook's Illustrated 


Calories: 154kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 82mg | Potassium: 35mg | Sugar: 12g | Vitamin A: 130IU | Calcium: 13mg | Iron: 0.6mg