Looking for a quick, butterysweet treat that feels both nostalgic and fresh? In just 30 minutes you can whip up tender, almondflavored cookies dotted with bright maraschino cherries perfect for a cozy night in or a festive holiday spread.
This guide gives you the exact recipe, handy tips, tasty variations, and even storage tricks, so youll never wonder why didnt my cookies turn out soft? again. Lets jump right in!
What Makes These Cookies Unique
Where the flavor story begins
Italian cherry cookies trace their roots back to Sicily, where almond flour and dried cherries were a staple in family kitchens. The addition of maraschino juice and a splash of almond extract turned a simple biscuit into a bright, aromatic bite thats still beloved today.
Key flavor drivers
Almond flour gives a nutty richness, while the sweettart burst of maraschino cherries adds color and juicy pockets of flavor. A hint of vanilla and a pinch of sea salt balance the sweetness, creating that unmistakable soft Italian almond cookie profile.
Texture: Soft vs. crisp
Unlike buttery shortbread, these cookies stay soft and chewy thanks to a higher proportion of almond flour and a brief chill of the dough before baking. If you prefer a crisper edge, you can tweak the bake time well cover that later.
Quick comparison
| Attribute | Soft Italian Cherry Cookies | OldFashioned Maraschino Cherry Cookies |
|---|---|---|
| Texture | Chewy, tender | Crisp, buttery |
| Flour base | Almond + allpurpose | Allpurpose only |
| Bake time | 810min | 1214min |
| Ideal for | Everyday snack, holiday gifts | Special occasions, tea time |
Core Recipe: Soft Italian Cherry Cookies
Ingredients (makes 24 cookies)
- 1cups almond flour
- cup allpurpose flour (or extra almond flour for GF)
- cup unsalted butter, cold and cubed
- cup granulated sugar
- 1large egg, room temperature
- 1tsp almond extract
- tsp vanilla extract
- tsp sea salt
- cup maraschino cherries, drained and chopped
- 2Tbsp maraschino cherry juice (reserve from the jar)
Stepbystep instructions
1. Prep the oven. Preheat to 350F (175C). Line a baking sheet with parchment paper.
2. Cream the butter and sugar. In a large bowl, beat the cold butter with sugar until the mixture looks a little fluffy dont overmix; we just want a light speckled texture.
3. Add wet ingredients. Beat in the egg, almond extract, vanilla, and the reserved maraschino juice. The dough should smell faintly of cherries already.
4. Fold in dry ingredients. Gently stir in almond flour, allpurpose flour, and salt until just combined. Overmixing can make the cookies cakey, a mistake I learned the hard way on my first attempt.
5. Incorporate the cherries. Toss the chopped maraschino cherries through the dough. Their bright red speckles will give the final cookies a festive look.
6. Chill the dough. Scoop the dough into a ball, wrap in plastic, and refrigerate for 2030minutes. This step keeps the cookies from spreading too much.
7. Shape and bake. Roll the chilled dough into 1inch balls, place on the prepared sheet, and lightly flatten with the palm of your hand. Bake for 810minutes, until the edges are just set but the centers still look slightly soft.
8. Cool and enjoy. Let the cookies rest on the sheet for 5minutes, then transfer to a wire rack. Warm from the oven, theyre irresistibly soft; after cooling, they stay chewy for days.
Pro tips for perfection
- Cold butter creates tiny pockets of steam, giving the cookie a tender crumb.
- Dont overmix stop as soon as the flour disappears.
- Reserve the cherry juice; a tablespoon adds extra depth without making the dough soggy.
- If you love a glossy finish, brush a quick glaze of cherry juice + powdered sugar while the cookies are still warm.
Ingredient swaps & dietary notes
Want a glutenfree version? Replace the allpurpose flour with an extra cup of almond flour or oat flour. For vegans, swap butter for coconut oil and the egg for a flax egg (1Tbsp ground flax + 3Tbsp water, let sit 5minutes).
Allergy alert: these cookies contain nuts. If youre cooking for someone with a nut allergy, try a sunflower seed flour base, though the flavor will shift.
Seasonal Twists & Variations
OldFashioned Italian Cherry Cookies
For a crisper bite, increase the butter to cup, omit the almond flour, and bake an extra 23minutes. Adding a splash of rum to the dough deepens the flavor, making it perfect for an afterdinner treat.
Maraschino Cherry Cookies for Christmas
Blend in a teaspoon of orange zest and sprinkle the tops with powdered sugar before baking. The citrus brightens the holiday table, and the snowlike sugar dust looks festive on any plate.
Best Maraschino Cherry Cookies Glazed Edition
Mix 2Tbsp cherry juice with 1Tbsp powdered sugar and brush the warm cookies. The glaze sets quickly, adding a shiny finish that looks restaurantworthy.
Flavor Fusion Ideas
- ChocolateMaraschino: melt dark chocolate and drizzle over cooled cookies.
- PistachioAlmond: swap half the almond flour for finely ground pistachios.
- LemonCherry: extra lemon zest in the dough for a bright pop.
Troubleshooting Common Issues
Why are my cookies crumbly?
Likely you added too much flour or overmixed. Use a kitchen scale for precision and stop mixing as soon as the flour disappears.
Why do they spread too much?
Butter may have been too soft. Chill the dough longer or increase the flour by a tablespoon.
Why does the cherry color bleed?
Too much liquid from the cherries can cause bleeding. Drain the cherries well and keep the juice for the glaze instead.
Quick FAQ Table
| Problem | Cause | Fix |
|---|---|---|
| Dry, cakey texture | Overmixing or excess flour | Mix until just combined; weigh flour |
| Hard edges | Oven too hot or overbaking | Lower temp by 10F; bake 810min |
| No cherry flavor | Cherry juice omitted | Add 1Tbsp juice to dough |
Storage, Shelf Life & Freezing
Roomtemperature storage
Keep cookies in an airtight container at room temperature. They stay fresh for 57days, retaining their chewiness.
Freezing for later
Both the baked cookies and the raw dough freeze well. Wrap the dough balls in parchment, place in a ziptop bag, and freeze up to 3months. Thaw at room temperature and enjoy as if freshly baked.
Rewarming for that justoutoftheoven feel
Pop the cookies in a 300F (150C) oven for 34minutes. The heat revives the soft interior while giving the edges a gentle crisp.
Health Benefits & Risks
Why almond flour is a good choice
Almond flour packs protein, healthy monounsaturated fats, and vitaminE. According to the USDA nutrient database, a quartercup of almond flour provides about 6grams of protein and 14grams of healthy fat, making these cookies a more nutritious indulgence than typical wheatbased treats.
Potential downsides
The sugar content remains high, and the cherry juice adds a touch of acidity that can irritate sensitive stomachs. For those with nut allergies, the almond base is a clear nogo.
Lighter version ideas
Swap half the sugar for a natural sweetener like maple syrup, and replace part of the butter with unsweetened applesauce (about cup). The texture will stay moist, and youll reduce the overall sugar load.
Personal Story & Community Feedback
My first bake for Grandma
Last Christmas, I surprised my grandma with a batch of these cookies. She called them the taste of my childhood and asked for the recipe twice! That moment reminded me why sharing food feels like sharing love.
What bakers are saying
Readers on the popular forum have reported that using chilled butter and a short bake yields the most consistently soft results. Many also love adding a handful of chopped pistachios for extra crunch.
Join the conversation
If you try this recipe, snap a photo and tag it with #ItalianCherryCookies. I love seeing how you make it your own whether you add chocolate drizzle or a pinch of espresso powder!
Conclusion
Italian cherry cookies are more than just a sweet snack; theyre a blend of tradition, bright flavor, and comforting texture that anyone can master in half an hour. By following the simple steps, using a few pro tips, and experimenting with seasonal twists, youll have a versatile treat for everyday cravings or holiday gatherings. Give the recipe a whirl, share your results, and keep the conversation going deliciousness is always better when its shared.
FAQs
How can I make these cookies gluten‑free?
Replace the all‑purpose flour with an additional 1 cup of almond flour or use a gluten‑free flour blend. The dough will be slightly softer, so handle it gently and chill as directed.
Why do my cookies spread too much when baking?
Butter may have been too soft or the dough wasn’t chilled long enough. Make sure the butter is cold and cubed, and refrigerate the dough for at least 20‑30 minutes before shaping.
Can I use fresh cherries instead of maraschino cherries?
Yes—pit and finely chop fresh dark cherries, then add a tablespoon of sugar and a splash of almond extract to mimic the sweet‑tart flavor. Pat them dry before folding into the dough to avoid excess moisture.
How long can I store the baked cookies?
Keep the cooled cookies in an airtight container at room temperature for up to 5‑7 days. For longer storage, freeze them (or the dough) for up to 3 months and thaw before serving.
What can I substitute for almond extract?
If you don’t have almond extract, use an equal amount of vanilla extract plus a teaspoon of toasted almond flour for a subtle nutty note, or try hazelnut or lemon extract for a different flavor twist.
