This recipe has been a weeknight delight and holiday standby in my kitchen for years. I first stumbled upon the idea of using maraschino cherries in slice-and-bake cookies while looking for a way to use a jar of cherries leftover from a summer cocktail party. The bright color and chewy texture of the cherries, combined with the nutty crunch of finely chopped almonds, transformed a simple butter cookie dough into something cheerful and snackable. These cookies are approachable to make yet look special on a cookie tray, and they have the kind of nostalgic flavor that gets compliments from neighbors and family alike. Whenever I make a batch, the house fills with the warm, buttery aroma of baking sugar and almond extract. My kids used to line up by the oven door so they could be first to pull a slightly warm cookie from the tray — the combination of the soft center and crisp edges makes these impossible to resist. I love that they slice neatly from chilled logs, which means I can make dough ahead, freeze the rolls, and bake fresh cookies on demand. That convenience makes them perfect for holiday baking marathons or last-minute dessert needs.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) of unsalted butter, softened but not melting. Room-temperature butter creams with sugar to create the tender structure of the cookie — I prefer Plugrá or European-style but any quality stick butter works well.
• Granulated sugar: 1 1/4 cups of sugar gives sweetness and helps edges caramelize for a slight crunch. Measure by spooning into the cup and leveling for accuracy.
• Large egg: One egg at room temperature binds the dough and adds a touch of richness. Bring straight from the fridge to a bowl of warm water for 5 minutes if needed.
• Maraschino cherry juice: 1/4 cup of the syrup from a jar of maraschino cherries adds color and a subtle cherry flavor to the dough — save the jar for quartering the cherries later.
• Almond extract: 1/2 teaspoon enhances the cherry flavor and pairs beautifully with chopped almonds. A little goes a long way, so measure carefully.
• All-purpose flour: 3 1/4 cups provides structure; spoon and level into the measuring cup to avoid dense cookies. King Arthur or Gold Medal are reliable choices.
• Baking soda and cream of tartar: 1/2 teaspoon baking soda and 1/4 teaspoon cream of tartar create a subtle lift and tender crumb without excessive spreading.
• Maraschino cherries: One 10-ounce jar, quartered to yield about 1/2 cup of fruit pieces. Pat them dry to prevent excess moisture in the dough.
• Almonds: 1/2 cup finely chopped almonds give a nutty crunch. Toast them lightly for added depth if desired, but allow them to cool before folding into dough.

Instructions

Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and creamy, about 2 to 3 minutes. Scrape down the sides once so all fat incorporates evenly. This step traps air and produces a tender cookie texture. Add the wet ingredients: With the mixer low, add the large egg, then pour in 1/4 cup of maraschino cherry juice and 1/2 teaspoon almond extract. Mix until just combined; overmixing once the egg is added can produce a tougher cookie. Combine dry ingredients: Whisk together 3 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon cream of tartar in a separate bowl. This ensures even distribution of leavening and prevents streaks of baking soda in the dough. Incorporate the flour: With the mixer on low, add the dry mixture to the wet in three additions, mixing until just combined after each addition. The dough should be cohesive but not overworked; stop mixing when you no longer see dry flour. Fold in cherries and almonds: Gently fold in the quartered maraschino cherries and 1/2 cup finely chopped almonds with a rubber spatula. If cherries are very wet, blot them with paper towels first to avoid excess moisture that will cause spreading. Shape into logs and chill: Turn dough onto a sheet of parchment paper and shape into two 8-inch logs. Wrap each tightly in plastic wrap, sealing the ends. Chill in the refrigerator for about 2 hours, or until firm. Chilling solidifies the butter and concentrates flavors. Slice and bake: Preheat the oven to 375°F and line baking sheets with parchment paper. Remove chilled dough and slice each log into 1/4-inch rounds using a sharp chef’s knife or serrated blade. Place cookies 2 inches apart on the sheet. Bake 7 to 9 minutes, until edges are just golden and centers are set. Cool and finish: Allow cookies to cool on the pan for 2 minutes, then transfer to a wire rack to finish cooling. Store cooled cookies in an airtight container for up to 5 days, or freeze baked cookies for longer storage.

Storage Tips

For short-term storage, place fully cooled cookies in an airtight container layered with parchment to prevent sticking. Keep at room temperature for up to five days. For longer storage, frozen baked cookies stay best for up to three months in a freezer-safe container. To freeze dough logs, wrap tightly in plastic and then foil; when ready to bake, thaw 10 to 15 minutes, slice, and bake as directed, adding about 1 minute to the bake time if still partially frozen.

Ingredient Substitutions

Swap the almonds for an equal amount of finely chopped pecans or walnuts for a different nutty profile. For a nut-free version, replace almonds with toasted sunflower seeds or omit entirely and increase cherries slightly. If you prefer a brighter flavor, replace 1/2 teaspoon almond extract with 1 teaspoon lemon zest and 1/4 teaspoon vanilla extract. If you must avoid eggs, use a commercial egg replacer equivalent to one egg and note texture may be slightly different.

Serving Suggestions

These cookies pair delightfully with a hot cup of tea, coffee, or a glass of cold milk. For a festive presentation, arrange on a platter with powdered sugar dusting and sprigs of mint or rosemary. They also complement citrus desserts and can be served alongside vanilla ice cream for a nostalgic sundae.

Cultural Background

Slice-and-bake cookies have roots in European butter cookie traditions where dough is often rolled into logs and chilled. The use of maraschino cherries became popular in American baking in the 20th century, often appearing in classic cakes and cookies. The combination of cherries and almonds nods to Mediterranean flavor pairings where stone fruit and nuts are commonly combined.

Seasonal Adaptations

In winter, add a pinch of ground cinnamon and cardamom for warmth; in summer, fold in 1 tablespoon of fresh lemon zest to brighten flavors. For holiday variations, use red and green candied fruit pieces to echo the cherry look or dip half of each cookie in melted white chocolate and top with crushed pistachios for a festive finish.

Meal Prep Tips

Make the dough up to 2 days ahead and keep chilled until ready to slice and bake. For larger events, prepare multiple logs and freeze them; slice directly from frozen onto a lined baking sheet and add an extra minute to the baking time. Label wrapped logs with the date to track freshness and rotate older logs to the front of the freezer.

These cookies carry the kind of warmth that invites sharing. Whether for holiday gifting or a simple weekday treat, they are easy to make, easy to love, and wonderfully adaptable to your pantry and preferences. I encourage you to experiment with small tweaks and make them your own — there’s joy in both the baking and the sharing.