This cherry cookie recipe is made with fresh cherry juice, giving the cookies a moist texture with a touch of crunch. They’re not too sweet and have a subtle hint of cherry and almond, making them the perfect treat for cherry lovers.
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We had extra sour cherry juice and hated to waste it so made these cookies exactly as stated. Wonderful change for breakfast pastry. Loved the whole wheat addition. Will definitely make again in cherry season. Thanks for the recipe! – Ardeth
To give these cookies their signature cherry flavor, the dough is made with a combination of fresh cherry juice and almond extract. They have a beautiful pink color and a delicious cherry flavor that’s incredible!
If you can’t get enough of cherry-flavored treats, then you’ll love my cherry bars, cherry pie, and cherry cheesecake. They all share that same sweet, fruity flavor that’s so delicious in these cookies.
This recipe is my own adaptation inspired by Italian orange juice cookies. If you can have orange juice, why not cherry juice? These cookies turned out amazing!
Why I Love This Recipe
- Incredible Cherry Flavor: The combination of almond extract and cherry juice gives these cookies a classic, time-tested flavor that’s hard to resist.
- Great Use of Leftover Juice: Made another cherry dessert that left you with some extra cherry juice? This recipe is the perfect way to make use of it!
- Perfectly Sweet: These cookies strike the perfect balance between sweet and tart, making them a great dessert option for those who don’t love overly sweet treats.
- Family Favorite: These cookies are a hit with both kids and adults, making them a go-to recipe for family gatherings and events.
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Key Ingredients
- Shortening: This fat will give the cookies a soft and tender texture, and a buttery flavor.
- Granulated Sugar: It will sweeten the cookies and also help to give them a golden brown color.
- Eggs: These will act as a binder, holding the other ingredients together.
- Cherry Juice: This will add a sweet and tangy cherry flavor to the cookies.
- Almond Extract: It will give the cookies a subtle almond flavor that pairs well with the cherry.
- Whole Wheat Flour and White Flour: These will give the cookies structure and a bit of chewiness.
- Baking Powder: This is the leavening agent in the recipe, which means it will help the cookies to rise and become light and fluffy.
- Salt: It will enhance the flavors of the other ingredients, making the cookies more flavorful.
Equipment
- Mixers – You’ll need a stand mixer or a hand mixer to cream the shortening and sugar and to combine the eggs, cherry juice, and dry ingredients.
- Bowls – You’ll need a few bowls to mix the dry ingredients, and to coat the cookie dough with powdered sugar before baking.
How to Make Cherry Cookie
Preparation
Start by preheating your oven to 350˚ F. This will ensure that it’s at the right temperature when you’re ready to bake your cookies.
Step 1 – Combine Shortening and Sugar
In a large bowl, cream together the shortening and sugar. This means mixing them until they are well combined and have a smooth, creamy texture.
Step 2 – Add Eggs and Cherry Juice Mixture
Next, add the eggs to the sugar mixture and beat them together. In a separate bowl, combine the almond extract with the cherry juice and set this mixture aside.
Step 3 – Combine Dry Ingredients
In another bowl, whisk together the whole wheat flour, white flour, salt, and baking powder. This will be your dry ingredient mixture.
Step 4 – Alternate Adding Wet and Dry Mixtures
Take turns adding the cherry juice mixture and the dry mixture to the sugar and egg mixture. Do this with the mixer on low to ensure that everything is well incorporated. Once all the ingredients are added, beat the mixture on medium-high for 20 seconds.
Step 5 – Coat the Dough with Powdered Sugar
Since the dough will be sticky, you’ll need to coat it with powdered sugar. Take a ball of the sticky dough and roll it in the sugar. Then, pass it back and forth between your hands to remove the excess sugar.
Step 6 – Bake the Cookies
Place the coated dough balls on a baking sheet and bake them in the preheated oven for 10 minutes. You’ll know the cookies are done when they are slightly golden on the underside and puffed in the middle.
Expert Tip
To make the best cherry cookies, don’t skip the step of rolling the sticky dough in powdered sugar. This not only adds a sweet and delicate outer layer to the cookies but also makes it easier to handle the sticky dough while shaping it into balls.
Recipe Variations
- Different Extracts: While this recipe calls for almond extract, feel free to experiment with other flavors. Try using vanilla or even a hint of coconut extract for a different flavor profile.
- Glaze: These cookies are delicious on their own, but you can also add a sweet cherry glaze on top. Simply mix cherry juice with powdered sugar and drizzle it over the cooled cookies.
- Nuts: If you’re a fan of nuts, consider adding a cup of chopped almonds or walnuts to the dough. This will add a delicious crunch to your cookies.
What to Serve With
- For a delicious afternoon treat, serve these cherry cookies with a cup of hot tea. The subtle sweetness of the cookies pairs perfectly with the refreshing, slightly bitter notes of the tea.
- If you’re hosting a brunch, these cookies make a great addition to the dessert spread. You can also serve them with a side of fresh fruit, such as berries or sliced peaches, for a well-rounded, summery treat.
- These cookies are also perfect for gifting. You can bake a batch and pack them in a decorative box or jar to give to friends and family. It’s a thoughtful, homemade gift that everyone will love.
Make Ahead Instructions
These cherry cookies freeze really well. Make an extra batch and save them for later by freezing them in a freezer-safe container for up to 3 months.
Recipe FAQs
You can use any type of cherries for this recipe, but tart cherries are recommended as they add a nice contrast to the sweetness of the cookie.
Yes, if you’re not a fan of almond flavor, you can substitute it with vanilla extract or any other flavor that you prefer. This will change the overall flavor of the cookies, but they will still be delicious.
If the dough is too sticky, you can add a little more flour to make it easier to handle. Make sure not to add too much, as it can make the cookies too dense. The powdered sugar coating will also help with the stickiness as you shape the dough.
The cookies are done when they are slightly golden on the underside and puffed in the middle. This usually takes about 10 minutes in a preheated 350-degree oven. Make sure not to over bake them, as they can become dry.
Storing and Reheating
- Storing: After you’ve made a batch of these delicious cherry cookies, you may have some leftovers. Store them in an airtight container at room temperature for up to 1 week.
- Freezing: You can also freeze these cookies for up to 3 months. Just make sure to let them cool completely before freezing.
- Thaw: When you’re ready to enjoy your frozen cherry cookies, simply let them thaw at room temperature. This should take about 1-2 hours.
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Serving Size
- What to Expect: This cherry cookie recipe yields enough dough for about 32 cookies.
- How to Scale: If you want to make more than 32 cookies, you can double the recipe. Just make sure your mixing bowl is large enough to accommodate the increased quantity of ingredients. Follow the rest of the instructions as directed.
Cherry Cookie
Ingredients
- 1/2 Cup shortening
- 1/2 Cup granulated sugar
- 3 large eggs
- 1/2 Cup cherry juice
- 1 teaspoon almond extract
- 1 Cup whole wheat flour
- 1 Cup white flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350˚ F.
- Cream together shortening and sugar.
- Add eggs to the mixer and beat on medium for 10 seconds.
- Combine almond extract, tart cherry juice, or other not-from-concentrate juice, and set aside.
- In another bowl, whisk together whole wheat flour, white flour, baking powder, and salt.
- Taking turns, add a little juice mixture and then a little dry mixture. Go back and forth with the mixer turned on low until you have everything incorporated. Beat on medium-high for 20 seconds.
- Since the finished dough will be sticky, place a ball of sticky dough into a bowl of powdered sugar. Generously coat it and then quickly pass it back and forth between the palms of your hands until nearly all the sugar falls off.
- Bake the dough balls for 10 minutes in a preheated 350˚ F degree oven. The cookies are done when they are slightly golden on the underside and puffed in the middle.
Notes
Nutrition
This recipe was originally published in 2014. It has been updated with more details to make the instructions more clear. The recipe remains the same.
How big should the cookie dough balls be? 1″, 2″, ???
Hi Karen!
I typically make mine a little more than 1 inch round 🙂
We had extra sour cherry juice and hated to waste it so made these cookies exactly as stated. Wonderful change for breakfast pastry. Loved the whole wheat addition. Will definitely make again in cherry season.
Thanks for the recipe!
Thank you for your feedback, Ardeth! So glad you enjoyed them 🙂
I don’t use wheat flour. Can I use double white flour, or cake flour?
Thank you!
Hi Kristen!
Yes, you can use all white flour to make these. I just prefer to add a little whole wheat into or recipes. Enjoy!
Why do you use half whole wheat and half white flour? Can you just use all white flour?
Why so many eggs? I don’t want a well-risen, cakey cookie. I want it as close to the Collin Street bakery Cherry icebox cookies as possible… Perfectly chewy and slightly moist but not hard crumbly or too crunchy. I mean how about zero eggs? What would that do?
Hi Tristan!
You are right in that eggs give cookies a cake like texture. I have had great success with flax eggs over the years. Flax eggs bind the cookie without adding any rise…. so you could try just adding one flax egg to the recipe in place of the three regular eggs. Let me know if they come close to those cherry icebox cookies. Those sound delicious! 😁
Do you think I could make these cookies gluten free using alternative flours? Coconut or almond? If so, how would I convert these measurements? THX
Hi Mary!
Sorry for the delayed response! I would consider making these gluten free if you I had 1:1 GF flour (i.e. Bob’s Red Mill GF All purpose flour) I hesitate to recommend using coconut or almond flours because of their density. You could end up with a dry or crumbling cookie. If you try them out and they work, let me know!