Cherry Almond Cookies in Your Pressure Cooker
Soft, chewy cherry almond cookies made in a pressure cooker for quick and easy baking. These cookies are loaded with maraschino cherries and almond flavor—no chill needed!
Equipment
- 1 Mixing bowl medium to large
Ingredients
Cookie Dough Ingredients
- 1 jar (12 oz) Maraschino cherries diced and patted dry
- 0.5 cup Unsalted butter melted
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 Egg large
- 1 teaspoon Almond extract pure
- 2 teaspoons Maraschino cherry juice
- 1 teaspoon Vinegar white or apple cider
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Kosher salt
- 1.75 cups All-purpose flour
Instructions
Cookie Baking Instructions
- Preheat oven to 350°F and prepare baking sheet with parchment paper.
- Melt butter and mix with granulated and brown sugar until creamy.
- Add egg, almond extract, cherry juice, and vinegar. Mix until well combined.
- Stir in baking soda and kosher salt, then gradually mix in flour until just combined.
- Gently fold in diced maraschino cherries.
- Scoop tablespoon-sized dough balls onto baking sheet spaced 2 inches apart.
- Bake 10–12 minutes or until edges are lightly golden.
- Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool.
- Store in airtight container once fully cooled.
Notes
Dice cherries a day ahead and pat them dry for best cookie texture. Cookies can be stored at room temperature or frozen.