1-Getting started with these cherry almond cookies couldn’t be simpler, and you won’t need to chill the dough at all. First, preheat your oven to 350°F (177°C) and get your baking sheets ready. This step sets the stage for even baking and helps everything come together smoothly.

2-Begin by removing the cherries from their juice, dicing them into small pieces, and patting them dry to remove excess moisture. This keeps your cookies from getting too soggy. Next, melt the butter and whisk it with both sugars until well mixed, creating that sweet base you’ll love.

3-Add the egg, almond extract, cherry juice, and vinegar, then whisk again to blend everything nicely. Stir in the baking soda and salt, followed by the flour, mixing just until combined. Gently fold in the chopped cherries to keep their shape and add that burst of flavor.

4-Now, scoop 2 tablespoons of dough per cookie onto your baking sheets, spacing them 2 inches apart. Slide them into the oven and bake for 10 to 12 minutes, until the edges are set but the centers stay soft. Once done, let the cookies rest on the pan for 2 minutes before moving them to a wire rack to cool.

5-If your cookies don’t flatten as much as you’d like, give the pan a gentle tap or shape them while they’re still warm. The whole process takes about 20 minutes to prepare and 12 minutes to bake, totaling around 32 minutes. Each cookie packs about 175 calories, with 6g total fat, 3g saturated fat, 0g trans fat, 2g unsaturated fat, 24mg cholesterol, 84mg sodium, 30g carbohydrates, 1g fiber, 20g sugar, and 2g protein, making around 18 cookies in all.