Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips and chopped dried cherries.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared cookie sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Add more milk if needed to reach your desired consistency.
- Drizzle the glaze over the cooled cookies.
- Garnish with halved maraschino cherries and chocolate shavings, if desired.
Notes
Store the cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. To prevent cookies from spreading too thin, chill the dough for at least 30 minutes. If cookies are too dry, avoid overbaking and measure flour correctly. Toss cherries with a tablespoon of flour to prevent them from sinking. Variations include adding nuts, using dark chocolate chips, espresso powder, or cherry liqueur to the glaze. For a different flavor profile, try White Chocolate Raspberry Fudge.