Cherry chocolate is definitely one of my favorite flavor combinations of all time. Whether it be in ice cream, baked dessert or out of a box of chocolates – I always seem to reach for it. This recipe offers those same great flavors you’ve come to love with a vegan option. Vegan Cherry Cordial Cookies

After creaming the vegan butter add the sugar, almond and vanilla extracts to the batter. Turning your mixer on low slowly drizzle in the cherry juice. Once the juice is mixed in add the flour and mix on low to create a soft dough. Once mixed completely pack tightly in the bottom of a bowl and place in the fridge for a minimum of 4 hours (overnight is best) in an airtight container.

Vegan Cherry Cordial Cookies

After dough has chilled roll into one in balls. *Dough must be firm and cold*. Using a Silpat or parchment, place cookies two inches apart. Indent the top of the cookie with your finger or a spoon. Stuff each indentation with vegan chocolate chips (fill to the brim).

Vegan Cherry Cordial Cookies

Vegan Cherry Cordial Cookies

Bake as instructed. Once removed from the oven use a butter knife or spoon to smooth out the melted chocolate.

Vegan Cherry Cordial Cookies

Allow to set and enjoy! These cookies are light, fluffy and super moist!

Enjoy!
xo,

C

Vegan Cherry Cordial Cookies

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Vegan Cherry Cordial Cookies

Vegan cherry almond thumbprint cookies topped with melted vegan chocolate. 

This cookie dough must be chilled, so plan accordingly.

Course Dessert
Keyword vegan
Prep Time 5 hours
Cook Time 10 minutes
Total Time 5 hours 10 minutes

Ingredients

  • 3/4 cup Vegan Butter Substitute softened to room temperature
  • 2/3 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 1 Tablespoon Maraschino Cherry Juice
  • 2 cups All-Purpose Flour
  • 16 Maraschino Cherries drained and chopped
  • 1 cup Vegan Chocolate Chips

Instructions

  1. Before you begin, ensure there is enough room in the freezer/refrigerator. This dough must be chilled before baking.

  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.  

  3. Switch mixer to medium speed and add the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. 

  4. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high.
  5. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. 
  6. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.

After Chilled

  1. Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). 
  2. Shape the cookie dough into 1" balls. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.

  3. Press your thumb gently into the middle to indent the cookie. Drop vegan chocolate chips in the indention.

  4. Bake for 10 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. 

  5. Allow the cookies to cool on the baking sheet for 5 minutes then gently spread the melted chocolate to cover the center. Allow chocolate to set before stacking.

Recipe Notes

Make ahead tip: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies may be frozen up to 2-3 months.

Non-Vegan: Use real butter and Hershey Kisses. Once you take the cookies out of the oven place the Kiss on each cookie. Quickly transfer cookies to the fridge as to slow the melting process. 

Disclosure: Please note that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

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