Drain the maraschino cherries, reserving 1–2 tablespoons of the juice for added flavor later. Finely chop the cherries into small, even pieces so they disperse smoothly throughout the dough. Place the chopped cherries on paper towels and pat them very dry—removing excess moisture prevents the dough from becoming overly wet and helps maintain a clean cookie structure.
2. Preheat and Mix Dry Ingredients
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy release and even browning. In a medium bowl, whisk together the flour, baking powder, and fine sea salt. This step helps distribute the leavening evenly, giving the cookies a gentle lift without making them airy.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes until the mixture turns light, fluffy, and slightly pale. This aeration creates a tender cookie texture. Beat in the egg, almond extract, vanilla extract, and the reserved cherry juice. The mixture should become smooth and fragrant with a soft pink tint.
