Cherry Almond Cookies
Cherry Almond Cookies are the kind of bake that instantly makes your kitchen smell like a cozy bakery. I’ve made countless cherry-based cookies over the years, but almond is what finally made this one feel complete. The biggest lesson I learned early on was moisture control—maraschino cherries are delicious, but if you don’t dry them properly, you end up with cookies that spread too much and lose their shape. Once I started patting them dry and balancing the almond flavor carefully, these cookies became reliably soft, fragrant, and full of flavor in every bite.
Ingredients
Cookie Dough
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1½ teaspoons almond extract
- ½ teaspoon vanilla extract
Mix-Ins
- ¾ cup maraschino cherries, chopped and well-dried
- ½ cup sliced almonds (lightly toasted for best flavor)
Optional Toppings
- Slivered almonds
- Powdered sugar for dusting
- White chocolate drizzle
Instructions / Method
Step 1: Prepare the Cherries
Drain the maraschino cherries and chop them finely. Spread them on paper towels and pat very dry. This step is crucial to prevent excess moisture from affecting the dough.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2–3 minutes and helps create soft cookies.
Step 4: Add Wet Ingredients
Beat in:
- Egg
- Almond extract
- Vanilla extract
Mix until smooth and fully combined.
Step 5: Combine and Fold
Gradually add the dry ingredients to the wet mixture and mix just until combined.
Fold in:
- Chopped cherries
- Toasted sliced almonds
Avoid overmixing to keep the cookies tender.
Step 6: Chill the Dough
Cover and refrigerate the dough for 30 minutes. Chilling helps control spreading and enhances flavor.
Step 7: Bake
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough and place them about 2 inches apart. Lightly press a few almond slices on top if desired.
Bake for 10–12 minutes, until:
- Edges are lightly golden
- Centers look just set
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Preparation & Baking Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes per batch
- Total Time: About 1 hour
- Servings: 24–28 cookies
Tips for Perfect Cherry Almond Cookies
- Dry the cherries thoroughly to avoid excess spreading.
- Use almond extract sparingly—it’s strong but essential.
- Toast the almonds lightly for deeper flavor.
- Chill the dough for thicker, bakery-style cookies.
- Don’t overbake; they continue to set as they cool.
Serving Suggestions
Cherry Almond Cookies are lovely served:
- With tea or coffee
- As part of a holiday cookie platter
- Alongside vanilla or almond ice cream
They’re elegant enough for gifting but easy enough for everyday baking.
Storage
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps well for up to 7 days.
- Freezer: Freeze baked cookies or dough balls for up to 2 months.
Variations to Try
White Chocolate Cherry Almond Cookies
Add ½ cup white chocolate chips for extra sweetness.
Soft Cherry Almond Cookies
Add 1 tablespoon milk to the dough for extra softness.
Gluten-Free Version
Use a 1:1 gluten-free baking flour blend.
Extra Almond Flavor
Sprinkle cookies lightly with almond sugar before baking.
Common Mistakes to Avoid
- Skipping cherry drying – leads to soggy dough
- Too much almond extract – overpowering flavor
- Overmixing dough – tough cookies
- Baking too long – dry texture
FAQs
Can I use fresh cherries?
Fresh cherries contain too much moisture for this recipe unless cooked down and cooled first.
Why did my cookies spread too much?
The dough was likely too warm or the cherries weren’t dried enough.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours.
Can I skip the almonds?
Yes, but they add important texture and flavor.
Do these cookies freeze well?
Very well—both baked cookies and raw dough freeze nicely.
A Cookie That Feels Special Every Time
Cherry Almond Cookies strike that perfect balance between fruity, nutty, and buttery. They’re soft without being cakey, fragrant without being overpowering, and just polished enough to feel bakery-worthy. If you enjoy cookies that taste a little nostalgic but still feel refined, this is one recipe you’ll come back to again and again.
Cherry Almond Cookies
Ingredients
- Cookie Dough
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1½ teaspoons almond extract
- ½ teaspoon vanilla extract
- Mix-Ins
- ¾ cup maraschino cherries chopped and very well dried
- ½ cup sliced almonds lightly toasted
Instructions
- Drain, chop, and thoroughly pat dry the maraschino cherries; set aside.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg, almond extract, and vanilla extract until smooth.
- Mix in dry ingredients just until combined.
- Fold in dried cherries and toasted almonds gently.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, spacing them 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
• Use almond extract carefully—it’s strong but essential.
• Chilling the dough helps keep cookies thick and bakery-style.
• Do not overbake; cookies continue to set as they cool.
