These Cherry Almond Cookies hit that spot crisp at the edges, soft and chewy inside, with bright cherry pops and a toasty almond bite. They feel special thanks to the almond extract and chopped cherries, but they use simple pantry staples and bake fast, so you can enjoy warm cookies even on a busy weeknight. For a playful cookie swap idea, try the Crumbl-style cornbread cookie twist to change texture and keep things interesting.
Why You’ll Love This Recipe
- Quick to mix and bake for busy days
- Uses basic pantry ingredients with a bright fruit twist
- Great for lunchboxes, coffee breaks, or a simple gift
- Makes about 24 cookies to share or freeze
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped cherries, fresh or dried
- 1/2 cup sliced almonds
Step-by-Step Instructions of Cherry Almond Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and both sugars in a large bowl until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Fold the dry mix into the wet mix until just combined avoid overmixing.
- Stir in the chopped cherries and sliced almonds evenly.
- Scoop tablespoon-sized portions onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Tips for Success
- Use room-temperature butter and eggs so the dough mixes evenly.
- Pat dried cherries with a paper towel if they feel sticky to avoid soggy spots.
- Press a few extra almonds on top before baking for a pretty, crunchy finish.
Substitutions & Variations of Cherry Almond Cookies
To Make It Vegan/Gluten-Free:
- For vegan: replace butter with vegan butter and use a flax egg (1 tbsp ground flax + 3 tbsp water per egg).
- For gluten-free: swap all-purpose flour for a 1:1 gluten-free baking blend and check that other ingredients are GF.
Variations:
- Swap dried cranberries for cherries for a tart bite.
- Mix in white chocolate chips for extra sweetness.
- Use chopped pecans instead of almonds for a different nutty flavor.
Storage Instructions of Cherry Almond Cookies
Refrigerator: Store cooled cookies in an airtight container for up to 5 days. Layer with parchment paper to keep them from sticking.
Freezer: Freeze baked cookies in a sealed freezer bag for up to 3 months. Thaw at room temperature or warm in a low oven.
Make-Ahead: Make the dough, scoop into balls, and freeze them on a tray. Once firm, store the balls in a bag and bake straight from frozen, adding 1–2 minutes to the bake time.
Frequently Asked Questions (FAQ) of Cherry Almond Cookies
Can I use fresh cherries instead of dried?
Yes pit and finely chop fresh cherries, then pat them dry with paper towels to remove excess juice. You may need a slightly longer bake time.
Why did my cookies spread too much?
Over-soft butter or too-warm dough can cause spreading. Chill the dough 15–20 minutes before baking if needed.
Can I make smaller or larger cookies?
Yes. Adjust bake time: smaller bites 8–9 minutes, larger cookies 12–14 minutes, watching for golden edges.
Final Toughts
These Cherry Almond Cookies are easy to make and full of cozy flavor a simple way to brighten a busy day or bring a smile to friends and family. Try them warm from the oven, then come back and leave a comment and a star rating to share how they turned out.
Print
Cherry Almond Cookies
These Cherry Almond Cookies are crisp at the edges and soft and chewy inside, featuring bright cherry pops and a toasty almond bite. A delightful treat for busy weeknights.
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped cherries, fresh or dried
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and both sugars in a large bowl until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Fold the dry mix into the wet mix until just combined — avoid overmixing.
- Stir in the chopped cherries and sliced almonds evenly.
- Scoop tablespoon-sized portions onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Use room-temperature butter and eggs for even mixing. Press extra almonds on top before baking for a crunchy finish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian