I love making these almond cherry cookies when I want something soft, slightly chewy, and full of nutty sweetness. The combination of almonds and cherries creates a rich, comforting flavor that feels both classic and special at the same time.
Why You’ll Love This Recipe
I enjoy how easy these cookies are to prepare with simple ingredients I usually already have at home. The almond flavor pairs perfectly with the sweet bursts of cherry, and the texture turns out soft in the center with just a slight crisp on the edges. I also like that they work well for everyday treats or for sharing during gatherings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped maraschino cherries (well drained)
3/4 cup sliced or chopped almonds
directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Then I add the eggs one at a time, mixing well after each addition. I stir in the almond extract and vanilla extract.
In another bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients into the wet mixture, stirring until everything is well combined.
I gently fold in the chopped cherries and almonds, making sure they are evenly distributed throughout the dough.
Using a spoon or cookie scoop, I drop portions of dough onto the prepared baking sheet, leaving space between each cookie.
I bake the cookies for about 10–12 minutes, until the edges are lightly golden. After baking, I let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
I usually get about 24 cookies from this recipe. Preparation time takes around 15 minutes, and baking takes about 10–12 minutes per batch, so the total time is roughly 30 minutes.
Variations
I sometimes switch things up by using dried cherries instead of maraschino cherries for a less sweet flavor. I also like adding a handful of white chocolate chips for extra richness. When I want a stronger nutty taste, I toast the almonds lightly before mixing them into the dough.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them for up to 2 months. To enjoy them warm again, I reheat them in the microwave for about 10 seconds.
FAQs
Can I use fresh cherries instead of maraschino cherries?
I can use fresh cherries, but I make sure to pit and chop them, and pat them dry to avoid adding too much moisture to the dough.
Can I substitute almond extract?
I sometimes replace almond extract with extra vanilla extract, but I notice the almond flavor becomes less pronounced.
Why are my cookies spreading too much?
I find that this usually happens if the butter is too soft or melted, so I make sure it is just softened and not overly warm.
Can I make the dough ahead of time?
I often prepare the dough in advance and refrigerate it for up to 24 hours before baking.
Are these cookies suitable for freezing?
I freeze both baked cookies and raw dough balls, and they both work well when I need a quick treat later.
Conclusion
I always come back to these almond cherry cookies because they are simple, flavorful, and satisfying. The balance of sweet cherries and nutty almonds makes them stand out, and I enjoy how versatile they are for different occasions.
Soft and slightly chewy almond cherry cookies with a rich, nutty sweetness and bursts of juicy cherries, perfect for everyday treats or special occasions.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped maraschino cherries (well drained)
3/4 cup sliced or chopped almonds
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in almond extract and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix dry ingredients into the wet mixture until combined.
Fold in chopped cherries and almonds evenly.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
Bake for 10–12 minutes until edges are lightly golden.
Cool on the pan briefly, then transfer to a wire rack to cool completely.
Notes
Drain cherries thoroughly to avoid excess moisture.
Toast almonds lightly for enhanced flavor.
Dough can be refrigerated up to 24 hours before baking.
