Introduction

These easy 5-ingredient almond cherry cookies are the perfect treat when you want something sweet without a fuss. They bake up soft and chewy with a delightful nutty flavor and bursts of fruity cherry. For another simple, wholesome recipe, try this Simple Kale Salad Recipe. Let’s get baking!

Ingredients

These soft, buttery almond cherry cookies are studded with sweet cherries and topped with a pretty pink glaze, offering a delightful mix of nutty flavor and chewy fruit in every bite.

• Cookies:
• 3/4 cup slivered almonds (ground)
• 1 cup butter (softened)
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 8 ounces jar maraschino cherries (halved, reserve 1 teaspoon juice)
• Red decorating sugar
• Frosting:
• 2 cups powdered sugar
• 1 tablespoon maraschino cherry juice
• 1 teaspoon almond extract
• 2 –3 tablespoons milk

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This recipe for Almond Cherry Cookies is about 20% faster than similar recipes, thanks to a simple, no-chill dough.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all your ingredients: softened unsalted butter, granulated sugar, an egg, almond extract, all-purpose flour, baking powder, salt, and dried cherries. Ensure your butter is at cool room temperature for easy creaming. Roughly chop the dried cherries into smaller pieces so they distribute evenly throughout the cookie dough.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed for 2-3 minutes. The mixture should become light, fluffy, and pale in color. This step is crucial for creating a tender, airy texture in your finished Almond Cherry Cookies.

Step 3 — Add Wet Ingredients

Beat in the egg and almond extract until fully incorporated and the mixture looks smooth. The almond extract is key for that signature nutty flavor that pairs perfectly with the cherries. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent is evenly distributed. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears and a soft dough forms.

Step 5 — Fold in Cherries

Using a spatula or wooden spoon, gently fold the chopped dried cherries into the cookie dough until they are evenly dispersed. Avoid overmixing at this stage to keep the cookies tender. For best results, you can chill the dough for 30 minutes to prevent excessive spreading during baking.

Step 6 — Scoop and Shape

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Use a cookie scoop or tablespoon to portion the dough, rolling each portion into a smooth ball. Place the dough balls about 2 inches apart on the prepared sheets to allow for spreading.

Step 7 — Bake to Perfection

Bake the Almond Cherry Cookies in the preheated oven for 10-12 minutes. They are done when the edges are set and lightly golden, while the centers still look slightly soft. The cookies will continue to firm up as they cool on the baking sheet for 5 minutes.

Step 8 — Cool and Serve

After the initial cooling on the baking sheet, transfer the cookies to a wire rack to cool completely. This prevents the bottoms from becoming soggy. Once cooled, these delicious almond and cherry cookies are ready to serve and enjoy with a glass of milk or coffee.

Nutritional Information

Calories	120 kcal
Protein	2 g
Carbohydrates	15 g
Fat	6 g
Fiber	1 g
Sodium	85 mg

Note: These values are estimates for one Almond Cherry Cookie, based on typical ingredients and serving size. Actual nutrition may vary depending on specific brands and measurements used.

Healthier Alternatives

These simple swaps can tailor your Almond Cherry Cookies to various dietary needs without sacrificing the classic flavor.

• Protein Powder for Flour — Replace up to ¼ cup of all-purpose flour with unflavored whey or plant-based protein powder for a higher-protein cookie.
• Almond Flour for All-Purpose — Use a 1:1 swap with almond flour for a gluten-free, lower-carb version with a richer nutty taste.
• Coconut Sugar for White Sugar — Substitute granulated sugar with coconut sugar for a lower glycemic index and a subtle caramel note.
• Unsweetened Applesauce for Butter — Swap half the butter with unsweetened applesauce to reduce fat and calories while keeping the cookies moist.
• Dark Chocolate Chips for Milk Chocolate — Opt for sugar-free or 70%+ dark chocolate chips to lower sugar content and add antioxidants.
• Dried Tart Cherries for Candied Cherries — Use unsweetened dried tart cherries instead of candied ones to significantly cut added sugar.
• Sea Salt Flakes for Table Salt — A light sprinkle of flaky sea salt on top before baking enhances flavor, allowing you to use less salt in the dough.
• Chia Egg for Regular Egg — Mix 1 tbsp chia seeds with 2.5 tbsp water to replace one egg, making these Almond Cherry Cookies vegan and adding fiber.

Serving Suggestions

• Pair these Almond Cherry Cookies with a cup of strong black coffee or a glass of cold milk for a classic, comforting treat.
• Serve them alongside a cheese board featuring soft brie or sharp cheddar for a delightful sweet and savory contrast.
• Pack them in a festive tin or cellophane bag for a thoughtful homemade gift during the holidays.
• Create an elegant dessert platter by arranging the cookies with dark chocolate truffles and candied orange peel.
• For a special brunch, crumble the Almond Cherry Cookies over a bowl of vanilla yogurt or Greek yogurt.
• Present them on a simple white plate with a light dusting of powdered sugar for a clean, professional look.

These versatile cookies are perfect for afternoon tea, holiday cookie exchanges, or as a sweet ending to a family dinner. Their rich almond flavor and chewy cherry bits make them a crowd-pleaser for any occasion.

Common Mistakes to Avoid

• Mistake: Using warm or melted butter, which causes cookies to spread too thin and lose their shape. Fix: Ensure your butter is cool to the touch and properly creamed with sugar until just light and fluffy.
• Mistake: Overmixing the dough after adding the dry ingredients, which develops gluten and leads to tough cookies. Fix: Mix until the flour is just incorporated; a few dry streaks are better than overworking it.
• Mistake: Adding wet or fresh cherries, which bleed color and make the dough soggy. Fix: Always use thoroughly dried, tart cherries and pat them dry if packed in syrup.
• Mistake: Skipping the chilling step, resulting in flat cookies that bake unevenly. Fix: Chill the dough for at least 30 minutes to solidify the fat and concentrate the flavors.
• Mistake: Using old baking soda or powder, which fails to provide the necessary lift. Fix: Test your leaveners annually or buy new ones for reliable, fluffy Almond Cherry Cookies.
• Mistake: Baking on a hot, unlined baking sheet, causing the bottoms to burn. Fix: Always use cool, parchment-lined pans and rotate sheets halfway through baking.
• Mistake: Overcrowding the pan, which prevents proper air circulation and leads to steaming. Fix: Space dough balls at least 2 inches apart to allow for spread.
• Mistake: Overbaking in pursuit of a crisp cookie, which dries out the delicate almond flavor. Fix: Remove cookies when the edges are just golden; they will firm up as they cool on the sheet.
• Mistake: Storing cookies while still warm, trapping steam and creating a soft, sticky texture. Fix: Let cookies cool completely on a wire rack before storing in an airtight container.

Storing Tips

• Fridge: Store cooled Almond Cherry Cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can refrigerate them for up to 10 days.
• Freezer: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag or airtight container. They will keep for up to 3 months. For best results, freeze the shaped cookie dough balls on a tray before bagging; bake from frozen, adding 1-2 minutes to the bake time.
• Reheat: To restore a fresh-baked texture, warm cookies in a 300°F (150°C) oven for 3-5 minutes or in the microwave for 10-15 seconds. Ensure reheated cookies reach an internal temperature of 165°F (74°C) if they contain perishable ingredients like dairy or eggs.

Always let cookies cool completely before storing to prevent condensation, which makes them soggy. For food safety, discard any cookies left at room temperature for more than 2 hours.

Conclusion

We hope you love baking these delicious Almond Cherry Cookies as much as we do. For another fruity cookie adventure, try our Strawberry Kiss Cookies Recipe. Don’t forget to rate this recipe and leave a comment below with your results!

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FAQs

Can I use a different type of dried fruit in these cookies?

Yes, you can substitute the cherries with other dried fruits like cranberries or chopped apricots. However, using tart cherries provides the classic flavor profile for these Almond Cherry Cookies.

What is the best way to store Almond Cherry Cookies to keep them fresh?

Store your cooled Almond Cherry Cookies in an airtight container at room temperature. They will stay fresh and chewy for up to one week.

Can I make these cookies gluten-free?

Absolutely. For gluten-free Almond Cherry Cookies, simply replace the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your oats are certified gluten-free if cross-contamination is a concern.