Why You’ll Love This Cherry Almond Cookies

• The Flavor Harmony is Unbeatable. The sweet, buttery cookie base provides the perfect canvas for the tangy pop of dried cherries and the rich, nutty depth of almond. It’s a combination that feels both classic and excitingly new with every bite.
• They Have the Most Incredible Texture. We’re aiming for a cookie that’s crisp around the very edges but remains wonderfully soft and chewy in the center. The cherries get even juicier as they bake, creating little bursts of flavor.
• They’re Surprisingly Simple to Make. You really don’t need to be a master baker for this one. It’s a straightforward dough that comes together quickly, and the chilling time is the secret to that perfect, thick cookie shape.
• They Feel Like a Special Treat. These cookies look beautiful and taste elegant, making them perfect for holiday cookie plates, gift-giving, or just elevating your average Tuesday. A little sprinkle of flaky sea salt on top? Chef’s kiss.

Ingredients & Tools

• 115 g unsalted butter, at room temperature
• 100 g granulated sugar
• 110 g light brown sugar, packed
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• ½ tsp pure almond extract
• 210 g all-purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp fine sea salt
• 120 g dried cherries, roughly chopped
• 100 g sliced almonds, plus more for topping

Tools: A stand mixer or electric hand mixer, mixing bowls, a baking sheet, parchment paper or a silicone baking mat, and a cooling rack.

Using room temperature butter and egg is non-negotiable here—it helps create a smooth, emulsified dough that bakes up evenly. And don’t skip the almond extract; it’s what gives these cookies their signature, irresistible aroma. As for the cherries, I prefer tart Montmorency cherries, but any good-quality dried cherry will work beautifully.

Serves: Makes about 18 cookies | Prep Time: 15 minutes | Chill Time: 1 hour | Cook Time: 10-12 minutes per batch | Total Time: About 1 hour 30 minutes

Before You Start: Tips & Ingredient Notes

• Why Chill the Dough? This is the secret to a thick, chewy cookie, not a thin, flat one. Chilling solidifies the butter, which means the cookies spread less in the oven, giving you that perfect texture. It also allows the flavors to meld together beautifully.
• What’s the Deal with Room Temperature Butter? When your butter is properly softened (you should be able to press a finger into it easily), it creams perfectly with the sugar, trapping air that helps the cookies rise. If it’s too cold, your dough will be lumpy; if it’s melted, the cookies will spread too much.
• Can I Use Different Nuts or Fruit? Absolutely! While the cherry-almond combo is classic, you could try dried cranberries with pecans, or even chopped apricots with pistachios. The trick is to keep the total volume of add-ins about the same.
• Don’t Overmix the Flour. Once you add the dry ingredients, mix just until the flour disappears. Overmixing develops gluten, which can lead to a tougher, cakier cookie—and we want tender and chewy!

How to Make Cherry Almond Cookies

Serving Suggestions

Complementary Dishes

• A Simple Cheese Plate — The sharpness of an aged cheddar or a creamy brie provides a lovely savory contrast to the sweet, fruity cookies, making for a sophisticated snack.
• A Bowl of Vanilla Bean Ice Cream — Sandwich a scoop of high-quality vanilla ice cream between two slightly warmed cookies for an epic ice cream sandwich experience.

Drinks

• Earl Grey Tea — The bergamot in the tea complements the almond and cherry flavors beautifully, creating a cozy and elegant pairing for an afternoon treat.
• A Glass of Cold Milk — You can’t go wrong with the classic. The creaminess of the milk is the perfect partner to the rich, buttery cookie.
• Black Coffee — The slight bitterness of a good cup of coffee cuts through the sweetness of the cookie and highlights its nutty notes.

Something Sweet

• Dark Chocolate-Dipped Strawberries — For a real dessert spread, these offer a different kind of fruit-and-chocolate profile that doesn’t compete with the cookies.
• Lemon Sorbet — The bright, clean acidity of a lemon sorbet is a fantastic palate cleanser that makes each bite of cookie taste fresh and new.

Top Mistakes to Avoid

• Mistake: Using melted butter. This is the number one reason cookies spread too much. You’ll end up with flat, greasy cookies instead of soft, thick ones. Room temperature is key.
• Mistake: Skipping the chill time. I know, I know, it’s tempting to bake them right away. But if you do, the butter will melt too quickly in the oven, causing the cookies to spread into thin puddles. The chill is non-negotiable for the right shape.
• Mistake: Overbaking. The cookies should look a little underdone in the center when you take them out. They continue to set as they cool on the hot pan. Overbaked cookies become hard and crunchy.
• Mistake: Measuring flour incorrectly. The most accurate way is to use a kitchen scale. If you’re using cups, fluff your flour with a spoon, spoon it into the measuring cup, and level it off. Don’t scoop directly from the bag—that packs in too much flour and leads to dry cookies.

Expert Tips

• Tip: Brown your butter for a deeper flavor. Melt the butter in a saucepan over medium heat, swirling the pan until it turns golden brown and smells nutty. Let it cool completely and solidify again before creaming it with the sugars. It adds an incredible, caramel-like depth.
• Tip: Use a cookie scoop for uniformity. This isn’t just for looks—it ensures all your cookies bake at the same rate. No more burnt little ones and undercooked big ones!
• Tip: Chop your cherries. Roughly chopping the dried cherries ensures you get a little bit in every single bite, rather than large, chewy chunks that can be overwhelming.
• Tip: Bake one sheet at a time. If you crowd two sheets in the oven, the heat circulation is poor, leading to uneven baking. For the best results, bake in the center of the oven, one sheet at a time.

FAQs

Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill or King Arthur Measure for Measure. The texture might be a *tiny* bit more crumbly, but they will still be delicious. Just make sure your other ingredients, like baking powder, are certified gluten-free if that’s a concern.

How should I store these cookies, and how long do they last?
Once completely cooled, store the cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to 5 days. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. I like to freeze them in a single layer first, then transfer them to a freezer bag to prevent sticking.

Can I freeze the cookie dough?
Yes, and I highly recommend it for fresh-baked cookies anytime! Scoop the dough balls onto a parchment-lined baking sheet and freeze until solid (about an hour). Then, transfer the frozen dough balls to a freezer bag. You can bake them straight from the freezer; just add 1-2 minutes to the baking time. No need to thaw!

My cookies came out flat. What happened?
This is almost always due to butter that was too warm or dough that wasn’t chilled long enough. If your kitchen is particularly warm, try chilling the dough for an extra 30 minutes. Also, make sure your baking soda and baking powder are fresh, as they provide the necessary lift.

Can I use maraschino cherries instead of dried?
I wouldn’t recommend it. Maraschino cherries contain a lot of liquid, which will throw off the moisture balance of the dough and likely make the cookies soggy and cause them to spread excessively. Dried cherries are essential for the right texture and concentrated flavor.