Cherry Almond Cookies
These Cherry Almond Cookies are the perfect blend of sweet-tart cherries and rich almond flavor in a buttery cookie base. Whether you're baking for a holiday cookie swap or just want a cozy afternoon treat, these cookies deliver elegance and comfort in every bite. Easy to make, endlessly customizable, and perfect for gifting!
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheets
- Parchment paper
- Measuring Cups and Spoons
- Cooling rack
- Knife and cutting board
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp pure almond extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup maraschino cherries or dried cherries, chopped and well-drained
- 1/4 cup sliced almonds optional, for topping
- Optional: almond glaze powdered sugar + almond extract + milk
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream: In a large bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in egg and almond extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture.
- Fold in Cherries: Gently stir in chopped cherries (pat them dry beforehand).
- Optional Chill: Chill dough for 30–60 minutes to reduce spreading.
- Shape Cookies: Scoop or roll into 1-inch balls. Place on baking sheets 2 inches apart. Press sliced almonds on top if using.
- Bake: Bake for 10–12 minutes or until edges are lightly golden.
- Cool: Let cool on the sheet for 2–3 minutes, then transfer to a wire rack.
- Optional Glaze: Drizzle with almond glaze once cooled.
Notes
- For best results, use pure almond extract, not imitation.
- Pat cherries dry before adding them to the dough to avoid bleeding.
- Dough can be made ahead and frozen.
- Try swapping maraschino cherries with dried cherries for a slightly tart flavor.
- Want crispier edges? Bake 1–2 minutes longer and skip chilling.