Soft, nutty, and bakery-worthy
Almond Cherry Cookies are the perfect balance of sweet, nutty, and lightly fruity—an irresistible treat that feels both classic and special. Soft cookie dough is studded with chewy cherries and rich almond flavor, creating a bakery-style cookie that’s perfect for holidays, cookie swaps, or cozy weekends at home. These cookies come together quickly with simple pantry ingredients and bake up beautifully every time. If you love elegant yet easy desserts, this almond cherry cookie recipe is one you’ll want to save and make again.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
- Servings: About 24 cookies
📝 Ingredients List
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp almond extract
- ½ tsp vanilla extract
- 2¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup dried cherries, roughly chopped
- ½ cup sliced almonds
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
🍪 Step-by-Step Beginner-Friendly Instructions
- Cream the butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Beat in the egg, almond extract, and vanilla until smooth.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined.
- Fold in add-ins: Gently stir in dried cherries and sliced almonds 🍒
- Scoop & bake: Scoop dough onto a lined baking sheet, spacing cookies 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden.
- Cool: Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely 🥜
💡 Pro Tips
- Extra almond flavor: Sprinkle sliced almonds on top before baking.
- Softer cookies: Slightly underbake and let them finish setting on the pan.
- Holiday-ready: Drizzle cooled cookies with a light almond glaze for gifting.
- Storage: Store in an airtight container for up to 4 days or freeze baked cookies for later.