So, you’re craving something sweet, nutty, and just a tad fancy, but you’re not about to spend your whole afternoon slaving in the kitchen, right? Same. These cherry almond cookies are your new BFF—crisp edges, chewy centers, and a flavor combo that’ll make your taste buds do a happy dance. Ready to whip up a batch of pure joy? Let’s dive in!
Why This Recipe is Awesome
These cookies are basically the lovechild of a cherry pie and an almond croissant, but without the drama of rolling dough or crying over spilled filling. They’re stupidly easy to make—yes, even if your baking skills are limited to “I can microwave popcorn.” The sweet-tart cherries and nutty almonds create a vibe that’s both cozy and sophisticated, like sipping hot cocoa in a fancy café. Plus, they freeze like a dream, so you can stash some for those 2 a.m. snack attacks. Trust me, you’ll want to brag about these to everyone.
Ingredients You’ll Need
Here’s what you’ll need to make about 24 cookies. No obscure ingredients—promise!
- 1 cup (2 sticks) unsalted butter, softened: Because margarine is just sadness in stick form.
- ¾ cup granulated sugar: For that sweet, sweet crunch.
- ¾ cup brown sugar, packed: Adds that chewy, caramel-like depth.
- 2 large eggs: The glue that holds this cookie party together.
- 1 tsp vanilla extract: For a little “ooh la la.”
- ½ tsp almond extract: Don’t skip this—it’s the almondy magic.
- 2 ¼ cups all-purpose flour: The backbone of any decent cookie.
- 1 tsp baking soda: For that perfect rise, not a science experiment.
- ½ tsp salt: To balance the sweet and make flavors pop.
- 1 cup dried cherries, chopped: Sweet-tart bursts of joy. Chop ‘em small for even distribution.
- 1 cup sliced almonds: Crunchy, nutty goodness. Toast ‘em lightly if you’re feeling extra.
- Optional: ½ cup white chocolate chips: Because why not go a little wild?
Pro tip: Measure your flour properly—spoon it into the cup, don’t scoop like you’re digging for treasure. Too much flour = sad, dense cookies.
Step-by-Step Instructions
Ready to bake like a pro (or at least fake it)? Follow these steps, and you’ll be munching cookies in no time.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Don’t skip this—unless you enjoy scrubbing stuck cookies off your pans.
- Cream the butter and sugars. In a large bowl, use a hand mixer to beat the butter, granulated sugar, and brown sugar until fluffy, about 2 minutes. It should look like a dreamy cloud of sweetness.
- Add eggs and extracts. Crack in the eggs, one at a time, mixing well after each. Toss in the vanilla and almond extracts. Smell that? That’s happiness in the making.
- Mix the dry stuff. In another bowl, whisk together flour, baking soda, and salt. No lumps allowed—give it a good stir.
- Combine wet and dry. Slowly add the dry mix to the wet, mixing until just combined. Don’t overmix, or you’ll end up with tough cookies (and not the cool kind).
- Fold in the good stuff. Gently stir in the chopped cherries, almonds, and white chocolate chips (if using). Use a spatula—channel your inner artist.
- Scoop and bake. Drop tablespoon-sized dough balls onto the baking sheets, about 2 inches apart. They need room to spread like a lazy cat in the sun. Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
- Cool and devour. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack. Or, y’know, burn your mouth sneaking one early. Your call.
Hot tip: Slightly underbake for chewy cookies. They’ll firm up as they cool, so don’t panic if they look soft.
Common Mistakes to Avoid
Baking cookies isn’t rocket science, but there are a few ways to mess it up. Here’s what not to do:
- Overmixing the dough. You’re not kneading bread, champ. Mix just until combined, or you’ll get tough cookies that nobody loves.
- Skipping the parchment paper. Unless you want to spend your evening chiseling cookies off the pan, use it.
- Using cold butter. Softened butter is your friend. Cold butter = lumpy dough and a sad you.
- Forgetting to chop the cherries. Whole dried cherries are like biting into a fruit gummy on steroids. Chop ‘em small for even bites.
- Overbaking. Golden edges, soft centers—don’t leave them in until they’re hockey pucks.
Alternatives & Substitutions
No cherries? No almonds? No problem! Here are some swaps to keep your cookie game strong:
- Dried cherries: Swap for dried cranberries or raisins. Cranberries keep the tart vibe; raisins are sweeter but still delish.
- Sliced almonds: Pecans or walnuts work great. Hazelnuts are fancy but amazing if you’re feeling bougie.
- White chocolate chips: Milk or dark chocolate chips are just as yummy. Or skip the chips entirely for a less sweet cookie.
- Almond extract: If you don’t have it, double the vanilla extract. It’s not the same, but it won’t ruin your day.
- Gluten-free? Use a 1:1 gluten-free flour blend. I’ve tried Bob’s Red Mill, and it’s solid.
IMO, stick with cherries and almonds for the full experience—they’re the stars of this show. But if you’re out, these swaps will save your cookie craving.
FAQs
Can I use fresh cherries instead of dried?
Fresh cherries are juicy and awesome, but they’ll make your cookies soggy. Stick with dried for that chewy texture. If you’re desperate, try frozen cherries, but drain them like your life depends on it.
What if I don’t have almond extract?
No almond extract? Just use extra vanilla. It’s not quite as nutty, but it’ll still taste like a hug in cookie form.
Can I freeze the dough?
Heck yeah! Scoop the dough into balls, freeze them on a tray, then toss them in a freezer bag. Bake straight from frozen—just add a minute or two to the baking time.
Why are my cookies flat?
Did you use cold butter or skip chilling the dough? Flat cookies usually mean the butter was too soft or the dough was too warm. Pop the dough in the fridge for 15 minutes before baking next time.
Can I make these vegan?
You can try! Swap butter for a vegan alternative (like Earth Balance) and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg). I haven’t tested it, but it should work. Let me know how it goes!
How do I store these cookies?
Keep them in an airtight container at room temp for up to a week. Or freeze for up to 3 months if you don’t trust yourself not to eat them all in one sitting.
Can I double the recipe?
Go for it! Just don’t overcrowd your mixing bowl or baking sheets. Double the ingredients, but keep the baking time the same. You got this.
Final Thoughts
There you have it—cherry almond cookies that are as easy to make as they are to eat (which is very). Whether you’re baking for a party, a cozy night in, or just to flex your kitchen skills, these cookies will make you look like a rockstar. So grab your mixing bowl, crank some tunes, and get baking. You’ve earned a sweet treat—now go make someone’s day (or just your own)
