If you’re looking for a cookie that’s bursting with flavor and a little bit special, you’re going to absolutely fall in love with this Cherry Almond Cookies Recipe. These little bites are soft, buttery, and packed with the perfect balance of tart cherries and rich almonds. Whether it’s a cozy afternoon treat or a fancy addition to your cookie jar, I promise you’ll be coming back for more.
Why You’ll Love This Recipe
- Perfect Flavor Combo: The almond and cherry pairing is so delightful, offering a sweet and slightly tart twist you won’t find in ordinary cookies.
- Soft & Buttery Texture: These cookies bake up tender and melt-in-your-mouth soft, which my family can’t get enough of.
- Easy to Prepare: With simple ingredients and straightforward steps, you’ll have these ready in no time—even if baking isn’t your usual jam.
- Customizable: You can easily tweak the recipe to suit your taste, whether that means adding chocolate or turning it gluten-free.
Ingredients You’ll Need
I love how these ingredients work together to create a cookie that’s rich but not too sweet, with just the right pop of cherry in every bite. Shopping tip: look for good quality unsalted butter and fresh almond flour—it makes a noticeable difference!
- All-purpose flour: This gives structure and balance with the almond flour for that soft crumb.
- Almond flour: Adds a subtle nutty flavor and tender texture—don’t skip it!
- Salt: Just a pinch to enhance all the flavors naturally.
- Unsalted butter: Room temperature is key to creaming properly and ensuring soft cookies.
- Granulated sugar: Sweetens without overpowering, giving that classic cookie taste.
- Maraschino cherry juice: A sneaky twist that infuses a light cherry flavor throughout the dough.
- Vanilla extract: Brings warmth and depth to the cookie’s profile.
- Almond extract: The secret ingredient that brings out the almond flour’s flavor even more.
- Chopped maraschino cherries: These little bursts of juicy sweetness really make the cookies shine.
Variations
One of the best things about this cherry almond cookies recipe is how easy it is to tweak it to your preferences. I’ve tried several variations, and each one feels like a little new adventure.
- Chocolate Chip Cherry Almond Cookies: Toss in half a cup of mini chocolate chips for a dreamy melty addition—my family goes crazy for this combo!
- Cherry Almond Cookies with Glaze: Try drizzling a simple glaze made of powdered sugar and cherry juice on top for an extra special touch.
- Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking mix to accommodate dietary needs without sacrificing texture.
- Less Sweet: Reduce the sugar slightly if you prefer a more balanced, less sweet cookie that still delivers flavor.
How to Make Cherry Almond Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together your all-purpose flour, almond flour, and salt in a bowl. This step ensures even distribution, so your cookies bake perfectly uniform—no salty surprise or clumps of flour in bites.
Step 2: Cream the Butter and Sugar
Using a stand mixer with the paddle attachment or a hand mixer, beat the room temperature butter with sugar until it’s light and fluffy. This usually takes 3 to 4 minutes on medium speed. You’ll notice the mixture turns pale in color, which is exactly what you want.
Step 3: Add Flavors
Mix in the maraschino cherry juice, vanilla extract, and almond extract. This combo is magic—it elevates the dough with that signature cherry-almond taste we all crave. Give it a good mix until everything is well combined.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry flour mixture into the wet ingredients, mixing just until you see there are no more streaks of flour. Overmixing can cause tough cookies, so stop as soon as it’s combined. Then gently fold in the chopped maraschino cherries—they bring juicy, chewy bursts in every bite.
Step 5: Chill the Dough
Cover your cookie dough and let it chill in the fridge for 30 minutes. I learned that this rest improves the texture, making the cookies hold their shape better and taste even more delicious.
Step 6: Preheat and Prepare
While the dough chills, preheat your oven to 350°F (177°C) for a good 30 minutes to ensure even heating. Line two large baking sheets with parchment paper—you’ll thank me when cleanup is a breeze.
Step 7: Scoop and Bake
Scoop about 1 tablespoon of dough per cookie onto your prepared sheets. I love using a small cookie scoop because it gives me perfectly sized cookies every time, so there’s no guessing involved. Bake for 12 to 14 minutes until the bottoms are just lightly golden—you don’t want to overbake or lose that soft texture.
Step 8: Cool and Enjoy
Once baked, transfer the baking sheets to a cooling rack. Wait 3 minutes, then move the cookies off the hot sheets onto the rack so they don’t steam and get soggy. After cooling to room temperature, grab one (or two!) and enjoy that perfect balance of chewy cherry and nutty almond.
Pro Tips for Making Cherry Almond Cookies Recipe
- Use Room Temperature Butter: It creams better with sugar, giving fluffier, softer cookies.
- Don’t Overmix the Dough: Stir just until combined to keep the texture tender—not tough.
- Chill the Dough: This rest time firms the dough, making it easier to handle and helping cookies keep their shape.
- Watch Your Bake Time Closely: Cookies can go from perfect to dry fast—pull them as soon as the bottoms are lightly golden.
How to Serve Cherry Almond Cookies Recipe
Garnishes
I like to sprinkle a touch of powdered sugar on these cookies when serving—it looks charming and adds a delicate sweetness that doesn’t overpower the cherry and almond notes. If I’m feeling fancy, a tiny drizzle of melted dark chocolate is divine!
Side Dishes
Pair these with a hot cup of Earl Grey tea or a fresh latte for a delightful afternoon pick-me-up. They also go surprisingly well with a scoop of vanilla bean ice cream if you’re serving dessert and want to impress guests.
Creative Ways to Present
For special occasions, I’ve arranged these cookies in a beautiful spiral on a rustic wooden board, garnished with whole maraschino cherries and some slivered almonds scattered around. It makes an irresistible centerpiece that always earns compliments.
Make Ahead and Storage
Storing Leftovers
Store your cherry almond cookies in an airtight container at room temperature. I usually keep mine fresh for 3 to 4 days and they stay soft and tasty—just make sure to keep them away from direct sunlight or heat.
Freezing
If you want to freeze them, pop the baked cookies in a freezer-safe container with parchment layers to avoid sticking. They freeze beautifully and thaw quickly—perfect for planning ahead or sending treats to friends.
Reheating
To refresh your cookies, just pop them in a 300°F (150°C) oven for about 5 minutes. This brings back the soft texture and warms up those lovely almond and cherry flavors, making them taste freshly baked.
FAQs
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Can I substitute dried cherries for maraschino cherries in this Cherry Almond Cookies Recipe?
Yes, dried cherries can work, but keep in mind they’re less juicy and sweet than maraschino cherries. To compensate, you might want to soak them briefly in warm water or cherry juice to rehydrate and add moisture back into the dough.
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Is it possible to make this recipe dairy-free?
Absolutely! Substitute the unsalted butter with dairy-free margarine or coconut oil. However, coconut oil might change the texture slightly, so I recommend using a butter substitute designed for baking to get the best results.
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How do I prevent the cherries from bleeding their color into the dough?
Pat the chopped maraschino cherries dry with paper towels before folding them into the dough. This removes excess juice and helps keep your dough from turning pink or red during baking.
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Can I make this dough ahead and bake later?
Definitely! You can prepare the dough in advance, keep it chilled in the fridge for up to 24 hours, then bake as usual. This actually improves the flavor development, so I recommend it when you have the time.
Final Thoughts
This Cherry Almond Cookies Recipe has become one of my go-to treats whenever I want something that feels a little extra without being complicated. I love the way the almond and cherry flavors come together so beautifully, and how easy it is to make these cookies even on busy days. I hope you give this recipe a try—you’ll find it’s a lovely way to brighten up any day or celebration, and I’m pretty sure it’ll turn into a favorite in your household too!
Print
Cherry Almond Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 34 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cherry Cookies Recipe features soft, buttery cookies infused with the sweet and tart flavor of maraschino cherries and cherry juice. Enhanced with almond and vanilla extracts for a rich, aromatic touch, these homemade cherry cookies are perfect for enjoying with a cup of tea or coffee. The dough is chilled before baking to ensure perfectly tender cookies with a light golden bottom.
Ingredients
Dry Ingredients
- 2 cups (240 g) all purpose flour
- ½ cup (56 g) almond flour
- ¼ teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 tablespoon (15 ml) maraschino cherry juice
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon almond extract
Add-ins
- ½ cup chopped maraschino cherries
Instructions
- Combine Dry Ingredients: In a bowl, whisk together the all purpose flour, almond flour, and salt until they are evenly mixed. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or an electric hand mixer with beaters, beat the room temperature butter and granulated sugar on medium speed for about 3 to 4 minutes until the mixture is smooth and creamy. Add the maraschino cherry juice, vanilla extract, and almond extract to the butter-sugar mixture and beat until well combined.
- Incorporate Dry Ingredients and Cherries: Gradually mix the dry flour mixture into the wet butter mixture until just combined to avoid overworking the dough. Gently fold in the chopped maraschino cherries. Cover the dough and chill in the refrigerator for 30 minutes to firm up and develop flavor.
- Preheat the Oven and Prepare Baking Sheets: While the dough chills, preheat the oven to 350°F (177°C) for at least 30 minutes. Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Bake Cookies: After chilling, scoop about 1 tablespoon (15 ml) of dough per cookie using a small cookie scoop or spoon and place them onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, or until the bottoms are lightly golden brown.
- Cool and Serve: Remove the cookies from the oven and transfer them onto a cooling rack after allowing them to sit on the hot baking sheet for 3 minutes. Cool completely before enjoying your delicious cherry cookies.
Notes
- Store the cookies in an airtight container at room temperature for up to 3 to 4 days to maintain their freshness.
- Variations include adding chocolate chips to the dough or topping the cookies with a quick and easy cherry glaze for extra flavor and decoration.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
