Almond Cherry Cookies Recipe
Introduction
Almond Cherry Cookies are a delightful treat that combines the nutty flavor of almonds with the sweet tartness of dried cherries. These chewy, flavorful cookies are perfect for snacks, dessert, or sharing with friends and family.
Ingredients
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried cherries
- 3/4 cup sliced almonds
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Step 3: Beat in the egg and almond extract until fully combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Step 5: Fold in the dried cherries and sliced almonds, distributing them evenly throughout the dough.
- Step 6: Use a spoon or cookie scoop to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers remain soft.
- Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra flavor, toast the sliced almonds lightly before folding them into the dough.
- Substitute dried cranberries or raisins if you prefer a different fruit.
- Add a pinch of cinnamon for a warm spice note.
- Use almond flour instead of some of the all-purpose flour for a nuttier texture.
Storage
Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies for up to 3 months. Reheat briefly in a warm oven or enjoy at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cherries instead of dried?
Fresh cherries have high moisture content and will change the texture of the cookies. It’s best to stick with dried cherries or other dried fruits for this recipe.
What if I don’t have almond extract?
You can substitute vanilla extract instead, though it will alter the flavor slightly. For a similar nutty note, consider adding a small amount of almond butter to the dough.
PrintAlmond Cherry Cookies Recipe
These Almond Cherry Cookies are a delightful blend of buttery, sweet dough with tart dried cherries and crunchy sliced almonds. Perfectly soft with a slight crisp on the edges, they combine the nutty aroma of almond extract with the fruity burst of cherries for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies Dough Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cherries
- 3/4 cup sliced almonds
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
- Incorporate egg and almond extract: Beat in the egg and almond extract until fully combined, ensuring an even distribution of flavor throughout the dough.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to combine.
- Combine dry and wet ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in cherries and almonds: Gently fold in the dried cherries and sliced almonds by hand using a spatula, evenly distributing them throughout the cookie dough.
- Scoop dough onto baking sheets: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough about 2 inches apart onto the prepared baking sheets.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden and centers are set but still soft.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra crunch, toast the sliced almonds lightly before folding them into the batter.
- Use fresh dried cherries for best flavor; avoid overly sticky or hard cherries.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Almond extract can be balanced with vanilla extract if preferred, using half teaspoon each.
- To make the cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Keywords: almond cherry cookies, cherry cookies, almond cookies, holiday cookies, chewy cookies, nutty cookies
