Almond Cherry Cookies have always been a family favorite in our household. Growing up, I can vividly remember the intoxicating aroma of freshly baked Almond Cherry Cookies wafting through the kitchen on lazy Saturday afternoons. My mom would let me sneak a few warm cookies straight from the oven, and I can still taste the perfect balance of buttery almond and sweet cherry in every bite. Those moments were pure bliss, and now I cherish the opportunity to carry on the tradition and share this beloved recipe with my own loved ones.
Table of Contents
Why This Almond Cherry Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Almond Cherry Cookies
This Almond Cherry Cookies recipe is truly special because it strikes the ideal balance between rich, nutty almond and bright, tangy cherry. The secret lies in the perfect ratio of ingredients that results in a cookie that’s crisp on the outside, yet soft and chewy on the inside. And the best part? This recipe yields a generous batch of 24 cookies, so you’ll have plenty to share (or hoard for yourself!).
Essential Ingredients You’ll Need
The key to making these Almond Cherry Cookies shine is using high-quality, fresh ingredients. You’ll need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped raw almonds
- 1 cup chopped fresh or frozen cherries
Step-by-Step Almond Cherry Cookies Instructions
Preparing Your Almond Cherry Cookies
This recipe takes 25 minutes total – 15 minutes for prep and 10 minutes for cooking. You’ll need a large mixing bowl, a hand mixer or stand mixer, a baking sheet, and parchment paper. Let’s get started!
1- Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large mixing bowl, cream together the 1/2 cup of unsalted butter and 3/4 cup of granulated sugar until light and fluffy, about 2-3 minutes.
2- Beat in the 1 large egg and 1 teaspoon of pure vanilla extract until well combined. In a separate bowl, whisk together the 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
3- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the 3/4 cup of sliced almonds and 3/4 cup of chopped maraschino cherries.
4- Scoop the dough by rounded tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. The cookies should be roughly 1-inch in diameter.
5- Bake for 8-10 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6- Once cooled, serve and enjoy your homemade Almond Cherry Cookies!
Pro Tips for Success
For the best results, be sure not to overbake the cookies – they should still be slightly soft in the center when you remove them from the oven. Also, resist the temptation to substitute dried cherries for the maraschino cherries, as the juicy, brightly-colored maraschino cherries are essential for that classic Almond Cherry Cookies flavor. Finally, don’t be afraid to get creative with mix-ins like chopped dark chocolate or a dusting of powdered sugar.
Serving and Storing Your Almond Cherry Cookies
Perfect Pairings for Almond Cherry Cookies
These Almond Cherry Cookies are the perfect accompaniment to a steaming mug of coffee or hot tea. They also make a lovely addition to a holiday cookie platter or a thoughtful homemade gift. And with this recipe yielding 24 cookies, you’ll have plenty to share with family and friends.
Storage and Make-Ahead Tips
Almond Cherry Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer-term storage, you can freeze the baked cookies for up to 3 months. To reheat, simply place them on a baking sheet in a 350°F oven for 5-7 minutes until warmed through. You can also freeze the dough for up to 3 months, then thaw it in the refrigerator overnight before scooping and baking.
Variations and Dietary Adaptations for Almond Cherry Cookies
Creative Almond Cherry Cookies Variations
If you’re feeling adventurous, try swapping out the maraschino cherries for dried cranberries or chopped fresh cherries for a seasonal twist. You could also experiment with different nut varieties, like pecans or walnuts, in place of the almonds. For an extra decadent touch, drizzle the baked cookies with melted dark chocolate or white chocolate.
Making Almond Cherry Cookies Diet-Friendly
To make these Almond Cherry Cookies gluten-free, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. For a vegan version, use dairy-free butter and replace the egg with a flax or chia “egg.” And for a lower-carb take, you can reduce the amount of granulated sugar and use a sugar-free sweetener instead.
Frequently Asked Questions
Q: Can I use dried cherries instead of maraschino cherries?
A: While you can use dried cherries, we recommend sticking with the juicy, vibrant maraschino cherries for the best flavor and texture in these Almond Cherry Cookies.
Q: How many servings does this recipe make?
A: This recipe makes exactly 24 cookies, with each serving being 1 cookie.
Q: How do I keep the cookies from spreading too much while baking?
A: To prevent excessive spreading, make sure your butter is at the right temperature (not too soft) and avoid overbaking the cookies. You can also try chilling the dough for 30 minutes before scooping and baking.
Q: Can I freeze the baked cookies?
A: Yes, you can freeze the baked Almond Cherry Cookies for up to 3 months. Simply let them cool completely, then store them in an airtight container or freezer-safe bag.
Q: What’s the best way to reheat the frozen cookies?
A: To reheat frozen Almond Cherry Cookies, simply place them on a baking sheet in a 350°F oven for 5-7 minutes until warmed through.
Almond Cherry Cookies
- Total Time: 25
- Yield: 24 cookies
Description
Indulge in the delightful combination of buttery, tender almond cookies with the tangy sweetness of cherries. These Almond Cherry Cookies are a quick and easy treat that’s perfect for any occasion, from snacking to gifting.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped raw almonds
– 1 cup chopped fresh or frozen cherries
Instructions
1. 1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
2. 2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
4. 4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped almonds and cherries.
6. 6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. 7. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh or frozen cherries. Dried cherries can also be used, but may result in a chewier texture. Store the cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
These Almond Cherry Cookies are a true delight, and I’m confident they’ll become a new favorite in your household too. With their irresistible combination of flavors and textures, this recipe is sure to impress. So what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake up a batch of these heavenly Almond Cherry Cookies. Don’t forget to share your creations and let me know how they turned out!
