These **almond cherry cookies** are the answer to every sweet craving you’ve ever had, I promise. Picture this: buttery, melt-in-your-mouth dough studded with toasted almonds and bursts of sweet-tart cherries, all topped with a delicate almond glaze. They’re honestly what I imagine little bites of heaven must taste like! You know how everyone loves a classic Chocolate Chip Cookie? Well, think of these as their sophisticated, slightly more interesting cousin. And let me tell you, once you try them, you might just find yourself preferring these over the chocolate chip variety… dare I say it?! My grandma used to make them every Christmas, and the smell of almonds and cherries baking is forever etched in my memory. They’re not just cookies; they’re a warm hug in every bite.
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What is almond cherry cookie?
Almond cherry cookies, in their simplest form, are buttery cookies infused with almond extract and loaded with both sliced almonds and sweet maraschino cherries (the good kind, please!). Think of it as a shortbread cookie, elevated with nutty and fruity flavors. It’s essentially a marriage of textures and tastes: the slight crunch of the almonds, the juicy sweetness of the cherries, and the tender, almost crumbly texture of the cookie itself. The almond glaze adds a final layer of sweetness and that signature almond aroma. You can use different kinds of cherries, like dried cherries, or fresh cherries when in season for different results. For the almonds, I highly advise that you toast them!
Why you’ll love this recipe?
Honestly, where do I even begin? What I love most about this recipe is how incredibly flavorful they are. The almond extract isn’t overpowering, but it adds this beautiful, delicate fragrance that just screams “special occasion.” The cherries provide that pop of sweetness that perfectly balances the buttery dough, and the toasted almonds bring a delightful crunch. And the combination is just perfect.
The best thing is they are so easy to make. Don’t let the fancy name fool you! It’s a pretty straightforward process that even beginner bakers can master. It’s a one-bowl recipe, making cleanup a breeze. I always do this when I’m short on time.
The ingredients are generally inexpensive. You probably already have most of them in your pantry! What’s more you can always find some good deal to save some money.
This recipe is unbelievably versatile. You can serve these cookies with coffee, tea, or a glass of milk. They’re perfect for holiday gatherings, birthday parties, or just a simple afternoon treat. You can even crumble them over Ice Cream for a decadent dessert. Honestly, I’ve even been known to sneak one (or two!) for breakfast! They’re just that good. My family goes crazy for them every time I make them, and I know yours will too.
How do I make almond cherry cookies?
Quick Overview
How do I make almond cherry cookies? I’ll start by mixing the dough, then folding in the almonds and cherries. Drop spoonfuls onto a baking sheet, bake until golden brown, and then drizzle with almonds. How do I make sure that my butter is soft and not melted? What makes a difference?
Ingredients
For the Main Batter: What are some of the
* 1 cup (2 sticks) unsalted butter, softened to room temperature. Make sure it’s soft, not melted! * 34 cup granulated sugar. Can you use caster sugar as well? What is the best way to add depth of flavor to an egg? * 1 teaspoon almond extract. Don’t skip this – it’s what gives them that signature almond flavor! I use Nielsen-Massey brand. * 2 14 cups all-purpose flour. Make sure to measure correctly! * 1 teaspoon baking powder.
* ½ teaspoon salt.
For the Filling:
* 1 cup (about 5 ounces) maraschino cherries, drained and chopped. How do you pat cookies dry with paper towels? * 12 cup sliced almonds, toasted. This really brings out their flavor! I usually toast them in a dry skillet over medium heat for about 5-7 minutes, stirring frequently.
For the Glaze:
* 1 cup powdered sugar. * 2-3 tablespoons milk (or almond milk) Add more or less to reach your desired consistency. I tested this with almond milk and it actually made it even creamier! * 12 teaspoon almond extract. Don’t skip this!
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. How do I prevent cookies from sticking and makes cleanup a breeze? What is your opinion on this one?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. How do you whisk baking powder and sugar together to make a smooth dough?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and Brown Sugar until light. Set aside. I use an electric mixer for this, but you can also do it by hand (just be prepared for a bit of an itch). ). Beat in the egg and almond extract until well combined. If your butter is too cold, it will not cream properly. Make sure yours is at room temperature. If it’s too warm, it will melt and the cookies will spread too much.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cookies – this will result in tough cookies. I always stop mixing when I still see a few streaks of flour and then finish combining by hand with water.
Step 5: Prepare Filling
Gently fold in the chopped cherries and toasted almonds. Make sure they’re evenly distributed throughout the dough. This is where the magic happens!
Step 6: Drop by Spoonfuls
Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each. How do you spread out a chicken?
Step 7: Bake
Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them – they can go from perfectly baked to burnt very quickly. The bottoms should be slightly browned as well. You can move the baking sheet during baking. What are some ways to get more consistent results?
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, milk (or both). ), and almond extract until smooth. Drizzle the glaze over the cooled cookies. I like to use a fork to drizzle the glaze – it gives them sassy, even coating.
Step 9: Slice & Serve
Let the glaze set before serving. And that’s it! I prefer to serve them at room temperature.
What should I serve it with?
These almond cherry cookies are incredibly versatile and can be enjoyed in many ways. When paired with the right accompaniments, they truly shine.For Breakfast:Imagine your morning with a warm almond cherry cookie and roasted coffee. The nutty and fruity flavors of the cookie complement the bitterness of coffee perfectly. I love black coffee and latte with these cookies.For Brunch:What are some of the best cookies to add to a brunch spread? What are some of the best pastries to serve on a platter with fresh fruit? If you like sparkling rosé or mimosas, try pairing them with a liqueur. The bubbles add an extra festive touch.As Dessert:After a satisfying dinner, these cookies make scrumptious desserts. Serve them with whipped cream or a scoop of vanilla ice cream for an extra special treat. What are some good pairings with a glass of port? The wine enhances the flavor of the cookies and complements almond and cherry notes. My kids ask for this all the time!For Cozy Snacks:What are some of the best cookies to make for a relaxing evening with friends? What are some comforting What are some of the best ways to enjoy Hot Cocoa or herbal tea? I love watching movies with my family on a chilly evening.
How do I make Almond Cherry Cookies?
How do you take almond cherry cookies to the next level? What are some of the best tips for achieving perfect results every time?Butter Secrets: WhatHow do I make sure my butter is softened? If it’s too cold, it won’t cream properly with the sugar, resulting in dense cookies. If it’s too warm, it will melt and the cookies will spread too much. I usually take the butter out of the fridge about an hour before I start baking. How do you make butter at room temperature?Mixing Advice:Overmixing the dough can lead to hard cookies. Mix dry ingredients into wet ingredients until just combined. Stop when you still see streaks of flour and then finish combining by hand with a spatula. What I do?Cherry Prep:How do you pat the dried cherries dry with paper towels before folding them into the dough? Why are cookies soggy?Ingredient Swaps:If you don’t have maraschino cherries on hand, you can substitute them with dried cherries or fresh cherries. If using dried cherries, soak them in warm water for about 10 minutes to plump them up before using. If using fresh cherries, pit and chop them before adding them to the dough. Can you use almond flour as part of all-purpose flour?Baking Tips:Keep a close eye on the cookies while they’re baking. How do I go from perfectly baked to burnt very quickly? Bake them until the edges are golden brown and the bottoms are slightly browned. What brings people to the kitchen?Glaze Variations:Add a few drops of almond extract to the glaze for an intense almond flavor. Can you add lemon zest or cinnamon to a recipe?
What are some Storing and Reheating Tips?
These almond cherry cookies are best enjoyed fresh, but they can also be stored for later. Here are some tips for storing and reheating them to maintain their deliciousness:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. Make sure they are completely cooled before storing them to prevent them from becoming soggy.
I learned this trick after years of making it.
Refrigerator Storage: For longer storage, you can keep the cookies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving.
Freezer Instructions: These cookies freeze beautifully. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Glaze Timing Advice: If you’re planning to store the cookies for more than a day, it’s best to glaze them just before serving. This will prevent the glaze from becoming sticky or dissolving.
Frequently Asked Questions
Final Thoughts
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These **almond cherry cookies** are more than just a recipe; they’re a slice of happiness. I promise you this disappeared in minutes at my house. These are perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake. They are easy to make, bursting with flavor, and perfect for any occasion. Whether you’re baking them for a holiday gathering, a birthday party, or just a simple afternoon treat, I’m confident that they’ll be a hit. If you enjoyed this recipe, I encourage you to check out my other cookie recipes – you might just find your next favorite! Happy baking, and I can’t wait to hear how yours turn out! Please let me know what you think in the comments below!
Lemon Poppy Seed Muffins: A Citrusy Breakfast Delight!
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon lemon zest finely grated
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons poppy seeds
- 2 large eggs
- 1 cup buttermilk room temperature
- 0.5 cup unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a muffin tray with paper liners.
- In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, beat the eggs and then mix in the buttermilk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
