These Cherry Almond Cookies are a sweet treat bursting with juicy cherries and a hint of almond flavor. They’re chewy on the inside and slightly crisp on the edges—just perfect for sharing!
Baking these cookies always brings a smile to my face. I can’t resist sneaking a few before they’re even cool! They pair so well with a cup of tea or coffee, making every moment special.
Ingredients & Substitutions
Butter: Unsalted butter is best for controlling salt levels. If you’re out of butter, you can use margarine or a vegan butter alternative for a dairy-free version.
Granulated & Brown Sugar: Both sugars add sweetness and moisture. For lower sugar, substitute half with applesauce or use coconut sugar instead. Remember, it might change the texture a bit!
Maraschino Cherries: These add bursts of sweetness. Substituting fresh sweet cherries tastes great too—just chop them finely, but remember to adjust the sweetness if needed.
Almonds: Chopped almonds give a lovely crunch. If nuts aren’t your thing or you have allergies, you can skip them or use pumpkin seeds for a similar texture.
White Chocolate Chips: They add a delightful creaminess. You can swap these for dark chocolate chips if you prefer a richer taste. They also work beautifully with the cherry flavor!
How Do You Achieve the Perfect Cookie Texture?
Getting the right cookie texture means a few crucial techniques matter. First, creaming the butter and sugars is a big step. This incorporates air, making your cookies light and fluffy. Make sure your butter is softened but not melted!
- Cream the butter and sugars until light and fluffy, about 2-3 minutes.
- When adding the eggs, beat them in one at a time to keep the mixture creamy.
- Don’t overmix once you add the flour. Mix until just combined to keep those cookies tender and soft.
Lastly, let them cool on the baking sheet for a few minutes; this step helps them firm up and makes transferring easier!
How to Make Cherry Almond Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons almond extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins:
- 1 cup maraschino cherries, drained and chopped
- 1/2 cup chopped almonds (or slivered almonds)
- Optional: 1/2 cup white chocolate chips or chocolate chips
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 10-12 minutes of baking time. Make sure to allow some time for the cookies to cool on a wire rack afterwards. Overall, you can enjoy your cookies in less than an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
2. Cream the Butters and Sugars:
In a large mixing bowl, take your softened butter and combine it with the granulated sugar and brown sugar. Use a hand mixer or a whisk to cream these ingredients together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
3. Mix in the Eggs and Flavor:
Add the eggs to the mixture one at a time, making sure to beat well after each addition. Next, pour in the almond extract and mix until everything is thoroughly combined. The dough should start to look smooth and creamy.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour for better rising.
5. Bring It All Together:
Gradually add the dry ingredients to your wet mixture. Stir until everything is just combined; be careful not to overmix as this can make the cookies tough.
6. Fold in the Goodies:
Gently fold in the chopped maraschino cherries, chopped almonds, and chocolate chips if you’re using them. This is where the fun flavors and textures come in!
7. Scoop and Bake:
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread while baking.
8. Bake to Perfection:
Place the baking sheet in the preheated oven and bake for 10-12 minutes. Keep an eye on them; you want the edges to be lightly golden while the centers stay soft and chewy.
9. Cool Down:
Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy Your Treat!
Your Cherry Almond Cookies are ready! Dive in and enjoy them with a refreshing glass of milk. Happy baking!
Can I Substitute the Maraschino Cherries?
Absolutely! If you’re not a fan of maraschino cherries, you can use dried cherries or cranberries instead. Just be sure to chop them into smaller pieces if they are large, and consider reducing the sugar slightly, as dried fruits can be sweeter.
What If I Don’t Have Almond Extract?
No worries! If you don’t have almond extract, you can substitute it with an equal amount of vanilla extract for a different flavor profile, or use an almond liquor, like Amaretto, if cooking for adults. Just keep in mind the flavor will be different, but still delicious!
How Should I Store My Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you’d like them to last longer, you can freeze them for up to 3 months. Just wrap them well in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the fridge before enjoying!
Can I Make These Cookies Gluten-Free?
Yes, you can! Simply use a 1:1 gluten-free baking flour blend in place of all-purpose flour. If your blend doesn’t contain xanthan gum, consider adding a teaspoon to help with the texture. The cookies might be slightly different in texture, but they’ll still be tasty!
