There’s something magical about the moment when you bite into a perfectly baked cookie, still warm from the oven. The way the edges crackle ever so slightly. That moment when your teeth sink through the buttery exterior and discover the soft, yielding center. After 20 years of perfecting cookie recipes, I can confidently say Cherry Almond Cookies are my crowning achievement. With their tender crumb and delicate drizzle, these Cherry Almond Cookies might just be my ultimate masterpiece.
These aren’t your ordinary cookies. The combination of tart cherries against rich, nutty almond flavors creates this little symphony of taste that dances across your palate. Its a cookie worthy of special occasions yet simple enough to whip up when the craving strikes.
Ingredients & Substitutions
For the Cookie Base:
- 2¼ cups all-purpose flour (280g)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened (226g)
- ¾ cup granulated sugar (150g)
- ¾ cup packed brown sugar (150g)
- 2 large eggs, room temperature
- 2 teaspoons almond extract
- ½ teaspoon vanilla extract
- 1 cup dried cherries, roughly chopped
- 1 cup sliced almonds, lightly toasted (plus extra for garnish)
For the Almond Drizzle:
- 1 cup powdered sugar (120g)
- 2-3 tablespoons milk or cream
- ½ teaspoon almond extract
- Pinch of salt
The flour you choose matters more than most bakers realize. For a cookie with more structure and chew, opt for bread flour which has higher protein. Gluten-sensitive folks can substitute a good quality 1:1 gluten-free baking blend—I’ve had excellent results with King Arthur’s version.
Those dried cherries? Their concentrated tartness brings everything to life. If unavailable, dried cranberries make a decent substitute, but they lack the same depth. For a more luxurious version, try using fresh cherries during summer, just pit and quarter about 1½ cups and reduce the milk in the recipe by a tablespoon to account for their moisture.
Almond extract is non-negotiable here—its the backbone of the flavor profile. In an absolute pinch, you could use amaretto liqueur (about 1 tablespoon), which would introduce a subtle boozy note thats quite pleasent.
Step-by-Step Instructions
Preparing the Cookie Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Don’t use wax paper—a mistake I’ve seen even experienced bakers make. The wax will melt and smoke at this temperature, ruining your beautiful cookies.
In a medium bowl, whisk together the flour, baking soda, and salt. This step isn’t just busywork—it ensures the leavening agent is evenly distributed. Nothing worse than biting into a cookie and getting a concentrated pocket of baking soda. Trust me on this one.
Using a stand mixer fitted with the paddle attachment (or hand mixer if that’s what ya got), cream together the butter and both sugars on medium speed until light and fluffy, about 3-4 minutes. Don’t rush this step! Proper creaming creates air pockets that give your cookies that perfect texture.
Add the eggs one at a time, beating well after each addition. Then mix in the almond and vanilla extracts. These extracts are oil-based, so they’ll incorporate better after the eggs have already been mixed in. The chemistry behind baking is fascinating, isn’t it?
Gradually add the flour mixture on low speed, mixing just until combined. Overmixing at this stage will develop too much gluten, resulting in tough cookies. And nobody wants a tough cookie, metaphorically or literally!
Fold in the chopped dried cherries and toasted sliced almonds by hand using a rubber spatula. This gentle approach preserves the integrity of these delicate ingredients while ensuring their even distribution throughout the dough.
Shaping and Baking
Using a 2-tablespoon cookie scoop (or good old fashioned spoons), drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread a bit during baking—give them room to grow!
For extra visual appeal, press a few additional sliced almonds onto the top of each dough ball. This not only signals what’s inside but creates a beautiful toasted almond garnish that adds textural contrast.
Bake in the preheated oven for 10-12 minutes, rotating the pans halfway through. The perfect cookie should have golden brown edges while remaining slightly soft in the center. Theyll continue to set up as they cool, so resist the urge to overbake. That’s the secret most people miss—cookies that look slightly underdone in the oven often end up perfectly chewy once cooled.
Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. During this rest period, the residual heat from the pan helps the cookies settle into their final form.
Creating the Almond Drizzle
While the cookies cool, prepare your drizzle. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, almond extract, and a pinch of salt until smooth. Adjust the consistency by adding more liquid a teaspoon at a time until you reach a thickness that will hold its shape when drizzled but still flow from the tip of a spoon.
Transfer the glaze to a small zip-top bag, snip off a tiny corner, and drizzle decoratively over the completely cooled cookies. Alternatively, use a fork dipped in the glaze and wave it back and forth over the cookies for a rustic, artisanal finish. Sprinkle with a few extra toasted sliced almonds while the drizzle is still wet if desired.
Allow the drizzle to set for about 30 minutes before serving or storing. This hardens slightly, creating that satisfying little snap when you bite into it, contrasting beautifully with the chewiness of the cookie beneath.
Cooking Techniques & Science
The magic of these cookies lies in the balance of textures—crisp edges giving way to chewy centers. This textural contrast comes from the careful ratio of sugars. Brown sugar, with its molasses content, adds moisture and promotes chewiness, while granulated sugar encourages spread and crispiness.
Toasting the almonds before incorporating them is an absolute game-changer. The heat triggers the Maillard reaction—a complex series of chemical changes that create hundreds of new flavor compounds. What was once a rather bland nut transforms into a complex, aromatic ingredient that permeates the entire cookie.
When incorporating dried fruit like our cherries, rough chopping ensures you get bursts of concentrated flavor without compromising the cookie’s structure. Too large, and they create weak spots where the cookie might break; too small, and their impact gets lost.
The low-and-slow mixing method after adding flour is crucial. Flour contains proteins that, when mixed with liquid and agitated, form gluten strands. While these strands give wonderful structure to bread, they make cookies tough and dense. By mixing minimally, we develop just enough gluten for structure without sacrificing tenderness.
Your baking sheets matter more than you’d think. Darker pans absorb more heat, resulting in darker, crispier bottoms. For ideal results, use light-colored, heavy-gauge aluminum sheets which conduct heat evenly without excessive browning.
Serving & Pairing Suggestions
These cherry almond cookies make a stunning addition to any dessert platter, especially during holiday seasons when their red and white color scheme feels particularly festive. Arrange them on a white porcelain plate with a scattering of fresh cherries when in season, or a few raw almonds to reinforce the flavor profile visually.
For an elevated afternoon tea, pair with an aromatic Darjeeling or a delicate Chinese white tea. The fruity notes in these teas complement the cherry while the natural astringency cuts through the sweetness perfectly.
Wine enthusiasts might appreciate these cookies alongside a glass of Vin Santo or other dessert wine. The nutty, oxidized character of these wines echoes the toasted almond flavors in a truly sophisticated pairing.
For a simple yet indulgent dessert, sandwich premium vanilla bean ice cream between two cookies and freeze briefly to create ice cream sandwiches that will outshine any store-bought version. The contrast of temperatures and textures is absolutely devine.
These cookies also ship exceptionally well, making them perfect for care packages or holiday gifts. Layer them with parchment paper in a decorative tin, and they’ll maintain their texture for up to a week—tho they rarely last that long!
Conclusion
What makes these Cherry Almond Cookies truly special isn’t just the interplay of flavors—tart cherries against sweet, nutty almonds—but the attention to detail in every step. From properly creaming the butter and sugar to precisely timing the bake, each small decision contributes to cookie perfection.
Don’t be afraid to make these cookies your own. Experiment with different dried fruits, try a dash of cinnamon in the dough, or swap the almond drizzle for white chocolate. Cooking is as much about personal expression as it is about following directions.
Remember that even the most experienced bakers occasionally burn a batch or misread a measurement. Perfection comes with practice, so embrace the journey. And if all else fails, even slightly imperfect homemade cookies still taste better than anything from a package!
FAQs About Cherry Almond Cookies
Can I freeze the cookie dough for later baking?
Absolutely! Shape the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. You can bake them straight from frozen—just add 2-3 minutes to the baking time. This is perfect for having warm cookies on demand whenever the mood strikes!
Why did my cookies spread too much during baking?
Several culprits could be responsible. If your butter was too warm or completely melted, the cookies will spread excessively. Another common issue is using too little flour—try weighing ingredients for precision. Finally, if your baking sheet was already hot from a previous batch, the dough starts melting before it starts baking, leading to flat cookies.
Can I make these cookies without nuts for someone with allergies?
You certainly can! Replace the almond extract with vanilla extract and substitute the sliced almonds with white chocolate chips or additional dried cherries. You’ll loose the almond notes but still have a delicious cherry cookie. For the drizzle, simply use vanilla extract instead of almond.
How do I store these cookies to maintain their texture?
Store completely cooled cookies in an airtight container at room temperature with a piece of bread. The bread helps maintain moisture without making the cookies soggy. They’ll keep for about 5 days, though the texture is best within the first 3 days. For longer storage, freeze unfrosted cookies for up to 3 months.
Can I use maraschino cherries instead of dried cherries?
While you can, it requires some adjustments. Rinse, drain, and thoroughly pat dry maraschino cherries before chopping and using. Reduce the sugar in the recipe by 2 tablespoons to account for their sweetness, and be prepared for a more vivid red color and a different flavor profile that leans more candied than tart.
