I still remember the smell of butter and warm cherries drifting through my mama’s kitchen on a rainy Saturday the kind of scent that wraps itself around you like an old quilt. Those small, sweet bites became the kind of cookie I reached for when I wanted comfort, company, or a little celebration with a glass of milk.
I’m a home cook who learned to feed family from church potlucks and evenings spent stirring a pot at my mom’s side. I’m in my late fifties and I cook the kind of food that fits into real weeknights: simple, forgiving, and meant to share. I grew up using handwritten recipes passed around at church bazaars, and I still like a recipe that reads like a neighbor telling me what to do.
I test my recipes until they behave in the busiest kitchens, and I write them so a tired parent or first-time baker can follow along without fuss. My kitchen avoids pork by choice, favors family-friendly flavors, and uses pantry staples whenever possible. Comfort made simple is my kitchen motto, and I love when a cookie can become a memory.
This Almond Cherry Cookies recipe fits that approach. It uses basic baking pantry items plus almond flour and dried cherries to build a chewy, buttery cookie that holds up for school lunches, afternoon coffee, or a late-night treat. I’ll walk you through how the dough comes together, what to watch for as you scoop, and how to tweak the mix for extra almond flavor or chocolate chips.
If you’re the kind of cook who likes to learn once and come back again, this Almond Cherry Cookies method will become a dependable go-to. You can also compare textures with my other batches like the almond crescents I love to make around the holidays at almond crescent cookies, which use different shaping but share a gentle almond heart.
Table of Contents
Table of Contents
Why this recipe works
This Almond Cherry Cookies recipe works because it balances familiar cookie structure with a boost of almond character and bright cherry notes. The combination of all-purpose flour and almond flour gives the cookies a tender crumb with a little bit of chew instead of being cakey or overly dense. The brown sugar and granulated sugar together provide both moisture and warmth, helping the cookies spread just enough without flattening into a thin disk. The dried cherries bring a tart-sweet pop that pairs beautifully with almond flour’s mellow nuttiness, so each bite feels layered.
When you make Almond Cherry Cookies, you’re working with ingredients that tolerate a bit of variation, which makes the recipe forgiving. If your butter sits out a bit firmer or softer, the cookies still bake up nicely. If your dried cherries are a touch drier, they rehydrate slightly during mixing and baking, releasing small bursts of flavor without making the dough soggy. The optional chocolate chips add another flavor echo for those who like a classic pairing, and they blend easily into the dough without stealing the show.
This recipe also works because you can adapt it to different schedules. Make the full batch and freeze scoops to bake later, or portion the dough and chill it for a firmer, chewier cookie. If you prefer a heartier texture, increase the almond flour by a tablespoon or two; if you want a more traditional cookie mouthfeel, stick to the balance here. For inspiration on almond-forward treats that hit different textures, see my crispy almond coconut cookies at crispy almond coconut cookies, which show how almond can behave in a crunchier setting.
How to prepare Almond Cherry Cookies
Start by bringing your butter to a softened stage at room temperature so it creams smoothly with the sugars. Creaming the butter and both sugars until pale and soft creates the structure that helps the cookies rise and spread correctly. Add the eggs one at a time and the vanilla, mixing just until incorporated to keep the batter light. When you mix the dry ingredients the all-purpose flour, baking soda, salt, and almond flour whisk them to distribute the leavening evenly. Then gradually add the dry mix to the wet, stopping as soon as you get a uniform dough.
Fold in the chopped dried cherries and any optional chocolate chips. The cherries add texture and a little chew, so don’t overwork the dough once they’re folded in. Scoop the dough into rounded tablespoons and place them on ungreased baking sheets; they’ll spread a bit, which is what you want for the classic look of Almond Cherry Cookies. Bake until the edges are golden but the centers still look slightly soft they firm up as they cool on the baking sheet.
If your oven runs hot, reduce the baking time a minute or two and rotate the pans halfway through. For a chewier cookie, take them out right before the centers look set; for crisper cookies, let them bake until the centers are golden. You can also chill the dough for about 30 minutes before scooping to get a more compact cookie if that’s your preference. For a softer, cake-like cookie, add a splash more egg or reduce the almond flour slightly. If you want a lighter almond flavor, toast the chopped cherries briefly to take away some of their sweetness and emphasize the nutty components.
Ingredients :
1 cup unsalted butter, softened, 1 cup granulated sugar, 1 cup brown sugar, packed, 2 large eggs, 1 teaspoon vanilla extract, 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup almond flour, 1 cup dried cherries, chopped, 1 cup chocolate chips (optional)
Directions :
- Preheat your oven to 350°F (175°C)., 2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth., 3. Beat in the eggs one at a time, then stir in the vanilla., 4. Combine the flour, baking soda, salt, and almond flour in a separate bowl. Gradually mix the dry ingredients into the wet mixture., 5. Fold in the chopped cherries and chocolate chips if using., 6. Drop rounded tablespoons of dough onto ungreased baking sheets., 7. Bake for 10-12 minutes, or until the edges are golden., 8. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
How to serve this dish
Almond Cherry Cookies shine on a small plate with a cup of coffee, a glass of milk, or alongside a simple scoop of vanilla ice cream for a quick dessert. They make a sweet addition to any cookie tray at holiday gatherings, punch bowls, or afternoon tea. If you’re serving a crowd and want the cookies to stay fresh-looking, arrange them in single layers on platters with small dividers of parchment to prevent sticking. The bright cherries also pair nicely with citrus: a tiny wedge of orange or a sprinkle of orange zest on the platter brings out the fruit notes in the cookies.
For gifting, stack the Almond Cherry Cookies in cellophane bags tied with ribbon or pack them in small boxes with parchment paper between layers. They travel well because the almond flour helps them stay slightly moist without getting crumbly, and the dried cherries don’t leak like fresh fruit would. If you plan to serve them at a brunch, place them near yogurt cups and fruit salads so guests can nibble a cookie as a sweet counterpoint to savory items.
Consider making a half-batch of plain cookie dough to test how the Almond Cherry Cookies will look in your oven before committing to a full tray. If you want a plated dessert, arrange three cookies with a drizzle of melted chocolate or a dusting of powdered sugar, and add a few fresh cherries or toasted almonds for a pretty finish. For a lighter presentation, crumble a cookie over yogurt or pudding; the Almond Cherry Cookies funk of almond and cherry turns simple desserts into something special. If you like ricotta-based desserts, the flavors here echo my baked ricotta clafoutis over at cherry almond ricotta clafoutis, which pairs fruit and dairy in a different but complementary way.
How to store it properly
Store Almond Cherry Cookies in an airtight container at room temperature for up to five days. Layer parchment between cookies if you’re stacking them to keep the dried cherries from sticking to adjacent cookies. If you want to preserve their just-baked texture, place a slice of bread in the container it helps retain moisture and keeps the cookies soft. For longer storage, freeze the baked cookies in a single layer on a sheet pan until firm, then transfer them to a freezer-safe bag for up to three months. Thaw at room temperature for about 30 minutes before serving; Almond Cherry Cookies revive nicely from frozen.
If you prefer to freeze dough instead of baked cookies, scoop rounded tablespoons of dough onto a parchment-lined sheet and freeze until solid. Transfer the frozen scoops to a sealed bag and bake from frozen, adding two to three extra minutes to the bake time. Freezing dough lets you enjoy freshly baked Almond Cherry Cookies anytime without the extra prep. Keep a small container of toasted sliced almonds or extra dried cherries nearby for quick garnish after thawing if you want to refresh the topping and flavor.
Avoid refrigeration for long-term storage because the cold pulls moisture out and can make the cookies dry. Instead, rely on room temperature for short-term and freezing for longer-term. If humidity is high where you live, store Almond Cherry Cookies with a small desiccant packet (food-safe) or in the refrigerator for the first day, then move them to a sealed container for room-temperature storage.
Simple tips for success
Use room-temperature butter and eggs so they incorporate smoothly, which keeps the dough consistent and the Almond Cherry Cookies baking evenly. Measure flour by spooning it into your measuring cup and leveling it off too much flour makes a dry cookie. If you prefer a chewier cookie, slightly underbake and let the cookies finish setting on the pan. For a crisper edge, bake until the centers are uniformly golden.
Chop the dried cherries into smaller pieces so they distribute evenly and don’t weigh down the dough. If your cherries are very dry, soak them in warm water for a few minutes, drain, and pat dry before mixing them into the dough. Consider toasting the almond flour briefly in a dry skillet for a minute or two to deepen its flavor before combining it with the dry ingredients. If you’re adding chocolate chips, fold them in gently to keep the dough light.
Rotate your baking sheets halfway through the bake if your oven has hot spots, and use light-colored baking sheets to avoid over-browning. For consistent size, use a small cookie scoop to portion the dough. Keep an eye on the first pan as a test so you can adjust time for the rest. If you like, swap in a cup of white chocolate chips for a sweeter take on Almond Cherry Cookies.
Recipe variations
You can vary this Almond Cherry Cookies base in a few easy ways. Swap the dried cherries for dried cranberries for a more tart profile, or use chopped dried apricots for a chewier, sweeter bite. Replace half the almond flour with ground hazelnuts for a nutty twist. For a chocolate-forward cookie, stir in dark chocolate chunks and a sprinkle of flaky sea salt on top before baking.
Make a gluten-free version by substituting a 1-to-1 gluten-free flour blend for the all-purpose flour and keeping the almond flour as listed. To reduce sugar, replace half the granulated sugar with a granulated sweetener or cut the brown sugar by a quarter cup; remember that sugar affects texture, so cookies may come out slightly firmer. For a seasonal variation, fold in a teaspoon of orange zest and replace the chocolate chips with chopped pistachios for a festive Almond Cherry Cookies version that plays with citrus and green nuts.
If you like softer cookies, add an extra tablespoon of butter or an additional egg yolk for richness. To make cookie bars instead of rounds, press the dough into a lined baking pan and bake until edges are set and center no longer looks raw; cut into squares once cool for bar-style Almond Cherry Cookies.
Frequently asked questions
Q: Can I use fresh cherries in Almond Cherry Cookies?
A: Fresh cherries have too much moisture for this dough and will make cookies spread and become soggy. If you have fresh cherries, pit and chop them, then roast or sauté briefly to concentrate flavor and remove some moisture, or better yet, use dried cherries or freeze-dried cherries for concentrated flavor without excess liquid. For a baked goods recipe that uses fresh cherries well, consider a clafoutis or tart.
Q: Can I make Almond Cherry Cookies without almond flour?
A: Yes, you can substitute an equal amount of additional all-purpose flour, but expect a different texture the cookies will be less tender and have less of the almond flavor that almond flour brings. Alternatively, swap in finely ground toasted almonds if you want a homemade nut flour alternative.
Q: How do I prevent Almond Cherry Cookies from spreading too much?
A: Chill the dough for 30–60 minutes before baking, use a slightly firmer scoop, and avoid over-creaming the butter and sugar. Using a light-colored, rimless baking sheet helps keep the bottoms from over-browning and spreading.
Conclusion
If you’d like to compare this version of Almond Cherry Cookies to another no-chill approach, check out Cherry Almond Cookies {NO CHILL} ~ two sugar bugs at Cherry Almond Cookies {NO CHILL} ~ two sugar bugs for a similar idea with a different method and timing.
Print
Almond Cherry Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Chewy, buttery cookies with almond flour and dried cherries, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond flour
- 1 cup dried cherries, chopped
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, salt, and almond flour in a separate bowl. Gradually mix the dry ingredients into the wet mixture.
- Fold in the chopped cherries and chocolate chips if using.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For a chewier cookie, slightly underbake and let the cookies finish setting on the pan. Use room temperature ingredients and measure flour correctly for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American