I remember a chilly December evening, the kitchen light soft and warm, and a tin of cookies that smelled like holidays and old family stories. I pulled a chair up, wrapped my hands around a mug, and savored that slow, sweet comfort the kind that sticks with you.

I’m a home cook who grew up stirring batter beside my mother, flipping through church cookbooks with smudged pages and hand-written notes. For years I perfected weeknight meals and cozy desserts that feel like hugs on a plate. I keep things simple and practical, testing recipes in real kitchens where time is short and appetites are big.

My recipes steer clear of pork, focus on family-friendly flavors, and lean on pantry staples so you can make a warm treat without a fuss. I explain steps clearly, with a friendly, encouraging voice the kind that says you can do this, and it will taste like something worth sharing. Comfort made simple is my motto, and I love sharing little recipes that bring people together around the table.

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Why this recipe works

This recipe works because it balances bright fruit with rich nutty flavor in a cookie that keeps its shape and stays tender. Cherry Almond Cookies pair buttery dough with chewy cherry pieces and the pleasant crunch of sliced almonds. The almond extract gives a floral note that lifts the sweetness without overpowering it. The recipe uses simple pantry ingredients butter, sugar, eggs, flour and a touch of baking powder to give the cookies a light crumb, so you don’t need fancy tools or complicated steps.

Family kitchens love Cherry Almond Cookies because they bake quickly and slice into tidy mounds that children can help drop onto baking sheets. These Cherry Almond Cookies do well with either fresh or dried cherries, which means you can make them year-round. I include a gentle fold-in of cherries and almonds so the mix stays light and the fruit doesn’t bleed too much color into the dough. If you want a softer cookie, pull them from the oven at the earlier bake time; for a bit more chew and a golden edge, bake a minute or two longer. For a different texture, try rolling the dough in sugar before baking it gives a pretty crackle on top.

I like to point folks toward other almond-focused treats when they’re in the baking mood. If you enjoy the nutty, tender chew of these Cherry Almond Cookies, you might also like my almond crescent cookies recipe for a melt-in-your-mouth bite: almond crescent cookies. That recipe shares the same gentle, comforting spirit and helps you use almonds in another easy way.

How to prepare Cherry Almond Cookies

Start by gathering your ingredients and letting the butter soften. Softened butter blends easily with sugar, giving you a smooth, airy base for Cherry Almond Cookies that helps trap tiny air pockets and yields a tender bite. Use large eggs at room temperature for the best emulsion; they help create a stable dough that holds the cherry and almond mix-ins without collapsing. Mix the dry ingredients separately and add them gradually to the creamed butter and sugar to avoid overworking the gluten in the flour. Overmixing makes tough cookies, so stop as soon as the dough comes together.

Fold in the chopped cherries and sliced almonds gently. If you use dried cherries, plump them briefly in warm water or a splash of juice to keep them juicy in the oven. If using fresh cherries, pit and chop them, then pat lightly with paper towels to remove extra moisture that could change the cookie texture. Scoop uniform rounded tablespoons onto the baking sheet for even baking; I use a small cookie scoop for speed and consistency. You’ll bake at 350°F, watching for lightly golden edges that tells you the center will stay soft while the edges crisp just a touch.

If you like variations, try substituting half the almonds for chopped macadamia nuts or folding in white chocolate chips for extra sweetness. For a dairy-free version, swap the butter for a firm plant-based alternative and keep the rest of the steps the same. If you enjoy Italian-style almond bites, check this recipe for inspiration and a different almond texture: best easy Italian almond cookies. Both approaches celebrate almonds and make great cookie swaps at holiday time.

Ingredients :
1 cup butter, softened, 1 cup sugar, 2 large eggs, 2 teaspoons almond extract, 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup chopped cherries (fresh or dried), 1/2 cup sliced almonds

Directions :

Preheat the oven to 350°F (175°C)., 2. In a large bowl, cream together the softened butter and sugar until light and fluffy., 3. Beat in the eggs one at a time, then stir in the almond extract., 4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture., 5. Gently fold in the chopped cherries and sliced almonds., 6. Drop rounded tablespoons of dough onto ungreased baking sheets., 7. Bake for 10-12 minutes, or until the edges are lightly golden., 8. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Serving ideas

Cherry Almond Cookies serve beautifully with a hot cup of coffee or a glass of milk, but they also shine on dessert plates at gatherings. For a simple presentation, arrange a few cookies on a small plate with a sprig of mint or a scatter of sliced almonds. For a sweeter treat, sandwich two cookies together with a thin layer of vanilla buttercream or cream cheese frosting the almond flavor pairs especially well with cream cheese. If you want to turn the cookies into a mini-dessert, crumble them over vanilla ice cream with a drizzle of cherry syrup for a trifle-like finish.

When hosting, place Cherry Almond Cookies on a large platter alongside shortbread or biscotti for a varied cookie tray that offers contrasting textures. These Cherry Almond Cookiesalso travel well, so they make a thoughtful neighbor gift wrapped in parchment and tied with twine. Pair them with other almond-forward recipes to create a themed dessert selection; a light ricotta clafoutis with cherries pairs nicely if you want a larger shared dessert, and you can find a lovely ricotta version that echoes these flavors here: cherry almond ricotta clafoutis.

Because the cookies hold their shape, they work well for tea parties or cookie exchanges where presentation matters. Sprinkle a few extra sliced almonds on top before baking for a pretty finish. For an afternoon snack, plate three cookies with a small bowl of yogurt or fruit compote it’s the kind of simple, comforting pairing that tastes homemade and cared for.

How to keep leftovers

Store cooled Cherry Almond Cookies in an airtight container at room temperature for up to five days. Layer them with wax paper or parchment to prevent sticking and keep the almond slices crisp. If you bake a large batch, freeze cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers. Frozen cookies last up to three months; thaw them at room temperature for about 30 minutes before serving.

If you prefer a slightly softer texture after storage, pop the cookies into a 300°F oven for 5 minutes to refresh their texture, or microwave a single cookie for 8–10 seconds for a quick warm treat. For longer storage, the dough also freezes well. Scoop balls of prepared dough onto a tray, freeze until firm, and then store the dough balls in a zip-top bag. When you’re ready, bake straight from frozen add a minute or two to the bake time and watch for golden edges.

Avoid refrigerating the cookies, which can dry them out unless you plan to use them within a couple of days. For gift giving, pack cookies with a small piece of bread in the container; the bread adds moisture that keeps cookies tender during transit. Keeping Cherry Almond Cookies fresh is simple and helps you enjoy that homey comfort whenever you want.

Helpful tips

A few small tips will make your Cherry Almond Cookies turn out right every time. First, measure flour correctly: spoon flour into the cup and level it off instead of scooping directly from the bag. That avoids dense cookies. Second, don’t overmix after you add the dry ingredients; stir until the dough just comes together for tender results. Third, if you use fresh cherries, remove as much pit and excess moisture as possible so the dough doesn’t become wet, which can spread cookies on the sheet.

Almond extract adds a lot of flavor, so measure it carefully two teaspoons gives a nice almond aroma without overwhelming the cherries. If you want a subtler note, reduce to one teaspoon and consider adding a half-teaspoon of vanilla. Toasting the sliced almonds lightly in a dry skillet for a few minutes deepens their flavor and adds warmth and crunch. Keep an eye on them; they brown quickly.

If you need pearly, uniform cookies, chill scooped dough for 15–20 minutes before baking that helps them hold shape. For a no-chill version, bake immediately and space the dough well on the sheet. For crunchy edges and soft centers, remove the cookies when the edges just start to color. If you like coconut with almonds, try pairing flavors in a separate batch inspired by this recipe I have a crispy almond coconut cookie that follows similar principles and yields great results: crispy almond coconut cookies.

Easy twists you can try

You can easily vary Cherry Almond Cookies to keep things interesting. Swap the cherries for dried cranberries for a slightly tarter note, or fold in diced apricots for a softer chew. Replace half the sliced almonds with chopped pecans or walnuts if you prefer a different nut profile. For a chocolatey twist, fold in 1/2 cup white chocolate chips; the white chocolate complements almond flavor beautifully without overpowering the cherries.

To make mini cookies, use a half-tablespoon scoop and shorten the bake time by a few minutes; mini cookies are great for ice cream toppings or snack tins. If you want a prettier finish, press a whole almond or a small piece of cherry into the center of each dough ball before baking. For a gluten-free option, use a 1:1 gluten-free flour blend and watch the texture; some blends work better than others, so choose one designed for baking.

You can also brush finished cookies with a thin apricot glaze (warm apricot jam thinned with a little water) for shine and extra fruit flavor. If you plan to package these as gifts, dust lightly with powdered sugar for a snow-kissed look. Each small change gives you a different version of Cherry Almond Cookies while keeping the same simple, comforting heart of the recipe.

Frequently asked questions

Q: Can I use dried cherries instead of fresh?
A: Yes. Dried cherries work very well and give a chewier texture. Soak them briefly in warm water or juice for 5–10 minutes if you want them plumper, then drain well. Using dried cherries also helps the dough hold its shape better because they have less moisture than fresh fruit. You may need to adjust the bake time by a minute or so depending on how soft you like the center.

Q: Can I freeze the dough or baked cookies?
A: Absolutely. Scoop the dough onto a baking sheet and freeze until firm, then move the dough balls to a freezer bag for up to three months. You can bake from frozen add a minute or two to the bake time. Baked Cherry Almond Cookies freeze well too; place in a single layer in a freezer-safe container with parchment between layers.

Q: How do I keep the cookies from spreading too thin?
A: Make sure your butter is softened but not melted; melted butter encourages spreading. Chill the scooped dough for 15–20 minutes if your kitchen is warm. Use proper measuring for flour to avoid overly wet dough, and space cookies well on the sheet. If cookies still spread too much, reduce oven temperature by 10 degrees and increase bake time slightly.

Q: Can I make these nut-free?
A: If you need a nut-free version, omit the sliced almonds and replace them with sunflower seeds or extra cherries for texture. Be sure to use a nut-free environment if you’re baking for someone with a severe allergy. The almond extract gives a certain flavor, so you can swap it for vanilla extract in equal measure to keep the aroma pleasant.

Conclusion

I hope this guide helps you bake a batch of warm, tender Cherry Almond Cookies that bring a little comfort to your table. If you want another shortbread-style take on cherry and almond flavors, see this lovely recipe for Cherry Almond Shortbread Cookies by Sally’s Baking: Cherry Almond Shortbread Cookies – Sally’s Baking. For a quick no-chill option with similar flavors and easy techniques, check out this variation that moves fast and tastes great: Cherry Almond Cookies {NO CHILL} ~ two sugar bugs. These two resources complement the simple, cozy approach here and give you more ways to enjoy cherry and almond in cookie form.

Ingredients

Instructions

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