Almond Cherry Cookies
Delicate, buttery cookies with a burst of cherry flavor, perfect for festive occasions and tea time.
I’ve been making these almond cherry cookies for years whenever I want a small, pretty treat that feels both old-fashioned and a little festive. They land halfway between a butter cookie and a soft shortbread: buttery, lightly crisp at the edges, tender inside, and dotted with bright cherry bites. They’re perfect for holiday platters, afternoon tea, or packing in a lunchbox — and if you like similar flavors, take a look at this cherry blossom cookies for another floral-cherry spin.
Why you’ll love this dish
These cookies are an easy way to get big almond flavor without complicated techniques. A few things people search for that this recipe answers:
- Quick prep: no chilling required, so you can bake a batch in under an hour.
- Texture balance: ground almonds add tenderness while sliced almonds on top give a pleasing crunch.
- Flexible fruit: use fresh cherries when in season or dried cherries year-round.
They work well for cookie swaps, potlucks, or when you want an elegant cookie that doesn’t need rolling or cutters.
How this recipe comes together
Quick overview so you know what to expect: cream butter and sugar until light; stir in almond extract; fold in dry ingredients that include ground almonds; add chopped cherries; drop spoonfuls on a sheet, top with a sliced almond, and bake until the edges turn lightly golden. Total hands-on time is short, and the steps are forgiving — great if you bake with kids or want a reliable make-ahead cookie.
What you’ll need
- 1 cup unsalted butter, softened (use stick butter for consistent measurement)
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup ground almonds (also called almond meal; not almond flour for finer crumb)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup chopped cherries (fresh pitted cherries or dried cherries both work)
- 1/2 cup sliced almonds for topping
Substitution notes:
- For a nuttier, coarser texture, swap half the all-purpose flour for whole wheat pastry flour.
- If you only have almond flour, reduce it slightly as it’s finer and absorbs liquid differently; use 1/3 to 1/2 cup and watch dough texture.
- For a sweeter, chewier result with dried cherries, rehydrate them for 10 minutes in warm water, drain, and pat dry before folding in.
Also, if you want a slightly different texture reference, consider trying this Cherry Kiss Cookies which lean more toward a shortbread finish.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This traps air for a tender crumb.
- Stir in the almond extract until evenly combined.
- In another bowl, whisk together the all-purpose flour, ground almonds, baking soda, and salt.
- Gradually add the dry mixture to the creamed butter and sugar. Mix until the dough just comes together; avoid overmixing.
- Fold in the chopped cherries so they’re evenly distributed.
- Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a sliced almond on top of each cookie.
- Bake for 12–15 minutes, until the edges are lightly golden and the centers set.
- Remove the cookies and let them cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
01Ingredients
Cookie Base
02Method
- Preparation
- Baking
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0 OF 10 DONE03Recipe notes
- 01Store cookies in an airtight container for up to 4 days. Freeze baked cookies for up to 3 months. For variations, consider adding chocolate drizzle or citrus zest.
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Best ways to enjoy it
- Serve warm alongside a pot of tea or a milky coffee for a cozy morning treat.
- Arrange on a platter with mixed nuts and dried fruit for a holiday cookie tray.
- Pack these in parchment between layers for a picnic or lunchbox; they travel well because they’re not overly fragile.
- For a dessert plate, top a cookie with a small scoop of vanilla ice cream and a drizzle of honey.
How to store & freeze
Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a piece of parchment between layers to prevent sticking.
Refrigeration: Not necessary unless your kitchen is very warm; if refrigerated, return to room temperature before serving for best texture.
Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature.
Dough freezing: Scoop dough onto a tray and freeze solid, then store scoops in a bag. Bake from frozen, adding 1–2 minutes to the bake time.
Food safety tip: If you use fresh cherries, remove pits completely and use them within a day or two of pitting; dried cherries have a longer shelf life and are easier to work with if you plan ahead.
Creative twists
- Chocolate drizzle: Melt a little dark chocolate and lightly zigzag over cooled cookies.
- Citrus lift: Add 1 teaspoon of lemon or orange zest to the dough for a bright note.
- Coconut-almond: Replace 1/4 cup ground almonds with unsweetened shredded coconut for texture.
- Gluten-free: Use a 1:1 gluten-free flour blend and 1/3 cup almond flour; expect a slightly different crumb.
- Spice it: Stir in 1/4 teaspoon ground cinnamon or cardamom for warmth.
Your questions answered
How long does it take from start to finish?
A: Active prep is about 15–20 minutes. With baking and cooling, plan 45–60 minutes total.
Can I use frozen cherries?
A: Yes. Thaw and drain well, then pat dry to avoid excess moisture in the dough. Chop if needed.
Will the cookies spread too much?
A: These are not high-spread cookies because of the almond meal. If they spread excessively, your butter may have been too soft — chill dough 10 minutes before baking.
Are dried cherries better than fresh?
A: Dried cherries are convenient and shelf-stable; fresh cherries give a juicier burst when in season. Either works, but adjust moisture as noted.
Can I make them nut-free?
A: The almond flavor is central. For a nut-free version, replace ground almonds with extra flour and swap almond extract for vanilla; top with sunflower seeds instead of sliced almonds.
Conclusion
For more ideas, check out Almond Cherry Cookies (Soft, Buttery, Festive!) – Julie’s Eats & Treats and my Chocolate Cherry Cookies. Enjoy baking — these cookies are forgiving, pretty, and reliably delicious.
Keto Desserts
Keto Desserts
Keto Desserts
