Name: Almond Cherry Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 60 min
Ingredients: 1 cup butter, softened ((unsalted preferred; reduce added salt if using salted)); 1 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 3 cups all-purpose flour (spooned and leveled); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped almonds ((toasted for more flavor; use sliced or slivered if preferred)); 1 cup dried cherries ((tart or sweet; chopped if large))

I first made these Almond Cherry Cookies on a rainy afternoon when I wanted something cozy and a little nostalgic. They’re buttery, studded with crunchy almonds and tangy dried cherries, and they bake up quick enough for a last-minute treat. If you like cookies that balance sweet and tart, and that travel well for school lunches or holiday cookie trays, this is a recipe you’ll reach for again and again. For a simpler cookie to pair with this one, try my take on three-ingredient sugar cookies for an easy contrast on your dessert plate.

Why you’ll love this dish

Almond Cherry Cookies are a wonderful mix of textures and flavors: soft, buttery dough with crunchy toasted almonds and chewy, tart cherries. They’re great for swapping in as a holiday cookie, packing for picnics, or bringing to potlucks because they hold shape and stay fresh for days when stored properly.

“The first bite surprised me — nutty, buttery, and just the right hit of cherry. These quickly became my go-to holiday cookie.”

Reasons to try it:

Fast assembly: no chilling needed and they bake in about 10–12 minutes.
Crowd-pleasing: not overly sweet, kid-friendly, and pleasing to adults.
Flexible: easy to swap mix-ins (chocolate, other nuts, or citrus zest).

The cooking process explained

This recipe is straightforward: cream butter and sugars, add eggs and vanilla, mix dry ingredients, fold in almonds and cherries, drop by tablespoon and bake. Expect 20–30 minutes total active time (mixing + scooping) and about 10–12 minutes per pan in the oven. The quick overview helps you plan — preheat first, then measure and prep mix-ins so the process flows.

Key steps at a glance:

Cream butter and sugars until smooth.
Add eggs and vanilla for structure and flavor.
Mix dry ingredients and blend gently to avoid overworking gluten.
Fold in chopped almonds and dried cherries.
Scoop, bake until edges are light golden, cool briefly on the sheet, then transfer to a rack.

What you’ll need

1 cup butter, softened (unsalted preferred; if using salted, reduce added salt)
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 chopped almonds (toasted for more flavor; use sliced or slivered if preferred)
1 cup dried cherries (tart or sweet; chopped if large)

Notes and substitutions:

For a nuttier aroma, toast the almonds in a dry skillet for 4–6 minutes until fragrant and slightly golden, then cool before chopping.
If you don’t have dried cherries, substitute dried cranberries or chopped dried apricots.
To make these gluten-free, try a 1:1 gluten-free flour blend (texture will be slightly different).
Vegan swap: replace butter with a stick-equivalent plant-based baking butter and use flax eggs (2 tbsp ground flax + 6 tbsp water) — result will be softer and slightly different in structure.

Directions to follow

Preheat the oven to 350°F (175°C). Line cookie sheets with parchment or leave them ungreased as directed.
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and smooth, about 2–3 minutes with a hand mixer or stand mixer.
Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry mixture to the butter mixture and mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
Fold in the chopped almonds and dried cherries with a spatula, ensuring even distribution.
Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
Let the cookies cool on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Pro tip: If your dough spreads too much, chill scooped dough for 10–15 minutes before baking.

Best ways to enjoy it

These cookies are versatile. Serve warm with a glass of milk for an old-school treat, or pair with coffee or a milky chai for a breakfast cookie. On a dessert platter, plate them alongside shortbread or a simple butter cookie for contrast. For holiday gifting, stack them in small boxes with tissue paper or tie a few together with ribbon.

Pairing ideas:

Coffee, black tea, or a nutty espresso drink
Vanilla ice cream for an ice cream sandwich twist
A small cheese board with mild cheeses (like Brie) and extra toasted almonds for a sweet-savory spread

How to store & freeze

Room temperature: Store cooled cookies in an airtight container at room temperature for up to 4–5 days. Layer with parchment to prevent sticking.

Refrigeration: Not necessary unless your kitchen is very warm; if refrigerated, allow cookies to come to room temperature before serving for best texture.

Freezing:

Unbaked dough: Scoop dough onto a baking sheet, freeze until solid, then transfer balls to a zip-top bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Baked cookies: Freeze fully cooled cookies in a single layer on a sheet, then transfer to a freezer-safe container separated with parchment. Freeze up to 3 months. Thaw at room temperature.

Food safety: Always cool cookies completely before sealing containers to avoid condensation, which can make them soggy.

Extra advice

Use room-temperature eggs and butter for proper creaming and even texture.
Don’t skimp on measuring flour; spoon into the measuring cup and level with a knife to avoid dry, dense cookies.
If dried cherries are very hard, soak them for 10 minutes in hot water or a splash of orange juice, drain and pat dry to plump them slightly.
For even baking, rotate cookie sheets halfway through the bake time if your oven has hot spots.
If you like a chewier cookie, press a few extra cherries into the top of each dough mound before baking.

For creative inspiration on using brown sugar in cookies, see this fun riff on brown sugar Pop-Tart cookies.

Creative twists

Chocolate cherry: Stir in 1/2 cup semi-sweet chocolate chips with the cherries for a black-forest vibe.
Orange-ginger: Add 1 teaspoon orange zest and 1/2 teaspoon ground ginger for a bright, spicy note.
Almond toffee: Fold in 1/2 cup crushed toffee bits and reduce almonds to 1/2 cup.
Shortbread-style: Increase butter by 2 tablespoons and chill dough for a firmer, crisper cookie reminiscent of shortbread — similar buttery inspiration can be found in this buttery shortbread recipe.

Helpful answers

Q: How long does it take to make these cookies from start to finish? A: Active prep is about 20–30 minutes. Baking takes 10–12 minutes per batch. Total time depends on how many pans you bake, but plan for about 45–60 minutes including cooling.

Q: Can I use fresh cherries? A: Fresh cherries are too moist for this dough unless pitted, chopped, and very well dried. Dried cherries or lightly rehydrated cherries work best.

Q: Will the cookies spread a lot? A: They spread moderately. If your dough seems loose, chill scoops for 10–15 minutes. Use correctly measured flour and make sure butter is softened but not melted.

Q: Are these safe to freeze? A: Yes — both baked cookies and scooped, uncooked dough freeze well for up to 3 months. See the storage section above for details.

Q: Can I toast the almonds in the oven? A: Yes. Spread almonds on a baking sheet and toast at 350°F for about 6–8 minutes, watching closely to prevent burning. Cool before chopping.

Conclusion

If you enjoy a cookie that marries buttery richness with nutty crunch and bright cherry bursts, these Almond Cherry Cookies are an easy, dependable choice for holiday trays, lunchboxes, or cozy afternoons. For variations and similar flavor combinations, check out this cherry almond shortbread take from Sally’s Baking Addiction and another delicious spin on cherry almond sugar cookies from The Gold Lining Girl.