Description
These Almond Cherry Cookies are buttery, nutty, and perfectly chewy — a delicious balance of crunchy almonds and tart dried cherries. Simple to make and ideal for gifting or holiday cookie trays!
Ingredients
- Main Ingredients:
- 1 cup (240 ml) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (150 g) chopped almonds (toasted for extra flavor)
- 1 cup (150 g) dried cherries
Instructions
- Preheat oven: Set to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter & sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then add vanilla extract and mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Fold in mix-ins: Stir in chopped almonds and dried cherries.
- Scoop & bake: Drop tablespoon-sized dough balls onto prepared sheets, spacing them 2 inches apart. Bake 10–12 minutes, until edges are golden.
- Cool & enjoy: Let cookies cool on the pan for 5 minutes before transferring to a rack. Enjoy warm or at room temperature.
Notes
- Toast almonds for 5–7 minutes in a 350°F oven for extra nutty depth.
- Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.
- Optional: Drizzle with white chocolate for a bakery-style finish!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American