There’s something magical about the pairing of cherries and almonds — sweet, nutty, and just nostalgic enough to make you feel like you’re baking straight from grandma’s kitchen. The first time I made these Cherry Almond Cookies, it was right before the holidays. I wanted something pretty and festive but easy enough to whip up on a weeknight. I had a jar of maraschino cherries and a bag of sliced almonds — the rest came together from my pantry. By the time they came out of the oven, the whole house smelled like a bakery.
Now these cookies have become a family tradition, right alongside my Soft Butter Pecan Cookies and Raspberry Thumbprint Cookies. They’re tender, buttery, and just the right balance of sweet and nutty — the kind of cookie that disappears faster than you can bake the next batch.
Cherry Almond Cookies
Ingredients
Equipment
Method
- Drain maraschino cherries well and pat dry with paper towels. Chop into small pieces and set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg and almond extract; beat until combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until a soft dough forms.
- Fold in chopped cherries and sliced almonds until evenly distributed.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake at 350°F for 10–12 minutes, until edges are golden.
- Let cookies cool completely before drizzling with melted chocolate if desired.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Cherry Almond Cookies
These cookies are soft in the center, slightly crisp on the edges, and full of rich almond flavor with sweet bites of cherry throughout. They’re beautiful enough for special occasions but simple enough for everyday baking.
If you love cozy, flavor-forward cookies like my Lemon Cream Cheese Cookies or Pineapple Coconut Thumbprint Cookies, you’ll fall head over heels for this recipe.
Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chopped maraschino cherries (drained and patted dry)
- ½ cup sliced almonds (plus extra for topping)
Optional Topping:
- Drizzle of white or dark chocolate
If you love recipes that use simple ingredients to make something spectacular, you’ll love these just like my Coconut Macaroon Bites — both have that bakery-style texture without the fuss.
How to Make Cherry Almond Cookies
Step 1: Prep the Cherries
Drain maraschino cherries well and pat dry with paper towels. Chop them into small pieces and set aside.
Step 2: Cream the Butter and Sugar
In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy. Add egg and almond extract; beat until combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.
Step 4: Add Cherries and Almonds
Fold in chopped cherries and sliced almonds until evenly distributed.
Step 5: Scoop and Bake
Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake at 350°F for 10–12 minutes, until the edges are golden.
Step 6: Cool and Drizzle
Let cookies cool completely before drizzling with melted chocolate if desired.
For another cozy, nutty treat, try my Banana Bread Muffin Cookies — they have that same homemade charm and soft texture.
Tips for Perfect Cherry Almond Cookies
- Dry the cherries well: This keeps the dough from getting too wet.
- Chill before baking: A short 15-minute chill helps cookies hold their shape.
- Use real almond extract: It gives that signature bakery flavor.
- Add chocolate drizzle: It complements the cherry flavor beautifully.
These same small touches make my Coconut Lime Bars turn out bakery-perfect every time.
How to Store and Freeze
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 3 months or freeze dough balls to bake later.
Reheating: Warm briefly in the microwave (about 10 seconds) for that fresh-baked softness.
If you love freezer-friendly treats, my Soft Pumpkin Spice Cookies are another great make-ahead favorite.
Flavor Variations
- Chocolate Cherry Almond Cookies: Add ½ cup mini chocolate chips.
- Toasted Almond Version: Use toasted almonds for a richer nutty flavor.
- Cherry Coconut Cookies: Add ½ cup shredded coconut for extra texture.
- Glazed Cherry Almond Cookies: Drizzle with almond icing instead of chocolate.
Like my Christmas Sprinkle Cookies, these are easy to adapt for holidays or any time you want to add a little color.
Frequently Asked Questions
1. Can I use fresh cherries instead of maraschino?
You can, but make sure they’re pitted, chopped, and very dry to prevent spreading.
2. Can I make the dough ahead of time?
Yes, chill the dough up to 48 hours ahead — just let it soften a bit before baking.
3. Can I skip the almonds?
Yes, the cookies will still be delicious — just less nutty. You can replace almonds with white chocolate chips if you like.
4. How do I make them chewy instead of crisp?
Bake slightly under 10 minutes and let them cool on the baking sheet.
The Final Bite
These Cherry Almond Cookies are everything you want in a classic homemade treat — soft, buttery, and full of sweet almond flavor with pops of juicy cherry. They’re beautiful on a cookie platter, easy to make, and always a hit with guests.
Serve them with coffee, tea, or a scoop of vanilla ice cream, and you’ll have a dessert that feels elegant yet comforting — just like home.