Easy Almond Cherry Cookies: Delicious, Must-Try Recipe!

You know I’m always experimenting in the kitchen, right? Well, I recently had a total flavor revelation, and I need to share it ASAP! It all started when I was trying to recreate this amazing cookie I had at a local bakery, and after a few attempts (some total flops, let me tell you!), I finally cracked the code. The secret? A perfect balance of almond and cherry – resulting in the most addictive Almond Cherry Cookies I’ve ever tasted!

These aren’t your grandma’s cookies. They’re the Cuba Queen version: bold, unapologetic, and bursting with flavor. The journey to the perfect Almond Cherry Cookies was a wild one, but I wouldn’t have it any other way. I knew I had something truly special when my neighbor, who claims to “not like sweets,” devoured three in a row!

I knew right then that these Almond Cherry Cookies needed to be shared with the world. It’s what we do here at Cuba Queen – bring unforgettable flavor into your kitchen!

Get ready to transform your cookie game – it’s about to get seriously delicious! I’m beyond excited to share this Almond Cherry Cookies recipe with you. Let’s dive in!

This Almond Cherry Cookies ingredient list is SHORT but mighty!

• 1 cup (2 sticks) unsalted butter, softened: Make sure it’s really soft, but not melted. We’re talking spreadable perfection for the best texture!
• ¾ cup granulated sugar: For sweetness and that perfect cookie crisp.
• ¾ cup powdered sugar: The secret weapon for tender, melt-in-your-mouth cookies.
• 1 large egg: Acts as our binding agent.
• 1 teaspoon almond extract: THIS is the game-changer for Almond Cherry Cookies! Don’t skimp! If you’re feeling adventurous, a tiny bit of amaretto also works (shhh!).
• 2 ¼ cups all-purpose flour: The foundation of our Almond Cherry Cookies.
• 1 teaspoon baking soda: For that perfect rise and chewy texture.
• ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1 cup maraschino cherries, drained and chopped: Okay, here’s where it gets REAL! Drain those cherries thoroughly! Nobody wants soggy cookies. These are key to Maraschino Cherry Cookies bliss.
• ½ cup sliced almonds: These add a satisfying crunch and nutty flavor that complements the cherry and almond extracts perfectly.
• Optional: Red food coloring: Just a tiny drop if you want to amp up the festive look of your Almond Cherry Cookies.

I always splurge on good quality almond extract. You’ll find the best ingredients for these Almond Cherry Cookies at your local baking supply store.

For a fun variation, try using dried cherries instead of maraschino. It gives a completely different, more intense cherry flavor!

Alright, flavor adventurers, let’s make some Almond Cherry Cookies! Don’t stress – your Almond Cherry Cookies are going to be incredible. Just follow these steps, and you’ll be enjoying these cookies in no time!

1. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The texture is EVERYTHING!
2. Incorporate the Egg and Almond Extract: Beat in the egg, then stir in the almond extract. Pro tip for Almond Cherry Cookies perfection: add the almond extract slowly! Taste as you go. You want it to be present, but not overpowering.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do NOT overmix! Overmixing leads to tough cookies.
5. Fold in Cherries and Almonds: Gently fold in the chopped maraschino cherries and sliced almonds. This is where your Almond Cherry Cookies transforms into pure magic. Make sure the cherries and almonds are evenly distributed throughout the dough.
6. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This is crucial! Chilling prevents the cookies from spreading too thin while baking. In my kitchen, this Almond Cherry Cookies dough chills for exactly 45 minutes for optimal texture.
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
8. Scoop and Bake: Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
9. Bake: Bake for 8-10 minutes, or until the edges are lightly golden. Here’s where most people mess up their Almond Cherry Cookies – but not you! Keep a close eye on them! You want them to be just set, but still soft in the center.
10. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. While your Almond Cherry Cookies are working their magic, grab your camera – this is Instagram gold!

I find that using a cookie scoop ensures uniform size and even baking. If you want extra Christmas Almond Cherry Cookies flavor, add a pinch of cinnamon to the dry ingredients!

If you’re feeling really decadent, drizzle melted white chocolate over the cooled Almond Cherry Cookies.

Presentation is EVERYTHING. These Almond Cherry Cookies aren’t just delicious; they’re beautiful! People absolutely lose their minds when I serve these Almond Cherry Cookies at holiday parties.

For maximum impact, arrange the Almond Cherry Cookies on a tiered serving platter. The height adds drama and makes them look extra special.

These Almond Cherry Cookies absolutely slay at cookie swaps! Pack them in a festive tin with a ribbon for a thoughtful and delicious gift.

Pair these Almond Cherry Cookies with a glass of ice-cold milk, a cup of hot cocoa, or even a scoop of vanilla ice cream. The contrast of flavors is divine!

I love adding a sprinkle of coarse sea salt on top of the cooled cookies to enhance the sweetness and add a little extra texture.

For a seasonal twist, use green food coloring instead of red for Christmas Almond Cherry Cookies.

Leftover Almond Cherry Cookies? Crumble them over yogurt or ice cream for a quick and easy dessert topping!

These are perfect for any occasion, from casual get-togethers to elegant dinner parties. They’re always a crowd-pleaser!

I’ve even seen people use these Almond Cherry Cookies as the base for mini ice cream sandwiches – genius!

Got questions about making the best Almond Cherry Cookies ever? I’ve got answers!

• Can I make these Gluten-Free Almond Cherry Cookies? Absolutely! Simply substitute the all-purpose flour with a gluten-free blend. I recommend a 1:1 replacement blend. For a recipe, check out Gluten-free cherry almond shortbread bars recipe.
• Can I make these Vegan Almond Cherry Cookies? Yes! Use a vegan butter substitute, an egg replacer (like flax egg), and ensure your sugar is vegan-friendly.
• What if I don’t have almond extract? While almond extract is key, you can substitute it with vanilla extract, but the flavor won’t be quite the same. A little bit of amaretto liqueur can also work in a pinch!
• Can I use fresh cherries instead of maraschino cherries? You can, but the flavor and texture will be different. Fresh cherries are more tart and will release more moisture, so adjust the sugar and baking time accordingly.
• How do I prevent my cookies from spreading too thin? Chilling the dough is crucial! Also, make sure your butter isn’t too soft. If your cookies still spread too much, try adding a tablespoon or two of extra flour to the dough.
• How long do these cookies last? These Almond Cherry Cookies will last for up to 5 days in an airtight container at room temperature. You can also freeze them for up to 2 months.
• Can I add chocolate chips to these cookies? Oh, you know I love a good flavor combo! Yes, adding chocolate chips (especially white chocolate) would be amazing! About ½ cup should do the trick.
• How do I know when my cookies are perfectly done? The edges should be lightly golden, and the centers should be set but still slightly soft. They will continue to firm up as they cool.

I once tried adding a bit of orange zest to the dough for a citrusy twist, and it was a HUGE hit! Don’t be afraid to experiment!

Someone in my Cuba Queen community asked if they could use almond flour instead of all-purpose flour. While it would change the texture, it could result in a delicious, denser cookie!

These Almond Cherry Cookies represent everything Cuba Queen stands for: bold flavors, simple ingredients, and recipes that make every day feel like a celebration. This Almond Cherry Cookies recipe is guaranteed to become your new go-to cookie! They’re easy to make, bursting with flavor, and absolutely irresistible.

My Almond Cherry Cookies Power Tips:

• Don’t overmix the dough! This is key to tender cookies.
• Chill the dough! It prevents spreading and intensifies the flavors.
• Use high-quality almond extract! It makes a HUGE difference.

I’ve also created a Gluten-Free Almond Cherry Cookies version that’s just as amazing, and a Vegan Almond Cherry Cookies that everyone raves about! The Christmas Almond Cherry Cookies version, with a touch of green food coloring, always gets the biggest reactions during the holidays. I urge you to check out these Oatmeal Raisin Cookies that are sure to rock your world!

And this Double Chocolate Vegan Black Bean Cookies is great. Feel free to add cherries and almonds to make a great flavor explosion!

Another great place to check out recipes are these Brown Sugar Cookies as they have a similar style of baking!

I’m confident that you’ll nail this Almond Cherry Cookies recipe! Get ready to impress your friends and family with these unforgettable cookies.

Now go forth and create some Almond Cherry Cookies memories! Don’t forget to share your results with me – I can’t wait to see your delicious creations! Share on our Facebook page Maraschino cherry cookies with almond extract and be sure to check out this recipe for Italian Cherry Almond Cookies.

Go bake and enjoy those Almond Cherry Cookies! 🔥🌮✨