Easy Almond Cherry Cookies: Delightful Recipe!

Okay, friend, gather ’round my kitchen counter! Today, we’re making something that’s near and dear to my heart – Almond Cherry Cookies. These aren’t just any cookies; they’re little bites of sunshine, memories, and a whole lot of love baked right in. I remember the first time I made these; my Nonna was visiting, and I was determined to recreate her famous Cherry Amaretti Cookies. Let’s just say my first batch was…well, let’s call it rustic! They were flat, slightly burnt, and the cherries had sunk to the bottom. Nonna, bless her heart, just laughed and said, “Liliana, darling, even mistakes can be delicious!” And she was right!

That day, we spent hours tweaking the recipe, laughing, and sharing stories. It wasn’t just about the cookies; it was about the connection, the tradition, and the joy of creating something together. That’s why these Almond Cherry Cookies are so special to me. They remind me of her, of my childhood, and of the simple pleasures in life. Now, I make these Almond Cherry Cookies every Christmas and for special occasions. The kids devour them and my husband… well, he hides them so he doesn’t have to share! This particular recipe for Almond Cherry Cookies has become a staple in our home, something my family can rely on. It’s a reliable dessert and an even more reliable memory, one that I’m happy to share.

It wasn’t always easy. I had a real “aha” moment when I realized the quality of the almond extract REALLY makes a difference. The cheap stuff tasted…artificial. So, I splurged on a good bottle, and BAM! Instant improvement. Now, these Almond Cherry Cookies fit perfectly into my busy family life because they’re relatively quick to make, and I can even prep the dough ahead of time. And honestly, who can resist a Maraschino Cherry Cookie? Especially when they’re as easy and delicious as these? It’s a simple joy, and that is what I love sharing with all of you!

My cooking philosophy is all about making good food accessible to everyone. No fancy techniques, no complicated ingredients – just simple, wholesome recipes that bring joy to your table. Think of me as your kitchen confidante, here to share tips, tricks, and maybe even a few embarrassing cooking stories along the way.

So, grab your apron, preheat your oven, and let’s get baking! I promise, these Almond Cherry Cookies will be a new family favorite in no time. And while we’re at it, if you want to compare notes, check out these Peanut Butter Spider Cookies I just posted. They’re also super easy to make!

Alright, let’s talk ingredients! For the best Almond Cherry Cookies, you want to start with quality ingredients. Remember what I said about the almond extract? It’s true for everything!

Here’s what you’ll need, all measured out and ready to go:

Now, here’s a little Almond Cherry Cookies trick I learned from my Nonna: Toasting the almond flour lightly before using it intensifies the almond flavor. Just spread it on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until lightly golden. Keep a close eye on it, though, because it can burn quickly! You can usually find the almond flour in the baking aisle of any major grocery store, but you might also check out online retailers for bulk options to save a little money. When making Almond Cherry Cookies, you can find quality almond extract at specialty baking stores or online.

For cost-saving tips, buy maraschino cherries in bulk around the holidays. They last a long time and are much cheaper that way! And if you end up with leftover almond flour, store it in an airtight container in the fridge or freezer to keep it fresh. That way you’ll always be ready to bake more Almond Cherry Cookies! Speaking of which, there’s a great recipe on Italian soft almond cookies with cherries if you want to try a variation on this theme.

Okay, friend, let’s get our hands flour-y! I’m going to walk you through each step of making these delicious Almond Cherry Cookies, just like I’m standing right here in your kitchen.

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
2. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. I use an electric mixer for this, but you can also do it by hand. Just make sure your butter is nice and soft! It usually takes me about 3-5 minutes with my stand mixer.
3. Add the Eggs and Almond Extract: Beat in the eggs one at a time, then stir in the almond extract. Make sure everything is well combined before moving on to the next step. The almond extract is what will make these feel and taste like real Almond Extract Cookies.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, and salt.
5. Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or your cookies will be tough. That is a huge tip when baking up Almond Cherry Cookies!
6. Fold in the Cherries: Gently fold in the halved maraschino cherries. Make sure they’re evenly distributed throughout the dough. Remember to pat them dry, so they don’t add too much liquid!
7. Drop by Rounded Tablespoons: Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown. Don’t worry if your Almond Cherry Cookies seem a little soft in the center; they’ll firm up as they cool.
9. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Glaze (Optional): While the cookies are cooling, you can make the glaze, if using. In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cookies.

Now, here’s a tip I learned the hard way with Almond Cherry Cookies: Don’t overbake them! They should be just barely golden around the edges. Overbaking will make them dry and crumbly. In my kitchen, Almond Cherry Cookies usually takes about 11 minutes. While the Almond Cherry Cookies are baking, I like to tidy up the kitchen. That way, I have a clean space to enjoy my freshly baked cookies! Your Almond Cherry Cookies should smell like a mix of sweet cherries and nutty almonds. It’s heavenly!

If you’re short on time, you can make the dough ahead of time and store it in the fridge for up to 2 days. Just bring it to room temperature before baking. And if you want to add a little extra flavor, you can sprinkle the cookies with a few slivered almonds before baking. They are also really good and can be called Cherry Amaretti Cookies.

If you’re looking for more tips and tricks about techniques, here is a great Cherry Almond Amish Sugar Cookies – The Gold Lining Girl recipe you can check out!

Okay, now for the fun part – serving these delightful Almond Cherry Cookies! My family loves this Almond Cherry Cookies when I bake them warm out of the oven with a big glass of cold milk. It’s the perfect afternoon treat, a sweet reward for a busy day.

I also love to serve these cookies with a cup of tea or coffee. The almond and cherry flavors pair beautifully with a warm beverage. And if you’re feeling fancy, you can serve them with a scoop of vanilla ice cream for a decadent dessert. This Almond Cherry Cookies is perfect for holiday gatherings, potlucks, or even just a cozy night in. I make a big batch every Christmas, and they’re always a hit!

When it comes to presentation, I like to arrange the cookies on a pretty platter and sprinkle them with a little powdered sugar or even a few extra chopped cherries. A simple touch can make them look extra special. If you have extra Almond Cherry Cookies, you can store them in an airtight container at room temperature for up to 3 days. Or, you can freeze them for longer storage. Just make sure to wrap them tightly so they don’t dry out.

For seasonal variations, you can use different types of cherries. In the summer, fresh cherries would be wonderful! Just make sure to pit them and chop them into small pieces.

Friends always ask for this Almond Cherry Cookies recipe whenever I bring them to parties or gatherings. Everyone loves the combination of almond and cherry, and they’re always surprised at how easy they are to make. And if you want to learn more about presentation, be sure to visit my blog and read about my Crumbl Pecan Pie Cookies. It might give you ideas on how to display cookies.

Alright, let’s tackle some of those burning questions you might have about making Almond Cherry Cookies. I’ve gathered some of the most common ones from my readers and family, so let’s dive in!

Ah, the dreaded spreading cookie! This usually happens when the butter is too soft or melted. Make sure your butter is softened, but still cool to the touch. Also, chilling the dough for 30 minutes before baking can help prevent spreading. You know what I do when my Almond Cherry Cookies dough is too soft? I pop the dough in the freezer for about 10-15 minutes. It firms it up perfectly!

While you can technically substitute all-purpose flour for almond flour, it will change the texture and flavor of the cookies. They won’t be quite as tender or have that distinct almond flavor. I highly recommend sticking with almond flour for the best results. But if you must substitute, reduce the amount of flour by about 1/4 cup, as almond flour absorbs more liquid than all-purpose flour.

This is a common problem with fruit-filled cookies. To prevent the cherries from sinking, make sure to pat them dry with paper towels before adding them to the dough. Also, gently fold them in, being careful not to overmix the dough. Some people like to toss the cherries with a little flour before adding them to the dough, which can also help.

Absolutely! If you’re not a fan of almond extract, you can substitute it with vanilla extract, cherry extract, or even a little bit of amaretto liqueur for a deeper flavor.

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just make sure to wrap them tightly so they don’t dry out.

Yes, you can! Substitute the butter with a vegan butter alternative, and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the eggs. Be sure to use vegan-friendly cherries, as some brands use beeswax in their glazing process.

This could be due to overbaking or using too much almond flour. Make sure to bake the cookies until they’re just barely golden around the edges. If they’re still dry, try adding a tablespoon or two of milk or water to the dough next time. I had one reader tell me her cookies were too dry. Turns out, she was using a very coarse almond flour. Switching to a finer grind made all the difference! If that doesn’t work, here’s a Facebook group post that has a thread about Italian almond cookies with candied cherries. Maybe there are some solutions there.

Well, friend, we’ve reached the end of our baking journey together! I truly hope you’ve enjoyed learning how to make these special Almond Cherry Cookies. This recipe holds such a special place in my heart because it reminds me of my Nonna, of family traditions, and of the simple joy of baking. I hope it brings you as much joy as it brings me!

Here are a few of my Almond Cherry Cookies Pro Tips in bold formatting:

• Use high-quality almond extract for the best flavor.
• Pat the maraschino cherries dry to prevent soggy cookies.
• Don’t overbake the cookies; they should be just barely golden around the edges.

Over the years, I’ve tried a few variations on this recipe. My son loves them with chocolate chips added in. My daughter prefers them with a sprinkle of sea salt on top. And my husband? He’s a purist – he loves them just the way they are! You can also try adding a little orange zest to the dough for a brighter flavor, or swapping the maraschino cherries for dried cranberries.

Ultimately, these Almond Cherry Cookies are all about making them your own. Don’t be afraid to experiment and find what you and your family love best. I hope that after reading this, you feel empowered to make these Almond Cherry Cookies!

I truly hope you try this recipe and that it becomes a cherished tradition in your own family. The best part about sharing a recipe with you is that I get to hear about your cooking experiences!

Happy baking, and remember – even mistakes can be delicious! Now if you are in the mood for more Halloween-themed baking, you have to try these Halloween Crinkle Cookies!