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cherry almond cookies 1
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Cherry Almond Cookies Recipe

Prep Time10 minutes
Cook Time12 minutes
Total Time30 minutes
Calories: 150kcal

Ingredients

  • 1 cup 2 sticks unsalted butter, softened – yes, the soft butter thing is real, don’t skip it.
  • 1 cup granulated sugar – for sweetness duh.
  • 1/2 cup brown sugar – adds depth like your favorite podcast.
  • 2 large eggs – acts as glue edible kind.
  • 2 tsp vanilla extract – optional but highly recommended unless you hate happiness.
  • 2 1/2 cups all-purpose flour – the canvas for all your cookie art.
  • 1 tsp baking soda – gives a little puff not a volcano.
  • 1/2 tsp salt – balance baby, balance.
  • 1 cup dried cherries – sweet-tart pockets of joy.
  • 3/4 cup sliced almonds – for crunch and sophistication.

Instructions

  • Preheat & prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Avoid the rookie mistake of tossing dough straight on a cold tray.
  • Cream the butter and sugars: In a large bowl, beat together butter, granulated sugar, and brown sugar until fluffy. Think “cloudy butter dream.”
  • Add eggs & vanilla: Mix in eggs one at a time, then the vanilla extract. The batter should look smooth and glossy—like cookie therapy.
  • Mix dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Then, gradually mix the dry into the wet. Don’t overmix or your cookies will toughen up.
  • Fold in cherries and almonds: Gently fold in dried cherries and almonds. Yes, gently. No Hulk smashing allowed.
  • Scoop & bake: Use a cookie scoop or tablespoon to drop dough onto the prepared sheet, leaving a couple inches between each. Bake for 10–12 minutes until edges are lightly golden.
  • Cool before devouring: Let cookies rest 5 minutes on the tray, then transfer to a wire rack. Hard to resist? I know. But patience = perfect texture.