Almond Cherry Cookies

I can still smell the cookie tray, warm and soft, when I close my eyes. The almond scent curls up through the kitchen like a familiar song, and the bright pop of cherry keeps the memory young. I made these Almond Cherry Cookies on a rainy Sunday when the kids were small, and the house filled with that gentle, cozy hush you only get when everyone is tucked in and the oven is doing the work for you. If you want the full page where this recipe lives and the little notes that go with it, you can find it on my recipe collection at my Almond Cherry cookie recipe page where I share more kitchen stories and a few family photos.

Why This Almond Cherry Cookies Means So Much

These cookies carry a handful of small things that make a house feel lived in. They were born from a jar of maraschino cherries rescued from the back of the shelf, a love for almond in every pantry staple, and an afternoon when I wanted a treat that felt gentle and familiar. My mother used to drop a cookie on the edge of my plate and explain why a little nutty flavor made the plain sweet taste sing. I kept that lesson when I began baking for my own family, and these cookies became our version of hello and goodnight.

They are not flashy. They are soft at the center with just enough chew, a subtle almond whisper, and cherries that surprise you with cheerful red notes. When I bake them I think of tiny hands reaching for the tray, kids trading secrets over the kitchen counter, and a quiet cup of tea for myself at the end of the day. That combination of warmth and simplicity is why I keep making them, year after year.

How to Make Almond Cherry Cookies

“Every time I stir this pot, it smells just like Sunday at home.”

There is a comforting rhythm to making these cookies. You start with the slow softening of butter, and the sugar melts into it until the mix looks glossy and gentle. Folding in the cherries introduces flashes of color that brighten everything, and the dough takes on a tender, pliant look when the flour has just been worked in. When they slide into the oven, the kitchen fills with a scent that reads like family: sweet, nutty, with a hint of maraschino brightening the air.

You will hear a soft thunk as you drop dough onto the tray, a quiet sign that things are moving along. The edges will set first and then wait for you to notice that golden hint. Once they are out, the cookies keep giving: the top keeps its almond note, the cherry sweetness settles in, and the whole batch seems to invite conversation. That steady, uncomplicated process is what makes them a favorite for both a busy week and a slow weekend.

Ingredients You’ll Need

1 cup unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped maraschino cherries
1/4 cup sliced almonds for topping

A little side note: if you love a cozy aroma, add a touch more almond extract, but not too much, or the flavor may feel sharp. Fresh butter gives this its richness and makes the dough melt in the mouth, so I always use a good quality butter when I can. If your cherries seem especially wet after chopping, pat them dry with a paper towel; too much liquid will change the dough texture.

Step-by-Step Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and let the oven reach temperature while you work. This step gives you the right moment when the dough hits consistent heat and begins to behave, so do not skip warming the oven.

2. In a large bowl, cream together the butter and sugar until smooth. Beat them until the mix looks glossy and pale, and breathe in that buttery scent that tells you things are coming together. This texture will help the cookies stay tender while holding shape.

3. Beat in the egg and almond extract. Add them slowly and stir until the batter looks even and slightly more fluid. The almond scent should lift and feel like a promise of what the cookie will taste like.

4. Mix in the flour, baking powder, and salt until just combined. Fold gently so the flour blends in without overworking the dough, which keeps the cookies soft. The dough should look smooth and give slightly when pressed.

5. Fold in the chopped maraschino cherries. Distribute the cherries so they appear like little red notes throughout the dough, and try not to crush them too much to avoid extra moisture. The bursts of cherry will be bright and sweet once baked.

6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, and top each with sliced almonds. Leave a little space between each drop so the cookies have room to spread, and press the almonds in gently so they stick. You will love how the almonds toast and bring a gentle crunch.

7. Bake for 10-12 minutes or until the edges are golden. Watch for that soft golden color at the edge rather than deep brown; these cookies should stay tender in the middle. Listen to the oven sing the little change in color, and let the warm smell tell you when they are close.

8. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This rest lets the cookies finish setting while the heat escapes gently, and then they will be ready to move without falling apart. Once cooled, they have the perfect balance of soft center and crisp edge.

Serving Almond Cherry Cookies With Family Warmth

When I bring these cookies to the table, I arrange them on a simple white plate so the reds and the pale almonds stand out. I put a small bowl of extra sliced almonds next to the plate for anyone who wants an extra nutty bite. For a weekday treat, they sit beside a steaming mug of tea; on a weekend, I set them out with a bowl of fresh fruit and a pot of coffee so people can help themselves.

We have a small tradition: the first cookie is for the person who made them, and the second is for someone who needs cheering. Children in our house learned to carry a plate from the counter to the table with small careful steps, and that act became part of the ritual. If you are bringing these to a friend or a small gathering, pack them in a shallow tin lined with wax paper so they stay soft and ready to share. I also sometimes pair them with a mild cream cheese spread when guests want something to balance the sweet.

For a note on variety, if you enjoy a creamier companion, try these alongside a light cream cheese cookie from my other family notes, and you will see how they play together at the table. I wrote about those pairings in a post called my cherry cream cheese cookies, and the two are a nice match when you want a soft contrast.

Storing Almond Cherry Cookies for Tomorrow

Store these cookies in an airtight container at room temperature and they will stay tender for several days. I like to line the bottom of the container with a sheet of parchment and place another sheet between layers to keep them from sticking together. If the cookies sit overnight, the cherry flavor settles and the almond taste grows a little deeper, making them even more comfortable to bite into the next day.

For longer storage, you can freeze them. Lay them on a tray until firm, then stack them in freezer-safe containers separated with parchment. When you are ready to eat, let them thaw at room temperature for half an hour, or warm them for a few seconds in a low oven to bring back that fresh-baked feel. Reheating gently revives the almond aroma and gives the cherries a soft sheen again.

If your household likes a little crisp edge, place the cookies on a baking sheet and warm them in a 300°F oven for five minutes. The edges will almost sing with a new kind of warmth while the center stays cozy. I find this trick especially nice when guests stop by unexpectedly and I want to make a batch feel freshly made.

Amelia’s Kitchen Notes

• Use room temperature butter for the creamiest texture. Cold butter will not blend well and softened butter that is too warm will make the dough greasy. Aim for butter that gives a gentle impression when pressed with a finger.

• If your maraschino cherries are very wet, drain and pat them dry. Too much moisture will make the dough loose and the cookies too thin. A light dab with a paper towel is all you need.

• Sliced almonds on top toast nicely in the oven. Press them gently into the dough so they do not fall off after baking. If you like a bolder nut taste, toast the almonds for a few minutes in a dry pan before using, and let them cool.

• For quicker cleanup, line your baking sheet with parchment and use a silicone spatula. Dough that clings to metal pans can be stubborn, and a little prep keeps the work fast and the kitchen calm.

• If you want to prepare some parts ahead, chop the cherries and store them in a small container in the fridge, or measure the dry ingredients into a bowl covered with plastic wrap. When the moment to bake arrives, everything comes together in a calm, steady flow.

Family Variations on Almond Cherry Cookies

My family has tried a few variations over the years, and each one brings a small twist that keeps the cookie familiar but new. You can fold in a handful of white chocolate chips with the cherries for a sweeter, more rounded bite. Some mornings I stir in a teaspoon of lemon zest for brightness, which cuts through the sweet and gives the cookie a quick, sunny note.

If you want a heartier cookie, swap half a cup of the flour for oat flour to add a little chew and rustic texture. For a version that feels like a holiday treat, sprinkle a pinch of cinnamon into the dough and top with a few slivered almonds and a tiny dot of cherry syrup before baking. The aroma becomes a little richer and the cookies feel like a soft celebration.

For a lighter option, use slightly less sugar and lean on the cherries to carry the sweetness. The almond extract will still give that signature warmth, and you will end up with a more subtle cookie that pairs beautifully with tea. Our family always enjoys the unexpected ways these small changes make the cookie fit a different moment, from school lunches to after-dinner tea.

FAQs About Almond Cherry Cookies

Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Bake the cookies, let them cool completely, and store in an airtight container for up to three days, or freeze for longer storage.

Can I replace maraschino cherries with dried cherries?
You can, but dried cherries are less juicy and more concentrated. If you use dried cherries, consider soaking them briefly in warm water to soften them, then drain well before folding into the dough.

What if I do not have almond extract?
You can use vanilla extract in the same amount, and the cookies will still be lovely and comforting. The almond extract gives a nutty spring to the flavor, but vanilla keeps the cookie familiar and sweet.

How do I prevent cookies from spreading too much?
Make sure the butter is at the right softness, not melted. Chill the dough briefly on a tray if your kitchen is warm, and give each cookie enough space on the sheet to keep its shape while baking.

Can I make the dough ahead and bake later?
Yes, you can make the dough and refrigerate it for up to 24 hours. Bring it to a slightly softer state before dropping onto the tray so they bake evenly. This is a great way to break the work over two days.

A Final Thought

I hope this Almond Cherry Cookies brings a little warmth and inspiration to your kitchen, the same way it does in mine. Baking is part craft, part memory, and part the small kindness we hand to those around us. When you make a batch, take a moment to notice the way the almond floats up as the oven warms, and share the first one with someone who needs it. It is a small ritual that keeps our days soft and steady, and that is exactly how I like to spend my afternoons. Until the next recipe, may your kitchen be full of gentle smells and the sound of good company.