Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step is crucial for creating a tender cookie texture.1 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the large egg until well combined. Then, add the almond extract and mix until just incorporated. The almond extract will be the star flavor, so ensure it's evenly distributed.1 large egg, 1 teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the cookie dough, preventing any pockets of baking soda taste.2 ¼ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.2 ¼ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Gently fold in the roughly chopped dried cherries. Ensure they are evenly distributed throughout the dough. The cherries will add bursts of tartness and vibrant color.¾ cup dried cherries, roughly chopped
- For easier handling and to prevent excessive spreading, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is especially helpful in warmer climates.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can gently flatten the tops with the palm of your hand or the bottom of a glass if you prefer a flatter cookie.
- Just before baking, press a few toasted sliced almonds onto the top of each cookie. This adds a beautiful visual appeal and an extra layer of nutty crunch.½ cup sliced almonds, toasted (for garnish)
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. For chewier cookies, err on the side of less baking time; for crispier cookies, bake a minute or two longer.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before you handle them, preventing them from breaking.
Notes
Store in an airtight container at room temperature for up to 5 days. For freezing, place cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Reheat gently in a 300°F (150°C) oven for 2-3 minutes or microwave for 10-15 seconds.
