Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes with an electric mixer.1 cup unsalted butter, softened, ¾ cup granulated sugar, ½ cup packed light brown sugar
- Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Next, stir in the almond extract and vanilla extract until well combined. The aroma at this stage is already intoxicating!2 large eggs, 1 teaspoon almond extract, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the cookie dough.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can lead to tough cookies.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gently fold in the chopped dried cherries and toasted slivered almonds (if using) until they are evenly distributed throughout the dough. The vibrant red of the cherries will start to peek through the creamy dough.1 cup dried cherries, roughly chopped, ½ cup slivered almonds, toasted
- For easier handling and thicker cookies, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step helps the flavors meld and prevents excessive spreading.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Roll the dough into 1-inch balls. If you wish for a sweeter, slightly textured finish, you can roll each ball in additional granulated sugar before placing it on the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.granulated sugar
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The baking time can vary slightly depending on your oven and cookie size.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before moving.
Notes
To keep your delicious Cherry Almond Cookies fresh and delightful, store them in an airtight container at room temperature. They will stay wonderfully fresh for up to 5 days. Freezing baked cookies or dough is also an option.
