Soft Almond Cherry Cookies are the kind of baked treat that instantly feels special. They combine the gentle nuttiness of almonds with the sweet-tart pop of cherries, all wrapped inside a soft, pillowy cookie that stays tender for days. These cookies are not crunchy or crumbly—they’re rich, fragrant, and delicately chewy, making them ideal for gifting, holidays, tea time, or simply elevating an everyday dessert moment.

What sets this recipe apart is its balance. Almond extract adds depth without overpowering, dried cherries provide bursts of flavor without excess moisture, and a carefully tested ratio of butter and flour ensures the cookies bake evenly while remaining soft in the center. If you enjoy bakery-style cookies that feel refined yet approachable, this recipe delivers consistently excellent results.

Why Almond and Cherry Are a Perfect Pair

Almond and cherry have a long culinary history together. Both flavors share aromatic compounds that naturally complement one another, which is why they frequently appear together in pastries, cakes, and confections across European and American baking traditions. Almond brings warmth and richness, while cherry introduces brightness and contrast.

In cookie form, this pairing becomes especially appealing. The mild sweetness of almond softens the tartness of cherries, creating a cookie that tastes layered rather than sugary. This makes Soft Almond Cherry Cookies suitable for a wide audience, including those who prefer desserts that feel balanced rather than overly sweet.

Ingredients You Will Need

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
0.75 cup unsalted butter, softened
0.75 cup granulated sugar
0.25 cup light brown sugar
1 large egg, room temperature
1 teaspoon almond extract
0.5 teaspoon vanilla extract
0.75 cup dried cherries, roughly chopped
0.5 cup sliced almonds

Ingredient Notes and Baking Science

Butter should always be softened, not melted. Softened butter traps air when creamed with sugar, which helps create a light cookie texture. Almond extract is potent, so using the correct amount is essential—too much can dominate the cookie. Dried cherries should be chopped to ensure even distribution and prevent overly moist pockets inside the dough.

Using both granulated and brown sugar adds complexity. Granulated sugar contributes structure, while brown sugar adds moisture and softness, ensuring the cookies remain tender after baking.

Step-by-Step Instructions

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and beat until fully incorporated. Mix in almond extract and vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in the chopped dried cherries and sliced almonds evenly throughout the dough.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 11–13 minutes, or until the edges are set and the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Texture and Doneness Tips

These cookies should look slightly underbaked in the center when removed from the oven. They will continue to set as they cool, resulting in a soft interior rather than a dry crumb. Overbaking is the most common reason almond cookies lose their tenderness.

Variations to Try

White Chocolate Almond Cherry Cookies: Add 0.5 cup white chocolate chips for extra richness.
Glazed Almond Cherry Cookies: Drizzle with a simple powdered sugar and milk glaze once cooled.
Holiday Version: Use red and green candied cherries and sprinkle with sliced almonds before baking.
Lemon Almond Cherry Cookies: Add 1 teaspoon lemon zest to brighten the flavor profile.