Glazed, delicately almond-scented, cake-like cherry cookies are pretty darned irresistible. These fluffy, chewy cookies are a sweet treat that goes great with a cup of tea or coffee.
Talk about a cherry lover’s dream! Fresh or frozen cherries -not the neon red jarred ones at the grocery store- give these cookies serious appeal. And almond and cherries go together like sunshine and flowers, so you know these are good.
They’re soft and chewy cookies; not super crisp or crunchy at all. I don’t know about you, but sometimes I just want that fluffy, soft cookie to dunk into my afternoon cup of tea.
Cherry Cookie Recipe
To make this recipe, you’ll need the following ingredients:
- eggs
- granulated sugar
- powdered sugar
- butter
- flour
- milk
- fresh or frozen cherries
- almond extract
- vanilla extract
PLEASE NOTE – most cookie recipes require baking soda or baking powder or a combination of them for leavening. These cherry cookies rely on aerating the eggs as you beat them before adding the other ingredients so don’t skip that step!
Cherry Almond Cookies
Preheat the oven to 350°F.
With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes.
The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
Add the soft butter, vanilla, and almond extract; mix two more minutes. Stir in the flour until just combined.
Add the cherries and stir to mix throughout.
Use a 2 tablespoon scoop or a spoon to portion out the cookie dough onto a parchment-lined baking sheet. Place only six cookies on the baking sheet.
Bake for 16-18 minutes, until the cookies have puffed up and turned golden brown on the edges. Remove from the oven and cool on the baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling.
Cherry Cookies
To glaze the cookies, stir together the powdered sugar, milk, and almond extract. It should drizzle off the spoon in a thick white stream.
Lightly drizzle the cookies and allow them to fully set before storing.
I love adding fruit flavors to cookies. It always adds a brightness that I find irresistible. So, here are a few more cookie recipes to try!
Soft, tender cookies filled with bursting blueberries and topped with a tangy sweet lemon glaze, these lemon blueberry cookies have been an enormous hit with everyone who tries them.
Can you guess the ingredients that make up these red, white, and blue cookies?
Sugar cookie fruit pizzas start with a soft sugar cookie topped with a cheesecake layer and fresh fruit. The result is an irresistibly bright and fresh cookie dessert for any fruit-lover!
And these PB&J ice cream sandwiches are both unexpected and about as refreshing as a cookie can be!
Cherry Cookies
Ingredients
- 3 eggs
- 2 cups sugar
- ¾ cup butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 1 cup frozen or fresh cherries chopped very small
Glaze Ingredients
- 2 cups powdered sugar
- 1½ tablespoons milk plus more as needed
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the soft butter, vanilla, and almond extract; mix two more minutes. Stir in the flour until just combined. Add the cherries and stir to mix throughout.
- Use a 2 tablespoon scoop or a spoon to portion out the cookie dough onto a parchment-lined baking sheet. Place only six cookies on the baking sheet.
- Bake for 16-18 minutes, until the cookies have puffed up and turned golden brown on the edges. Remove from the oven and cool on the baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling.
- To glaze the cookies, stir together the powdered sugar, milk, and almond extract. It should drizzle off the spoon in a thick white stream. Lightly drizzle the cookies and allow them to fully set before storing.
Nutrition
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