I’ve made these cookies with just a bowl and a wooden spoon, but using a mixer saves time and gives a fluffier dough. Parchment paper is something I never skip because it prevents sticking and keeps the bottoms from browning too fast. If you don’t have a silicone mat, parchment works just as well in my kitchen.
Step-by-Step Instructions
When I make these cookies, I always start by creaming the butter and sugar until the mixture looks pale and fluffy, which usually takes about two to three minutes. I then add the egg, almond extract, and vanilla, and I mix until everything smells sweet and nutty. This is the stage where I pause and scrape down the bowl because uneven mixing really does affect the final texture.
Next, I gently mix in the flour, baking powder, and salt, doing it slowly so the dough doesn’t get tough. I’ve rushed this step before, and the cookies turned out dense, so now I take my time. Once the dough comes together, I fold in the cherries, chocolate chips, and sliced almonds, and I love seeing those pops of red and chocolate throughout.
I scoop the dough onto a lined baking sheet, spacing them well because they spread slightly as they bake. I bake them at 350°F (175°C) for about 12 to 14 minutes, watching closely near the end. When the edges look set but the centers are still soft, I pull them out and let them cool, even though it’s tempting to grab one right away.
Pro Tips for Best Results
I tested this recipe three different ways, and chilling the dough for 20 minutes gave me the best shape and texture. When I skip chilling, the cookies spread too much and lose that thick, soft center. If your kitchen is warm, this step matters even more than you think.
Here’s something I learned the hard way: don’t overbake these cookies. I once left them in just two minutes too long, and they lost that tender, chewy bite. I now remove them when they look slightly underdone because they firm up perfectly as they cool.
I also recommend chopping the dried cherries into small pieces so every bite has a bit of fruit. I tried leaving them whole once, and the cookies baked unevenly. Smaller pieces distribute better and make the cookies look prettier too.(See the next page below to continue…)