Next, I tackle the dry ingredients. In another bowl, I whisk together the flour, baking powder, and salt until they’re well combined. Gradually, I add this mixture to the wet ingredients, stirring gently just until incorporated. Preventing overmixing is key here to keep these cookies soft and tender. Once everything is combined, I fold in the chopped dried cherries and, if I’m feeling indulgent, the white chocolate chips. The cherry and white chocolate combination is truly divine!
Once my dough comes together, I cover it with plastic wrap and chill it in the refrigerator for about an hour. Chilling the dough not only makes it easier to scoop but also enhances the flavors. While I wait, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. This step keeps the bottoms from getting too brown and allows for an easy clean-up later on.
Finally, using a cookie scoop (or a tablespoon) I drop rounded balls of dough onto the prepared baking sheets, making sure to leave enough space between each cookie. If I want to get a little fancy, I’ll use pink food coloring to lightly tint some of the dough balls, giving them a gorgeous spring-like hue. I bake them in the preheated oven for about 10-12 minutes, until the edges are set and the centers look slightly soft. The aroma wafting through my kitchen is enough to make anyone’s mouth water!
Pro Tips for Best Results
I tested this recipe three ways to ensure I achieved the perfect balance of flavors and textures. One of my favorite tips is to use a high-quality almond extract; it makes a world of difference in enhancing the cherry flavor. Trust me, the higher the quality, the better the cookies will taste! I also found that letting the cookies cool on the baking sheet for a minute before transferring them to a cooling rack makes them easier to handle, preventing any breakage.
Another important detail is chilling the dough. I often let it sit for at least an hour but I’ve also tried it overnight. I noticed the cookies were even fuller of flavor the next day! So if you can plan ahead, definitely do it. The longer the dough chills, the more pronounced the flavors of cherry and almond become, which is absolutely delightful.
Lastly, don’t skip the dried cherries! I tried making the cookies with just the white chocolate chips, thinking I could simplify things, but they lacked the lovely tartness and texture the cherries provide. The dried fruit brings a wonderful chewiness and a pop of flavor that complements the cookie perfectly.
Common Mistakes to Avoid
One of the most common mistakes I made initially was not using room temperature butter and eggs. I learned that when you cream cold butter, it simply doesn’t blend as well with the sugar – resulting in a denser cookie. Make sure to take your butter and eggs out ahead of time; they should be soft to the touch and blend seamlessly.
Another pitfall is overbaking the cookies. It’s easy to let them stay in the oven too long, especially when you’re waiting for that golden color. Remember, they will continue to cook a bit after you take them out due to residual heat! So be sure to pull them out when they’re slightly underdone for that soft and chewy texture.
I also discovered that whisking the dry ingredients too vigorously can lead to a dense cookie, so be gentle when mixing them in. I’ve found that a light hand and careful folding make all the difference in keeping them fluffy and delightfully tender. Just a few gentle turns until combined is all you need! (See the next page below to continue…)