Cherry Almond Date Cookies Recipe

Ingredients

• 1 cup + 2 tablespoons (135 g)plain flour
• 1 teaspoonbaking powder
• 1/4 teaspoonsalt
• 6 tablespoons (85 g)unsalted butter, softened to room temperature
• 1/2 cup (50 g)granulated sugar
• 1 largeegg, at room temperature
• 1/2 teaspoonvanilla extract
• 1/2 teaspoonalmond extract
• 1/2 cup (60 g)sliced almonds
• 1/2 cup (60 g)chopped dates
• 6 ounces (170 g)maraschino cherries, finely chopped and squeezed or patted dry

Instructions

1. 1

   Mix dry ingredients

   Stir the flour, baking powder and salt together in a medium bowl. Set aside.

2. 2

   Beat butter and sugar

   In a large bowl, beat the butter and sugar with a hand mixer or a stand mixer fitted with the paddle attachment on medium-high speed for about 3–4 minutes, until light and fluffy. Beat in the egg, then add both extracts and mix until combined.

3. 3

   Make and chill dough

   Turn the mixer to low and gradually add the flour mixture, mixing until the dough comes together. Mix in the almonds and dates, then fold in the chopped cherries until evenly distributed. Cover and chill for at least 1 hour and up to 2 days.

4. 4

   Heat the oven

   When ready to bake, preheat the oven to 177°C. Line a large baking sheet with parchment paper or a silicone baking mat.

5. 5

   Shape and bake

   Scoop the dough and roll it into balls by hand. Arrange them on the prepared baking sheet and bake for 13–15 minutes, until the edges are golden brown. Leave the cookies on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.

What are cherry almond date cookies?

These are American-style drop cookies, made from a butter-and-sugar dough and studded with fruit and nuts. Their combination of cherries, dates and almonds gives each bite a mix of sweet, chewy and crunchy textures.

This version relies on almond extract to echo the sliced almonds, while the dates add a chewy contrast to the cherries. Chilling the dough makes it easier to handle before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 2g protein, 19g carbs, 6g fat.

The flour, sugar and dates contribute most of the carbohydrates, while butter and almonds provide much of the fat. The egg and almonds contribute some protein. Serve a cookie alongside yoghurt or fruit if you want to balance a sweet snack with something more substantial.

The fruit and nuts

Cherries: chop them finely and squeeze or pat them dry before adding them. Removing excess liquid helps keep the dough from becoming wet or streaky.

Dates and almonds: chop the dates so they distribute through the dough, and use sliced almonds for a delicate crunch. Add both after the flour mixture has just come together.

Creaming the butter

Butter: use it softened to room temperature so it can beat smoothly with the sugar. The recipe calls for 3–4 minutes on medium-high, until the mixture looks light and fluffy.

Egg: adding it after creaming helps it blend into the butter mixture. Bring it to room temperature as specified, then mix in the extracts until combined.

Why the dough chills

Chill time: cover the dough and refrigerate it for at least 1 hour. It can stay there for up to 2 days before baking.

Portioning: roll the scoops into balls with your hands and space them on the lined baking sheet. Chilled dough is firmer to handle, especially with the chopped fruit mixed through it.

How to judge doneness

Edges: bake at 177°C for 13–15 minutes, looking for golden-brown edges. The centres are intended to stay soft, so avoid waiting for the whole cookie to brown.

Cooling: leave the cookies on the baking sheet for 5 minutes before moving them to a wire rack. This gives them time to firm up enough to transfer.

Serving and timing

Make-ahead: the dough can be chilled for up to 2 days, making it possible to prepare it ahead of baking. Allow at least 1 hour for the initial chill.

To serve: enjoy the cookies once they have cooled completely, or include them on a mixed biscuit plate. Their sweet fruit and almond flavour also pairs well with tea or coffee.

Recipe notes & tips

• Pat the chopped cherries thoroughly dry before mixing them into the dough.
• Measure the flour carefully so the dough does not become too dry.
• Use butter that is softened but not melted for the creaming step.
• Chill the dough for at least 1 hour before scooping and baking.
• Check the edges from 13 minutes onwards, as oven timings can vary.
• Let the cookies rest on the baking sheet for 5 minutes before transferring them.

Variations

• More almond: add a little extra sliced almond for a stronger crunch.
• Citrus note: add finely grated orange zest to complement the cherries.
• Different dried fruit: swap the dates for chopped dried apricots.
• Chocolate: mix in a small handful of chocolate chips with the almonds and dates.
• Smaller cookies: make smaller dough balls and begin checking them earlier than the stated bake time.

Common mistakes to avoid

• Wet cherries: excess juice can affect the dough; squeeze or pat the chopped cherries dry.
• Skipping the chill: soft dough is harder to portion; refrigerate it for at least 1 hour.
• Overmixing after the flour: this can make the cookies less tender; stop once the dough comes together.
• Overbaking: the centres can lose their softness; take the cookies out when the edges are golden.
• Moving them too soon: warm cookies may break; leave them on the baking sheet for 5 minutes first.

How to store

Keep cooled cookies in an airtight container at room temperature for up to 5 days. Baked cookies and unbaked dough can both be frozen for up to 3 months. Bake frozen dough balls on a baking sheet, adding 1–2 minutes to the baking time.

Frequently asked questions