Cherry Almond Swirl Cookies

Cherry Almond Swirl Cookie 2To continue the fruit kick I’m on right now, I decided I really wanted a cookie that was different from what I’ve made before.  I’ve been trying to experiment with different flavor combinations lately to keep things fresh and today I really wanted to do something with cherry and almond.
Cherry Almond Swirl Cookie 3They’re not kidding when they say it’s a great flavor pairing.  Both flavors are unique in their own right and when put together it’s magical!  These cookies are soft, somewhat buttery, sweet tooth quenching, and incredibly addicting.  The cookie itself is the kind of cookie that just melts in your mouth and the moist, deep flavor of the filling is just the icing on top of the cake.

Cherry Almond Swirl Cookie 1These cookies are great for anytime of the year and you can color the icing any color to fit that special occasion or season.  I know normally people chill their dough for a couple of hours or even overnight in order for the flavors to blend a little more or to just make it easier to cut the dough, but I don’t bother doing that because that’s just too much time in-between for me to wait to devour one of these bad boys.  So I just cut right after rolling the dough and pop them in the oven.  To be frank, I’ve chilled dough before when I’ve made other rolled cookies but I found little difference.  That’s just me though so in this case it’s whatever will and does work for you.

Cherry Almond Swirl Cookie 4

So let’s roll!



  • 1 stick of unsalted butter (or 112 grams), room temperature
  • ¼ cup light brown sugar, lightly packed
  • 2 eggs, room temperature
  • 2 ¼ cups unbleached white flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 ½ tsp vanilla extract
  • 1 tsp almond extract


  • 88 grams of frozen cherries, thawed, rinsed, and cut into small pieces
  • ¼ cup light brown sugar, lightly packed
  • ¼ tsp almond extract
  • ¼ tsp ground cinnamon



Preheat oven to 350 degrees Fahrenheit.

In a stand mixer, add the butter and sugar and beat until well combined.  Add in the eggs, one a time, and beat each until well mixed.  Add in the extracts, flour, salt, baking powder and mix everything together until a dough forms.  The mixture may look dry at first but just keep mixing it on low to medium-low speed and the dough will come together.

I normally use wax paper to roll any cookie dough out on, but if you choose to use your counter surface, just make sure it’s good and clean as well as well floured so no dough sticks.  Roll the dough out in as close to a rectangular shape as you can get it.

In a small bowl, combine the cut-up cherries, sugar, and extract and mix until all the sugar has dissolved.  Spread over the dough as evenly as possible.  Roll the dough up either from the top or the bottom.  If using wax paper, the dough may stick on this but just pull slowly and be gentle.  Some liquid will come out the sides but don’t worry.  Cut the now rolled dough into about ¼ inch or so pieces.  Counting the ends, the number I was able to get out of the dough was 24 cookies.

On a baking sheet, place cookies evenly apart and bake for 17 minutes.  Once done, allow to cool and then decorate as you’d like.  Enjoy!


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