Dried Cherry and Almond Cookies with Vanilla Icing
Infused with bursts of tart-sweet fruit and nutty crunch, these Dried Cherry and Almond Cookies with Vanilla Icing are a delightful treat that marries classic flavors with a gourmet twist. The cookie base is rich and buttery, studded with chewy dried cherries and toasted slivered almonds for a perfect balance of texture and taste. A drizzle of silky vanilla icing adds a touch of indulgence, making these cookies as visually appealing as they are delicious. Perfect for holiday cookie trays, afternoon tea, or a sweet snack anytime, these cookies are easy to make with just 20 minutes of prep time and bake into soft, golden perfection in under 15 minutes. Whether you're a fan of unique flavor combinations or simply love a great cookie, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 2.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Dried cherries, chopped
- 0.75 cup Slivered almonds, toasted
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoon Pure vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate medium-sized bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to prevent dense cookies.
Gently fold in the chopped dried cherries and toasted slivered almonds until evenly distributed.
Scoop 1.5-tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
To make the vanilla icing, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if necessary to achieve a drizzle-worthy consistency.
Once the cookies are completely cool, use a spoon or piping bag to drizzle the icing over the cookies.
Let the icing set for 10-15 minutes before serving. Enjoy!
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 22.2 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
