Gluten-Free Cherry Almond Sugar Cookies

The first time I made these, my kitchen smelled like a bakery and I honestly could not believe they were gluten-free.

I brought a batch to a friends birthday party last summer and watched three different people ask for the recipe.

Ingredients

• Gluten-free all-purpose flour blend: The xanthan gum is non-negotiable here. It is what keeps these from turning into crumbly sad disks.
• Unsalted butter: Softened to room temperature makes all the difference between cookies that spread beautifully and ones that stay in weird little mounds.
• Granulated sugar: Cream this thoroughly with the butter. Those two minutes feel long but they create the tender structure.
• Almond extract: A half teaspoon hits the perfect sweet spot. Any more and it starts tasting like soap, in my experience.
• Dried cherries: Chop them slightly so you get little pockets of tartness in every bite instead of whole fruit chunks.
• Sliced almonds: Toast them beforehand if you remember. It adds this nutty depth that makes people wonder what your secret is.

Instructions

Prep your oven and pans:

Preheat to 350°F and line two baking sheets with parchment. Do not skip the parchment. These cookies are delicate and parchment prevents sticking while helping them bake evenly.

Whisk the dry ingredients:

Combine the gluten-free flour, baking powder, and salt in a medium bowl. Even though it seems simple, this step ensures the leavening is evenly distributed throughout every cookie.

Cream butter and sugar:

Beat the softened butter and granulated sugar until the mixture looks pale and fluffy, about 2 full minutes. You will notice the texture change from gritty to smooth and creamy.

Add the wet ingredients:

Beat in the egg, vanilla extract, and almond extract until everything is fully combined. The mixture should look glossy and smooth.

Combine everything:

Gradually add the dry ingredients to the wet mixture, mixing just until you no longer see streaks of flour. Overmixing at this stage can make the cookies tough.

Fold in the goodies:

Gently stir in the chopped dried cherries and sliced almonds by hand. Be thorough but gentle so you do not break down the butter you worked so hard to cream.

Scoop and flatten:

Drop tablespoon-sized dough balls onto the prepared sheets, leaving 2 inches between them. Press down gently with your fingers or a glass bottom. These do not spread much on their own.

Add garnish if you want:

Sprinkle coarse sugar and extra sliced almonds on top now. It makes them look bakery fancy and adds a nice crunch.

Bake until just golden:

Bake for 10 to 12 minutes. You want the edges set and starting to turn barely golden while the centers still look slightly soft.

Cool completely:

Let them sit on the baking sheet for 5 minutes then move to a wire rack. They need this time to finish setting up.

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My mom called me after I mailed her a batch and asked if I was secretly selling them behind her back.

Making Them Dairy Free

Plant-based butter works surprisingly well here. I have tested several brands and found that sticks rather than tubs give the best results. The texture might be slightly softer but the flavor remains excellent.

Cherry Substitutions

Dried cranberries are the obvious swap if cherries are not your thing. But chopped dried apricots create this sunny bright version that feels like spring. I have even used dried blueberries when I wanted something less tart.

Storage Secrets

These cookies stay remarkably fresh in an airtight container at room temperature for up to five days. After that, they start to dry out a bit but are still totally snackable. You can also freeze the baked cookies for up to three months.

• Separate layers with parchment paper if you stack them.
• Bring frozen cookies to room temperature unwrapped to prevent condensation from making them soggy.
• A quick 10 second zap in the microwave brings back that just baked warmth.

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Hope these become your new go-to for bringing a little sweetness to any celebration.

Recipe Questions & Answers

→ Can I use regular all-purpose flour instead of gluten-free blend?

Yes, you can substitute regular all-purpose flour in a 1:1 ratio for the gluten-free blend. The texture will be slightly different but still delicious. Skip the xanthan gum requirement since wheat flour naturally contains gluten.

→ How do I know when the cookies are done baking?

The cookies are ready when the edges are set and just beginning to turn golden brown, about 10-12 minutes. The centers may still look slightly soft—that's perfect as they'll firm up while cooling on the baking sheet.

→ Can I freeze the cookie dough or baked cookies?

Absolutely. Scoop dough balls onto a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the time. Baked cookies freeze well for up to 3 months too.

→ What other dried fruits work in this recipe?

Dried cranberries, chopped dried apricots, or dried blueberries all make excellent substitutes for the cherries. Keep the same measurement and chop larger fruits into bite-sized pieces for even distribution throughout the dough.

→ Do I really need xanthan gum in my gluten-free flour blend?

Xanthan gum helps bind the ingredients and provides structure since gluten isn't present. Without it, cookies may crumble easily. Most commercial gluten-free flour blends already include it, but if yours doesn't, add 1/2 teaspoon to the dry ingredients.

→ Can I reduce the sugar in this recipe?

You can reduce the granulated sugar to 3/4 cup, though the cookies will be less tender and spread less during baking. The sugar creates tenderness and helps achieve the perfect texture, so some adjustment to baking time may be needed.