Cherry Almond Drops

This super-easy recipe for Cherry Almond Drops is the perfect holiday treat because it all starts with packaged gingerbread cookie dough.

And if you crave these cookies but can't find gingerbread cookie dough, which may only be available during the holiday season, you can alway make them with packaged sugar cookie dough instead.

We prefer the flavors of the toasted almonds and cherries when combined with the gingerbread, but agree that the sugar cookie dough is a tasty alternative.

Not everyone loves gingerbread, so many of you may prefer the sugar cookies anyway.

But they are so easy to make, you really can't go wrong with either type of dough.

If you need help understanding how to toast nuts, be sure to check out our frequently asked questions for a quick refresher.

Cherry Almond Drops

Cherry Almond Drops Cookie Recipe

1 18-ounce package refrigerated gingerbread cookie dough, or sugar cookie dough
3/4 cup dried tart red cherries
1/2 cup chopped toasted almonds

Preheat the oven to 375F degrees. Line cookie sheets with parchment paper, silicone liners or use ungreased sheets.
In a large resealable plastic bag combine gingerbread (or sugar cookie) dough with dried cherries and almonds and seal bag.
Using your hands, squeeze and knead dough mixture together until thoroughly combined.
Remove dough from bag and drop by teaspoonfuls, about 2 inches apart, onto prepared cookie sheet.
Bake for 8 to 10 minutes, or until lightly golden brown around edges.
Remove from oven and transfer cookies to wire rack to cool completely.
Store cookies in airtight container.

This recipe yields 3 dozen Cherry Almond Drop Cookies.