These Almond Cherry Cookies are soft, buttery treats with a sweet maraschino cherry tucked inside each one. Topped with a cherry-flavored glaze and a sprinkle of decorating sugar, they’re perfect for holidays, parties, or a simple indulgence.

Why I Love This Recipe

I love how these cookies blend almond and cherry flavors into something truly nostalgic and comforting. The dough is easy to work with, and hiding a cherry inside each cookie makes them feel special. The glaze on top adds just the right amount of sweetness and color, making them look as good as they taste.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

slivered almonds
unsalted butter
powdered sugar
vanilla extract
all-purpose flour
salt
maraschino cherries
maraschino cherry juice
almond extract
milk
red decorating sugar (optional)

Directions

I start by preheating the oven to 350°F and lining baking sheets with parchment paper.
I pulse the slivered almonds in a food processor until they’re finely ground.
In a mixing bowl, I cream together the butter and powdered sugar until it’s fluffy, then stir in the vanilla.
I combine the flour, salt, and ground almonds in another bowl and mix it into the butter mixture until a soft dough forms.
I take a tablespoon of dough, flatten it slightly, and wrap it around a cherry half, rolling it into a ball.
The dough balls go on the baking sheets, spaced out, and I bake them for about 12–14 minutes until the bottoms are just golden.
I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
For the glaze, I mix powdered sugar, cherry juice, almond extract, and milk until it’s smooth and drizzly.
Once the cookies are cool, I drizzle them with the glaze and finish with a sprinkle of decorating sugar.

Servings and Timing

Servings: About 36 cookies
Prep Time: 20 minutes
Cook Time: 12–14 minutes
Total Time: Approximately 35 minutes

Variations

I sometimes swap the almond extract for vanilla for a milder flavor.
For a nut-free version, I leave out the almonds and use a bit more flour to balance the dough.
If I want something even more decadent, I dip the bottoms in melted chocolate.
Using different colored sugars can make them match any celebration or holiday.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days.
If I want to keep them longer, I freeze them before glazing, then thaw and glaze before serving.
There’s no need to reheat, but if I do, 5–10 seconds in the microwave softens them nicely.

FAQs

Can I use almond flour instead of slivered almonds?

Yes, I can use almond flour. I just make sure to measure by weight for the most accurate texture.

Can I make the dough ahead of time?

Definitely. I wrap it tightly and store it in the fridge for up to two days, then bring it to room temperature before baking.

Do I need to dry the cherries before baking?

Yes, I always blot the cherries dry with paper towels to avoid extra moisture in the dough.

Can I skip the glaze?

Sure, but I find the glaze adds a lot of flavor and helps hold the decorating sugar.

What’s the best way to keep the cookies soft?

I store them in a sealed container with a slice of bread—it helps retain moisture.

Conclusion

These Almond Cherry Cookies are a beautiful and flavorful treat that always impress. I love how simple they are to make and how festive they look on any dessert table. Whether I’m baking for a holiday or just treating myself, these cookies always hit the mark.

Almond Cherry Cookies

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Author: Sue
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 36 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Almond Cherry Cookies are soft, buttery cookies with a maraschino cherry hidden inside, topped with a cherry glaze and red decorating sugar—perfect for holidays or special occasions.

Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a food processor, pulse the slivered almonds until finely ground.
In a large bowl, cream together the softened butter and 1 cup powdered sugar until light and fluffy.
Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Take about 1 tablespoon of dough and flatten it slightly in your hand. Place a halved maraschino cherry in the center and wrap the dough around it, rolling it into a ball.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until the bottoms are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the glaze, in a small bowl, whisk together 1 cup powdered sugar, maraschino cherry juice, almond extract, and enough milk to achieve a drizzling consistency.
Drizzle the glaze over the cooled cookies and sprinkle with red decorating sugar, if desired.

Notes

Use almond flour as a substitute for slivered almonds if desired.
Dough can be prepared ahead and refrigerated for up to 2 days.
Adjust glaze consistency by adding milk gradually.
Store in airtight container up to 5 days or freeze unglazed cookies for up to 3 months.
Decorate with colored sugar for festive flair.