Intro
Hi, I’m Dulcia. I adore simple cookies that taste special, and these Almond Cherry Cookies are one of my favorites for holidays and cookie swaps. They are buttery, tender, and have a bright pop of maraschino cherry inside, finished with a cherry-almond glaze and red sugar for sparkle.
I wrote this recipe from years of baking and testing texture – they are quick to make, and forgiving for bakers of all levels.
Origins
These cookies are inspired by old-fashioned cherry-filled holiday cookies. The technique of wrapping dough around a whole cherry is common in classic American and European home baking. For more on the almond, see the Wikipedia article on almonds: Almond – Wikipedia. For general food safety and produce guidance, I often reference the USDA: USDA.
Ingredients
- 3/4 cup slivered almonds, ground
- 1 cup butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 ounces jar maraschino cherries, halved, 1 tsp juice reserved
- Red decorating sugar
Frosting:
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2-3 tablespoons milk
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, salt, and ground almonds. Gradually blend the dry mixture into the butter mixture until fully combined.
- Form the dough into tablespoon-sized balls. Press a small pit in the center of each, place a maraschino cherry half in the pit, and fold the dough over the cherry to form a ball again. Slightly flatten the cookie.
- Place the cookies on a parchment-lined baking sheet and bake for 8-9 minutes, or until the edges are just turning golden. Allow to cool on the baking sheet.
- For the frosting, whisk together the powdered sugar, cherry juice, almond extract, and enough milk to achieve a dipping consistency.
- Dip the tops of the cooled cookies in the frosting, flip them over, and place them on a wire rack. Sprinkle with red decorating sugar.
Almond Cherry Cookies
- Total Time: 29 mins
- Yield: 24 cookies 1x
Description
Buttery almond cookies filled with maraschino cherries and dipped in a cherry-almond frosting, finished with red decorating sugar.
Ingredients
- 3/4 cup slivered almonds, ground
- 1 cup butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 ounces maraschino cherries (halved), 1 tsp juice reserved
- Red decorating sugar
- 2 cups powdered sugar (for frosting)
- 1 tablespoon maraschino cherry juice (for frosting)
- 1 teaspoon almond extract (for frosting)
- 2–3 tablespoons milk (for frosting)
Instructions
- Preheat oven to 375?F (190?C).
- In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, salt, and ground almonds, then gradually blend the dry mixture into the butter mixture until fully combined.
- Form the dough into tablespoon-sized balls, press a small pit in the center of each, place a maraschino cherry half in the pit (reserve 1 tsp juice), fold the dough over the cherry to form a ball again, and slightly flatten the cookie.
- Place the cookies on a parchment-lined baking sheet and bake for 8-9 minutes or until the edges are just turning golden, then allow to cool on the baking sheet.
- For the frosting, whisk together the powdered sugar, reserved cherry juice, almond extract, and enough milk to achieve a dipping consistency.
- Dip the tops of the cooled cookies in the frosting, flip them over, place them on a wire rack, and sprinkle with red decorating sugar.
- Prep Time: 20 mins
- Cook Time: 9 mins
Tips
- Grind the slivered almonds in a food processor to a coarse meal, not a powder, for best texture.
- Keep the dough chilled if your kitchen is warm, it helps the cookies hold their shape.
- Use a small cookie scoop or a tablespoon and level it for even baking.
- Reserve a teaspoon of the maraschino juice before draining cherries to use in the frosting.
Variations
- Chocolate-dipped: After frosting, dip half the cookie top into melted dark chocolate and let set.
- Almond flour swap: Replace up to 1/2 cup of the all-purpose flour with almond flour for a nuttier crumb.
- Use fresh cherries in season, but reduce sugars in the glaze if they are very sweet.
FAQ
Q: Can I use glazed cherries instead of maraschino cherries?
A: You can, but maraschino cherries give the bright color and syrup that the glaze uses. If you use glazed cherries, you may want to add a little cherry juice or fruit syrup to the frosting.
Q: How long do these cookies keep?
A: Stored in an airtight container at room temperature, they stay fresh 3-4 days. The glaze may soften them over time, so for longer storage, keep layers separated with parchment.
Q: Can I freeze the cookies?
A: Yes, freeze unglazed cookies for up to 3 months. Thaw, then make the glaze and finish before serving.
Conclusion
I hope you enjoy making these Almond Cherry Cookies as much as I enjoy baking them. They are a quick, festive treat that looks impressive but is easy to pull together. For more recipes and baking tips, visit my site: Dulcia Recipes, or try related bakes like my Cinnamon Roll Cheesecake and Philadelphia Cheesecake Filling guide.
Happy baking,
Dulcia