Introduction

Almond Cherry Cookies are a delightful treat combining the nutty crunch of almonds with the sweet, fruity burst of maraschino cherries. These buttery cookies, topped with a cherry-flavored frosting and red sugar, make a charming addition to any dessert tray or holiday celebration.

The image shows a stack of three round cookies on a white plate with a slightly worn rim, placed on a white marbled surface. Each cookie has a light golden color and a crumbly texture. There is a pink glossy icing layer spread on top of each cookie, with a bright red, shiny cherry placed in the center of each icing layer, giving a pop of color. The middle cookie in the stack has its bottom side visible, showing another cherry underneath the pink icing, creating a layered effect. More cookies with the same design can be seen blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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, reserve 1 teaspoon juice)
Red decorating sugar
For Frosting:
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2–3 tablespoons milk

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter, powdered sugar, and vanilla extract until smooth and fluffy.
Step 3: In a separate bowl, whisk the all-purpose flour, salt, and ground slivered almonds together.
Step 4: Gradually add the dry ingredients to the butter mixture, mixing until fully incorporated to form the cookie dough.
Step 5: Take a tablespoon of dough and create a small pit in the center. Place half a maraschino cherry in the pit, then fold the dough around it and form a ball.
Step 6: Arrange the dough balls on the prepared baking sheet and gently flatten them slightly with your hand.
Step 7: Bake for 8 to 9 minutes, or until the edges just begin to turn golden brown.
Step 8: Remove the cookies from the oven and transfer them to a wire rack to cool completely.
Step 9: While cookies cool, prepare the frosting by whisking together powdered sugar, maraschino cherry juice, and almond extract in a small bowl. Add milk one tablespoon at a time until it reaches a dipping consistency.
Step 10: Dip the tops of the cooled cookies into the frosting, then return them to the wire rack.
Step 11: Sprinkle the frosted cookies with red decorating sugar and allow the frosting to set before serving.

Tips & Variations

For a crunchier texture, lightly toast the ground almonds before mixing them into the dough.
If you prefer, substitute maraschino cherries with dried cherries soaked briefly in warm water for a less sweet option.
Use almond flour instead of ground slivered almonds for a finer texture and more pronounced almond flavor.
To make the frosting thicker, reduce the amount of milk or chill it briefly before dipping.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Keep them in a single layer separated by parchment paper to prevent sticking. If refrigerated, allow cookies to come to room temperature before serving. The frosting may soften slightly when chilled, so chilling is not recommended for long-term storage.

How to Serve

A close-up of a stack of round cookies topped with a smooth, pale pink icing layer and a shiny, bright red cherry placed in the center of each cookie. The cookies themselves are light golden in color with a slightly crumbly texture along the edges. They are arranged on a white plate with a subtle brown speckled pattern, set against a white marbled texture background. The stack shows two cookies clearly visible, one resting slightly above the other, with more cookies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries are not ideal for this recipe since they contain more moisture and may affect the cookie’s texture and baking time. Maraschino cherries provide sweetness and a firmer texture suitable for baking.

Is it possible to make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it is one designed for baking to maintain the right texture. Some adjustments to liquid ingredients might be necessary depending on the blend used.