If you’re looking for a cookie that’s both festive and irresistibly flavorful, these Almond Cherry Cookies are an absolute must-try. Imagine biting into a soft, buttery cookie that melts in your mouth, with the subtle crunch of almonds and the sweet-tart pop of cherries in every bite. They’re perfect for special occasions, holiday gatherings, or just when you want to treat yourself to a little homemade indulgence. Not only are these cookies gorgeous with their red cherry topping, but they also carry the comforting aroma of almond and vanilla that will fill your kitchen as soon as you start baking.
Why You’ll Love This Recipe
- Bursting with flavor: The almond base paired with juicy maraschino cherries creates a sweet and nutty combination that’s truly irresistible.
- Soft and buttery texture: These cookies are tender on the inside with a slight crisp on the edges, giving you the perfect bite every time.
- Visually stunning: The bright red cherries and a sprinkle of decorating sugar make these cookies pop on any dessert platter.
- Easy to make: With simple ingredients and clear steps, even beginner bakers can make these look professionally done.
- Customizable: You can experiment with different nuts or even add chocolate chips for a twist, making the recipe versatile.
- Perfect for gifting: Packaged in a decorative tin, these cookies make a heartfelt, homemade gift that anyone would love.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
For the Cookies:
- 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 the Frosting:
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2-3 tablespoons milk
Let’s Get Started
Baking these Almond Cherry Cookies is straightforward and fun. Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This step ensures a tender and buttery cookie texture. Add the vanilla extract and mix until combined. Gradually fold in the ground slivered almonds, all-purpose flour, and salt. Stir until the dough comes together; it should be soft but not sticky.
Step 2: Shape the Cookies
Using a teaspoon or cookie scoop, form small balls of dough and place them about 2 inches apart on the prepared baking sheet. Press each ball slightly with your fingers to flatten slightly. Gently press a halved maraschino cherry into the center of each cookie, reserving a little juice for the frosting. Sprinkle the tops with a pinch of red decorating sugar for that festive touch.
Step 3: Bake
Bake the cookies in the preheated oven for 12-15 minutes or until the edges just begin to turn golden. The cookies will still be soft in the middle, which is perfect for their melt-in-your-mouth texture. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Prepare the Frosting
While the cookies are cooling, make the frosting by whisking together powdered sugar, 1 tablespoon of maraschino cherry juice, almond extract, and 2-3 tablespoons of milk until smooth. Adjust the milk to achieve your desired frosting consistency – thicker for piping or thinner for drizzling. Decorate each cooled cookie with a small dab or drizzle of frosting.
Servings and Pairing
This recipe yields approximately 24 cookies, depending on the size of the dough balls. These cookies are perfect alongside a cup of hot cocoa, coffee, or tea. They also pair beautifully with a light dessert wine or almond milk for a cozy snack. Because of their sweet and nutty flavor, they are a versatile treat that works both as an afternoon pick-me-up and a fancy dessert for guests.
Variations
- Chocolate Drizzle: Melt dark or white chocolate and drizzle over the cookies for extra indulgence.
- Nut Substitutes: Swap almonds for pecans or walnuts for a different texture and flavor profile.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cookies suitable for those with gluten sensitivities.
- Cherry Swap: Try using dried cranberries or fresh cherries (pitted) for a less sugary but equally delicious alternative.
- Frosting Flavor: Mix in citrus zest or vanilla extract for a unique twist on the classic almond-cherry flavor.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days to maintain freshness and softness.
- Refrigeration: Keep in the fridge for up to 2 weeks, especially if your frosting is perishable.
- Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Frost after thawing to maintain the best texture.
- Avoid Moisture: Keep cookies away from humid areas to prevent them from becoming too soft or soggy.
FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and freeze it for up to a month. Simply bake when ready, and you’ll have fresh cookies instantly.
Can I use almond flour instead of ground almonds?
Yes, almond flour can work, but it may slightly change the texture. Ground slivered almonds give a subtle crunch that’s hard to replicate with flour alone.
How do I prevent the cherries from bleeding color into the cookie?
Reserve the cherry juice for frosting and gently pat the cherry halves dry with a paper towel before placing them on the cookies.
Can I make these cookies without frosting?
Definitely! They taste amazing plain, and the frosting is optional for decoration or extra sweetness.
What’s the best way to keep the cookies soft?
Store them in an airtight container with a slice of bread. The bread helps maintain moisture and prevents them from drying out.
Final Thoughts
These Almond Cherry Cookies are more than just a sweet treat—they’re a celebration in every bite. The combination of buttery cookie, crunchy almonds, and sweet maraschino cherries is timeless, making them perfect for gifting, entertaining, or simply enjoying at home. They’re simple enough for beginner bakers but impressive enough to wow any guest. Whether you stick with the classic recipe or experiment with the variations, these cookies are sure to become a favorite in your household.
Print
Almond Cherry Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, buttery cookies loaded with ground almonds and sweet maraschino cherries, topped with red sugar and optional frosting. Perfect for holidays or gifting.
Ingredients
For the Cookies:
- 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 (reserve 1 teaspoon juice)
- Red decorating sugar
For the Frosting:
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and powdered sugar until light and fluffy. Add vanilla extract and mix.
- Stir in ground almonds, flour, and salt until dough forms.
- Shape dough into small balls and place on baking sheet. Press slightly and top each with a cherry half. Sprinkle red decorating sugar.
- Bake 12-15 minutes until edges are lightly golden. Cool on wire rack.
- Mix frosting ingredients until smooth and decorate cooled cookies as desired.
Notes
- Pat cherries dry to prevent color bleeding.
- Store in an airtight container to maintain softness.
- Dough can be frozen and baked later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes