Almond Cherry Cookies
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I’m wrapping up Christmas Cookie Week with a cookie that’s as beautiful as it is delicious! These festive little gems hold a delightful surprise inside – each one hides a sweet, juicy maraschino cherry half at its center. The outside is dressed to impress with a pink cherry-almond glaze and a sprinkle of sparkling red sanding sugar, making them perfect for holiday trays or gift boxes.
The cookie itself is a buttery almond shortbread, rich and tender with a melt-in-your-mouth texture. There are no eggs or leavening agents in this dough, so the cookies keep their shape without puffing or spreading. Powdered sugar gives them a delicate sweetness, while finely ground almonds add a subtle nutty flavor and extra richness. Once baked, the shortbread forms the perfect cradle for that sweet maraschino cherry tucked inside.
The glaze is simple yet stunning – a mix of powdered sugar, a splash of maraschino cherry juice for color and flavor, a touch of almond extract, and just enough milk to reach a smooth, dip-able consistency. After dipping the tops of the cookies in this rosy pink glaze, finish them off with a sprinkle of red sanding sugar for that extra sparkle. The result? A cookie that tastes as good as it looks – sweet, buttery, and full of holiday cheer.
I love using jumbo maraschino cherries when making these cookies because they add a bold pop of flavor and look so pretty nestled in the dough. Their size makes each cookie feel extra special and indulgent. If you can’t find jumbo cherries, regular maraschino cherries work just fine. Just adjust by using a little less dough for each cookie. With that tweak, you’ll end up with about 36 cookies instead of 24, so it’s a win either way!
Ingredients for Almond Cherry Cookies
- SLIVERED ALMONDS
- BUTTER
- POWDERED SUGAR
- VANILLA EXTRACT
- ALL-PURPOSE FLOUR
- SALT
- JUMBO MARASCHINO CHERRIES
- MARASCHINO CHERRY JUICE
- RED SANDING SUGAR
- ALMOND EXTRACT
- MILK
Instructions for Almond Cherry Cookies
Start by preheating your oven to 375°F so it’s ready when you are.
In a large mixing bowl, cream together the butter, powdered sugar, and vanilla until smooth and well combined. Tip: When measuring powdered sugar, use the scoop-and-level method for accuracy.
Next, add the flour, salt, and ground almonds to the bowl. Mix until the dough comes together – it might feel crumbly at first, but keep going and it will form nicely.
Using a cookie scoop, portion out the dough. If needed, press it together gently with your hands. Flatten each ball slightly and make a small indentation in the center. Place half of a maraschino cherry in the indentation, then fold the dough around the cherry to form a ball. Arrange the cookies on a baking sheet with the seam side down, and give each one a gentle press to flatten.
Bake for 8–9 minutes, just until the edges start to turn golden. Remove from the oven and let the cookies cool on a wire rack.
For the icing, whisk together powdered sugar, cherry juice, almond extract, and just enough milk to reach a dipping consistency. Dip the tops of the cooled cookies into the icing, flip them back over, and return to the wire rack. Sprinkle with red sanding sugar for a festive finish. Let the icing set before serving. This recipe makes about 24 cookies.
Frequently Asked Questions
Can I use regular maraschino cherries instead of jumbo?
Yes! If you can’t find jumbo cherries, regular maraschino cherries work perfectly. Just use a little less dough for each cookie, and you’ll end up with about 36 cookies instead of 24.
Do I need to chill the dough before baking?
No chilling is required for this recipe. Once the dough comes together, you can start shaping and baking right away.
Can I make these cookies ahead of time?
Absolutely! You can bake the cookies a day or two in advance and store them in an airtight container. Add the icing and sanding sugar just before serving for the freshest look.
What is the best way to grind up the almonds?
Use a Food Processor. Add the almonds and pulse in short bursts until you reach a fine, sandy texture. If you prefer, you can also use another nut like pecans or walnuts for a slightly different flavor.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3–4 days. If you want to keep them longer, freeze them (without icing) and add the glaze after thawing.
For more recipes like this, try:
Almond Cherry Cookies
Real Mom Kitchen
Equipment
Ingredients
Cookies
- ¾ cup silvered almonds ground
- 1 cup butter softened
- ¾ cup powdered sugar divided
- 1 tsp vanilla extract
- 2 ¼ cups flour
- ¼ tsp salt
- 8 ounces maraschino cherries halved
- 1 tsp maraschino cherry juice from the jar of cheeries
- red sanding sugar
Frosting
- 2 cups powdered sugar
- 1 Tbsp maraschino cherry juice fom the jar of cherries
- 1 tsp almond extract
- 2-3 Tbsp milk
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, mix together butter, powdered sugar and vanilla until well combined. Be sure to use the scoop and level method when measuring the powdered sugar.
- Add in the flour, salt and ground almonds. Combine with butter mixture. It takes a little bit for the dough to come together, but it will.
- Use a cookie scoop to portion out each cookie. You may need to press the dough together gently with your hands. Flatten the ball of dough, make an indentation in the middle. Place a cherry half in the indentation then fold dough over the cherry to form a ball. Place on a baking sheet seam side down. Flatten dough ball slightly.
- Bake at 375 degrees F for 8-9 minutes or until edges just start to turn golden brown. Remove from oven and cool on a wire rack.
- In a small bowl mix together powdered sugar, cherry juice and almond extract along with enough milk to make it dipping consistency. Dip tops of cookies in icing, flip over and place on wire rack. Sprinkle with red sanding sugar and allow to set. Makes 24 cookies.
Nutrition
This recipe is adapted from Julie’s Eats and Treats.
