Soft butter cookies made with ground almonds and maraschino cherries, topped with a sweet cherry-almond glaze and decorating sugar.
Okay, I’m gonna be honest—these Almond Cherry Cookies were a total accident. Not the kind of kitchen fire kind of accident, thank goodness, but more like one of those “Hmm, let’s see what I can whip up with what’s hiding in my pantry” kind of afternoons. You know those days where you’re running on caffeine and chaos, and suddenly you’re spooning cherry juice into powdered sugar and telling your oven “just one more batch”?
Yeah, that kind of day.
I had a jar of maraschino cherries leftover from some mocktails I made for my niece’s sleepover, and I remembered this old recipe scribbled on the back of a holiday card. It said cherry cookies, but honestly? These came out better than I remembered. Like, so good I stood in my kitchen and just stared at the cookie tray like: did I just do that?
Now they’ve become a winter must-bake for me, but honestly? I’ll pull these out in spring if I’m feeling nostalgic. There’s something so soft, sweet, and kind of retro about them. Like a Betty Crocker cookie met a Hallmark Christmas movie and had the cutest little dessert baby.
Why You’ll Love This Almond Cherry Cookies Recipe?
Besides the fact that they’re almost too pretty to eat (almost), let’s talk taste. You get that melt-in-your-mouth buttery cookie with the slight nutty crunch from ground almonds—nothing overpowering, just that background mmm. Then—surprise!—a sweet cherry pops up in the middle like a juicy little secret. And as if that wasn’t enough, you dip them in a cherry-almond glaze so they get this glossy pink finish. And yes, we absolutely throw some sugar sparkle on top because… obviously.
They’re not just cookies. They’re little edible ornaments, and you’ll feel kinda fancy passing them around.
Ingredient Notes:
You don’t need much, but every ingredient here pulls its weight. Here’s why I keep coming back to this combo:
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Slivered Almonds (ground) – Adds that nutty warmth and a little texture. If you toast them first? Even better.
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Softened Butter – These cookies are rich, and that’s entirely thanks to the butter. Don’t skimp. Don’t sub. Don’t question it.
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Powdered Sugar – Makes everything smooth and tender. I’ve used granulated in a pinch, but it’s not the same.
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Vanilla + Almond Extract – The almond is so key. Gives you that classic cookie vibe with a little twist.
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All-Purpose Flour + Salt – Your base. The stage on which the cherries shine.
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Maraschino Cherries – I know they’re a bit old-school, but trust me—they make this cookie. Halved and tucked inside each dough ball like a little secret.
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Red Decorating Sugar (optional but fun) – Makes them pop. Like glitter, but edible.
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Cherry-Almond Glaze – It’s a quick dip in powdered sugar, cherry juice, almond extract, and milk. Sweet, shiny, and just a little indulgent.
How To Make Almond Cherry Cookies?
Step 1: Cream it up
Start by creaming together your butter, powdered sugar, and vanilla until it’s nice and fluffy. I like to let the mixer run a little longer just so the butter gets dreamy.
Step 2: Dry team joins the party
In a separate bowl, whisk together the flour, salt, and ground almonds. Then slowly mix that into your butter mixture. Don’t overthink it—it should come together like a soft, moldable dough.
Step 3: Cherry surprise!
Grab a tablespoon of dough, press a little dent in the center, and pop in half a maraschino cherry. Wrap the dough around it, roll into a ball, flatten slightly, and place on a baking sheet. Repeat until your tray looks like a little cherry army.
Step 4: Bake
Slide those babies into a 375°F oven for about 8 to 9 minutes. You’re looking for the edges to just barely go golden. Don’t overbake—you want soft and delicate.
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Step 5: Time to glaze
While the cookies cool, mix up your glaze. Powdered sugar, cherry juice, almond extract, and enough milk to get it to dipping consistency. I usually wing it. Start slow with the milk—you can always add, not take away!
Step 6: Dip & sparkle
Dip just the tops of your cookies in the glaze, flip them upright, and sprinkle with decorating sugar before it sets. Let them dry, then try not to eat five in a row.
Storage Options:
Store your almond cherry cookies in an airtight container at room temp for 3–4 days. That said, they’re best the day after baking—the glaze sets up and the cherry gets even juicier. Want to freeze them? Totally doable—just freeze unglazed, and add the icing when you’re ready to serve.
Variations and Substitutions:
Feeling experimental? Here’s how to tweak the vibe without losing the charm:
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No almonds? Sub in finely ground walnuts or skip the nuts altogether.
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Make it gluten-free – Use a 1:1 GF baking blend. Works like a charm.
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Lemon twist – Use lemon zest in the dough and lemon juice in the glaze instead of cherry. Different, but fabulous.
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Darker and deeper – Swap maraschino cherries for dried cherries or even chopped Luxardo cherries if you want to go gourmet.
What to Serve with Almond Cherry Cookies?
These cookies love a party, but they also pair perfectly with:
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A cozy mug of chai or almond milk latte.
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A cold glass of milk (classic, can’t go wrong).
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Champagne. Yes, seriously.
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That one friend who always eats dessert first. You know the one.
Frequently Asked Questions:
Can I use store-bought frosting instead?
Sure, but why? The glaze is super easy, and that almond-cherry flavor is what makes these magical.
Do they freeze well?
Yes, before frosting. Just thaw and glaze when you’re ready to impress someone (even if it’s yourself).
Can I use canned cherry pie filling instead of maraschinos?
Oof… I mean, it might work, but I haven’t tested it. Those cherries are softer and wetter, so be prepared for a messier cookie.
So there you have it. A cookie that’s sweet, nostalgic, slightly fancy, and just plain fun to bake. Whether you’re baking for a party, a gift tin, or honestly just because your day needed a little sparkle—you can’t go wrong with these Almond Cherry Cookies.
Give ’em a try. And if you do? Come back and tell me how fast they disappeared. My guess? Under ten minutes.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Almond Cherry Cookies
Ingredients
- 3/4 c silvered almonds ground
- 1 c butter softened
- 3/4 c powdered sugar
- 1 tsp vanilla extract
- 2 1/4 c all-purpose flour
- 1/4 tsp salt
- 8 oz jar maraschino cherries halved, 1 tbsp juice reserved
- Red Decorating Sugar
Frosting:
- 2 c powdered sugar
- 1 tbsp maraschino cherry juice
- 1 tsp almond extract
- 2-3 tbsp milk
Instructions
- Let's make the dough; In a bowl combine softened butter, powdered sugar and vanilla until it becomes smooth.
- Next in another bowl mix together flour, salt and ground almonds. Add this mixture to the butter blend.
- Now it's time to form the cookies: Take a tablespoon of dough. Create an indentation, in the center. Place half of a cherry into this pit. Fold the dough over to form a ball shape. Gently flatten it slightly. Place it on a baking sheet.
- Preheat your oven to 375°F. Bake the cookies for 8 to 9 minutes until the edges turn golden brown. Once baked allow them to cool down.
- While waiting for the cookies to cool let's make some delicious frosting; Mix sugar with cherry juice and almond extract. Add milk until you achieve a dipping consistency.
- To frost and decorate the cookies: Dip each cookie, into the icing so that only their tops are coated. Then flip them over. Sprinkle some sugar on top for an extra touch of sweetness. Now you can enjoy these Almond Cherry Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
