Almond Cherry Cookies
102 Comments
Posted: 12/11/24
This post may contain affiliate links. Please read our disclosure policy.
Soft, Delicious Almond Cookies Glazed in Cherry Frosting with a Surprise Cherry in the Middle! These Almond Cherry Cookies are a delicious cookie for Christmas, Valentine’s Day or just because.
If you want a special cookie for the holidays, then you have to try these almond cherry cookies. They’re so impressive! Basically, they are just an almond shortbread cookie that has been stuffed with a maraschino cherry and baked. I love a surprise-inside cookie recipe!
Not only that but they are topped off with a sweet cherry glaze as the most delicious finishing touch. Trust me, once you try them you’ll be swooning from now until Christmas. Cherries and almonds are a classic combo— the flavors are perfect!
Oh, and the color – could it be any more perfect? The red and white makes these the best cookie recipe for all of your cookie platters and dessert trays. Or, package them in fun boxes for gifts! Everyone will love getting a batch of these festive cookies for the holidays.
These almond cherry cookies and jam thumbprint cookies are always some of my favorite Christmas cookies recipes! Give them a try and they’ll be at the top of your list, too.
Why You’ll Love Cherry Almond Cookies
- The best part about this almond cherry cookie recipe is that they’re easy to make…like, really easy. You just mix up the dough, stuff a cherry inside each ball, and then bake!
- These cookies have the best texture — they are so chewy and tender. The powdered sugar in the dough ensures that they are the best soft cookies.
- One batch of this recipe makes 36 cookies. These are perfect for parties, cookie swaps and any other occasion where you need a sweet treat.
Ingredients for Almond Cherry Coookies
- Slivered almonds – Use a food processor and pulse them to break them down into a fine, ground powder.
- Butter – Leave your butter out at room temperature to soften it so that it more easily mixes into the cookie dough.
- Powdered sugar – You will need some for both the cookies and the icing.
- Vanilla extract – Feel free to use the same amount of almond extract instead.
- All-purpose flour – Use the spoon and level method when you measure it!
- Salt – Just a little pinch of salt will enhance the flavors in the cookies.
- Maraschino cherries – Slice the cherries in half so that they are easy to stuff into the cookie dough balls.
- Maraschino cherry juice – Be sure to reserve some of the juice from the jar for the icing.
- Almond extract – This adds a touch of almond flavor to the icing!
- Milk – You only need a couple of tablespoons to thin the icing. Heavy cream or half and half would work too.
- Red decorating sugar – The final, finishing touch!
How To Make Almond Cherry Cookies
Line baking sheets or cookie sheets with parchment paper or silicone mats and preheat the oven to 375°F.
Mix the softened butter, powdered sugar, and vanilla in a large bowl until smooth and creamy. You shouldn’t need a stand mixer or hand mixer, but feel free to use one if it makes things easier!
In a separate bowl, mix the ground almonds, flour, and salt. Then add the dry ingredients to the butter mixture and mix to combine. Scrape the bottom of the bowl as you stir.
Scoop one tablespoon of dough and make an indent in the center of the dough. Place a halved cherry in the indent and form the cookie dough around it so it’s encased inside.
Place the dough ball on the prepared sheet pans and repeat with the rest of the dough.
Bake the cookies for eight to nine minutes or until they are just starting to turn golden around the edges. Allow the cookies to cool before icing them.
While the cookies cool, you can make the icing. Stir together powdered sugar, cherry juice, and almond extract in a small bowl.
Add the milk, a tablespoon at a time, until the icing has the right consistency for dipping.
Dip the tops of each cookie in the icing and then place the cookie on a wire rack. Sprinkle the red decorating sugar over the top.
Repeat with the rest of the cookies and then let them sit out at room temperature until the icing is set. Serve and enjoy!
How to Store Almond Cherry Cookies
Leftover almond cherry shortbread cookies will keep for three days at room temperature. Store in an airtight container, or keep them tightly wrapped in plastic wrap. If you need to stack them, make sure there’s a layer of parchment paper between the cookies.
Can I use almond flour instead of all-purpose flour?
I haven’t tested this recipe with almond flour, but mostly like it won’t work. Substituting the same amount for all-purpose flour will likely not yield the same results. However, you could try using gluten-free all purpose flour to make this recipe without gluten.
Why is my almond cherry cookie dough dry and crumbly?
If you end up with dry dough, then you might have added too much flour. The best way to measure it is to first stir the flour in the container. Then, lightly spoon it into your dry measuring cup and use a dinner knife to level it off.
Do I have to stuff these cookies, or can you just add the cherries to the dough?
I love the surprise bite of cherry inside the cookie, but you could use chopped maraschino cherries instead and fold them into the dough after you add the dry ingredients. Totally up to you!
Can I use fresh cherries in almond cherry cookies?
I haven’t tried using fresh cherries in these cookies, but I do know that they have a lot more moisture. As they bake, they will release juices which could change how the cookies turn out. For that reason, I think it’s better to stick with maraschino cherries at the center of the cookie.
Pro Tips for the best Almond Cherry Cookies
- Feel free to make the icing even sweeter with some melted white chocolate. You could even do icing and then a white chocolate drizzle over the set icing if you want!
- Use a cookie scoop when scooping out the cookie dough. This will ensure all the dough balls are the same size.
- Make sure the cookies have fully cooled before icing them so that the icing doesn’t just melt off.
I just love these cherry almond cookies! The tender cookies topped with icing and the cherry inside are just the best combination. Make a batch to share or keep them all to yourself – either way, I hope you love them! Love these cherry cookies? Be sure to try Cherry Turnovers that are so easy to make at home!
More Cookie Recipes!
- White Chocolate Dipped Gingersnaps are another festive recipe that’s perfect for the holidays!
- Mexican Wedding Cookies are always a Christmas classic!
- Short on time? Make a batch of red and white Cake Mix Cookies. They have virtually no prep time at all!
- Almond Joy Cookies combine chocolate, almonds, and coconut just like the candy bar! Drizzle with melted dark chocolate chips and white chocolate chips for the perfect finishing touch.
- Red Velvet Thumbprint Cookies are soft and chewy and filled with white chocolate fudge.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Almond Cherry Cookies
Soft, delicious Almond Cookies glazed in cherry frosting with a surprise cherry in the middle!
cookies
Ingredients
Cookies
- 3/4 cup silvered 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 Tablespoon milk
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl mix together butter, powdered sugar and vanilla until blended.
- In a separate bowl combine flour, salt and almonds. Blend dry into butter mixture.
- To form a cookie take a tablespoon of dough, make a pit in the middle and place a half of a cherry in pit then fold dough over the cherry to form a ball of cookie dough. Place on parchment paper lined baking sheet. Flatten cookie dough slightly.
- Bake at 375 degrees for 8-9 minutes or until edges are just starting to turn golden brown. Remove from oven and cool.
- In a small bowl mix together powdered sugar, cherry juice and almond extract for frosting. Add enough milk to make it dipping consistency. Dip tops of cookies in icing, flip over and place on wire rack. Sprinkle with red sugar.
Tips
Can I use almond flour instead of all-purpose flour?
I haven’t tested this recipe with almond flour, but mostly like it won’t work. Substituting the same amount for all-purpose flour will not yield the same results.
My dough is very dry and crumbly. What did I do wrong?
If it’s dry you might have added too much flour. The best way to measure it is to first stir the flour in the container. Then, lightly spoon it into your dry measuring cup and use a dinner knife to level it off.
Do I have to stuff the cookies? Can you just add the cherries to the dough?
I love the surprise bite of cherry inside the cookie, but you could use chopped maraschino cherries instead and fold them into the dough after you add the dry ingredients.
Can I use fresh cherries?
I haven’t tried that but fresh cherries have a lot more moisture. As they bake they will release juices which could change how the cookies turn out. For that reason, it’s better to stick with maraschino cherries.
How long do the cookies keep?
They will keep for three days at room temperature. Keep them tightly wrapped in plastic wrap or in an airtight container.
Nutrition Information
Serving: 1, Calories: 187kcal (9%), Carbohydrates: 28g (9%), Protein: 1g (2%), Fat: 7g (11%), Saturated Fat: 3g (19%), Cholesterol: 14mg (5%), Sodium: 64mg (3%), Potassium: 47mg (1%), Fiber: 1g (4%), Sugar: 20g (22%), Vitamin A: 165IU (3%), Calcium: 20mg (2%), Iron: 0.6mg (3%)
Recipe from: Gooseberry Hometown Christmas
Lorraine says
I use America cherries. I put a whole one in the dough. Can pi put some of the chewy juice into the dough?
Lorraine says
I use Rex Amarena cherries. Can I add cherry juice to the dough?
Brooke Kill says
You can try it out!
Tommy says
Made these yesterday, they turned out great! I did have to go off-recipe with fresh cherries halved on top of the cookie and regular white sugar in the dough, but still absolutely delicious. The icing is nice but not 100% necessary too, if you’re trying to watch your sugar intake.
Brooke Kill says
I’m glad they turned out!
Mary says
Made these last year and they were a big hit! Everyone loved them. I am wondering if they can be put in the freezer? I’d like to give them as gifts but I’d like to make them all at once, then thaw and package for gifts as needed.
Brooke Kill says
Yes, I believe they can!
TinaMarie chartrand says
I just finished making these and they are no joke. One of the best tasting cookies I’ve made In a very long time. I did add a tiny almond extract to the dough and like some else stated it just put them over the edge. Phenomenal committee!
Brooke Kill says
I’m SO happy to hear you enjoyed the cookies!! Thank you for rating the recipe and the kind comment!
Jessica says
Could you use cookie decorating pens on these?
Courtney says
Never tried it! I’m sure you could.
Brooke Markham says
Can I use margarine instead of butter?
Courtney says
You could. The dough may be slightly different than following the exact recipe.
Lori says
I made these twice in a row, extremely dry, couldn’t even make the ball.
NayNay says
Dough would not form a ball
Too dry
Added an egg no better
Courtney says
Interesting. I’ve never had that issue. If it’s dry you might have added too much flour. The best way to measure it is to first stir the flour in the container. Then, lightly spoon it into your dry measuring cup and use a dinner knife to level it off.
Kristin Hoffman says
Wonderful cookie, but this recipe is missing eggs – need to add 1-2
JUDITH HOFF says
Isn’t itnnecessary to add an egg???
Brooke Kill says
Nope, Not for this recipe!
Jessica Ryan says
These are great but I question myself every Christmas if I measure the slivered almonds before or after they are ground? I would love your explicit direction this year!
Jen says
This!!!! Made them last year and they were a hit but I can’t remember which I did!
Courtney says
Thank you!