Almond Cherry Cookies
74 Comments
Posted: 11/09/21
Updated: 12/09/22
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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 (or any time!) you have to try these almond cherry cookies. They’re so impressive! Basically, they are almond cookies that have a maraschino cherry baked inside – I love a surprise-inside cookie recipe!
Not only that but they are topped off with a sweet cherry glaze as the finishing touch. Trust me, once you try them you’ll be swooning from now until Christmas. I promise these festive treats are not to be passed up!
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Why Make Cherry Almond Cookies?
The best part of this recipe is that they’re EASY. Like, really easy. You make the dough, stuff a cherry inside each ball, and then bake them!
Speaking of the cookie dough, it’s so, so good. It’s made with ground almonds so every bite is so delicious. Cherries and almonds are a classic combo – the flavors are perfect!
The cookies are so tender. This is from the powdered sugar in the dough. It gives them the best texture!
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.
Ingredients
- Slivered almonds – they need to be ground, so use a food processor and pulse them to break them down.
- Butter – leave it out at room temperature to soften it.
- Powdered sugar – you will need some for the cookies and some for the icing.
- Vanilla extract – you could also 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 bit enhances the flavors in the cookies.
- Maraschino cherries – slice them in half so they are easy to stuff into the cookie dough balls.
- Maraschino cherry juice – 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.
- Red Decorating Sugar – this adds the finishing touch!
How To Make Them
Line baking sheets or cookie sheets with parchment paper and preheat the oven to 375°F.
Mix the softened butter, powdered sugar, and vanilla in a large bowl until smooth and creamy.
In a separate bowl, mix the ground almonds, flour, and salt. Add the dry ingredients to the butter mixture and mix to combine.
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 baking sheet. 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, 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.
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.
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!
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.
- Almond Joy Cookies combine chocolate, almonds, and coconut just like the candy bar!
- 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
Peggy Fugate says
Excellent cookie recipe! A big hit with my friends and easy to make. I only baked mine at 350 and were nice and soft. This is definitely a keeper! Thanks for sharing
Courtney says
Thank you for commenting on and rating this recipe!
Karen Bale says
Absolutely delicious!!! Especially with a cold glass of milk. Yum yum
Jen says
These turned out great! They were soft and delicious with just the right amount of almond and cherry flavors.
Christine Molinari says
As I always run a test batch of cookies when tryng a new recipe, I halved this one and it made around 15 cookies. I’ve figured how to reduce the amount of dough surrrounding the cherry half by using a small dough scoop (about 1 tbs) Baking time is on the mark! The cookies are delicious (love the cherry icing). Thank you so much for the recipe. These are being added to my christmas cookie list.
Courtney says
Awesome idea! Thank you SO much for commenting and rating this recipe! 🙂
Gina Fucci says
Great cookies. Easy to do
Diane says
I am looking for cookie recipes that I can make now and freeze for Christmas. Which do you suggest? They all look yummy!
Kelsey says
Flavor is delicious and they’re easy to make but the cookie is way too dry.
Mark says
Can tell these will be great. Planning to do Luxardo cherries. I don’t think that will be a problem?
Julie Evink says
Not that I know of, but I’ve never tried it that way.
Trish Brodock says
Good flavor but way too dry and crumbly. No I did not put in too much flour. This recipe just needs fluid of some sort.
Janice says
Very dry….
AnneMarie Caparros says
Hi, im wondering if these can be frozen and iced after defrosting?
Julie Evink says
I would think that would work fine!
Mikela says
I. ADORE. THESE. COOKIES. I’ve been searching for a soft, cherry-almond cookie, and several other recipes didn’t taste as good as the cherry-almond cookies I remembered from my childhood.
These are perfect. Packed with flavor, soft and delicate, and so soft and chewy. I only had salted butter (so omitted th extra salt), and took the liberty of adding some almond flavoring to the dough itself. The end result was a KNOCK-OUT. Thank you so, so much!
Julie Evink says
Oh this is so great to hear! Love that extra almond flavoring in the dough!
Kristin says
I also made these for family and cookie plates for friends. I got requests for the recipe quickly. I would call these fussy to make but plan to make another batch again today. I’m going to toast my almonds before grinding them to see how that tastes! The dough was a bit crumbly for me but squeezing a tbsp at a time in your hands helps; I’ll likely try a little milk in this batch. Thanks for the recipe-definitely a hit and a new go-to cookie recipe!!
Julie says
That’s so great to hear! I’m glad these were a hit, Kristin!