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!
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.
- 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.
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.
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.
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.
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.
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! 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.
- 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.
- 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
- 2 cups powdered sugar
- 1 Tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2-3 Tablespoon milk
- 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.
Recipe from: Gooseberry Hometown Christmas