Almond Cherry Cookies
74 Comments
Posted: 11/09/21
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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! 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.
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
CP says
These cookies look like a little girl’s dream! Making them now.
In my opinion the Recipe video (unrelated to this post) makes it difficult to see the recipe on mobile. I took pics of the recipe so I can leave your site to use the recipe. Thought you would want to know that.
Octavia says
I had kind of a hard time with these. The dough turned out strangely powdery and so I couldn’t really shape them well. They tasted okay, though a bit dry and crumbly.
Dina says
This is the issue I’m having currently. Going to add some milk. See what happens
Jorie says
I added 2 eggs which helped 🙂
Katie says
Amazing! These little cookies are so delicate and pretty, but are packed with almond and cherry flavor! The dough handles nice, so wrapping it around the cherries wasn’t difficult; I actually made them with my toddler.
These were one of the dozen or so cookies I made for Christmas, and were definitely a crowd favorite! Liked by both adults and kiddos. Thank you for one of new favorite cookie recipes!!??
Julie Evink says
So glad that you enjoyed them! They make the perfect cookie for cookie trays!!
Diane says
These look delicious! Can you tell me if these freeze well?
Julie Evink says
They do!
carol says
Hi, the way I read the recipe is to have 3/4 C of slivered almonds, then ground them up. Do you know by any chance what the measurement would be for almonds already ground? I’m afraid if I use 3/4 C it will be too much. Thanks!
Julie Evink says
I would guess more like a 1/2 c. !
Sharon Johnson says
Julie, I am the baker who created this recipe for Gooseberry Patch. Imagine my surprise to see them on Pinterest with a different name, and yet the exact recipe. I know it’s mine because it took me years to get this recipe to be “mine” and not just another teacake cookie. And, I can confirm that, for the person who love shortbread, cherries and almonds, this is the perfect cookie. It tastes wonderful but it is also pretty and makes a great gift. I would have appreciated getting the credit for something that is mine on your blog, but for the person who gets the cookbook, you’ll find it on page 139. Thanks for letting me have a voice. Wishing you well in all you do with your life.
Julie Evink says
Hi Sharon! I sent you an email 🙂 Please let me know if you have any questions!
Julianne @ Beyond Frosting says
These are gorgeous cookies!!
cathy says
It says to combine dry ingredients with butter mixture. I don’ see where you made a butter mixture. Did iI miss it?
Beth says
I was never a sweat pants lover… until I started blogging! My husband actually came home yesterday and said “where are your sweat pants” because I was wearing jeans.. oh gosh! I’m a sucker for almond and cherry too!
Nora @ Savory Nothings says
Oooh Julie, I always wanted to be Mary too and the one year I actually took part in a big christmas play at our local church I was just assigned to be a nomad woman and I was SO sad, haha! Your cookies look delicious – LOVE the surprise in the middle!
Tori@Gringalicious.com says
You had me at almond!
Dannii @ Hungry Healthy Happy says
These look so cute. I bet they would make really good homemade Christmas gifts.
Danielle | Krafted Koch says
These are so pretty and look delicious! And who doesn’t have an unhealthy love of yoga pants?!
Jen @ Baked by an Introvert says
It sucks to be exhausted, I know. Hopefully she will let you more sleep soon. These cookies would make an awesome pick me up. I’m dying over the filling!
Sarah@WholeandHeavenlyOven says
Well aren’t these just absolutely gorgeous!! That pink icing is seriously so pretty and I’m positive I would end up eating these before the end of the first day. Whooops…;)