Almond Cherry Cookies
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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
Noel says
This recipe turned out perfect for me.
I read in some of the comments that the dough was too dry and needed an egg or milk to soften it up. I was nervous to try it out, however, I followed the recipe exactly, measuring my flour by spooning and leveling into my measuring cup. My dough turned out with a soft consistency that was mailable and easily wrapped around the cherry. It felt mainly like softened butter.
The cookies did not spread, even though there was no chilling time in the fridge. They were stout little round cookies. The frosting also turned out well.
I would say these cookies look more like a Valentine’s Day cookie rather than a Christmas cookie. I included them in my Christmas cookie boxes and they were widely liked. They taste like shortbread with a little pop of sweetness from the cherry. I will probably leave the red decorating sugar off next time just to give my teeth a break.
Look forward to making them again
Julie says
Thanks so much for sharing this, Noel! I’m glad you enjoyed these!
Jaime says
Do I measure the slivered almonds before or after grinding? Is it 3/4 c almonds, or 3/4 c ground almonds??
Julie Evink says
Start with 3/4 c. silvered almonds then grind them.
Ashley says
Hi there! I was looking all over for a recipe that was like these cookies my sister in law made, and this looks and sounds just like them! I have a question though, would I be able to use 3/4 cup almond flour in place of the slivered almonds ground? Or would that be a different measurement?
Julie says
I think going with 1/2 cup would work well! I’m assuming that’s what Beverly meant when she posted that in the comments.
Ashley says
Thank you for your quick response Julie! I actually posted this question before I saw Beverly’s comment, I’m glad someone else tried almond flour successfully. I’m making them today, I’ll let you know how they turn out ☺ Merry Christmas!
Julie says
No problem, hope you enjoyed them! Merry Christmas!
Sharon Mullin says
I needed to add the milk to the cookie dough. It was very dry without it.
They look fantastic are ready to go to a cookie exchange.
Julie says
Perfect! Thanks for the review!
Lorraine says
I used Amaresa Fabbri Frutto E asciroppo cherries. You can get then from Amazon. They are so good. Next time I make them I will put some cherry juice in the dough
Julie says
Sounds delicious! Glad you love these!
Katie says
Could you substitute the milk with coconut milk?
Julie says
I haven’t tested that but I think it would work!
Delores Nelsen says
Sound delicious!
Julie says
They are! Hope you enjoy them!
Jeni says
Are there any adjustments to make for high altitude?
Julie says
I’m not sure, you may need to reduce the baking time.
Jen says
I also found this dough incredibly dry and has issues forming balls. Any suggestions?
Julie says
Hmmm, you could try adding 1/4 cup of milk.
Micah says
Can you use almond flour in place of the slivered almonds?
Julie says
I have not tested that, I’m not sure if it would work or not. If you do try it, make sure to come back and let me know how it goes!
Beverly Seiler says
I made these today and they were easy to make and taste great. I did use 1/2 almond flour instead of grinding almond slivers and the dough was fine. Will make again!
Julie says
Great! I’m so glad you enjoyed them!
Ashley says
Hi there! You said you used 1/2 almond four, did you mean a 1/2 cup? I was going to sub almond flour as well, but wasn’t sure on the measurements. Thank you!
Julie says
I think 1/2 cup would work!
Tyree says
This recipe is absolutely horribly dry. Couldn’t even form the dough. It would just crumble like dry sand when I tried to make the ball with the cherry in the middle. I thought maybe I didnt properly read it or missed some form of a liquid ingredient….nope! I ended up adding an egg and about a 1/4 cup (maybe a little less) of milk before it was a “dough” of any sort! BUT they ended up being incredibly good in the end. Still a super dry cookie even after being cooked. But very very good. I’ll be making them again!
Julie says
I’m sorry they were so dry, I haven’t had that issue! Was your butter softened when you started? I’m happy to hear you still enjoyed them!
Alex says
This was an incredibly dry dough and I found it unworkable as written. Ended up adding an egg and that helped a lot. The end result was tasty though. Great almond-y-cherry flavour and pretty pink frosting
Julie says
Hmm, that’s interesting! I’m glad you were able to make it work and enjoyed them!
Audrey says
Can you use Stevia instead of sugar? My granddaughter is type 1 diabetic and watch her carbs and sugar intake. Thank you.
Julie says
I haven’t tested this one with anything but the powdered sugar, I’m not sure if it would work or not. If you try it, let me know how it goes!
Jan says
Can I use almond meal in place of the ground slivered almonds? If so, how much almond meal do you recommend using?
Julie Evink says
No I would not recommend doing that.