Almond Cherry Cookies Recipe
Introduction
These Almond Cherry Cookies are a delightful blend of nutty almond flavor and sweet cherry notes, perfect for any occasion. Soft, buttery, and topped with a cherry-infused glaze, they are sure to become a favorite treat in your cookie collection.
Ingredients
- ¾ cup slivered almonds (ground)
- 1 cup butter (softened)
- ¾ cup powdered sugar (divided)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 8 ounces maraschino cherries (halved, reserve juice)
- 1 teaspoon maraschino cherry juice
- Red decorating sugar
- 2 cups powdered sugar (for icing)
- 1 tablespoon maraschino cherry juice (for icing)
- 1 teaspoon almond extract (for icing)
- 2–3 tablespoons milk (for icing)
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit.
- Step 2: In a large bowl, blend together the softened butter, ¾ cup powdered sugar, and vanilla extract until smooth and creamy.
- Step 3: In a separate bowl, combine the ground slivered almonds, flour, and salt. Gradually mix this dry mixture into the butter mixture until just combined.
- Step 4: Take about 1 tablespoon of dough and create a small pit in the center. Place a half maraschino cherry inside the pit, then fold the dough over the cherry to form a ball. Place the cookie balls on a baking sheet lined with parchment paper and gently flatten each slightly.
- Step 5: Bake for 8–9 minutes, or until the edges just begin to turn golden. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
- Step 6: To prepare the icing, mix together 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract in a small bowl. Add milk one tablespoon at a time until the glaze reaches a smooth, dip-friendly consistency.
- Step 7: Dip the tops of the cooled cookies into the icing, then flip them over onto the wire rack. Immediately sprinkle with red decorating sugar to finish.
Tips & Variations
- For an extra almond punch, toast the slivered almonds lightly before grinding.
- If maraschino cherries are too sweet, try fresh cherries and adjust the glaze accordingly.
- Use a small cookie scoop to portion dough evenly for consistent cookie sizes.
- Substitute almond extract in the dough with a teaspoon of orange zest for a fruity twist.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. If iced, allow the glaze to set completely before stacking to prevent sticking. For longer storage, freeze the cookies in a sealed container for up to 3 months; thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of nuts instead of almonds?
Yes, finely ground pecans or walnuts can be substituted for the almonds, but it will slightly change the flavor and texture.
How do I make sure the cherries stay moist inside the cookie?
Using maraschino cherries and folding the dough around them helps keep them moist during baking. Avoid overbaking to maintain their juiciness.
Print
Almond Cherry Cookies Recipe
- Total Time: 29 minutes
- Yield: About 24 cookies 1x
Description
These Almond Cherry Cookies are a delightful treat featuring a tender almond-flavored cookie dough encasing sweet maraschino cherry halves. Topped with a cherry almond glaze and red decorating sugar, they offer a perfect balance of nutty richness and fruity sweetness, ideal for celebrations or everyday indulgence.
Ingredients
Cookie Dough
- ¾ cup silvered almonds (ground)
- 1 cup butter (softened)
- ¾ cup powdered sugar (divided)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 8 ounces maraschino cherries (halved, reserve juice from jar)
- 1 teaspoon maraschino cherry juice
Decoration
- Red decorating sugar (for sprinkling)
Glaze
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2–3 tablespoons milk
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the cookies.
- Mix Butter and Sugar: In a large bowl, cream together the softened butter, ¾ cup powdered sugar, and vanilla extract until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, salt, and ground silvered almonds thoroughly.
- Form Dough: Gradually combine the dry ingredients with the butter mixture, mixing until a uniform dough forms.
- Shape Cookies: Take about 1 tablespoon of dough, create a small indentation in the center, and place a halved maraschino cherry in the pit. Fold the dough over the cherry to form a ball, place it on a parchment paper-lined baking sheet, and gently flatten the dough ball slightly to form the cookie shape.
- Bake: Bake the cookies in the preheated oven for 8-9 minutes or until the edges just begin to turn golden brown. Remove from oven and allow cookies to cool on a wire rack.
- Prepare Glaze: In a small bowl, whisk together 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract. Add 2 to 3 tablespoons of milk gradually to reach a smooth, dipping consistency.
- Ice Cookies: Dip the tops of the cooled cookies into the glaze, then flip them over and place on a wire rack. Immediately sprinkle with red decorating sugar for a festive finish.
Notes
- Ground silvered almonds can be made by pulsing almonds in a food processor until finely ground.
- Be careful not to overbake the cookies; they should be slightly golden at the edges when done.
- The glaze consistency should be thick enough to coat but thin enough to dip; adjust milk quantity accordingly.
- Red decorating sugar adds a festive touch and slight texture contrast to the glazed cookies.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Almond Cherry Cookies, cherry cookies, almond cookies, holiday cookies, baked cookies, cherry glaze
