These cookies are as pretty as they are delicious. The combination of cherries and almond creates a flavor profile that’s both classic and unique. They’re easy to make, freezer-friendly, and ideal for both special occasions and casual snacking. Whether you’re making them for a cookie exchange, a Valentine’s Day treat, or just because, these cookies always impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Egg
Almond extract
Chopped maraschino cherries (drained and patted dry)
Optional: sliced almonds for garnish
Optional: powdered sugar and milk for almond glaze
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the egg and almond extract, and mix until well combined.
Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Gently fold in the chopped cherries, making sure they’re evenly distributed.
Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
If desired, press a few sliced almonds on top of each cookie for added crunch.
Bake for 10–12 minutes, or until edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optional: Drizzle with a simple almond glaze made from powdered sugar, a splash of milk, and a drop of almond extract.
Servings and timing
This recipe yields about 24 cookies. Preparation time: 15 minutes Baking time: 10–12 minutes Cooling and optional decorating time: 15 minutes Total time: 40–45 minutes
Variations
Chocolate Cherry Almond: Add mini chocolate chips to the dough for a richer treat.
Thumbprint Style: Make an indentation in the center of each cookie and fill with cherry preserves.
Coconut Cherry Almond: Add shredded coconut for extra chewiness and flavor.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Vegan: Substitute the butter with vegan butter and use an egg replacement.
Storage/Reheating
Store Cherry Almond Cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 7 days or freeze baked cookies for up to 2 months. To reheat, microwave a cookie for about 8–10 seconds or allow to come to room temperature before serving.
FAQs
Can I use fresh cherries instead of maraschino?
Fresh cherries can be used if pitted and chopped, but be sure to remove excess moisture to avoid soggy cookies.
Do I need to dry the maraschino cherries?
Yes, patting them dry helps prevent the dough from becoming too wet and keeps the texture light and tender.
Can I use almond flour instead of all-purpose?
Almond flour will change the texture, making the cookies more delicate and crumbly. For best results, use all-purpose or a gluten-free blend.
What’s the best way to chop maraschino cherries?
Use a sharp knife and blot them dry after chopping. Too much juice can affect the dough consistency.
Can I skip the glaze?
Yes, the cookies are flavorful enough on their own, but the glaze adds a sweet finish and extra almond kick.
How do I prevent the cookies from spreading too much?
Chilling the dough for 20–30 minutes before baking helps maintain their shape if your kitchen is warm.
Are these cookies good for gifting?
Absolutely. They hold their shape well and have a festive look, especially with the red cherries and glaze.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours or freeze it in scooped portions for later baking.
Can I add extract other than almond?
Yes, vanilla or cherry extract can also be used, but almond extract gives these cookies their signature flavor.
Do I need to use a stand mixer?
No, a hand mixer or even a sturdy spoon works fine, as long as you cream the butter and sugar well.
Conclusion
Cherry Almond Cookies are a sweet, nutty, and slightly tart treat that looks beautiful and tastes even better. With their soft texture, vibrant cherry bits, and fragrant almond flavor, they’re perfect for celebrating any occasion or simply indulging in something homemade. Easy to make and always well-received, these cookies deserve a spot in your baking rotation.
Cherry Almond Cookies are soft, buttery treats infused with almond extract and dotted with sweet maraschino cherries. These elegant cookies are perfect for holidays, special occasions, or everyday indulgence.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:45 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons almond extract
1/2 cup chopped maraschino cherries (drained and patted dry)
Bake for 10–12 minutes, or until edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Optional: Drizzle cooled cookies with almond glaze made from powdered sugar, milk, and almond extract.
Notes
Pat cherries dry to avoid excess moisture in the dough.Chilling the dough for 20–30 minutes helps prevent spreading.Glaze adds a sweet finish but is optional.Use a cookie scoop for even portioning and uniform cookies.Store with parchment between layers to prevent sticking.
