Easy Cherry Almond Cookies Recipe For Holiday Baking

Cherry Almond Cookies Recipe starts right here: soft, buttery cookies studded with chopped maraschino cherries and kissed with almond flavor. These beauties bake up fast, look festive, and taste like a cozy holiday hug. Ready?

Brief introduction to the Cherry Almond Cookies Recipe

If a cookie could wear a party hat, this one would. The dough blends rich butter and ground almonds into a tender, chewy base, while maraschino cherries add bursts of sweetness and a pop of red that screams celebration. Finish with a pink cherry-scented glaze and a sprinkle of red sugar, and you’ve got a cookie that belongs on holiday platters, cookie swaps, and your secret snack stash.

Why you’ll love this recipe

You’ll love this recipe because it balances flavor, texture, and simplicity. The almond adds warmth, the cherries add brightness, and the cookie itself keeps a soft, melt-in-your-mouth center. Want a cookie that looks impressive but won’t steal your whole evening? This is it.

Bold tip: use softened cream cheese or room-temperature butter for the creamiest dough and a smooth glide into the oven.

The story behind the recipe

I first made these on a whim after a holiday market handed me a jar of maraschino cherries as a promo. I thought, “Why not?” I folded cherries into an almond-scented dough and popped the tray in the oven. My neighbor tried one over the fence, then came back with her whole family. Someone shouted, “These taste like nostalgia!” I dubbed them my festive go-to. Also, they double nicely as Cherry Heart Cookies when you press them with a small cutter — cute for Valentine’s Day too.

Ingredients breakdown (short blurbs)

Here’s the shopping list and a quick why-each-item-works note.

• Ground (or slivered) almonds: Adds real almond flavor and a tender crumb. If you prefer a nuttier bite, pulse slivered almonds in a food processor.
• Butter, softened: The fat that delivers richness and chew. Use unsalted and add salt to taste.
• Powdered sugar: Gives the dough a tender texture and makes the frosting silky.
• Vanilla extract: Rounds out the flavor and complements almond nicely.
• All-purpose flour: The structure — don’t overpack the cup. Bold tip: measure flour by spoon-and-level or weigh it.
• Salt: Balances sweetness and lifts flavors.
• Maraschino cherries, chopped: The festive star — drain well to avoid soggy dough.
• Red decorating sugar: For sparkle and holiday vibes.
• For the frosting: powdered sugar, maraschino cherry juice (for color + flavor), almond extract, and a splash of milk to adjust consistency.

Want a glide-by list? You’ll need butter, powdered sugar, flour, ground almonds, maraschino cherries, vanilla, salt, and a tiny bit of almond extract for the glaze.

Step-by-step — How to make it

Follow these concise steps for consistent results.

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
2. In a large bowl, cream the softened butter with powdered sugar and vanilla until smooth. Beat about 1–2 minutes.
3. In a separate bowl, whisk together the flour, salt, and ground almonds.
4. Slowly add the dry mix into the butter mixture, folding gently until a dough forms. Don’t overmix.
5. Take a tablespoon of dough, press a shallow well, add half a chopped maraschino cherry, then fold the dough over to enclose it and roll into a ball. Repeat.
6. Place dough balls on the sheet, gently flatten each one (about ½ inch high). Sprinkle with a few almond slivers if you like crunch.
7. Bake 8–9 minutes until the edges turn a delicate golden hue. Remove and cool completely.
8. Make the glaze: whisk powdered sugar with cherry juice, almond extract, and milk until you reach a dipping consistency.
9. Dip the tops of cooled cookies in glaze, set on a rack, and immediately sprinkle with red decorating sugar. Let the glaze set.

Bold tip: don’t overbake — these cookies look slightly underdone but finish setting as they cool, staying soft inside.

Pro tips for perfect results

• Drain cherries well. Excess juice makes dough gummy. Pat dry on paper towels.
• Chop cherries small. Tiny pieces distribute better and avoid big wet spots.
• Room temperature ingredients matter. Soft butter mixes more evenly; cream cheese should be soft if used.
• Chill dough if it feels too soft. Fifteen minutes in the fridge makes shaping easier.
• Use almond extract sparingly. A little goes a long way; too much gives a soap-like aftertaste.
• For even baking, rotate the pan halfway through baking.
• Want prettier cookies? Pipe the glaze instead of dipping for cleaner edges.

Variations to try

Get playful — this dough is a great base.

• Swap maraschino cherries for chopped dried cranberries and add orange zest for a tangy winter riff.
• Make Cherry Almond Snowballs: omit glaze, roll dough balls in powdered sugar before and after baking for that snowball look.
• For Maraschino Cherry Cookies with more cherry punch, fold in a tablespoon of finely drained cherry juice into the dough (reduce other liquid slightly).
• Turn them into Cherry Heart Cookies by pressing the center with a small heart cutter and filling with a tiny jam dollop.
• Swap ground almonds for pistachios for a green-and-red festive twist.
• Make them gluten-free: use a 1:1 GF flour blend and slightly less almond meal.

Best ways to serve

These cookies pair beautifully with hot drinks and festive spreads.

• Serve warm with coffee, cappuccino, or a mug of spiced tea.
• For holiday brunch, arrange on a tiered tray with biscotti and spiced nuts.
• Make a cookie exchange tray with mixes — stack these near shortbread and peppermint bark for contrast.
• For gifting, pack them in wax paper between layers in a pretty tin.

Question: Want to wow guests? Present one cookie on top of a small scoop of vanilla ice cream and drizzle leftover glaze for a mini affogato-style treat.

Quick tips for storage and leftovers

• Fridge: Store in an airtight container for up to 1 week. Layer with parchment to prevent sticking.
• Freezer: Freeze baked and fully cooled cookies in a single layer until solid, then transfer to freezer-safe bags for up to 3 months. Thaw at room temperature 15–20 minutes before serving.
• Glazed cookies: Best enjoyed within 48 hours for the prettiest finish, though they stay tasty longer.
• Revive: Warm for 5–7 seconds in the microwave for that just-baked feel.

Bold tip: freeze unglazed and add the glaze after thawing to keep the topping fresh-looking.

FAQs (short, punchy)

Variations deep-dive (slightly nerdy, but fun)

• Cherry Almond Snowballs: Roll dough in powdered sugar before baking. After baking, roll again for a snowy look — perfect for cookie swaps titled “winter wonder.”
• Layered Cherry Thumbprints: Make thumbprint indent and fill with cherry jam; glaze optional. This hybrid becomes part Cherry Almond Desserts and thumbprint cookie family.
• Chocolate-drizzle upgrade: Dip half the cookie in melted dark chocolate; let set. That riff teeters into Raspberry And Chocolate Desserts territory (but with cherries).

Troubleshooting (what can go wrong and quick fixes)

• Dough too sticky? Chill 10–15 minutes.
• Cookies spread too much? Add 1–2 tbsp flour or chill dough before baking.
• Glaze runs off? Add more powdered sugar a teaspoon at a time until it thickens.
• Cookies dry out? Slight overbake — shorten time by 1 minute next batch.

Bold tip: small tweaks fix most issues — bake one test cookie if trying a new flour or oven.

Serving suggestions and pairing ideas

• Coffee and almond cookies? Classic. The almond notes pair especially well with medium-roast coffee.
• For adult parties: plate with a glass of sweet vermouth or a light amaretto cocktail — delicious.
• Make a dessert board: cluster these cookies with chocolate truffles, candied nuts, and slices of pear for a holiday platter that reads luxe.

Final thoughts — why these should be in your rotation

These cookies strike a rare balance: festive yet simple, and fancy enough to gift but easy enough for weekday baking. They work seasonally (holiday red sparkle) and year-round (almond-cherry is forever). Plus, you can call them Maraschino Cherry Cookies, Cherry Almond Cookies, or even Almond Cherry Cookies Recipe — whatever name you shout across the kitchen when someone asks, “Did you bake these?”

FYI: if you only remember one thing — don’t overbake. Soft centers and lightly golden edges = perfection.

So, are you ready to bake a batch? Grab your maraschino jar, preheat that oven, and let the almond-cherry magic begin. Your kitchen will smell amazing, your friends will ask for the recipe, and you’ll be that person who brings the best cookie to every gathering. IMO, that’s worth a little flour on the counter.

Happy baking!

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