Introduction

Almond Cherry Cookies are a delightful treat that combines the nutty flavor of almonds with the sweet tang of maraschino cherries. These soft, buttery cookies are topped with a cherry-infused frosting and a sprinkle of red sugar for a festive touch. Perfect for holiday gatherings or a special snack.

A stack of three soft, round sugar cookies is shown on a white marbled surface. Each cookie has a light pink glaze that looks smooth and slightly shiny, with small red sugar sprinkles scattered on top. The top cookie is bitten, revealing a bright red jelly-like filling in the center inside the soft, pale cookie dough. Additional similar cookies with the same glaze and sprinkles are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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; about 1 jar)
1 teaspoon maraschino cherry juice
Red decorating sugar

For the Frosting

2 cups powdered sugar
1 tablespoon maraschino cherry juice
1 teaspoon almond extract
2-3 tablespoons milk

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, ¾ cup powdered sugar, and vanilla extract until smooth and well combined.
Step 3: In a separate bowl, mix the all-purpose flour, salt, and ground slivered almonds. Gradually blend the dry ingredients into the butter mixture until a dough forms.
Step 4: Take about 1 tablespoon of dough and make a small indentation in the center. Place a halved maraschino cherry in the pit, then fold the dough over the cherry and gently roll it into a ball. Place onto the prepared baking sheet and slightly flatten each cookie.
Step 5: Bake the cookies for 8-9 minutes, or until the edges just start to turn golden brown. Remove from the oven and transfer to a wire rack to cool completely.
Step 6: To make the frosting, combine 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract in a small bowl. Add milk gradually until the consistency is suitable for dipping.
Step 7: Dip the tops of the cooled cookies into the frosting, flip them over onto the wire rack, and sprinkle with red decorating sugar. Let the frosting set before serving.

Tips & Variations

For a crunchier texture, toast the slivered almonds lightly before grinding for added depth of flavor.
If you prefer a less sweet frosting, reduce the powdered sugar or add a bit more milk to thin it out.
Substitute maraschino cherries with dried cherries soaked in cherry juice for a different texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If frosted, allow the icing to fully set before stacking to prevent sticking. These cookies do not freeze well once frosted, but the unfrosted dough balls can be frozen for up to 3 months — bake fresh when ready.

How to Serve

The image shows a group of round cookies arranged closely together on a metal wire cooling rack, which is placed on a white marbled surface. Each cookie has a thick, soft-looking base layer of light golden dough with a slightly cracked texture at the edges. On top, there is a smooth, shiny layer of white icing that spreads evenly across the surface, with small red sugar sprinkles scattered randomly over the icing, adding a pop of color and texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of ground slivered almonds?

Yes, almond flour can be used as a substitute, but it may result in a finer texture. If ground almonds are coarser, the cookies will have a bit more crunch.

What can I use instead of maraschino cherry juice?

If you don’t have maraschino cherry juice, a small amount of cherry syrup from canned cherries or a cherry liqueur can be used as a substitute to maintain that cherry flavor.