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I am obsessed with these Almond Cherry Cookies because they are soft, nutty, and sneaky. I love how the almond meal gives the crumb a tender, buttery whisper while a glossy maraschino cherry hides inside each cookie like a tiny, tart secret.

The cherry glaze makes the top sing without being cloying. And biting into one is pure, immediate joy: the plush almond cookie yielding to a burst of sticky, bright cherry.

I adore the contrast of delicate almond flavor and loud, cheerful cherry. Simple?

Yes. Irresistible?

Absolutely. Worth making any time you need a snack that feels special today.

Ingredients

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It’s the cookie backbone, gives chew.
Adds nutty depth and slight grit.
Makes them light and a bit puffy.
Brightens sweetness, keeps flavors balanced.
Rich, tender crumb and buttery taste.
Sweet snap and slight caramel notes.
Binds everything and gives structure.
Basically boosts almond notes, subtle punch.
Soft warmth, rounds the flavor.
Plus adds sweet, snowy finish.
Juicy pop in the center, bold color.
Smooth, glossy coating that’s sweet.
Adds pink tint and cherry tang.
Basically cuts sweetness with bright zip.
Deepens red if cherries aren’t vivid.

Ingredient Quantities

2 1/2 cups (310 g) all purpose flour

1/2 cup (50 g) almond meal or finely ground almonds

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1 large egg, room temperature

1 teaspoon pure almond extract

1 teaspoon pure vanilla extract

3/4 cup powdered sugar for dough coating or optional extra sweetness

1 jar (about 10 to 12 ounces) maraschino cherries, drained and patted dry (for center)

1 1/2 to 2 cups powdered sugar for cherry glaze

2 to 3 tablespoons reserved maraschino cherry syrup or fresh cherry juice for glaze

1/2 teaspoon lemon juice for glaze (optional, to balance sweetness)

Red or pink food coloring (optional, to deepen cherry color)

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 2 1/2 cups all purpose flour, 1/2 cup almond meal, 1 teaspoon baking powder and 1/4 teaspoon salt. Set aside.

3. In a large bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 1 large room temperature egg, 1 teaspoon pure almond extract and 1 teaspoon pure vanilla extract until combined.

4. Gradually add dry ingredients to the butter mixture and mix until a soft dough forms. If dough feels too sticky chill 15 to 30 minutes until easier to handle.

5. Scoop tablespoon sized portions of dough and flatten slightly in your palm. Place one drained and well patted dry maraschino cherry in the center of each portion and wrap dough around it to form a smooth ball, sealing the cherry completely. Optionally roll each ball in 3/4 cup powdered sugar for a sweet coating.

6. Place cookie balls about 2 inches apart on prepared baking sheets. Bake for 12 to 15 minutes or until edges are set and bottoms are lightly golden. Do not overbake to keep cookies soft.

7. Transfer cookies to a wire rack and let cool completely while you make the glaze. Reserve 2 to 3 tablespoons of maraschino cherry syrup for the glaze.

8. For the cherry glaze whisk 1 1/2 to 2 cups powdered sugar with 2 to 3 tablespoons reserved cherry syrup and 1/2 teaspoon lemon juice if using, adding more syrup or powdered sugar to reach a thick but pourable consistency. Add a drop or two of red or pink food coloring if you want a deeper color.

9. Dip the top of each cooled cookie into the cherry glaze or spoon glaze over the cookies. Allow glaze to set at room temperature about 20 to 30 minutes before serving.

10. Store cooled, glazed cookies in an airtight container at room temperature up to 3 days or refrigerate for longer keeping.

Equipment Needed

1. Oven and two rimmed baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Electric hand mixer or stand mixer (or sturdy wooden spoon)
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Cookie scoop or tablespoon and your hands for shaping
7. Small bowl and spoon for mixing glaze
8. Wire cooling rack
9. Kitchen towels and a small colander or paper towels for draining and patting cherries dry

FAQ

Can I substitute almond meal with more all purpose flour? Yes. Replace the 1/2 cup almond meal with 1/2 cup more all purpose flour, but the cookies will be slightly less tender and have less almond flavor. For best texture, try finely ground almonds or store bought almond meal.

How do I prevent the cherries from making the center soggy? Pat cherries very dry with paper towels and drain well. Press excess syrup from each cherry before placing it in the cookie center. Chilling the dough briefly helps it hold shape around the cherry while baking.

Can I use fresh or frozen cherries instead of maraschino? Yes. Use pitted, halved fresh or thawed frozen cherries and reduce added glaze syrup to taste. Fresh cherries will be less sweet and more delicate, so bake carefully and consider a light cornstarch toss to remove excess moisture.

How long do these cookies keep and how should I store them? Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 7 days or freeze unglazed cookies for up to 3 months; thaw then glaze before serving.

What is the best way to get a smooth cherry glaze? Whisk powdered sugar with reserved cherry syrup or juice, adding lemon juice if needed for balance. Start with 1 1/2 cups powdered sugar and 2 tablespoons liquid, adding more sugar for thickness or a few drops of liquid for thinner consistency. Use food coloring only if you want a deeper red.

Can I make the dough ahead or freeze it? Yes. Dough can be chilled in the fridge for up to 48 hours. For longer storage, portion the dough into balls, freeze on a tray until firm, then transfer to a bag for up to 3 months. Bake from frozen, adding a couple minutes to the baking time.

Almond Cherry Cookies Recipe Substitutions and Variations

All purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier, slightly denser cookie (use a touch less if dough feels heavy) or use a 1:1 gluten free all purpose blend plus 1/4 teaspoon xanthan gum if your blend lacks it.
Unsalted butter: replace with an equal weight of solid coconut oil (chilled, for similar texture) or a quality vegan/baking margarine (same cup for cup) for a dairy free option.
Almond meal or finely ground almonds: use almond flour (slightly finer, may make dough a touch softer) or sub with hazelnut meal for a different nutty profile (use same weight).
Maraschino cherries (center) and reserved syrup: use drained frozen dark sweet cherries (thawed and patted dry) for more natural fruit flavor, or rehydrated dried cherries in a little warm water or cherry juice; substitute syrup in glaze with fruit juice or milk (adjust quantity to reach desired consistency).

Pro Tips

1. Chill the dough if it feels sticky before you wrap the cherries. A slightly firmer dough is much easier to shape and seals better around the fruit, so the cherry stays fully enclosed while baking.

2. Thoroughly dry and even lightly pat the maraschino cherries. Excess syrup makes the dough soggy and can cause leaks. If they are extra glossy, roll them briefly in a little flour to help the dough adhere.

3. Roll the cookie balls in powdered sugar before baking rather than only after if you want a softer, slightly crackled surface and a pretty contrast under the glaze. If you prefer a very white, snowy look, coat them again after glazing.

4. Make the glaze just before you need it and aim for a thick but pourable texture. Add syrup a teaspoon at a time and whisk until smooth. If it separates or seems gritty, warm it gently over a bowl of hot water and whisk until glossy.

Almond Cherry Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

206

kcal

Equipment: 1. Oven and two rimmed baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Electric hand mixer or stand mixer (or sturdy wooden spoon)
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Cookie scoop or tablespoon and your hands for shaping
7. Small bowl and spoon for mixing glaze
8. Wire cooling rack
9. Kitchen towels and a small colander or paper towels for draining and patting cherries dry

Ingredients

2 1/2 cups (310 g) all purpose flour
1/2 cup (50 g) almond meal or finely ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
3/4 cup powdered sugar for dough coating or optional extra sweetness
1 jar (about 10 to 12 ounces) maraschino cherries, drained and patted dry (for center)
1 1/2 to 2 cups powdered sugar for cherry glaze
2 to 3 tablespoons reserved maraschino cherry syrup or fresh cherry juice for glaze
1/2 teaspoon lemon juice for glaze (optional, to balance sweetness)
Red or pink food coloring (optional, to deepen cherry color)

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl whisk together 2 1/2 cups all purpose flour, 1/2 cup almond meal, 1 teaspoon baking powder and 1/4 teaspoon salt. Set aside.
In a large bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 1 large room temperature egg, 1 teaspoon pure almond extract and 1 teaspoon pure vanilla extract until combined.
Gradually add dry ingredients to the butter mixture and mix until a soft dough forms. If dough feels too sticky chill 15 to 30 minutes until easier to handle.
Scoop tablespoon sized portions of dough and flatten slightly in your palm. Place one drained and well patted dry maraschino cherry in the center of each portion and wrap dough around it to form a smooth ball, sealing the cherry completely. Optionally roll each ball in 3/4 cup powdered sugar for a sweet coating.
Place cookie balls about 2 inches apart on prepared baking sheets. Bake for 12 to 15 minutes or until edges are set and bottoms are lightly golden. Do not overbake to keep cookies soft.
Transfer cookies to a wire rack and let cool completely while you make the glaze. Reserve 2 to 3 tablespoons of maraschino cherry syrup for the glaze.
For the cherry glaze whisk 1 1/2 to 2 cups powdered sugar with 2 to 3 tablespoons reserved cherry syrup and 1/2 teaspoon lemon juice if using, adding more syrup or powdered sugar to reach a thick but pourable consistency. Add a drop or two of red or pink food coloring if you want a deeper color.
Dip the top of each cooled cookie into the cherry glaze or spoon glaze over the cookies. Allow glaze to set at room temperature about 20 to 30 minutes before serving.
Store cooled, glazed cookies in an airtight container at room temperature up to 3 days or refrigerate for longer keeping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.