I whip up soft, buttery almond shortbread cookies, each hiding a maraschino cherry in its heart, then glaze them in a cherry‑tinted icing and finish with a sprinkle of red decorating sugar. They’re chewy, nostalgic, and perfect for holiday platters.

Almond Cherry Cookies

Why I’ll Love This Recipe

I adore how effortless yet memorable these cookies are. The dough comes together quickly, and that hidden cherry in every bite is such a delightful surprise. They’re tender thanks to the powdered sugar and almond infusion, and one batch makes around 36—ideal for parties, cookie swaps, or gifting.

Ingredients

(Tip: I’ll always find the full list of ingredients and measurements in the recipe card below.)

Slivered almonds, ground into fine powder
Butter, softened
Powdered sugar
Vanilla extract
All-purpose flour
Salt
Maraschino cherries, halved (plus reserved cherry juice)
Red decorating sugar

Frosting:

Powdered sugar
Maraschino cherry juice
Almond extract
Milk

Directions

I preheat the oven to 375 °F and line baking sheets with parchment paper.
I cream together softened butter, powdered sugar, and vanilla until smooth.
In a separate bowl, I combine ground almonds, flour, and salt, then mix the dry ingredients into the butter mixture until just combined.
I scoop out about one tablespoon of dough, press a halved cherry into the center, and form it into a dough ball, slightly flattening it. Then I place it on the prepared baking sheets.
I bake for 8–9 minutes until the edges are just starting to turn golden. After baking, I let the cookies cool.
For the glaze, I mix powdered sugar, reserved cherry juice, and almond extract, thinning with milk to a dip‑friendly consistency. I dip the tops of the cookies in this icing, place them on a wire rack, and sprinkle with red decorating sugar, letting the glaze set.

Servings and timing

Makes: ~36 cookies
Prep time: ~15 minutes
Bake time: ~8–9 minutes per batch
Total time: ~24 minutes

Storage/reheating

I store leftover cookies in an airtight container or wrapped tightly at room temperature for up to three days. If I’m stacking them, I place parchment between layers to keep them pristine.

Variations

Though I haven’t tested it, I can envision gluten-free all-purpose flour working as a swap for regular flour. Regular almond flour alone may fall short.
I prefer the fun of a whole cherry center, but as an alternative, chopped maraschino cherries can be folded into the dough after mixing.

FAQs

1. Can I substitute almond flour for all-purpose flour?

I haven’t tried it, and I suspect a straight swap wouldn’t yield the same texture. Using gluten-free all-purpose flour might work better if you want a gluten-free version.

2. My dough is dry and crumbly—what happened?

That often comes from too much flour. I gently spoon and level the flour to measure accurately.

3. Is it okay to fold chopped cherries into the dough instead of hiding a whole half?

Yes! Though I love the surprise center, you can certainly fold chopped maraschino cherries into the dough after mixing if you prefer.

4. Can I use fresh cherries instead of maraschino?

I’d recommend against it; fresh cherries contain more moisture and may leak juices, affecting how the cookies bake.

5. How long will these cookies last?

They stay delightful for up to three days when stored at room temperature in an airtight container.

Conclusion

I fall for these Almond Cherry Cookies every time—the tender almond-dusted dough, hidden cherry surprise, and lacy cherry glaze make them stunning and scrumptious. They’re simple yet impressive, perfect for festive baking or gifting. I can’t wait to try a version with extra almond extract or maybe a white-chocolate drizzle next time.