Almond Cherry Cookies Recipe – Easy Iced Holiday Treats to Bake

Let me paint you a picture—the oven is warm, the kitchen is filled with that sweet, nutty scent of almonds mingling with a burst of bright cherry. It’s the kind of aroma that makes you absolutely stop in your tracks, inhale deeply, and grin because you know something special is happening (right there, in your very own home). The first time I ever baked these Almond Cherry Cookies with icing, I was probably knee-high to a grasshopper, standing on a wobbly stool next to my grandma as she tucked candied cherries into buttery dough. I remember that moment—the anticipation, the sticky fingers, and the feeling that these cookies were so much more than a treat. They felt like a celebration.

Years ago, I stumbled upon a handwritten recipe card in a box marked “Holiday Favorites.” I still kick myself for not finding it sooner. The card was smudged with flour and love, and let’s face it, nothing says “festive” like cherries and almonds together. My family couldn’t stop sneaking cookies off the rack (and I can’t really blame them—these cookies are dangerously easy to make and impossible to resist). Honestly, they’ve become a staple for every holiday gathering, cookie swap, and snowy afternoon when you just need a little cheer.

I tested and tweaked this recipe more times than I care to admit—in the name of research, of course. There’s pure, nostalgic comfort packed into every bite. These Almond Cherry Cookies are perfect for brightening up your Pinterest cookie board, gifting to neighbors, or making with your kids on a lazy Sunday. Trust me, once you taste them, you’ll want to bookmark this one for every festive occasion. They’re the kind of treat that feels like a warm hug, and you know what? You’re going to love sharing them as much as I do.

Why You’ll Love This Recipe

There’s something about this Almond Cherry Cookies recipe that just hits different. Maybe it’s the perfect balance of almond crunch and cherry sweetness. Maybe it’s the way the icing sets into a glossy finish, making every cookie look Pinterest-worthy. Over the years, I’ve made hundreds of batches—sometimes for friends, sometimes for picky little eaters, and sometimes just because I needed a little holiday magic in my life. Here’s why you’ll want to make these cookies again and again:

• Quick & Easy: Ready in under an hour (including icing time!), so you can whip them up whenever the craving hits or guests pop by unexpectedly.
• Simple Ingredients: No fancy grocery store runs—most of what you need is probably in your pantry right now.
• Perfect for Festive Occasions: Ideal for holiday cookie exchanges, gifting, potlucks, or even as a sweet treat after a cozy dinner.
• Crowd-Pleaser: Kids love the cherry surprise in the center, and adults rave about the almond flavor. No leftovers, ever!
• Unbelievably Delicious: Buttery, tender crumb with just the right amount of sweetness. The icing adds that final touch of magic.

What really sets this Almond Cherry Cookies recipe apart is the technique—I blend the almonds just enough to keep the cookies tender, but still give you those little pops of flavor. The dough is easy to handle (no sticking to your hands!) and the cherries stay vibrant even after baking. I’ve tried every shortcut and substitution, but honestly, nothing beats the classic combo. These cookies are the kind you make when you want to impress without breaking a sweat—comfort food that’s festive, beautiful, and soul-soothing. Whether you’re making them for a holiday brunch or to cheer up a gloomy afternoon, you’ll find yourself coming back to this recipe for years to come. It’s not just good—it’s memorable.

What Ingredients You Will Need

This Almond Cherry Cookies recipe uses simple, wholesome ingredients to deliver bold flavor and that dreamy, soft texture. Most of these are pantry staples, with just a couple of extras to make your cookies shine. I’ve grouped the ingredients to make your prep even easier. Honestly, you’ll be surprised how little effort goes into these festive treats!

• For the Cookie Dough:
  • 1 cup (227 g) unsalted butter, softened (adds richness and keeps cookies tender)
  • 3/4 cup (150 g) granulated sugar (for sweetness and structure)
  • 2 large eggs, room temperature (binds the dough; I like free-range eggs for best flavor)
  • 1 1/2 teaspoons pure almond extract (the signature flavor—don’t skimp!)
  • 2 1/2 cups (315 g) all-purpose flour (regular or gluten-free blend works well)
  • 1/2 teaspoon baking powder (for a little lift)
  • 1/4 teaspoon fine sea salt (balances sweetness)
  • 3/4 cup (90 g) finely chopped almonds (toast them for extra flavor; I love using Blue Diamond)
• For the Cherry Filling:
  • 24-30 maraschino cherries, drained and patted dry (or glacé cherries for a deeper flavor)
• For the Icing:
  • 1 cup (120 g) powdered sugar (for a smooth, glossy finish)
  • 2-3 tablespoons milk (any kind—dairy or plant-based both work)
  • 1/4 teaspoon almond extract (optional, but highly recommended)
  • Colored sprinkles or sliced almonds (optional, for decorating)

Ingredient Tips: If you want gluten-free cookies, swap the flour for an equal amount of almond flour or a 1:1 gluten-free blend. For dairy-free, use plant-based butter and milk. In the summer, swap maraschino cherries for fresh, pitted cherries—just chop and pat them dry. I recommend draining the cherries well so your cookies don’t get soggy. If you prefer less sweetness, cut the sugar by 1/4 cup and use tart cherries instead. Honestly, these are so forgiving, you can tweak them to fit your pantry or dietary needs.

Equipment Needed

You don’t need fancy gadgets for these Almond Cherry Cookies, but a few reliable tools make baking a breeze. Here’s my go-to lineup (with a few personal preferences thrown in):

• Mixing bowls: At least two—one for wet, one for dry ingredients. Glass or stainless steel are easy to clean.
• Hand mixer or stand mixer: I use my old KitchenAid for creaming butter, but a sturdy hand mixer works great.
• Baking sheets: Heavy-duty sheets prevent burning. If yours are thin, double up to avoid over-browning.
• Parchment paper or silicone baking mats: Keeps cookies from sticking and helps with easy cleanup.
• Cookie scoop: For uniform cookies—though a tablespoon works fine in a pinch.
• Wire cooling rack: Crucial for cooling and icing (don’t skip this, or your icing will run).
• Small spatula: For transferring cookies and spreading icing.
• Measuring cups and spoons: Precise measurements matter—especially for flour and sugar.

If you don’t own a mixer, you can cream butter and sugar by hand (just some elbow grease needed!). Silicone mats last forever and cost just a few bucks, so they’re worth adding to your kitchen arsenal. For cleaning up sticky icing, soak your spatula in warm water—learned that the hard way. If you bake a lot, invest in sturdy, rimmed baking sheets; they last ages and prevent cookies from sliding off.

Preparation Method

1. Prep your ingredients: Take the butter out of the fridge 30 minutes ahead. Drain and pat cherries dry with paper towels (trust me, this step prevents soggy cookies!). Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Cream the butter and sugar: In a large mixing bowl, beat 1 cup (227 g) unsalted butter with 3/4 cup (150 g) granulated sugar using a hand or stand mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
3. Add eggs and almond extract: Beat in 2 large eggs, one at a time, mixing well after each. Add 1 1/2 teaspoons almond extract. The mixture should be pale and slightly glossy.
4. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups (315 g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the wet mixture, mixing on low until just combined. Don’t overwork the dough—it should be soft but not sticky.
5. Fold in almonds: Gently stir in 3/4 cup (90 g) chopped almonds by hand. The dough will get a bit chunky, but that’s perfect.
6. Shape the cookies: Scoop out 1 tablespoon (around 20 g) of dough, roll into a ball, and flatten slightly. Press a cherry into the center and wrap the dough around it, sealing the cherry inside. Place on prepared baking sheet, spaced about 2 inches (5 cm) apart.
7. Bake: Bake in preheated oven for 12-14 minutes, or until edges are just golden. If you notice spreading, chill the dough for 10 minutes before baking. Cookies should be soft and pale—don’t overbake!
8. Cool: Remove cookies from oven and let them sit on the baking sheet for 3 minutes before transferring to a wire rack. Let cool completely before icing (or the icing will slide right off).
9. Make the icing: Whisk 1 cup (120 g) powdered sugar, 2-3 tablespoons milk, and 1/4 teaspoon almond extract in a small bowl until smooth and pourable. If too thick, add a splash more milk. If too thin, add more sugar.
10. Ice and decorate: Spoon or drizzle icing over completely cooled cookies. Top with sprinkles or sliced almonds if desired. Let icing set for at least 20 minutes before serving or storing.

Personal Tips: If the dough feels dry, add a teaspoon of milk. If it’s too sticky, chill for 15 minutes. Use a cookie scoop for even sizes, and don’t forget—the cherries need to be dry, or you’ll end up with soggy centers. I’ve learned to let the cookies cool fully before icing (patience pays off!).

Cooking Tips & Techniques

I’ve baked these Almond Cherry Cookies every holiday season for years, and let me tell you, I’ve made every mistake in the book (so you don’t have to!). Here are my hard-earned tips for perfect cookies every time:

• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing creates tough cookies, and who wants that?
• Dry the Cherries: Seriously—pat each cherry completely dry. If you skip this, you’ll get mushy cookies with soggy centers. I learned the hard way!
• Chill the Dough: If your kitchen is warm, pop the dough in the fridge for 10-15 minutes. It makes shaping easier and keeps cookies from spreading.
• Uniform Sizing: Use a cookie scoop or measuring spoon for even cookies. This helps them bake evenly, and your Pinterest photos will look extra polished.
• Watch the Oven: Almond cookies go from “just right” to “too brown” fast. Check at the 12-minute mark, and rotate pans for even baking.
• Icing Consistency: If the icing is too runny, add more powdered sugar. Too thick? Add a drizzle of milk. The goal is a smooth, glossy finish that sets up nicely.
• Decorate Quickly: Add sprinkles or nuts while icing is wet so they stick—miss your window, and you’ll be chasing runaway toppings all over the kitchen.

Most common mistake? Forgetting to let cookies cool before icing—trust me, the icing will melt right off. If you’re multitasking, set a timer and prep your decorations while cookies cool. Consistency comes with practice, and honestly, even the “ugly” cookies taste amazing. If you ever end up with a batch that spread too much, sandwich two together with a bit of icing—no one will ever know!

Variations & Adaptations

The beauty of Almond Cherry Cookies is how endlessly customizable they are. Here are three of my favorite ways to switch things up (and make them work for every taste and dietary need):

• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend or almond flour. The cookies stay just as tender and flavorful.
• Vegan/Dairy-Free Adaptation: Use plant-based butter and milk, and swap eggs for a flaxseed “egg” (1 tablespoon ground flax mixed with 2.5 tablespoons water per egg). The texture changes a bit, but the flavor is spot-on.
• Chocolate-Lover’s Twist: Add 1/2 cup (85 g) mini chocolate chips to the dough and drizzle finished cookies with melted dark chocolate instead of icing. Honestly, this is my go-to for chocolate fans.

For seasonal spins, try fresh pitted cherries in summer or dried cranberries in winter. Add orange zest to the dough for a citrusy lift, or swap almond extract for vanilla if you prefer a milder flavor. If you need a nut-free version, replace almonds with toasted coconut flakes—my friend’s daughter has a nut allergy, and she loves this adaptation. For a personal favorite, I once added chopped pistachios and a sprinkle of cardamom to the icing—it was a hit at our family’s Diwali party!

Serving & Storage Suggestions

These Almond Cherry Cookies are best served at room temperature, when the icing has set and the flavors have had time to mingle. I love stacking them on a festive platter with a few extra cherries scattered around for color. They pair beautifully with a mug of hot chocolate, mulled wine, or even a simple cup of coffee.

If you’re gifting these cookies, layer them in a tin with wax paper between each layer to prevent sticking. Store leftover cookies in an airtight container at room temperature for up to 5 days—they stay soft and tender. For longer storage, freeze the cookies (without icing) in a zip-top bag for up to 2 months. Thaw at room temperature and ice just before serving.

To reheat, warm cookies in a low oven (300°F/150°C) for 3-5 minutes—just enough to freshen them up without melting the icing. Honestly, the flavors deepen after a day, so don’t be afraid to make them ahead. If you ever have extras, try crumbling them over ice cream or yogurt (my kids call it “cookie crumble breakfast”).

Nutritional Information & Benefits

Each Almond Cherry Cookie (with icing) contains roughly 120 calories, 6g fat, 15g carbohydrates, and 2g protein. Almonds provide healthy fats, vitamin E, and a satisfying crunch, while cherries offer antioxidants and a little burst of sweetness.

This recipe can easily be made gluten-free and dairy-free, and is naturally vegetarian. If you’re watching sugar, reduce the icing or swap for a light dusting of powdered sugar instead. Allergens to note: contains nuts, eggs, and dairy (unless adapted). As someone who tries to balance treats with nutrition, I love that these cookies offer more than empty calories—they’re made with real ingredients and can be tailored to your needs.

Conclusion

Almond Cherry Cookies with icing are the kind of holiday treat that makes your kitchen feel like a celebration. They’re simple, festive, and packed with flavor—honestly, I look forward to baking them every year. Whether you stick to the classic recipe or try one of the fun twists, you’ll end up with cookies that bring smiles and warm memories.

I hope you’ll make these your own—swap ingredients, add your favorite flavors, and share with friends and family. Baking should be joyful, not stressful! I love these cookies because they remind me of childhood holidays, family gatherings, and the pure happiness that comes from sharing good food. Give this recipe a try, leave a comment with your favorite variation, and don’t forget to pin it for later. Happy baking—and may your holidays be extra sweet!

Frequently Asked Questions

Can I use fresh cherries instead of maraschino cherries?

Yes, you can! Just pit and chop the fresh cherries, then pat them dry before wrapping in dough. The flavor is brighter, but watch out for extra moisture.

How do I make these cookies gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend or almond flour. The texture will stay tender and delicious.

What’s the best way to store iced Almond Cherry Cookies?

Store them in an airtight container at room temperature for up to 5 days, or freeze (un-iced) for longer storage. Ice after thawing for best results.

Can I make these cookies ahead of time?

Absolutely! Bake and cool the cookies, then store in a container. Ice them the day you serve for fresh flavor and best appearance.

What if I don’t have almond extract?

You can use vanilla extract instead. The flavor will be different—less nutty, but still delicious.

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