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Almond Cherry Cookies

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These festive Almond Cherry Cookies feature a tender almond-infused dough wrapped around sweet cherries, finished with a glossy icing and optional sprinkles. Perfect for holidays, cookie swaps, or any time you want a cheerful, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure almond extract
  • 2 1/2 cups (315 g) all-purpose flour (or gluten-free blend)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup (90 g) finely chopped almonds (toasted if desired)
  • 24–30 maraschino cherries, drained and patted dry (or glacé cherries)
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons milk (dairy or plant-based)
  • 1/4 teaspoon almond extract (optional)
  • Colored sprinkles or sliced almonds (optional, for decorating)

Instructions

  1. Take butter out of the fridge 30 minutes ahead. Drain and pat cherries dry with paper towels. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat butter and granulated sugar with a hand or stand mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
  3. Beat in eggs, one at a time, mixing well after each. Add almond extract. The mixture should be pale and slightly glossy.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low until just combined. Do not overmix.
  5. Gently stir in chopped almonds by hand.
  6. Scoop out 1 tablespoon 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 apart.
  7. Bake for 12-14 minutes, or until edges are just golden. If dough spreads, chill for 10 minutes before baking. Cookies should be soft and pale.
  8. Remove cookies from oven and let sit on the baking sheet for 3 minutes before transferring to a wire rack. Let cool completely before icing.
  9. Whisk powdered sugar, milk, and almond extract in a small bowl until smooth and pourable. Adjust consistency with more milk or sugar as needed.
  10. Spoon or drizzle icing over cooled cookies. Top with sprinkles or sliced almonds if desired. Let icing set for at least 20 minutes before serving or storing.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend or almond flour. For dairy-free, substitute plant-based butter and milk. Pat cherries dry to prevent soggy cookies. Chill dough if it’s sticky or your kitchen is warm. Let cookies cool fully before icing for best results. Decorate quickly while icing is wet.

Nutrition

Keywords: almond cherry cookies, holiday cookies, iced cookies, festive treats, easy baking, Christmas cookies, nut cookies, maraschino cherry cookies

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