Almond Cherry Cookies
Soft almond cookies encase a hidden maraschino cherry, topped with a glossy cherry-infused glaze and finished with a festive red sugar sprinkle.
Ingredients
Cookies
- 2¼ cups all-purpose flour
- ¾ cup powdered sugar
- 8 oz jar maraschino cherries halved (reserve 1 tsp juice)
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup slivered almonds finely ground
- 1 cup unsalted butter softened
- Red decorating sugar
Frosting
- 1 tbsp maraschino cherry juice
- 2 –3 tbsp milk
- 2 cups powdered sugar
- 1 tsp almond extract
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Cream the softened butter, powdered sugar, and vanilla extract together in a large mixing bowl until smooth and light.
- In a separate bowl, whisk together the flour, salt, and finely ground almonds. Gradually incorporate the dry ingredients into the butter mixture until well blended.
- Scoop approximately one tablespoon of dough, press a hollow in the center, and insert half a maraschino cherry. Enclose the cherry fully with the dough and shape into a ball. Place onto prepared baking sheets and gently press to slightly flatten.
- Bake for 8–9 minutes, or until the edges show the first signs of golden color. Remove from oven and allow to cool completely.
- For the glaze, stir together the powdered sugar, maraschino cherry juice, and almond extract in a small bowl. Gradually add milk until a smooth, dippable consistency is achieved.
- Dip the tops of each cooled cookie into the glaze, invert onto a wire rack, and sprinkle with red sugar before the icing sets.
Notes
To prevent dry dough, avoid overpacking flour—use the spoon-and-level method when measuring.
Substituting almond flour is not recommended as it alters the structure of the dough.
For a different texture, finely chopped maraschino cherries may be folded into the dough instead of stuffing.
Cookies remain fresh for up to 3 days at room temperature if stored in an airtight container.
Substituting almond flour is not recommended as it alters the structure of the dough.
For a different texture, finely chopped maraschino cherries may be folded into the dough instead of stuffing.
Cookies remain fresh for up to 3 days at room temperature if stored in an airtight container.