Chewy Almond Cherry Cookies

It was one of those snowy Sundays when my neighbor Judith called, panicked. Her cookie platter had collapsed literally on the floor just an hour before her daughter’s holiday piano recital. “Can you help?” she asked.

I peered at my quiet kitchen, still warm from the morning’s oatmeal, and replied “Give me 45 minutes.” That’s when I pulled out my ground almonds, a jar of maraschino cherries, and a stick of butter that was begging to be used.

These Almond Cherry Cookies have since made their way into more than one emergency dessert tray, not to mention a few bridal showers, book club spreads, and teacher gift boxes.

I even brought them to a retirement celebration at the school where I taught for 30 years, and a fourth-grader snuck back for three more before anyone noticed.

They’re small but mighty tender, chewy, with pops of cherry brightness and that signature almond warmth. With a cherry tucked in each center and festive sparkle from red sugar, they look like something out of a cozy Christmas tale, even when it’s not the holidays.

So now, whenever a friend or grandkid calls in a cookie crisis or just craving I know exactly what to make: a batch of chewy Almond Cherry Cookies, ready to save the day.

Short Description

Chewy Almond Cherry Cookies are buttery almond-infused treats filled with sweet maraschino cherries, finished with a cherry glaze and festive red sugar. They’re ideal for holidays, parties, or everyday baking joy.

Key Ingredients

For the Cookie Base

• 1 cup butter, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract (or almond extract)
• 2 cups all-purpose flour
• ½ tsp salt
• 1 cup ground almonds
• 15–20 maraschino cherries, halved

For the Frosting

• 1 cup powdered sugar
• 2 tbsp maraschino cherry juice
• ½ tsp almond extract (optional)

For the Decoration

• Red decorating sugar (or edible glitter)

Tools Needed

• Electric mixer
• Large mixing bowl
• Small mixing bowl
• Baking sheet
• Parchment paper
• Wire rack
• Measuring cups and spoons
• Small spatula or spoon for frosting

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep the cookies from sticking and promote even baking.

Step 2: Mix the Cookie Base
Cream together the butter, powdered sugar, and vanilla extract in a large mixing bowl using a mixer on medium speed for 2–3 minutes, until the mixture turns light and airy.

Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, ground almonds, and salt. Gradually fold this mixture into the creamed butter mixture with a spatula until a soft dough forms.

Step 4: Shape the Cookies
Scoop out tablespoon-sized portions of dough. Press your thumb into each to create a pit, place half a maraschino cherry in the center, and gently cover with the dough. Roll into smooth balls.

Step 5: Prepare for Baking
Flatten each ball slightly and place on the lined baking sheet with room to spread. Let the tops show a hint of cherry peeking through.

Step 6: Bake the Cookies
Bake for 8–9 minutes, until the edges are lightly golden. The centers should still feel soft—avoid overbaking for a chewy texture.

Step 7: Cool the Cookies
Allow them to rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool fully.

Step 8: Make the Frosting
Whisk powdered sugar, cherry juice, and almond extract in a small bowl. If it’s too thick, add juice ½ teaspoon at a time until pourable.

Step 9: Decorate the Cookies
Dip the tops of the cooled cookies into the frosting. Let excess drip off, then sprinkle immediately with red decorating sugar. Allow the frosting to set before serving or storing.

Why You’ll Love This Recipe

Packed with almond and cherry flavor in every bite

Soft, chewy texture with a festive pop of color

Easy to prepare and decorate

Perfect for cookie exchanges, holidays, or afternoon tea

Freezer-friendly for make-ahead treats

Gluten-free adaptable with a simple flour swap

Kid-approved and grandparent-certified

Mistakes to Avoid & Solutions

Overmixing the Dough
Overmixing can result in tough cookies instead of tender bites.
Solution: Mix only until the dry ingredients are fully incorporated into the butter base. Use a spatula rather than a mixer for this step.

Using Cold Butter
Cold butter won’t cream properly and affects texture.
Solution: Ensure the butter is at room temperature before beating with sugar.

Adding Too Much Cherry Juice to the Frosting
Extra juice can make the frosting too runny.
Solution: Add liquid a little at a time and stir well after each addition until you reach the right consistency.

Overbaking
These cookies are meant to be soft; overbaking will make them dry.
Solution: Remove from the oven when the edges are just turning golden and the center still looks slightly pale.

Skipping the Cooling Step
Decorating warm cookies makes the frosting melt off.
Solution: Always let cookies cool completely before frosting.

Serving and Pairing Suggestions

Serve on a holiday cookie tray with shortbread and peppermint bark

Pair with spiced hot chocolate, almond milk latte, or cherry tea

Lovely with vanilla bean ice cream as a plated dessert

Great for bridal showers, school parties, and holiday brunches

Present in a tin with tissue paper for thoughtful edible gifts

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 5 days

Keep layers separated with parchment to avoid frosting smearing

Freeze undecorated cookies up to 3 months; thaw before frosting

Avoid microwaving frosted cookies—let come to room temp naturally

If storing in the fridge, bring to room temperature for best flavor and texture

FAQs

1. Can I use fresh cherries instead of maraschino?
Yes, pitted fresh cherries work, but they’re less sweet. Consider tossing them in a little sugar before using.

2. Are these cookies gluten-free?
Not by default, but you can substitute a 1:1 gluten-free flour blend for the all-purpose flour.

3. Can I freeze the cookie dough?
Yes, roll dough balls and freeze on a tray. Once frozen, transfer to a zip bag and bake directly from frozen (add 1–2 mins to baking time).

4. How long does the frosting take to set?
It usually sets in about 30 minutes at room temperature, depending on humidity.

5. What’s a good alternative to almond extract?
Vanilla extract works well, or try cherry extract for an even fruitier twist.

Tips & Tricks

Use a cookie scoop for evenly sized dough balls

Gently blot maraschino cherries before adding to reduce extra moisture

Toast ground almonds lightly before using to boost flavor

Chill dough for 15 minutes if it’s too soft to roll

Double the batch—these disappear fast!

Recipe Variations

Chocolate-Dipped Version
Dip half of each baked cookie in melted dark chocolate and sprinkle with crushed almonds for a decadent finish.

Cherry Jam-Filled
Instead of whole cherries, add a ½ teaspoon of cherry jam to the dough center before sealing and rolling.

Coconut-Almond Twist
Replace ½ cup of flour with unsweetened shredded coconut for added chew and flavor.

Gluten-Free Almond Cherry Cookies
Use a gluten-free all-purpose blend and double-check your almond meal is certified gluten-free.

Lemon-Almond Cherry Cookies
Add 1 teaspoon lemon zest to the dough and a splash of lemon juice to the frosting for a citrusy edge.

Final Thoughts