Go Back
–+ servings
Almond Cherry Cookies

Almond Cherry Cookies: A Chewy Holiday Delight to Savor

Delight in these Almond Cherry Cookies, a chewy, nostalgic treat perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 10 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Ground Almonds Can substitute with finely chopped almonds.
  • 1/2 cup Butter Use unsalted for better flavor control.
  • 1 cup Powdered Sugar Granulated sugar can substitute but may yield a grainier texture.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste or substitute with almond extract.
  • 1 1/2 cups All-Purpose Flour Consider using a gluten-free flour blend.
  • 1/4 teaspoon Salt Use fine table salt for even distribution.
  • 1 cup Maraschino Cherries Fresh cherries can be used for a less sweet alternative.
For the Frosting
  • 1 cup Powdered Sugar Can be mixed with other flavor extracts for variation.
  • 2 tablespoons Maraschino Cherry Juice Substitute with cherry syrup if necessary.
  • 1/2 teaspoon Almond Extract Optional but enhances the fruity taste.
For the Decoration
  • 1/4 cup Red Decorating Sugar Optional, consider using edible glitter.

Equipment

  • Mixing bowl
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Almond Cherry Cookies
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cream together softened butter, powdered sugar, and vanilla extract in a large bowl for 2-3 minutes until light and fluffy.
  3. Whisk together flour, ground almonds, and salt in a separate bowl, then gradually add to the butter mixture, stirring gently until a dough forms.
  4. Take a tablespoon of dough, make a pit, and place half a maraschino cherry inside, then encase the cherry and roll into a smooth ball.
  5. Flatten each ball slightly and arrange on the baking sheet, ensuring space between them.
  6. Bake the cookies for 8-9 minutes or until the edges are golden brown and the centers are soft.
  7. Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.
  8. Whisk powdered sugar, maraschino cherry juice, and almond extract for frosting. Add milk until you achieve a dipping consistency.
  9. Dip cooled cookies in the frosting and sprinkle with red sugar before letting them set on a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 80mgPotassium: 30mgFiber: 0.5gSugar: 8gVitamin A: 2IUCalcium: 2mgIron: 1mg

Notes

Store cookies in an airtight container; they keep fresh for up to 3 days at room temperature, 1 week in the fridge, or up to 3 months in the freezer.

Tried this recipe?

Let us know how it was!