Soft Almond Cherry Cookies

This almond cherry cookie recipe combines buttery almond cookie dough with sweet maraschino cherries for a delightful treat that always brings smiles. The surprise cherry center makes these cookies extra special, while the cherry glaze and decorative sugar adds a festive touch perfect for holidays or any celebration.

These cookies became an instant family favorite when I first made them for my daughter's birthday party. The delighted faces when guests bit into the hidden cherry center made these cookies my go-to recipe for special occasions ever since.

Ingredients

• Slivered almonds: Ground to a fine texture for that perfect nutty flavor throughout the cookie
• Butter: Softened to room temperature for the most tender cookie texture
• Powdered sugar: Creates a melt-in-your-mouth consistency unlike granulated sugar
• Vanilla extract: Enhances all the flavors without overpowering
• All purpose flour: Provides structure while keeping cookies tender
• Salt: Balances the sweetness and enhances flavor
• Maraschino cherries: Bring bright color and sweet flavor to both filling and frosting
• Red decorating sugar: Adds sparkle and festive appearance
• Almond extract: Amplifies the nutty flavor in the glaze

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 375 degrees F. This temperature gives the perfect balance of slight browning on the edges while keeping the centers soft. Position your rack in the middle of the oven for even heat distribution.

Mix wet ingredients:

In a large bowl combine the softened butter, powdered sugar and vanilla extract until completely blended. The mixture should be light and fluffy. Make sure your butter is truly softened but not melted for the best texture.

Combine dry ingredients:

In a separate bowl whisk together the flour, salt and ground almonds until evenly distributed. This ensures the almonds and salt will be evenly distributed throughout each cookie.

Form the dough:

Add the dry ingredients to the butter mixture and blend just until combined. Overmixing will develop gluten and make tougher cookies, so stop mixing as soon as no dry spots remain.

Shape the cookies:

Take about a tablespoon of dough and create a small indentation with your thumb. Place half a maraschino cherry in the center then fold the dough over to completely encase the cherry. Place on a parchment lined baking sheet and gently flatten slightly.

Bake to perfection:

Bake at 375 degrees for 8 to 9 minutes or just until the edges begin to turn golden brown. Watch carefully as the high butter content means they can go from perfect to overdone quickly.

Create the frosting:

While cookies cool, mix powdered sugar, cherry juice and almond extract in a small bowl. Add just enough milk to create a dipping consistency that will coat the cookies but not run off completely.

Finish with decoration:

Once cookies are completely cooled, dip the tops in the pink frosting, flip over and place on a wire rack. While the frosting is still wet, sprinkle with red decorating sugar for a beautiful finish.

The ground almonds are truly the star ingredient in these cookies. I discovered their importance when I once tried to substitute almond extract alone, and the texture was completely different. The fine pieces of almond create tiny pockets of flavor and a wonderful tender crumb that makes these cookies special.

Storage Tips

These cherry almond cookies stay fresh at room temperature for about 3 days when stored in an airtight container. For longer storage, place them in a single layer in a freezer container with parchment paper between layers. They can be frozen for up to 3 months and thawed at room temperature when ready to enjoy. The frosting may lose some of its shine after freezing, but the flavor remains delicious.

Substitution Options

If you need to make substitutions, here are some tested alternatives. Almond meal can replace ground slivered almonds, though the texture will be slightly different. For a dairy-free option, use plant-based butter sticks, not margarine, for best results. The maraschino cherries are essential for the proper moisture and flavor, but in a pinch, well-drained canned cherries with added almond extract can work.

Serving Suggestions

These almond cherry cookies pair wonderfully with hot beverages. Try serving them with a cup of almond milk hot chocolate, strong coffee, or Earl Grey tea for a delightful afternoon treat. They make a beautiful addition to holiday cookie platters where their festive red color stands out. For an elegant dessert, serve two cookies alongside a small scoop of vanilla ice cream drizzled with cherry syrup.

The History Behind These Cookies

These cookies draw inspiration from European almond cookies, particularly the Italian amaretti and French macarons. The addition of maraschino cherries is an American twist that became popular in the 1950s when these preserved cherries were considered a luxury ingredient. The combination of ground nuts and cherries has stood the test of time because the flavors complement each other so perfectly sweet fruit with buttery nuttiness creates a classic combination that appeals to all generations.

Frequently Asked Questions

Can I use almond flour instead of all-purpose flour?

Substituting almond flour for all-purpose flour likely won't yield the same results. Almond flour lacks the structure provided by all-purpose flour, which could affect the cookie texture.

Why is my dough crumbly?

If your dough is too dry, you may have added too much flour. Be sure to measure flour by stirring it first, lightly spooning it into a measuring cup, and leveling it off with a knife.

Can I skip stuffing the cookies with cherries?

If you'd prefer, you can chop the maraschino cherries and mix them into your dough instead of stuffing the cookies. This will create a different texture but still adds a cherry flavor.

Can I use fresh cherries instead of maraschino?

Fresh cherries release more moisture during baking, which could alter the texture and consistency of the cookies. It’s best to use maraschino cherries for this recipe.

How long do the cookies keep?

The cookies can be stored at room temperature for three days. Keep them tightly wrapped in plastic wrap or in an airtight container for optimal freshness.