There’s something magical about the scent of almond wafting through the kitchen on a chilly afternoon. It reminds me of my grandmother’s little sunlit kitchen, where every weekend, a fresh batch of cookies would sit cooling on wire racks, tempting all of us before they even had a chance to set. Among all her treats, her Cherry Almond Cookies were a standout — delicate, buttery, and filled with the bright pop of maraschino cherries.
These cookies aren’t just sweets; they’re little edible love letters, bringing together the classic, cozy flavors of almond and cherries. Almond has long been a symbol of good luck and prosperity in many cultures, and cherries, with their vibrant color and juicy sweetness, feel like little bursts of celebration. This recipe is perfect for the holiday season, Valentine’s Day, or simply whenever you need a little nostalgic comfort baked fresh from your oven.
Whether you’re making them for a cookie swap, a gift for someone special, or a simple treat to brighten a gray day, these cookies carry warmth, tradition, and just the right amount of cheer.
Why You’ll Love This Recipe:
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Simple Ingredients: Nothing fancy, just classic, pantry-friendly ingredients.
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Bright and Cheery: The cherries bring a fun pop of color and fruity sweetness.
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Buttery and Tender: Perfectly soft cookies that melt in your mouth.
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Perfect for Gifting: They look as good as they taste.
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Customizable: Easy to tweak for different holidays or special occasions.
INGREDIENTS YOU’LL NEED:
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1 cup butter, softened
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1 cup powdered sugar
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2 teaspoons almond extract
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2 cups all-purpose flour
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1/2 teaspoon salt
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1 cup maraschino cherries, drained and chopped
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1/2 cup sliced almonds
HOW TO MAKE Cherry Almond Cookies:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Get Things Started
First things first: preheat your oven to 325°F (163°C). Line your baking sheets with parchment paper so nothing sticks later on. I always take a minute here to drain the maraschino cherries well and chop them into small bits — if they’re too juicy, they’ll mess with the cookie dough.
Step 2: Creaming the Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture looks fluffy and pale. This is what gives the cookies that melt-in-your-mouth texture. I like to think of this part as whipping in a little love — the better the mix, the lighter the cookie!
Step 3: Bring on the Almond Flavor
Stir in the almond extract. Trust me, the scent alone will make you swoon. It’s the soul of this cookie.
Step 4: Dry Ingredients Join the Party
Gradually add the flour and salt to the wet ingredients, mixing just until everything comes together. You don’t want to overwork the dough — gentle hands make tender cookies.
Step 5: Cherries and Almonds
Fold in the chopped cherries and sliced almonds. The dough will look so pretty at this point, like little pink jewels tucked into a snowy batter.
Step 6: Shape and Bake
Scoop tablespoon-sized amounts of dough, roll them into balls, and place them about 2 inches apart on your prepared baking sheets. Flatten them slightly with your fingers or the bottom of a glass.
Pop them into the oven and bake for about 15-17 minutes, or until the edges are just starting to turn golden. Keep an eye on them — you don’t want them brown, just delicately kissed by the heat.
Step 7: Cool and Savor
Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Waiting is the hardest part, but it’s worth it — they’ll firm up perfectly!
HELPFUL TIPS:
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Drain those cherries really well! You can even blot them with paper towels to get rid of extra moisture.
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Use real butter for the best flavor and texture — margarine just won’t give you that rich, melt-in-your-mouth goodness.
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Don’t overmix once you add the flour. Overworked dough can lead to tough cookies.
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For an extra festive touch, dip half the cookie in melted white chocolate and sprinkle with extra chopped almonds or festive sprinkles.
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Chill the dough for 15–20 minutes if you find it too sticky to work with.
DETAILS:
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
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Yield: About 3 dozen cookies
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
You can easily make these ahead for the holidays — they freeze beautifully! Just make sure they’re fully cooled before storing them in an airtight container.
NUTRITIONAL INFORMATION:
Approximate per cookie:
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Calories: 90
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Fat: 5g
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Carbohydrates: 10g
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Protein: 1g
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Sugar: 6g
(Values can vary slightly based on exact ingredients and portion size.)
FREQUENTLY ASKED QUESTIONS:
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have a lot more moisture, so it’s not recommended unless you dry them out really well. Maraschino cherries give the best texture and color.
What can I substitute for almond extract?
If you’re out of almond extract, you can use vanilla extract, but you’ll lose that signature almond flavor.
Can I freeze the dough?
Absolutely! Roll it into balls and freeze them on a tray first, then transfer them to a freezer bag. Bake straight from frozen, adding a couple extra minutes to the bake time.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they’ll stay fresh for about 5–7 days.
STORAGE INSTRUCTIONS:
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Room Temperature: Store in an airtight container for up to a week.
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Freezer: Freeze cooled cookies in a sealed container for up to 3 months. Thaw at room temperature when ready to enjoy.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other chewy and fruity delights:
CONCLUSION
There’s just something undeniably joyful about Cherry Almond Cookies. Maybe it’s their pretty pink pops of color, the nostalgic almond aroma, or the way they almost crumble at the first bite, but they have a way of making any day feel a little bit more special. Whether you bake them for a holiday, a loved one, or just yourself (because why not?), they’re the kind of treat that brings smiles with every nibble. So preheat that oven, gather your ingredients, and get ready to make some delicious memories.
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Cherry Almond Cookies
Description
There’s something magical about the scent of almond wafting through the kitchen on a chilly afternoon. It reminds me of my grandmother’s little sunlit kitchen, where every weekend, a fresh batch of cookies would sit cooling on wire racks, tempting all of us before they even had a chance to set. Among all her treats, her Cherry Almond Cookies were a standout — delicate, buttery, and filled with the bright pop of maraschino cherries.
These cookies aren’t just sweets; they’re little edible love letters, bringing together the classic, cozy flavors of almond and cherries. Almond has long been a symbol of good luck and prosperity in many cultures, and cherries, with their vibrant color and juicy sweetness, feel like little bursts of celebration. This recipe is perfect for the holiday season, Valentine’s Day, or simply whenever you need a little nostalgic comfort baked fresh from your oven.
Whether you’re making them for a cookie swap, a gift for someone special, or a simple treat to brighten a gray day, these cookies carry warmth, tradition, and just the right amount of cheer.
Ingredients
1 cup butter, softened
1 cup powdered sugar
2 teaspoons almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup maraschino cherries, drained and chopped
1/2 cup sliced almonds
Instructions
Step 1: Get Things Started
First things first: preheat your oven to 325°F (163°C). Line your baking sheets with parchment paper so nothing sticks later on. I always take a minute here to drain the maraschino cherries well and chop them into small bits — if they’re too juicy, they’ll mess with the cookie dough.
Step 2: Creaming the Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture looks fluffy and pale. This is what gives the cookies that melt-in-your-mouth texture. I like to think of this part as whipping in a little love — the better the mix, the lighter the cookie!
Step 3: Bring on the Almond Flavor
Stir in the almond extract. Trust me, the scent alone will make you swoon. It’s the soul of this cookie.
Step 4: Dry Ingredients Join the Party
Gradually add the flour and salt to the wet ingredients, mixing just until everything comes together. You don’t want to overwork the dough — gentle hands make tender cookies.
Step 5: Cherries and Almonds
Fold in the chopped cherries and sliced almonds. The dough will look so pretty at this point, like little pink jewels tucked into a snowy batter.
Step 6: Shape and Bake
Scoop tablespoon-sized amounts of dough, roll them into balls, and place them about 2 inches apart on your prepared baking sheets. Flatten them slightly with your fingers or the bottom of a glass.
Pop them into the oven and bake for about 15-17 minutes, or until the edges are just starting to turn golden. Keep an eye on them — you don’t want them brown, just delicately kissed by the heat.
Step 7: Cool and Savor
Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Waiting is the hardest part, but it’s worth it — they’ll firm up perfectly!
Notes
You can easily make these ahead for the holidays — they freeze beautifully! Just make sure they’re fully cooled before storing them in an airtight container.