
Soft, buttery almond cookies glazed in cherry frosting with a whole cherry surprise in the center—perfect for holiday trays and everyday indulgence.

This batch of almond cherry cookies has been a holiday favorite in my kitchen for years. I first adapted the idea from a vintage shortbread I found tucked into my grandmother's recipe box and added maraschino cherries and a cherry-scented glaze to brighten the buttery crumb. The result is a tender cookie that yields gently when you bite in, with a sweet cherry tucked inside that gives a pop of color and flavor—everybody always asks where the cherries came from.
I discovered this combination one winter afternoon while juggling a tower of cookie tins and a last-minute party invite. The cookies bake quickly, slice cleanly, and travel well, which made them an instant go-to for neighbor gifts. What makes these special is the contrast of textures: a shortbread-like, slightly crumbly cookie with a glossy glaze and the surprising juiciness of a maraschino cherry at the center. These are best enjoyed with a cup of coffee or a glass of cold milk.
I remember my first tray disappearing before I'd finished photographing them. My partner grabbed one, declared them “dangerous” and went back for a second immediately. Neighbors on the block started asking for these every December, and I now keep the jar of cherries on hand once the weather turns cool.
My favorite part is how forgiving the dough is: it holds its shape, so even if your balls are a little uneven they still bake into charming, homely cookies that look delightful on a tray. Over the years I've learned that a gentle hand when folding and just-barely-pale edges make the difference between dry and tender.
Store cooled cookies at room temperature in an airtight container for up to 3 days. If you need to stack them, place parchment paper or wax paper between layers to prevent the glaze from sticking. For longer storage, freeze completely cooled cookies in a single layer on a sheet, then transfer to a freezer-safe container with parchment between layers. Properly stored, they keep up to 3 months. To rehydrate slightly after freezing, thaw at room temperature for about 30 minutes—this brings back a fresh-baked mouthfeel.
If you need to avoid dairy, swap butter for a vegan stick margarine with a similar fat content and use a plant-based milk for the glaze; results will be slightly less rich. To make them gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum; expect a slightly more crumbly texture. If you don’t have maraschino cherries, candied cherries can be used but reduce added sugar in the glaze by a tablespoon. For a deeper almond aroma, add a scant 1/4 teaspoon more almond extract to the glaze—but use sparingly to avoid a medicinal taste.
These are beautiful on cookie trays alongside shortbread and chocolate-dipped pretzels, and they pair wonderfully with black tea, espresso, or sparkling wine at holiday gatherings. Garnish with a tiny mint leaf for contrast or serve with small ramekins of extra cherry glaze for dipping. For a kid-friendly platter, arrange cookies with other colorful treats and place them on cake stands to make an attractive centerpiece.
Shortbread-like cookies studded with fruit are common across European and American baking traditions, where a buttery base serves as a canvas for preserved fruits and nuts. Maraschino cherries originated as a preserved cherry product from Europe and later became a staple in American baking and cocktail culture; combining almond and cherry is a classic pairing celebrated for its fragrant, nutty-sweet interplay.
In winter, use spiced sugar (a pinch of cinnamon and nutmeg mixed with the decorator sugar) for holiday warmth. In spring, swap the maraschino cherry for halves of glacé cherries soaked briefly in kirsch for an adult twist. For summer, add finely grated lemon zest to the dough and a splash of lemon juice to the glaze to lift the flavor and make the cookies brighter.
Make the dough up to 48 hours in advance and keep it chilled tightly wrapped in plastic until ready to shape and bake. Alternatively, shape and freeze the cookie balls on a tray, then transfer to a bag; bake from frozen, adding a minute or two to the bake time. Glaze just before serving to maintain shine and prevent the sugar from softening in storage.
These almond cherry cookies are a simple pleasure that’s easy to make your own. Share them with friends, tuck them into gift boxes, or keep a batch on the counter for unexpected visitors—every bite is a little celebration.
Pulse slivered almonds in a food processor until very fine to avoid gritty texture in the dough.
Use room-temperature butter for even mixing; if butter is too soft, chill the dough 10 minutes before shaping.
Dip cookies when fully cooled to keep glaze from sliding off; sprinkle decorating sugar immediately after dipping.
This nourishing almond cherry cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Almond Cherry Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 375°F. Line baking sheets with parchment paper and position an oven rack in the center.
Beat softened butter with 3/4 cup powdered sugar and 1 teaspoon vanilla until smooth and slightly fluffy. Do not overbeat.
Whisk together 2 1/4 cups flour, 1/4 teaspoon salt, and ground almonds. Fold into the butter mixture until just combined.
Using about 1 tablespoon dough per cookie, create an indentation, place a cherry half, then enclose the cherry and form a ball. Arrange on prepared sheets and gently flatten tops.
Bake at 375°F for 8–9 minutes until edges and bottoms just begin to turn golden. Cool on a wire rack before glazing.
Whisk 2 cups powdered sugar, 1 tablespoon cherry juice, and 1 teaspoon almond extract. Add 2–3 tablespoons milk to reach a dipping consistency. Dip cooled cookies and sprinkle with red sugar.
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