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.

Ingredients

• Ground slivered almonds (3/4 cup): Use slivered almonds and pulse in a food processor until fine for the best texture. Blanched slivered almonds give a pale color and smooth crumb—avoid almond meal with skins if you want a light look.
• Butter (1 cup): Unsalted butter at room temperature offers the best spread and flavor control; if using salted butter, reduce any added salt slightly. I favor European-style butter for a richer taste.
• Powdered sugar (3/4 cup + 2 cups for glaze): The cookie dough uses 3/4 cup powdered sugar for a fine, sandy texture while the glaze uses 2 cups for a glossy finish. Sift if lumpy.
• Vanilla extract (1 teaspoon): Pure vanilla enhances the almond notes—do not use imitation if you can avoid it.
• All-purpose flour (2 1/4 cups): Provides structure and tender crumb—spoon and level for accuracy rather than scooping directly from the bag.
• Salt (1/4 teaspoon): Balances sweetness and rounds out the almond flavor.
• Maraschino cherries (8 ounces): One standard jar, halved; reserve the juice for glaze. Choose good-quality cherries with firm texture rather than overly soft varieties.
• Maraschino cherry juice (1 teaspoon + extra for glaze): A splash folded into the dough highlights the cherry center and gives the glaze a delicate fruitiness.
• Red decorating sugar: For sparkle and a festive finish—coarse or fine both work depending on the effect you want.
• Almond extract (1 teaspoon): A little goes a long way in the glaze to echo the cookie’s almond base.
• Milk (2–3 tablespoons): Used to thin the glaze to a dipping consistency—start with less and add more as needed.

Instructions

Preheat and prepare: Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and arrange racks in the center and upper third of the oven if baking multiple sheets. This ensures even browning and prevents over-browning on the bottoms. Cream butter and sugar: In a large mixing bowl, beat the softened butter with 3/4 cup powdered sugar and 1 teaspoon vanilla until smooth and slightly fluffy—about 1 to 2 minutes by hand or 30–45 seconds with a stand mixer. The mixture should lose any visible butter lumps but not turn pale like a whipped frosting. Combine dry ingredients: Whisk together 2 1/4 cups all-purpose flour, 1/4 teaspoon salt, and the ground slivered almonds in a separate bowl. Gradually fold the dry mixture into the butter mixture just until combined; avoid overmixing to keep the crumb tender. Shape with cherries: Use about 1 tablespoon of dough per cookie. Flatten it slightly in your palm, make a small indentation, place a maraschino cherry half into the center (reserve juice), and fold dough over to form a smooth ball. Place on prepared sheets 1–1.5 inches apart and gently flatten the tops so they bake evenly. Bake: Bake at 375 degrees Fahrenheit for 8–9 minutes, watching the edges—the cookies are done when the bottoms and edges just begin to turn golden but the centers remain pale. Remove sheets to a wire rack and allow cookies to cool for several minutes before transferring to finish cooling completely. Make the glaze & finish: Whisk together 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract in a small bowl. Add 2–3 tablespoons milk, a little at a time, until you reach a smooth dipping consistency. Dip the tops of cooled cookies into the glaze, flip over onto the rack, and sprinkle immediately with red decorating sugar so it adheres while wet.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.