This batch of almond cherry cookies has been a holiday favorite in my kitchen for years. I first developed this version while trying to turn a jar of maraschino cherries into something a little more sophisticated than the usual garnish. The combination of tender, shortbread-like cookie dough with finely ground almonds creates a delicate crumb that melts in your mouth. The cherry in the middle adds a bright, sweet counterpoint and a little surprise every time you take a bite — the kind of small joy that makes people smile across the table.

What makes these particularly special is the cherry-infused glaze: powdered sugar flavored with a splash of the preserved cherry juice and a hint of almond extract. It dries to a thin, glossy shell that adds a festive pink sheen and just enough sweetness to balance the buttery base. I often bake a double batch for gatherings because they travel well, stack neatly with parchment layers, and are always the first to disappear. If you enjoy cookies that are soft, slightly crumbly, and accented with a burst of cherry, this recipe will become one of your reliable crowd-pleasers.

Ingredients

• Almonds: 3/4 cup slivered almonds, ground — pulse in a food processor until fine. Using slivered rather than sliced gives a more tender crumb; if you prefer a coarser texture, pulse less for small pieces.
• Butter: 1 cup (2 sticks) unsalted butter, softened — room temperature butter creams smoothly with powdered sugar and yields the melt-in-your-mouth texture. If using salted butter, reduce added salt slightly.
• Powdered sugar: 3/4 cup plus 2 cups for glaze — powdered sugar (also called confectioners' sugar) provides a fine sweetness and helps structure the dough and the glaze.
• Vanilla extract: 1 teaspoon — a neutral, warm flavor that complements almond and cherry without overpowering them.
• All-purpose flour: 2 1/4 cups — the base that gives these cookies their shortbread-like structure; measure by spooning into the cup and leveling for accuracy.
• Salt: 1/4 teaspoon — balances sweetness and highlights the almond and butter notes.
• Maraschino cherries: 8 ounces (one jar), halved — reserve the cherry juice to flavor the glaze; the cherries add sweetness and a juicy surprise in the center.
• Maraschino cherry juice: 1 teaspoon for the dough (optional) and 1 tablespoon for the glaze — adds color and cherry flavor without overpowering the almond.
• Red decorating sugar: For sprinkling — provides sparkle and a festive finish.
• Frosting: 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, 1 teaspoon almond extract, and 2–3 tablespoons milk to reach dipping consistency. The almond extract echoes the nut in the cookie and lifts the cherry flavor.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Line baking sheets with parchment paper and set aside. Sift or whisk the flour and salt together to ensure even distribution — this helps avoid salt pockets and promotes a uniform texture. Cream butter and sugar: In a large mixing bowl, beat 1 cup softened butter with 3/4 cup powdered sugar and 1 teaspoon vanilla until light and creamy, about 2–3 minutes with an electric mixer. Proper creaming incorporates air that gives the cookies a tender lift. Combine dry ingredients: In a separate bowl, combine 2 1/4 cups all-purpose flour, 1/4 teaspoon salt, and the 3/4 cup ground almonds. Stir to distribute the almond evenly through the flour; the almonds add both flavor and a slightly crumbly texture. Form the dough: Fold the dry mixture into the butter mixture until just combined. Avoid overmixing — overdeveloping gluten will make the cookies tough. If the dough seems too soft, chill for 10 minutes to make it easier to handle. Shape with cherries: Using about 1 tablespoon of dough, flatten it in your palm and make a shallow pit in the center. Place a halved maraschino cherry (drained) in the pit and fold the dough over, sealing the cherry inside. Roll gently into a ball and place on the prepared sheet. Flatten each ball slightly so it bakes to a tender shortbread shape. Bake: Bake at 375°F for 8–9 minutes, or until the edges just begin to turn golden. These are meant to remain pale — pull them from the oven when the centers are set but not browned to keep them soft. Cool: Transfer the cookies to a wire rack to cool completely before glazing. Cooling prevents the glaze from melting into the cookie and keeps the shine on top. Make the glaze and finish: Whisk together 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract. Add 2–3 tablespoons milk, one at a time, until the glaze reaches a dipping consistency (thick but pourable). Dip the top of each cooled cookie into the glaze, flip over and place back on the wire rack, then immediately sprinkle with red decorating sugar.

Storage Tips

To keep these at peak quality, cool them completely before storing at room temperature in an airtight container for up to 3 days. If you need to stack, separate layers with parchment paper to protect the glaze. For longer storage, freeze cooled cookies in a single layer on a sheet tray until firm, then transfer to a freezer-safe container with parchment between layers. Thaw on the counter about 30 minutes before serving. Reheat briefly in a 300°F oven for 5 minutes if you prefer them warm; avoid microwaving, which softens the glaze and can make cookies soggy.

Ingredient Substitutions

If you need to adapt the recipe, several swaps work well: substitute all-purpose flour with a 1:1 gluten-free blend to make them gluten-free (note texture may be slightly crumblier). Swap unsalted butter for vegan butter and use a plant-based milk in the glaze to make them dairy-free, though flavor will be slightly different. For a nut-free version, replace ground almonds with an equal amount of finely ground oats or extra flour plus 1 tablespoon of almond extract omitted — you’ll lose the true almond flavor but retain tender texture. Reduce sugar slightly if you prefer a less-sweet finish.

Serving Suggestions

Serve these on a dessert platter with other small cookies, or alongside a pot of tea for a cozy afternoon treat. They pair beautifully with black tea, light roast coffee, or a chilled glass of dessert wine. Garnish the platter with extra maraschino cherries and a few whole almonds for color and texture contrast. For a festive presentation, arrange the cookies in concentric circles and dust lightly with additional powdered sugar just before serving.

Seasonal Adaptations

For winter and holiday baking, increase the almond extract in the glaze to 1 1/2 teaspoons and add 1/4 teaspoon ground cinnamon for warmth. In spring, swap maraschino cherries for glacé cherries or chopped dried cherries rehydrated in a little cherry juice. For Valentine’s Day, tint the glaze a deeper pink with a drop of red food coloring and use heart-shaped sprinkles. The dough accepts additions like orange zest or finely chopped toasted almonds for additional seasonal flair.

Meal Prep Tips

Prepare the dough a day ahead and keep it chilled; shaping and baking the next day reduces active work during busy celebrations. You can also freeze formed dough balls on a tray, then transfer to a bag — bake from frozen, adding 1–2 minutes to the bake time. Glaze just before serving to keep the sheen fresh. Use an ice cream scoop or cookie scoop for uniform portions to ensure even baking across the batch.

These almond cherry cookies are an invitation to experiment and share. Whether you’re baking for a party, gift box, or a quiet afternoon with a friend, they deliver comfort, nostalgia, and a little bit of holiday sparkle in every bite. Enjoy the process — and the smiles that follow.