The warm sugar scent that floats from my oven on a slow Saturday morning always feels like an invitation. I pull the tray out and the kitchen fills with the almond-sweet, cherry-bright aroma that stops my small boy mid-play and brings him to the counter with sticky fingers and wide eyes. Those moments — flour on my apron, a little laugh over a dropped cherry, a quiet cup of coffee while the cookies cool — are what this recipe is for. It is comfort you can share by hand, a small, bright memory you can bake.
The Story Behind Our Favorite Cherry Almond Cookies
A friend sent me a small tin of cherry cookies years ago and I remember the first bite like a bright postcard. I wanted that combination to be softer, more homey, something I could make for school bake sales and late-night tea. Over the years I adjusted sweet and salt, added a whisper of almond, and started tucking a maraschino cherry into the heart of each cookie. The result became a family favorite we pull out for birthdays, potlucks, and quiet afternoons.
My mother loved almond flavors, so this cookie reminds me of her leaning over the counter, guiding my fingers to press the center just so. My kids call them the ones with the little red hearts, and my husband always asks for an extra plate for the neighbors. It is a recipe that feels like the slow good work of home, something you make not because it is fancy but because it makes people smile and it smells like being exactly where you belong.
Sometimes I think of other cherry treats and how each one holds a memory. If you like the soft, nutty note of almond paired with fruit, you might enjoy a different take on a cherry cookie like my friend’s festive version. Try this link and you will see a crisp, snowball-style cookie that shares some of the same warm feelings: cherry snowball cookies. It is part of the family of cherry treats that always draw a crowd at holiday tables.
How to Make Cherry Almond Cookies
“Every time I stir this pot, it smells just like Sunday at home.”
Making these cookies is a gentle rhythm: cream and fold, press and fill, wait for the edges to kiss gold. You set out the butter and sugar and listen to the whisk as it turns pale and glossy. The dough comes together soft and forgiving, a pale canvas for bright red cherries and a light almond perfume.
When you roll the dough into balls, you will feel how soft it is but how firm it can be with a little chill. Pressing each thumb into the middle makes a small well that will hold a jewel of cherry and a tiny crown of frosting. As they bake, your kitchen fills with that comforting scent that settles everyone down and fills the house with quiet, happy chatter.
Ingredients You’ll Need
1 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup cherry frosting
12 maraschino cherries
A little extra vanilla if you love a cozy aroma. Fresh butter gives this its richness and a softer cookie. If your cherries are large, drain and pat them dry so they do not add too much moisture. Keep the powdered sugar sifted so the dough feels light and smooth.
Step-by-Step Directions
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Preheat your oven to 350°F (175°C).
Line baking sheets with parchment or a silicone mat and set them near your work surface. You will want the oven ready so the dough does not sit too long and get oily. -
In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Beat with a hand mixer or stand mixer until the mixture looks pale and airy, stirring until glossy and smooth. -
Mix in the almond extract.
Add just the teaspoon and stir until the scent lifts from the bowl and you can taste it when you press a fingertip to the dough. -
Gradually add the flour and salt, mixing until just combined.
Fold in the flour in two or three additions, stopping once you see no streaks of flour; do not overmix so the cookies stay tender. -
Roll the dough into small balls and make an indentation in the center of each.
Use the pad of your thumb or the back of a small wooden spoon to press a shallow well for the cherry. -
Place a maraschino cherry in the indentation.
Gently press the cherry so it nests in the dough but does not flatten out completely. -
Bake for 12-15 minutes or until lightly golden.
Watch for the faint gold at the edges and the way the tops set; the middle should still look soft but not wet. -
Let cool and then glaze with cherry frosting before serving.
When the cookies are cool to the touch, spread a small amount of cherry frosting over each cherry to shine and seal in that bright flavor.
Bringing Cherry Almond Cookies to the Table
We tend to serve these on a simple white plate with a linen napkin folded at the side. The contrast of red cherries against pale dough makes them feel like a small celebration every time. I will often place them next to a pot of tea or a mug of steaming cocoa, and sometimes we set a small bowl of extra cherries and frosting nearby for friends who want to add more.
If you bring them to a party, arrange them on a tiered stand so the children can reach the lower plates and the grown-ups can admire the display. For a cozy afternoon, I slide a plate into the middle of the kitchen table and we all graze while doing homework or talking over the day. Little rituals make these cookies feel like more than a treat; they become part of how we slow down with each other.
Pair them with a crisp apple salad or a simple yogurt cup for a brunch that feels full without fuss. They also sit well beside a scoop of vanilla ice cream for a grown-up dessert. The almond note in the cookie speaks softly to dairy and fruit, so the combinations are forgiving and kind.
Storing Cherry Almond Cookies for Tomorrow
These cookies keep best in a single layer in a covered container at room temperature for up to two days. If you want them to stay soft, place a slice of apple or a piece of bread in the container to keep a bit of moisture around the cookies. The bread will become a little stale and that is fine; the cookies will thank you for it.
You can also refrigerate them in an airtight box for up to a week, though that will firm the frosting a bit. To refresh chilled cookies, let them sit at room temperature for about 20 minutes before serving so the flavors bloom again. If you need to freeze them, flash-freeze on a tray and then transfer to a freezer bag; thaw overnight in the fridge and bring to room temperature before serving.
Flavors soften and deepen after a night in the jar, so if you can wait, the cookies often taste even better the next day. The almond note becomes more like a gentle hug around the cherry, and the dough relaxes into a tender bite.
Amelia’s Kitchen Notes
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Use room temperature butter for the creamiest texture. If the butter is too cold the dough will be stiff and if it is too warm the cookies will spread too much. I set my butter out while I measure the other ingredients so it is ready right when I start.
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If you do not have cherry frosting, a simple glaze of powdered sugar, a splash of milk, and a teaspoon of cherry juice will do the trick. The glaze should be thick enough to coat but thin enough to spread gently over the cherry.
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For a nutty crunch, lightly toast a few sliced almonds and press a couple into the frosting after it sets. This adds a little texture without losing the soft, tender heart of the cookie.
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Chill the dough for 15 minutes if your kitchen is warm. This helps the dough hold its shape and keeps the center from collapsing during baking. I often pop the rolled balls into the fridge while the oven preheats.
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If you want a lower-sugar option, try reducing the powdered sugar by two tablespoons and use a slightly less sweet frosting. The almond extract will still shine and the cherry will carry a lovely, tart contrast. For another light, almond-based treat with a spoonful of frozen feel-good sweetness, try this alternative: almond butter paleo ice cream.
Family Variations on Cherry Almond Cookies
We play with this recipe depending on the season and the mood in the kitchen. In winter I fold a pinch of cinnamon into the dough to add warmth, and in spring I grate a little lemon zest for brightness. My son likes to press a sprinkle of colored sugar around the cherry so the cookies look like little roses, while my daughter prefers extra frosting and a drizzle of dark chocolate.
If you want to make them gluten-free, replace the flour with a one-to-one gluten-free blend and add a teaspoon of xanthan gum if your mix does not already include it. You may need a touch more liquid, so watch the dough and add a teaspoon of milk if it feels crumbly. For a vegan take, use a plant-based butter and swap the powdered sugar for a vegan-friendly option, and choose cherries packed in juice rather than syrup.
For a special brunch, arrange these cookies on a board with slices of soft cheese, fresh berries, and honey. The almond note pairs beautifully with a mild cheese, and the cherries add a vivid sweet stamp to each bite. Simple touches like this make the cookies feel grown-up without losing their homey charm.
FAQs About Cherry Almond Cookies
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. You can bake them the day before and keep them in a covered container at room temperature, or freeze them and thaw when you are ready.
Can I use fresh cherries instead of maraschino cherries?
You can, but fresh cherries will add extra moisture and may change the texture of the cookie. If you use fresh cherries, pit them and pat them dry, and consider making the well slightly deeper so the dough sets around the fruit.
How do I prevent the cookies from spreading too much?
Make sure the butter is not too soft and that the dough does not sit at room temperature for too long before baking. If your kitchen is warm, chill the dough balls for 10 to 15 minutes on a tray before putting them in the oven.
What if my frosting is too runny or too thick?
If the frosting is too runny, add a little more powdered sugar to thicken it. If it is too thick, thin with a teaspoon of milk at a time until you reach a spreadable consistency. The frosting should hold its shape but still be soft enough to spread.
Can I make these without almond extract?
Yes, you can leave out the almond extract or replace it with vanilla, though you will lose that bright, nutty note that makes the cookies distinctive. I find a little almond extract goes a long way and gives the cookie a warm, nostalgic tone.
A Warm Note From My Kitchen
I hope these Cherry Almond Cookies bring a little quiet joy to your home the way they do to mine. They are a small thing you can make with children at your side, hold out to a friend, or tuck into your own mug of tea when you need a gentle lift. Baking is a way of sharing warmth without a lot of words.
If you try the recipe, take a moment to breathe in the scent as they come out of the oven. Let the house fill with that gentle almond-and-cherry perfume, and call somebody over for a taste. There is something about handing a warm cookie to another person that makes a day feel kinder.
Until next time, keep the kitchen warm and the oven on. Share what you bake, and remember that the best recipes are the ones that bring people back to the table.
Cherry Almond Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the almond extract until the scent lifts from the bowl.
- Gradually add the flour and salt, mixing until just combined.
- Roll the dough into small balls and make an indentation in the center of each.
- Place a maraschino cherry in the indentation.
- Bake for 12-15 minutes or until lightly golden.
- Let cool and then glaze with cherry frosting before serving.
