Cherry Almond Delight Cookies Recipe

If you’ve never tasted Cherry Almond Sugar Cookies before, you are in for a total treat! These cookies are buttery, delicate, and have a charming surprise of sweet maraschino cherry hiding inside every bite—plus a pretty pink glaze that makes them look straight out of a bakery window.

Ingredients You’ll Need

One reason I adore Cherry Almond Sugar Cookies is that the ingredients are straightforward yet magical together. They each play a pivotal role—from the creamy butter for rich crumb to the almond extract and maraschino cherries that make these cookies irresistibly festive!

• Slivered almonds (3/4 cup, ground): These add nutty flavor and a subtle crunch. Grind them fine for the best texture!
• Unsalted butter (1 cup, softened): The secret to a tender cookie—let it soften so it creams easily with the sugar.
• Powdered sugar (3/4 cup for dough, 2 cups for frosting): Gives the cookies their signature melt-in-your-mouth texture and ensures a smooth, creamy icing.
• Vanilla extract (1 teaspoon): Brings warmth and rounds out the almond’s flavor.
• All-purpose flour (2 1/4 cups): The backbone of the dough. Use the spoon-and-level method for accurate measurement.
• Salt (1/4 teaspoon): Just enough to make all the other flavors shine—even in a sweet cookie, a pinch of salt is essential.
• Maraschino cherries (8 oz jar, halved): The star of the show, these bright cherries add color and juicy sweetness.
• Maraschino cherry juice (1 tablespoon + more for frosting): The cherry juice naturally flavors and colors the frosting—no food dye needed!
• Red decorating sugar: A sprinkle gives a sparkling finish and an extra punch of cherry-red color.
• Almond extract (1 teaspoon, for frosting): This is what makes the frosting sing with cherry-almond flavor.
• Milk (2–3 tablespoons): Just enough to reach the perfect creamy, dippable glaze consistency.

Variations

There are so many ways to make Cherry Almond Sugar Cookies your own! These adaptations are perfect whether you’re tweaking for dietary needs, swapping in what you have, or just looking for a fresh take.

• Gluten-Free Version: Substitute a high-quality gluten-free flour blend in place of the all-purpose flour—your cookies will still be tender and flavorful!
• Chocolate-Cherry Twist: Dip the finished cookies in melted dark or white chocolate instead of (or in addition to) the cherry glaze for a decadent finish.
• Egg-Free (Veganize): The base recipe is already eggless, so swap the butter for your favorite plant-based alternative and use non-dairy milk in the glaze.
• Swap the Cherries: Try using preserved Amarena cherries for a gourmet upgrade or dried tart cherries for a different kind of tangy bite.

How to Make Cherry Almond Sugar Cookies

Step 1: Cream the Butter and Sugar

Let your butter come to room temperature so it’s perfectly soft, then beat it together with the powdered sugar and vanilla extract in a large bowl. At this stage, you’re looking for it to become creamy and light, setting the stage for cookies that just melt in your mouth.

Step 2: Mix Dry Ingredients and Add Almonds

In a separate bowl, whisk the flour, salt, and ground slivered almonds together, making sure no almond clumps remain. Gradually blend the dry ingredients into the creamed mixture, mixing just until combined. The almond aroma will be heavenly!

Step 3: Shape and Fill the Cookies

Scoop about a tablespoon of dough, make a gentle pit in the center, and nestle a cherry half inside. Fold the dough around the cherry so it’s snugly hidden, then roll gently into a ball. Set on a parchment-lined baking sheet and press down lightly—just enough to flatten a bit.

Step 4: Bake to Golden Perfection

Bake at 375°F for 8–9 minutes. You want the bottoms barely turning golden and the tops to stay mostly pale—that’s when they’ll be perfectly soft and tender. Let them cool completely before icing.

Step 5: Glaze & Decorate

Whisk together powdered sugar, maraschino cherry juice, almond extract, and a splash or two of milk for that pretty pink glaze. Dip the tops of each cooled cookie, flip over, and place on a wire rack. Finish with a sparkly sprinkle of red sugar for bakery-style flair!

How to Serve Cherry Almond Sugar Cookies

Garnishes

Sprinkle red decorating sugar liberally over the glaze for sparkle, or add a slivered almond on top of each for an elegant hint at what’s inside. If you want to go over-the-top, an extra cherry half on the side makes these cookies pop on a holiday cookie tray!

Side Dishes

Pair these cookies with a mug of almond-flavored latte, a cup of hot tea, or a scoop of vanilla ice cream. The lightly sweet-nutty flavors in Cherry Almond Sugar Cookies play especially well with creamy or spiced drinks for an indulgent afternoon treat.

Creative Ways to Present

For parties or gifting, arrange Cherry Almond Sugar Cookies in cupcake liners to showcase the sparkly tops, or stack and wrap them in cellophane with a ribbon. Layer them on a festive platter with fresh cherries and extra sprigs of mint for a beautiful, cheerful dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cherry Almond Sugar Cookies in an airtight container at room temperature—they’ll stay soft and flavorful for up to five days. Separate layers with wax paper to preserve the pretty glaze and prevent sticking.

Freezing

You can freeze the unbaked dough balls (without cherries) or even the baked, unglazed cookies. Simply thaw at room temperature, add your cherry filling (if needed), bake, and decorate. Glazed cookies can also be frozen—just allow them to set first and freeze in single layers.

Reheating

Let frozen cookies thaw at room temperature. If you’d like that just-baked warmth, pop them in a low oven (around 275°F) for a minute or two, but don’t overdo it or the glaze might melt. Enjoy them fresh and fragrant!

FAQs

Final Thoughts

If you’re craving a cookie that’s as beautiful as it is delicious, Cherry Almond Sugar Cookies have you covered. Pour a cup of coffee, gather your favorite people, and share a batch—these are sure to become a tradition you’ll love making year after year!

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