Cherry Cookies with Almond Flavor Recipe

If you’re looking for a delightful treat that combines a burst of fruity sweetness with a warm nutty aroma, you have to try this Cherry Cookies with Almond Flavor Recipe. I absolutely love how these cookies come out—soft, tender, and perfectly packed with bits of maraschino cherries and that unmistakable almond essence that just pulls everything together. Whether you’re a cherry fan or someone who just loves a good cookie with a unique twist, this recipe will quickly become one of your favorites. Stick around, I’ll walk you through everything so these turn out just right in your kitchen!

this …

Ingredients You’ll Need

The magic behind this Cherry Cookies with Almond Flavor Recipe comes from the harmony between almond flour and maraschino cherries, balanced with traditional baking staples. Grab quality almond flour and room temperature butter for the best results—you’ll notice the difference in texture and flavor.

• All-purpose flour: Provides structure and a soft base; make sure it’s well sifted or whisked before mixing in.
• Almond flour: This adds a gorgeous nutty flavor and a tender crumb—don’t skip it.
• Salt: Just a pinch to bring out all the flavors without making it salty.
• Unsalted butter: Room temperature is key here to cream properly with sugar for the perfect cookie texture.
• Granulated sugar: Adds sweetness and helps cookies crisp slightly at the edges.
• Maraschino cherry juice: This is a secret ingredient that infuses the dough with a subtle cherry essence—using the juice instead of water makes a big flavor impact.
• Vanilla extract: A classic pairing that deepens the overall flavor.
• Almond extract: Just a touch really amps up the almond notes without overpowering.
• Chopped maraschino cherries: The stars of the show! They’ll add chewy, sweet bursts throughout the cookie.

Variations

I love giving this Cherry Cookies with Almond Flavor Recipe my own twist sometimes, and honestly, you should too! These cookies are so flexible that a small tweak can create an entirely new experience while still keeping that irresistible almond-cherry combo.

• Chocolate Chip Boost: I sometimes add mini chocolate chips with cherries for an indulgent treat—my family goes crazy for the melty pockets of chocolate inside.
• Cherry Glaze Topper: Drizzling a simple glaze made from powdered sugar and cherry juice over cooled cookies is a quick way to add a pretty and tasty finishing touch.
• Gluten-Free Option: Swap all-purpose flour for a gluten-free blend and keep almond flour; just keep an eye on texture as gluten-free flours behave differently.
• Less Sweet Version: Reduce sugar slightly if you prefer cookies that aren’t as sweet, especially if you’re using candied cherries that can be quite sugary.

How to Make Cherry Cookies with Almond Flavor Recipe

Step 1: Whisk the Dry Ingredients

Start by combining your all-purpose flour, almond flour, and salt in a medium bowl. I like whisking these together really well to ensure the almond flour is evenly distributed and there won’t be clumps of salt hiding anywhere. Set this aside while you prepare the wet ingredients—that way you’ll stay organized and the process feels smooth.

Step 2: Cream the Butter and Sugar

Using either a stand mixer fitted with a paddle attachment or your hand mixer, beat the room temperature butter and granulated sugar on medium speed. This takes about 3 to 4 minutes, and you’ll know you’re done when the mixture is light, fluffy, and pale in color. Don’t rush this—creaming well helps build the perfect cookie texture.

Step 3: Add Cherry Juice and Extracts

Next, pour in the maraschino cherry juice, vanilla extract, and almond extract. Mixing these well into the butter-sugar combo enhances the flavor with beautiful almond and cherry notes that infuse the whole batch. I discovered that using the cherry juice instead of plain water or milk makes a subtle but amazing difference in taste.

Step 4: Combine Wet and Dry, Then Fold in Cherries

Slowly add the dry ingredients to the wet mixture, stirring gently just until everything is combined—don’t overmix or you’ll toughen your cookies! The last step in this phase is folding in those lovely chopped maraschino cherries. This is when your kitchen starts smelling amazing and you’ll find yourself sneaking little tastes, like me.

Step 5: Chill the Dough

Cover the dough tightly and pop it in the fridge for 30 minutes. Chilling helps the dough firm up, which means your cookies won’t spread too much while baking — plus, it gives the flavors time to meld. I sometimes prepare the dough ahead in the morning and bake in the evening when I want fresh cookies for dessert.

Step 6: Scoop and Bake

While the dough chills, preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. After chilling, scoop about 1 tablespoon of dough per cookie onto the sheets. I swear by using a small cookie scoop—it keeps sizing consistent and these cookies bake evenly. Give space between each dollop as they’ll spread slightly.

Bake for 12 to 14 minutes, watching for the bottoms to turn a very light golden. They’ll still feel soft on top but that’s perfect for a tender texture. As soon as they come out, transfer the cookies from the hot sheets onto cooling racks after about 3 minutes to avoid overbaking. Taking this step ensures they’re not soggy underneath.

How to Serve Cherry Cookies with Almond Flavor Recipe

Garnishes

For garnishes, I love sprinkling a pinch of powdered sugar over cooled cookies to give them a pretty snowy look, especially around the holidays. A few finely chopped almonds on top right after baking add a bit of crunch and an extra nod to the almond flavor. If you’re feeling fancy, a drizzle of white chocolate complements the cherries beautifully.

Side Dishes

These cherry almond cookies pair wonderfully with a hot cup of coffee or a creamy latte in the morning. I also enjoy serving them alongside a scoop of vanilla ice cream for a simple dessert that’s quick but feels special. For gatherings, a fruit salad with citrus highlights brightens the plate and balances the sweetness.

Creative Ways to Present

One fun way I’ve presented these cookies is stacked in clear glass jars tied with rustic twine and a small card for gifts. For holiday parties, I arrange them on a platter with sprigs of fresh rosemary and a few fresh cherries scattered for color contrast. Another crowd-pleaser is sandwiching two cookies around a dollop of cherry cream cheese frosting—utterly divine and looks impressive on trays.

Make Ahead and Storage

Storing Leftovers

Leftover cherry cookies keep great in an airtight container at room temperature for about 3 to 4 days. I usually line my container with parchment paper and separate layers of cookies the same way to keep them from sticking or breaking. They remain tender and just as flavorful if enjoyed within this timeframe.

Freezing

If you want to make a big batch ahead, you can freeze the raw dough shaped into balls. Lay them on a parchment-lined tray, freeze until solid, and then transfer to a freezer bag. When you’re ready, bake the frozen dough balls directly in the oven—add a minute or two to the bake time. This little trick saved me tons of time during holiday cookie seasons!

Reheating

To revive leftover cookies, I like warming them in a 300°F (150°C) oven for 5 minutes or so. Avoid the microwave if you want to keep that ideal texture since it can make them chewy or rubbery. Enjoying them slightly warm brings out the almond scent and cherry sweetness even more.

FAQs

Final Thoughts

This Cherry Cookies with Almond Flavor Recipe holds a special place in my kitchen; it’s one of those desserts that can brighten an ordinary day or impress guests without fuss. I love sharing these with friends because the almond and cherry combo is unexpected yet comforting, and the recipe is simple enough to whip up anytime you need a little joy. Give it a try—you might just find yourself baking these again and again like I do!

Print