Laura Mariano
Why Cherry Almond Cookies Are So Loved
There’s just something magical about Cherry Almond Cookies. They strike that perfect balance between nostalgic comfort and elegant charm. Whether it’s the sparkle of maraschino cherries during the holidays or the nutty aroma of almond extract filling the kitchen, these cookies are a year-round favorite that feels like a hug in every bite.
For many, these cookies bring back memories of festive gatherings, family tea time, or being handed a homemade treat wrapped in a ribbon. Their vibrant colors, sweet-tart cherry flavor, and soft buttery texture make them ideal for gifting or sharing with loved ones.
The combination of sweet cherries and rich almond flavor is timeless—and irresistible. Whether you’re baking for a special occasion or just because, Cherry Almond Cookies are a recipe you’ll reach for again and again.
What Are Cherry Almond Cookies?
Cherry Almond Cookies are soft, slightly chewy or crisp-edged cookies that feature bright pops of cherry and a warm, nutty almond flavor. Depending on the recipe, they can take the form of classic drop cookies, thumbprints, or even slice-and-bake styles.
The “cherry” in the name could refer to maraschino cherries (for that nostalgic red glow), dried cherries (with a chewy, tart punch), or even fresh cherries, though those are used less frequently due to their moisture content.
The “almond” comes in many forms—most commonly almond extract, which gives a strong, unmistakable aroma. Some recipes also add chopped almonds or almond flour to deepen the flavor and change the texture slightly.
These cookies are baked for many reasons: holiday cookie trays, bridal showers, spring teas, or simply when you’re craving a bakery-style cookie with a gourmet twist. Their look and taste are both impressive—and surprisingly easy to achieve at home.
Ingredients That Make These Cookies Special
What sets Cherry Almond Cookies apart from the average cookie? It’s all in the balance of classic baking staples and standout flavor boosters.
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Almond extract: Just a small amount of this ingredient creates a bold, fragrant, nutty profile. It pairs beautifully with the tangy sweetness of cherries. (Pro tip: a little goes a long way!)
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Cherries:
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Maraschino cherries add bright color and sweet nostalgia.
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Dried cherries give chewy texture and a more natural, tart taste.
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Fresh cherries can be used, but need to be pitted, chopped, and blotted dry to avoid soggy dough.
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Butter, flour, and sugar: These create the rich, tender base of the cookie—whether you prefer a shortbread-style snap or a soft and chewy bite.
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Optional upgrades:
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White chocolate chips for a creamy contrast
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A sweet almond glaze drizzle for a bakery-style finish
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Sliced almonds for extra crunch and elegance
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Pro Tip: Toast your sliced almonds before adding them to the dough or topping the cookies. It deepens the flavor and adds a lovely golden edge to each bite.
Cherry Choices: Which Cherries Work Best?
Not all cherries are created equal when it comes to baking. Here’s a quick breakdown of your best options for Cherry Almond Cookies:
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Maraschino cherries: These are the most common in festive cookies. They’re syrupy sweet, bright red, and perfect for holiday flair. Just be sure to pat them dry and chop them finely to avoid bleeding into the dough.
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Dried cherries: Slightly tart, chewy, and more natural-tasting. They’re great for a grown-up version of this cookie and offer better control of moisture.
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Fresh cherries: While flavorful, they can release too much juice during baking. If using them, pit, chop, and press between paper towels to remove excess liquid.
| Cherry Type | Flavor Profile | Texture | Best For |
|---|---|---|---|
| Maraschino | Very sweet | Soft | Holiday cookies |
| Dried Cherries | Tart-sweet | Chewy | Everyday bakes |
| Fresh Cherries | Juicy & bold | Moist | Advanced bakers |
Almond Forms: Extract, Sliced, Ground – What’s Right?
When it comes to almond flavor, you’ve got options—and each adds something unique to Cherry Almond Cookies.
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Almond extract: This is the most potent and common way to infuse your cookies with that classic almond aroma. Just a teaspoon or less delivers a bakery-style depth.
Expert Tip: Always use pure almond extract—artificial versions often taste bitter or metallic. -
Sliced almonds: These add a lovely crunch and a decorative touch when sprinkled on top before baking. Toasting them enhances both flavor and color.
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Ground almonds / almond meal: Great for creating a more tender crumb or adding subtle nuttiness. They can replace part of the flour, but should be balanced to avoid overly delicate dough.
Feel free to combine these! For example, a cookie dough made with almond extract and topped with toasted sliced almonds brings both flavor and texture to life.
How to Make Cherry Almond Cookies (Step-by-Step Method)
These cookies come together in just a few simple steps, making them a perfect beginner-friendly recipe that still feels gourmet.
Step 1: Prep your ingredients
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Chop the cherries (whichever type you’re using) into small bits. If using maraschino or fresh, blot them dry thoroughly with paper towels.
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Toast your sliced almonds if using them as a topping.
Step 2: Make the dough
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In a large bowl, cream together butter and sugar until light and fluffy.
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Add the egg and almond extract. Mix just until combined.
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Slowly add in flour (and baking powder if needed). The dough should be soft but not sticky.
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Gently fold in the chopped cherries.
Step 3: Chill (optional but helpful)
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Wrap the dough in plastic wrap and chill for 30–60 minutes.
Bold tip: Chilling helps the cookies hold their shape and prevents spreading.
Step 4: Shape & bake
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Preheat your oven to 350°F (175°C).
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Scoop or roll dough into 1-inch balls. Space them on a parchment-lined baking sheet.
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Press a few sliced almonds on top for decoration.
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Bake for 10–12 minutes, or until edges are lightly golden.
Step 5: Cool & enjoy
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Let cookies cool on the pan for a few minutes, then transfer to a wire rack.
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Optional: Drizzle with almond glaze for a pretty finish.
Don’t overmix the dough—it makes cookies tough instead of tender.
Variations to Try
One of the best things about Cherry Almond Cookies is how versatile they are! You can easily personalize them to match your mood or the season.
Tasty Add-ins:
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White chocolate chunks add a creamy contrast to the tart cherries.
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Lemon zest brightens the flavor and pairs beautifully with almond.
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Coconut flakes give a chewy, tropical twist.
Creative Shapes:
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Thumbprint cookies filled with cherry preserves or jam make an elegant dessert tray addition.
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Cookie sandwiches using cherry buttercream or almond filling? Yes, please!
Glaze Options:
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A simple almond glaze drizzle takes these from everyday to bakery-style with minimal effort.
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You can even tint the glaze pink or red for a themed occasion.
Pro tip: Play with texture and flavor—but don’t overload the dough or you’ll affect how it bakes.
Make-Ahead and Storage Tips
These cookies are excellent for planning ahead—whether you’re prepping for the holidays or just getting ahead on weekday treats.
Freezing the dough:
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Form the dough into balls, freeze on a tray, then store in a zip-top bag.
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Bake straight from frozen—just add 1–2 extra minutes to the bake time.
Storing baked cookies:
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Keep them in an airtight container at room temperature for up to 5 days.
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They can also be refrigerated for a slightly firmer texture.
Keeping cookies soft:
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Add a slice of bread or a marshmallow to the container—it helps maintain moisture.
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For crispier edges, skip the bread and let them breathe slightly.
Shelf life:
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Dough lasts 2–3 days in the fridge, 2 months in the freezer.
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Baked cookies freeze beautifully for up to 2 months.
What to Serve With Cherry Almond Cookies
Cherry Almond Cookies are a charming companion to warm beverages like tea, coffee, or even a rich hot chocolate on a chilly day. Their fruity, nutty flavor makes them a standout on holiday cookie platters, and they hold their own next to fudge, truffles, or shortbreads.
Want to gift them? Wrap a stack in parchment paper, tie it with twine, and tuck it into a kraft box or tin. A sprig of rosemary or cinnamon stick adds a beautiful seasonal touch. They’re not just delicious—they’re gift-worthy!
Cherry Almond Cookies for the Holidays & Celebrations
These cookies practically scream celebration. Their vivid red cherry pieces and golden almond edges make them ideal for festive occasions.
Christmas: Pair them with peppermint bark, sugar cookies, and gingerbread on a holiday tray. Use colored sugars or drizzle with red-and-green icing.
Valentine’s Day: Shape the cookies into hearts or tint the glaze pink. They’re sweet, pretty, and feel personal.
Baby showers & bridal teas: Petite cherry almond cookies bring elegance and color to dessert tables. Serve alongside petit fours and mini cheesecakes for a fancy tea-time spread.
Gifting: Include them in homemade cookie boxes. Their bright colors and rich flavor make them a favorite among gift recipients.
Tip: You can theme your cookies with sprinkles, icing colors, or presentation style to match any event!
Troubleshooting Common Issues
Even experienced bakers hit a few snags now and then. Here’s how to fix the most common issues with Cherry Almond Cookies:
| Problem | Fix |
|---|---|
| Cookies spread too much | Chill the dough for at least 30 minutes before baking |
| Dry or crumbly texture | Don’t overmix, and avoid overbaking |
| Cherries sink to the bottom | Pat them dry and toss lightly in flour before mixing |
| No cherry flavor | Add a bit of cherry extract or cherry juice reduction |
| Too sweet | Use dried cherries instead of maraschino for balance |
Pro tip: Always do a test batch—bake 2–3 cookies first to check spread and flavor before doing the full tray.
FAQs
Can I use almond flour instead of all-purpose flour?
Almond flour can be used, but not as a full replacement. It lacks gluten, which helps structure the cookie. Try swapping 25–30% of the all-purpose flour with almond flour for a nuttier taste and softer texture.
Can I use frozen cherries?
Yes, but be sure to thaw and drain them very well. Excess moisture can lead to soggy dough or uneven baking. Pat dry thoroughly before chopping and adding.
Are cherry almond cookies gluten-free?
Not by default, but they can be made gluten-free with a 1:1 GF flour blend. Make sure all other ingredients, including cherries and almond extract, are gluten-free too.
Can I freeze cherry almond cookies?
Absolutely. Store baked cookies in an airtight container for up to 2 months. You can also freeze the dough.
How do I keep the cherry flavor strong?
Use cherry extract or add a small amount of reduced cherry juice in the glaze or dough for a bolder cherry punch.
Final Thoughts & Baking Encouragement
Baking Cherry Almond Cookies is more than just following a recipe—it’s about creating something joyful, nostalgic, and shareable. Whether you’re making them for a holiday, a cozy afternoon treat, or a sweet surprise for someone you love, these cookies are sure to leave an impression.
Don’t be afraid to experiment with shapes, fillings, or glazes. The beauty of this recipe is how easily it adapts to your creativity.
If you try this recipe, be sure to leave a rating or share a photo online—we’d love to see your delicious results!
Happy baking, cookie friend!
Cherry Almond Cookies
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheets
- Parchment paper
- Measuring Cups and Spoons
- Cooling rack
- Knife and cutting board
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp pure almond extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup maraschino cherries or dried cherries, chopped and well-drained
- 1/4 cup sliced almonds optional, for topping
- Optional: almond glaze powdered sugar + almond extract + milk
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream: In a large bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in egg and almond extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture.
- Fold in Cherries: Gently stir in chopped cherries (pat them dry beforehand).
- Optional Chill: Chill dough for 30–60 minutes to reduce spreading.
- Shape Cookies: Scoop or roll into 1-inch balls. Place on baking sheets 2 inches apart. Press sliced almonds on top if using.
- Bake: Bake for 10–12 minutes or until edges are lightly golden.
- Cool: Let cool on the sheet for 2–3 minutes, then transfer to a wire rack.
- Optional Glaze: Drizzle with almond glaze once cooled.
Notes
- For best results, use pure almond extract, not imitation.
- Pat cherries dry before adding them to the dough to avoid bleeding.
- Dough can be made ahead and frozen.
- Try swapping maraschino cherries with dried cherries for a slightly tart flavor.
- Want crispier edges? Bake 1–2 minutes longer and skip chilling.
