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Almond Cherry Cookies Recipe – Easy Homemade Treats with Creamy Icing

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Tender almond cookies studded with sweet cherries, topped with creamy almond icing and a cherry garnish. These nostalgic treats are quick to make, beautiful to serve, and perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1/2 cup ground almonds or almond flour (60g)
  • 1/2 cup unsalted butter, softened (115g)
  • 1/2 cup granulated sugar (100g)
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup maraschino cherries or glacé cherries, chopped and patted dry (75g)
  • For the Creamy Icing:
  • 1 cup powdered sugar (120g)
  • 2–3 tablespoons heavy cream or milk
  • 1/4 teaspoon almond extract
  • Pinch of salt
  • Optional: pink food coloring
  • For the Cherry Topping:
  • 12–15 whole maraschino cherries or glacé cherries, halved

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat softened butter and granulated sugar together until pale and fluffy (2–3 minutes with mixer, 5 minutes by hand).
  3. Beat in egg, almond extract, and vanilla extract until well combined. Scrape bowl sides as needed.
  4. In a separate bowl, whisk together flour, ground almonds, and salt. Gradually add dry mix to wet ingredients, stirring gently until just combined.
  5. Fold in chopped cherries (patted dry). Mix gently to avoid overmixing.
  6. Portion dough into 1-inch balls using a cookie scoop or tablespoon. Place 2 inches apart on baking sheet and slightly flatten tops.
  7. Bake for 12–14 minutes, until edges are lightly golden and centers are set.
  8. Transfer cookies to a wire rack and cool completely (at least 20 minutes) before icing.
  9. Prepare icing: In a small bowl, whisk powdered sugar, cream or milk, almond extract, and a pinch of salt. Add pink food coloring if desired. Adjust consistency with more milk or sugar as needed.
  10. Spread icing on cooled cookies using a small offset spatula or butter knife. Top each with a halved cherry and let set for 15 minutes.

Notes

For gluten-free cookies, substitute flour with a 1:1 gluten-free blend. Pat cherries dry to prevent excess moisture. Chill dough for 15 minutes if your kitchen is warm. Icing consistency can be adjusted with more milk or powdered sugar. Cookies can be frozen unfrosted for up to 2 months. Almond meal can be used instead of almond flour for a heartier texture.

Nutrition

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