Sink your teeth into these tender almond shortbread rounds bursting with a hidden maraschino cherry center and finished with a glistening cherry glaze. Perfect for the holidays—or any day you need a sweet pick-me-up!
Ingredients
Cookie Dough
- 1 cup (about 4 ounces) blanched almond meal
- 1 cup (120 g) all-purpose flour, spooned and leveled
- ¼ tsp fine salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 1 tsp pure vanilla extract (or almond extract for extra nuttiness)
- 24 maraschino cherries, halved and drained
Cherry Glaze
- 1 ½ cups (180 g) powdered sugar
- 2–3 Tbsp reserved maraschino cherry juice
- ½ tsp almond extract (optional)
- Red sanding sugar, for sprinkling
Directions
- Prep & Heat: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Combine Dry Ingredients: In a medium bowl, whisk together almond meal, flour, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the softened butter with powdered sugar until smooth and fluffy, about 1 minute. Mix in vanilla (or almond) extract.
- Form the Dough: Gradually add the dry mixture, stirring until just combined. The dough should be soft but hold its shape.
- Encase the Cherries: Scoop tablespoons of dough and flatten gently. Press a cherry half into the center, then wrap the dough around it, shaping into a smooth ball.
- Bake: Arrange cookies 2″ apart on prepared sheets. Bake 8–9 minutes, until the edges turn light golden. Let cool completely on racks.
- Make the Glaze: Whisk powdered sugar, cherry juice, and almond extract until silky. Adjust consistency with more juice or sugar as needed.
- Glaze & Garnish: Dip or spoon glaze over cooled cookies, then sprinkle with red sanding sugar. Let set at room temperature.
- Serve & Store: Enjoy immediately or store in an airtight container at room temperature for up to 3 days.
Pro Tips
- Use a cookie scoop for uniform sizes.
- Ensure cookies are cooled before glazing to prevent the icing from sliding off.
- For extra cherry punch, stir in 1 tsp of maraschino juice into the dough.
Variations
- Swap half the almond meal for finely chopped almonds for a nuttier texture.
- Drizzle melted white chocolate over the glaze for a decorative finish.
- Try dipping cookies in dark chocolate for a decadent twist.
Enjoy these Cherry Almond Cookies on your next cookie platter or gift them in festive boxes—everyone will swoon over the surprise cherry center!
Cherry Almond Cookies Recipe – Soft Almond Meal Cookies
- Total Time: 24 minutes
- Yield: 36 cookies
Description
These tender almond-infused cookies surprise you with a juicy maraschino cherry center, then get a sweet pink glaze and festive red sugar for a bite of pure holiday joy!
Ingredients
Cookies:
- ¾ cup slivered almonds, finely ground into a powder
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 1 tsp pure vanilla extract
- 2¼ cups (280 g) all-purpose flour
- ¼ tsp fine salt
- 8 oz jar maraschino cherries, halved (reserve 1 Tbsp cherry syrup)
- Red decorating sugar, for topping
Cherry Glaze:
- 2 cups (240 g) powdered sugar
- 1 Tbsp reserved maraschino syrup
- 1 tsp almond extract
- 2–3 Tbsp milk, as needed to thin
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment or silicone mats.
- Make the Dough: In a mixing bowl, cream together butter, powdered sugar, and vanilla until light and fluffy.In another bowl, whisk flour, salt, and ground almonds. Gradually add the dry ingredients to the butter mixture, stirring until a pliable dough forms.
- Fill With Cherry: Scoop roughly 1 Tbsp of dough and flatten it into a small disc in your palm. Press a cherry half into the center, then fold the dough around it and roll into a smooth ball. Space 2″ apart on prepared sheets and gently press down to flatten slightly.
- Bake: Bake for 8–9 minutes, until edges just begin to turn golden. Remove from oven and let cookies cool completely on the pans.
- Whip the Glaze: In a small bowl, whisk powdered sugar with reserved cherry syrup and almond extract. Add milk a tablespoon at a time until the icing is thin enough to dip but not runny.
- Ice & Decorate: Dip the tops of each cooled cookie into the glaze, allow excess to drip off, then place on a rack. While the icing is still wet, sprinkle with red decorating sugar. Let stand until set.
Notes
Tips & Tricks
- Dry Dough? Avoid packing your flour—stir, spoon, and level for accurate measurement.
- No Stuffing? Chop cherries and fold them into the dough for bite-sized bursts of flavor.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Desserts
Nutrition
- Serving Size: 1
- Calories: 187kcal
- Sugar: 20g
- Sodium: 64mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg