Cherry Almond Sugar Cookies are a buttery thick sugar cookie loaded with maraschino cherries and almond flavor. Top your cookies with an adorably pink, sweet maraschino cherry and cherry frosting to really take them to the next level.
Are you in love? Because I am in LOVE with these Cherry Almond Sugar Cookies!
They are the adorable cookie version of my gorgeous Cherry Almond Bundt Cake.
I love almond flavored desserts and cherry desserts equally, but you combine them and magic happens.
We start with a basic shortbread recipe that we flavor with almond extract and chopped maraschino cherries.
Then we top them them with a pink maraschino cherry frosting, almond slivers and a maraschino cherry on top!
If you are looking for the perfect classic buttery shortbread cookies, this is the recipe you need.
You can leave the maraschino cherries out and swap the almond extract for extra vanilla extract for a very classic version.
A few tips for making the perfect shortbread cookies:
- Use a good quality unsalted butter that is softened (not melted).
- Allow the dough to chill before rolling into balls and baking in the fridge.
- DO NOT OVER BAKE. The worst mistake you can make is over-baking these cookies.
Maraschino Cherries & Almonds
In case you were not aware, modern Maraschino Cherries are actually cherries that are brined and flavored with almond flavoring.
The taste is not truly reminiscent of a real cherry, but they are a flavor many of us grew up loving.
However, if you would prefer to use fresh cherries, this recipe also works wonderfully with them!
You can use chopped real cherries in the shortbread cookie dough and real cherry juice for the frosting.
They will be less pink, but still absolutely delicious featuring fresh cherries!
You can absolutely skip the frosting and decorations. I will let you in on a little secret…
The cherry almond sugar cookies, all by themselves with no icing, are honestly my personal favorite way to eat them.
They are soft, buttery and *just* sweet enough for me all by themselves.
However, to dress them up, I added a gorgeous pink maraschino cherry frosting.
The cherry frosting is sweet and requires nothing but maraschino cherry juice to reach that adorable pink color.
Lastly, I used a maraschino cherry and sliced almonds to create a “flower” decoration on top.
Again, optional, but adorable for a party, shower, or event you want to impress people with your cookies!
These Cherry Almond Sugar Cookies are so bright and cheery and absolutely delicious.
They honestly just make me smile, they look so happy!
Enjoy the cookies plain or with the cherry frosting if you like a sweeter cookie, but either way you are going to love them!
Ingredients
Cherry Almond Cookies
- ¾ cup (1.5 sticks) unsalted butter, softened
- ⅔ cup Dixie Crystals Extra Fine Granulated Sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1 cup chopped maraschino cherries
Cherry Frosting
- 4 tablespoons unsalted butter, melted
- ⅓ cup maraschino cherry juice
- 1 tablespoon vanilla extract
- 4 to 5 cups Dixie Crystals Confectioners Powdered Sugar
Optional Garnish
- ½ cup sliced almonds
- 24 maraschino cherries, stems removed
Instructions
- In a large bowl, beat butter, and sugar until light and fluffy. Add milk, vanilla extract, almond extract, and mix until well combined.
- Add flour and beat until a soft dough is formed. Fold in cherries.
- Cover cookie dough with plastic wrap and chill for 2 hours (or overnight). If you bake your cookies without chilling them, the cookies will spread and not be as thick.
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Roll 1 heaping tablespoon of dough into a ball and place onto prepared baking sheets. Leave a little room for spreading. Repeat with all dough.
- Bake for 10 to 12 minutes, until edges are every so lightly browned. Do not over bake, the cookies will firm up in center when they are cooling.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting.
Cherry Frosting
- In a medium-sized bowl, whisk together butter, maraschino cherry juice, and vanilla extract. Whisk in 4.5 cups powdered sugar, whisking until smooth.
- Whisk in additional powdered sugar or maraschino cherry juice until you achieve a thick, spreadable frosting.
- Frost cooled cookies and decorate as desired with optional toppings. Store in an airtight container for up to 5 days.
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Hi Jessica – My family loves cherry cupcakes and cookies, so this is right up our alley. Will be making these tonite and let you know.
These have got to get in my cookie jar! I wish I had one right now!
These are adorable cookies! They would be perfect for serve on Mother’s Day or any spring gathering.
These cookies were so delicious, thank you!
Oh my goodness, these cookies are incredible!! I bet they taste ahhhmazing!
We have a recipe for almond cookies that is a family favorite. I can’t wait to try the cherry version!
These are seriously perfect cookies! Like I would eat a dozen in one sitting!