These Cherry Almond Cookies are so delicious, and the pink and red colors just makes them so pretty. Topped with Maraschino cherries, these are great for any occasion, even Valentine’s Day. Whip these up in no time.
Just eight ingredients and a little time is all that is standing in between you and these homemade Italian cherry cookies.
If you are participating in a cookie swap or want a fun cookie for a bake sale, this will be a big hit.
🍒 Why This Recipe Works
Simple ingredients allow you to raid your fridge and pantry and throw these cookies together in no time.
The pairing of cherries and almond works so perfectly together. It is a delicious complement of the two ingredients.
Great to make for Christmas, Valentine’s Day, weekday dessert, etc. There is never a wrong time for these.
Cherries | Maraschino cherries are what you want to reach for in this cookie recipe. You will also use some of the juice from the jar.
Butter, Sugar Vanilla | Classic cookie ingredients that help give these cherry almond cookies a fluffy and delicate texture. You will find them near the canned fruit or near the olives, depending on the store. Most likely, they will not be at eye level.
Flour | I used all purpose flour for this recipe.
Almond Extract | The almond extract helps to give these cookies that unique flavor.
White Chocolate | I melted it and drizzled over the cookies.
Now sit back and have a snack and a hot cup of coffee and eat your cookies!
Step one: First, place the cherries on a cutting mat, and quarter them with a sharp knife. Set aside.
Step two: In a stand mixer, whisk the butter until it’s smooth and creamy.
Step three: Add the sugar, vanilla, almond extract, and maraschino cherry juice. Mix until smooth.
Step four: Add the flour, and mix until completely blended.
Step five: Remove the mixing bowl, and gently fold in the chopped cherries. Place the dough on a large piece of parchment paper, and place it in the refrigerator for three hours.
Step six: Once thoroughly cooled, remove the dough from the refrigerator and place a piece of parchment paper, or a silpat mat on a cookie sheet, and set aside.
Take a tablespoon sized piece of dough and roll it into a ball. Place it on the lined cookie sheet. Continue until all cookies have been rolled. Place the cookie sheet in the refrigerator again and chill for 30 minutes.
Step seven: Remove the cookie sheet, and bake the cookies in a 350 degree oven for 12 – 15 minutes, or until the cookies are golden brown on the bottom and around the edges.
The cookies will spread a little, so make sure you chill them according to directions.
If you don’t chill the dough, the cookies won’t bake correctly. Once the cookies are baked, remove them from the oven, and leave them on the cookie sheet to cool for 10 minutes. Move them to a wire rack to finish cooling.
When the cookies are completely cool, melt the white chocolate in the microwave in 10 second intervals until it’s smooth.
Drizzle the cookies with melted white chocolate. Serve and Enjoy!
TIP: As mentioned before, these cookies will not bake correctly if you don’t chill them so please don’t skip that step!
🍪 How to Arrange a Cookie Exchange
If you haven’t attended a cookie exchange before, this is a great year to say “yes” to an invite. Don’t be shy. If your friends aren’t hosting one, arrange one yourself! Here’s how you can host your own this year. Yes, there is still time.
- Make an invite to your friends and arrange for a date.
- Ask each person to bring one dozen cookies for each person that is coming.
- You, as the hostess, will provide some fun drinks or light snacks. Think about the Slow Cooker Christmas Coffee, Crockpot Caramel Latte, or Instant Pot Eggnog which are perfect hot drinks for this.
- Ask each person to bring a container to bring their cookies home.
- When your guests arrive, have them place their cookies on the table.
- Once everyone arrives, each person will load one dozen of each into their container to take home.
- As an extra treat, print a booklet with each recipe in it for everyone. I loved this idea as someone always asks for the recipes. So, you might as well be proactive!
❗ Expert Tips
- Make sure to measure your flour properly so you don’t have too thin or dry cookie batter. We explain it all for you and give you a free printable to help you in the future.
- Remove stems from the cherries.
- Add in some finely chopped almond slivers for added crunch.
- Make sure to not over-bake the cookies or they will be too dry.
- Refrigerating cookie dough is a must, otherwise, the cookies will not bake properly.
👩🍳 Recipe FAQs
I find that adding in a hint of almond extract can really help bring out the flavors. Or depending on the cookie type you can sprinkle on some sea salt to naturally bring out flavor in the cookies.
You can indeed freeze maraschino cherries. So, if you don’t plan to use up a whole jar, transfer it into a freezer friendly container and store for up to three months.
You will find some cookies require you to chill the dough, and other recipes don’t. Some cookie recipes need the dough to be chilled or it will fall flat when it bakes. It is imperative to not skip chilling the dough if it is required in the recipe.
📌 Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Cherry Almond Cookies
- Sheet Pan
- Parchment Paper
- 15 Maraschino Cherries cut in half and in half again (should be in quarters)
- 1 stick Butter softened to room temperature but not melted.
- ¾ cup Sugar
- 1 tbsp Vanilla
- ½ tsp Almond Extract
- 2 tbsp Maraschino Cherry Juice
- 2 cups Flour
- 4 tbsp White Chocolate to melt on top or for drizzling
- Cut the cherries into quarters and set aside.
- In the mixing bowl of a stand mixer, whisk the butter until it's smooth and creamy.
- Add the sugar, vanilla, almond extract, maraschino cherry juice, and mix until smooth.
- Add the flour, and mix until completely blended. Remove the mixing bowl, and gently fold in the chopped cherries, until blended.
- Place the dough on a large piece of parchment paper, and place the dough in the refrigerator for three hours.
- After three hours, remove the dough from the refrigerator, and place a piece parchment paper, or a silpat mat on a cookie sheet, and set aside.
- Form a tablespoon of dough, and roll it into a ball, and place on the lined cookie sheet.
- Continue until all cookies have been rolled.
- Place the cookie sheet in the refrigerator and chill for 30 minutes.
- Remove the cookie sheet, and bake the cookies in a 350 degree oven for 12 – 15 minutes, or until the cookies are golden brown on the bottom and around the edges.
- The cookies will spread a little, but shouldn't spread thin, so make sure you chill them according to directions.
- If you don't chill the dough, the cookies won't bake correctly. Once the cookies are baked, remove them from the oven, and leave them on the cookie sheet to cool, for 10 minutes. Then remove to a wire rack.
- When cookies are completely cool, melt the white chocolate in the microwave, on 10 second intervals until it's smooth. Drizzle with melted white chocolate.