Almond Maraschino Cherry Cookies

There is something undeniably nostalgic about the combination of sweet maraschino cherries and the nutty, sophisticated aroma of almonds. These Almond Maraschino Cherry Cookies are more than just a dessert; they are a delightful surprise in every bite. Featuring a tender, shortbread-like base enriched with ground almonds and a hidden cherry center, they are the perfect addition to any cookie platter. Whether you are baking for a holiday exchange, a Valentine’s Day treat, or simply a cozy afternoon tea, these cookies stand out with their vibrant pink glaze and festive sparkle. In this guide, I will walk you through the nuances of achieving that perfect melt-in-your-mouth texture while ensuring your cherry centers stay juicy and bright. Get ready to elevate your baking game with a recipe that is as beautiful to look at as it is delicious to eat.

Why You’ll Love This Recipe

You will fall in love with these cookies because they offer a sophisticated flavor profile that appeals to both children and adults. The ground almonds provide a unique, slightly chewy texture that contrasts beautifully with the snap of the sugar glaze. Unlike standard sugar cookies, these have a rich, buttery depth that mimics high-end European biscuits. They are also incredibly visual; the pop of red from the cherry juice in the frosting makes them a “showstopper” on any table. Furthermore, the recipe is surprisingly straightforward, requiring no chilling time for the dough, which means you can go from craving to eating in less than thirty minutes. It is the perfect balance of ease and elegance.

What Is an Almond Maraschino Cherry Cookie?

At its core, the Almond Maraschino Cherry Cookie is a variation of a “surprise” or “thumbprint” cookie, influenced by classic almond shortbread. The dough is “short,” meaning it has a high fat-to-flour ratio, resulting in a crumbly, tender texture. By incorporating finely ground slivered almonds directly into the flour mixture, we introduce a nutty complexity that pairs naturally with the stone-fruit notes of the maraschino cherry. This specific style of cookie often appears in American heritage baking, particularly during the mid-century era when maraschino cherries became a staple of festive confectionery. It’s a celebration of classic pantry staples transformed into something whimsical and gourmet.

Ingredients Overview

To achieve the best results, every ingredient in this recipe serves a specific purpose.

• Slivered Almonds: Using slivered almonds and grinding them yourself (rather than using pre-made almond flour) provides a fresher oil content and a slightly more rustic texture.
• Butter: Use high-quality unsalted butter. Ensure it is “softened” to room temperature—pliable but not greasy—to ensure the dough holds its shape during baking.
• Powdered Sugar: We use powdered sugar in the dough instead of granulated sugar. This is the secret to the “melt-away” texture, as the cornstarch often found in powdered sugar contributes to a fine crumb.
• Maraschino Cherries: These are the star of the show. The cherries provide the moisture and the “surprise” center, while the reserved juice acts as a natural food coloring for the glaze.
• All-Purpose Flour: This provides the necessary structure. Be sure to measure using the “spoon and level” method to avoid a dry, crumbly cookie.
• Almond and Vanilla Extracts: These are the aromatic backbones. While vanilla provides warmth, the almond extract reinforces the nutty notes of the ground slivered almonds.

Ingredient Substitutions & Tips

If you find yourself missing an ingredient, there are several ways to adapt. For a nut-free version, you can replace the ground almonds with an equal amount of all-purpose flour, though you will lose that signature nutty crunch. If you don’t have maraschino cherries, dried tart cherries soaked in a bit of simple syrup can work in a pinch, though the color will be darker. For those looking for a dairy-free option, a high-quality vegan butter stick (not tub margarine) works well. If you prefer a less sweet cookie, you can omit the glaze and simply dust the warm cookies with a little extra powdered sugar and a hint of cinnamon.

Step-by-Step Instructions

1. Preparation: Begin by preheating your oven to 375°F (190°C). High heat is essential here to set the structure of the buttery dough quickly so it doesn’t spread too thin. Line your pans with parchment paper to prevent the bottoms from over-browning.
2. The Creaming Method: In your stand mixer or a large bowl with a hand mixer, cream the butter and 3/4 cup of powdered sugar. Do this for at least 2 minutes until the mixture looks pale and fluffy. Add the vanilla extract and mix again.
3. Dry Ingredients: Whisk the flour, salt, and your freshly ground almonds together. Turn your mixer to the lowest setting and gradually add the dry ingredients. Stop mixing as soon as the flour streaks disappear; overworking the dough will make the cookies tough.
4. Assembly: This is the fun part. Scoop about a tablespoon of dough. Flatten it into a small disc. Place a cherry half (patted dry!) in the middle and pinch the dough around it. Roll it between your palms into a smooth sphere.
5. The Bake: Place the balls on the sheet. Give them a very gentle press with your thumb—just enough to create a slightly flat top for the glaze to sit on. Bake for 8–9 minutes. The cookies should look set but not brown, except for a tiny hint of gold on the very bottom edge.
6. Glazing: Once completely cool, whisk your frosting. The consistency should be like heavy cream—thick enough to coat the cookie but thin enough to drip slightly. Dip, sprinkle with red sugar, and let them rest.

Expert Baking Tips

• The Cherry Dry-Down: The most common mistake is using cherries straight from the jar. The excess syrup will leak into the dough, causing it to turn grey or become soggy. Always pat your cherry halves thoroughly with paper towels before wrapping them.
• Don’t Over-Grind: When grinding your slivered almonds in a food processor, use short pulses. If you run the processor too long, the friction will heat the almond oils, and you’ll end up with almond butter instead of almond meal.
• Temperature Matters: If your kitchen is very warm and the dough feels oily, pop the rolled balls into the fridge for 10 minutes before baking. This ensures they maintain their beautiful spherical shape.

Mastering the Almond Texture

The secret to the “Expert” level of this cookie lies in how you handle the almonds. While you can use store-bought almond meal, grinding slivered almonds (which have had the skins removed) creates a much cleaner, brighter flavor. To take it a step further, lightly toast the slivered almonds in a dry pan for 3-4 minutes until they smell fragrant, then let them cool completely before grinding. This “toasted almond” element adds a smoky, sophisticated note that cuts through the sweetness of the maraschino cherry, making the cookie taste like it came from a high-end French patisserie.

Serving Suggestions

These cookies are best served at room temperature once the glaze has fully hardened. They look stunning arranged in a circular pattern on a white marble slab or tucked into a decorative tin. Pair them with a strong Earl Grey tea or a dark roast coffee to balance the sweetness of the cherry frosting. For a festive touch during the holidays, serve them alongside a glass of sparkling rosé or a cherry-infused mocktail.

Storage & Make-Ahead Tips

To keep these cookies fresh, store them in a single layer in an airtight container at room temperature for up to 4 days. If you must stack them, place a sheet of parchment paper between the layers to keep the glaze from sticking. You can also freeze the unbaked dough balls (without the cherry) for up to 3 months. Simply thaw, add the cherry, and bake as directed when ready.

FAQs

Can I use whole cherries instead of halves?
You can, but it will make the cookies significantly larger and may require a slightly longer bake time. Halving the cherries ensures the perfect dough-to-fruit ratio in every bite.

Why did my cookies spread so much?
This usually happens if the butter was too soft (nearly melting) or if the oven wasn’t fully preheated. Ensure your butter is “cool room temperature” and use an oven thermometer to verify the heat.

Can I use almond flour instead of ground slivered almonds?
Yes, you can substitute almond flour 1:1 by weight or volume for the ground almonds. The texture will be slightly finer and less “nubbly.”

How do I get the frosting to be the perfect pink?
The tablespoon of maraschino juice usually provides a light pink hue. For a deeper “Barbie” pink, you can add a single drop of red gel food coloring.

Is it necessary to use almond extract?
While vanilla is great, the almond extract is what gives these cookies their professional, “bakery-style” flavor profile. It is highly recommended!

These Almond Maraschino Cherry Cookies are a testament to how simple ingredients like butter, flour, and a jar of cherries can create something truly magical. They are a joy to bake and an even greater joy to share. The hidden cherry center never fails to delight guests, making these a recurring favorite for any celebration. Grab your rolling pin, find that jar of cherries, and start a new baking tradition today!

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