Can I use fresh cherries instead of maraschino cherries?

Fresh cherries won't work as well in this recipe because they contain more moisture and less concentrated flavor. Maraschino cherries provide both the distinctive color and sweetness that makes these cookies special. If you must substitute, try dried cherries that have been rehydrated in warm water and drained well.

Why did my cookies spread too much during baking?

The most common reason is not chilling the dough long enough. The butter needs to be firm when the cookies go into the oven. Other culprits include using too little flour, overly softened butter in the initial mixing, or a warm kitchen. Place remaining dough back in the refrigerator between batches.

Can I make these cookies without almond extract?

While you can substitute additional vanilla extract for the almond extract, you'll lose the signature flavor that makes these cookies unique. The almond extract perfectly complements the cherry flavor. If you have a nut allergy, try using a small amount of coconut extract instead.

How can I make the frosting less sweet?

The frosting is meant to be sweet, but you can balance it by adding a tiny pinch of salt and a few drops of lemon juice. This counteracts some of the sweetness without changing the flavor profile significantly. You can also spread a thinner layer on each cookie.

Cherry Almond Sugar Cookies Recipe

Description

Deliciously soft and flavorful Cherry Almond Sugar Cookies, filled with chopped maraschino cherries and topped with a vibrant cherry frosting. Perfect for holiday gatherings or as a sweet treat anytime!

Ingredients

Units Scale

Cherry Almond Cookies

3/4 cup (1.5 sticks) unsalted butter, softened
2/3 cup 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
1/3 cup maraschino cherry juice
1 tablespoon vanilla extract
4 to 5 cups powdered sugar

Optional Garnish

1/2 cup sliced almonds
24 maraschino cherries, stems removed

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Instructions

Prepare the Dough: 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.
Chill the Dough: Cover the cookie dough with plastic wrap and chill for 2 hours (or overnight). This step prevents the cookies from spreading and ensures they stay thick.
Preheat the Oven: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Shape Cookies: Roll 1 heaping tablespoon of dough into a ball and place onto the prepared baking sheets. Leave some space for the cookies to spread. Repeat with all the dough.
Bake the Cookies: Bake for 10 to 12 minutes, until the edges are lightly browned. Avoid over-baking; the cookies will firm up in the center as they cool.
Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before applying frosting.
Prepare the Frosting: In a medium-sized bowl, whisk together melted butter, maraschino cherry juice, and vanilla extract. Gradually whisk in 4.5 cups powdered sugar until smooth. Adjust consistency by adding more powdered sugar or cherry juice as needed to achieve a thick, spreadable frosting.
Decorate the Cookies: Frost the cooled cookies with the prepared frosting and decorate as desired with optional toppings such as sliced almonds or extra maraschino cherries.
Store the Cookies: Store the cookies in an airtight container for up to 5 days to maintain freshness.

Notes

Chilling the dough is essential for thick, non-spreading cookies; do not skip this step.
Ensure the cookies are completely cool before frosting to prevent the frosting from melting.
For a more festive look, add colorful sugar sprinkles on top of the frosting.

Nutrition

Serving Size: 1 Cookie
Calories: 150
Sugar: 12g
Sodium: 20mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg