Almond Cherry Cookies Recipe – Easy Iced Treats for Summer Parties

Let me just say—the aroma of freshly baked almond cherry cookies swirling through my kitchen is the kind that makes everyone stop in their tracks. There’s something magical about the scent of toasted almonds and sweet cherries mingling together, especially when the cookies are still warm and soft, their creamy icing glistening under a cascade of cherry topping. Honestly, it’s almost unfair how inviting these treats look on a summer afternoon—like a batch of edible jewels just waiting to be devoured.

The first time I made this almond cherry cookie recipe, it was on a rainy Saturday when I was knee-high to a grasshopper, helping my grandma in her little sunlit kitchen. She let me sneak extra cherries into the batter (I always thought more was better), and I was instantly hooked. It was one of those moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember thinking, “I wish I’d known about these cookies years ago—they’re pure, nostalgic comfort wrapped up in a bite.”

These cookies have become a staple at our family gatherings. My kids can’t stop sneaking them off the cooling rack, and my husband always asks if there’ll be enough for his lunchbox. Even my neighbors have started requesting them for summer parties and backyard barbecues. Let’s face it, when you bring out a tray of almond cherry cookies topped with creamy icing and juicy cherries, you’re pretty much guaranteed to be the star of the show. They’re dangerously easy to make and provide the kind of sweet treat your Pinterest board has been missing. I’ve tested, tweaked, and nibbled (in the name of research, of course!) until these cookies became my go-to for gifting, potlucks, and just a little afternoon pick-me-up. Trust me, you’re going to want to bookmark this one—it feels like a warm hug every single time.

Why You’ll Love This Recipe

If you’re searching for the best almond cherry cookies recipe, you’ve landed in the right spot. After countless batches, kitchen experiments, and plenty of taste tests from my trusty panel (aka family and friends), I can confidently say these cookies have earned their place in my recipe box. Let me share why you’ll fall in love with them too:

• Quick & Easy: Ready in under 40 minutes, this recipe is perfect for busy weeknights or spontaneous sweet cravings.
• Simple Ingredients: No fancy grocery runs required—most of what you need is probably already in your pantry.
• Perfect for Summer Parties: These iced almond cherry cookies are ideal for summer gatherings, picnics, or just brightening up a weekend brunch.
• Crowd-Pleaser: Kids and adults can’t resist the tender crumb, creamy icing, and juicy cherry topping. They’re always the first to disappear from the dessert table.
• Unbelievably Delicious: The marriage of almond and cherry is pure comfort food, but the creamy icing and luscious topping nudge these cookies into next-level territory.

What makes this almond cherry cookies recipe stand out is the texture—soft, almost cake-like, thanks to the almond flour and gentle creaming method. The icing is creamy but not overly sweet, and the cherry topping brings a burst of summer flavor. I’ve tried blending the cherries for a smoother topping, and experimented with different brands of almond extract, but nothing beats the original combo. You know what? Each bite is a little celebration, whether you’re sharing with friends or sneaking one with your morning coffee.

These cookies aren’t just another iced treat—they’re a memory-maker. Perfect for impressing guests without the fuss, or turning a simple afternoon into something memorable. They’re comfort food, reimagined for today’s busy kitchens but with all the soul-soothing satisfaction of grandma’s classics. And if you’re like me, you’ll appreciate how forgiving the recipe is—swap a few ingredients, adjust the icing to your liking, and they still come out dreamy every time.

What Ingredients You Will Need

This almond cherry cookies recipe uses simple, wholesome ingredients to deliver bold flavor and a melt-in-your-mouth texture—no complicated steps or hard-to-find items. Most are pantry staples, and there’s plenty of room for easy substitutions if you find yourself short on something.

• For the Cookie Dough:
  • 1 cup (120g) almond flour (adds tender texture and nutty flavor)
  • 1 cup (125g) all-purpose flour (for structure; swap with gluten-free blend if needed)
  • 1/2 cup (115g) unsalted butter, softened (I prefer Kerrygold for rich flavor)
  • 2/3 cup (135g) granulated sugar (provides sweetness and helps with browning)
  • 1 large egg, room temperature (binds everything together)
  • 1 1/2 tsp pure almond extract (use Nielsen-Massey for best aroma)
  • 1/2 tsp vanilla extract (rounds out the flavor)
  • 1/2 tsp baking powder (gives a gentle lift)
  • 1/4 tsp salt (balances sweetness)
  • 2/3 cup (100g) chopped maraschino cherries, drained and patted dry (the star ingredient—fresh or frozen cherries work too!)
• For the Creamy Icing:
  • 1 cup (120g) powdered sugar (for silky-smooth icing)
  • 2 tbsp (30ml) milk, any kind (use dairy-free if preferred)
  • 1/2 tsp almond extract (boosts flavor intensity)
  • Pinch of salt (keeps icing from being too sweet)
• For the Cherry Topping:
  • 1/2 cup (80g) chopped maraschino cherries (extra for topping)
  • Optional: 1 tbsp cherry preserves or jam (for a glossy finish)

Substitutions and Tips:

• For gluten-free cookies, use a 1:1 gluten-free flour blend instead of all-purpose.
• If you want a less sweet cookie, reduce granulated sugar by 2 tablespoons—still delicious!
• Dairy-free option: Swap butter with plant-based sticks and use non-dairy milk in the icing.
• Fresh cherries are perfect in summer; just pit and chop before using (about 1 cup).
• Almond flour brands vary—Bob’s Red Mill is my go-to for consistent, fine texture.

These ingredients come together for tender, flavorful cookies that look stunning and taste even better. Don’t be afraid to play with what you have—this almond cherry cookies recipe is forgiving and fun!

Equipment Needed

You don’t need a fancy kitchen setup to whip up these almond cherry cookies. Here’s what I reach for every time:

• Mixing bowls: At least two—one for dry ingredients, one for wet. Glass or stainless steel works fine.
• Electric mixer: A hand mixer makes creaming butter a breeze, but you can use a sturdy wooden spoon if you’re feeling old-school.
• Baking sheet: Standard size, lined with parchment paper for easy cleanup (Silpat mats are a budget-friendly reusable option).
• Cookie scoop: Helps portion dough evenly; if you don’t have one, two spoons work just as well.
• Wire cooling rack: Essential for cooling cookies quickly and keeping them from getting soggy underneath.
• Small spatula or offset spatula: For spreading icing—regular butter knives also do the job.
• Measuring cups and spoons: Accurate measurements keep things consistent (I’ve learned the hard way!).

Tips: If you’re using a stand mixer, mix on low to avoid overworking the dough. Parchment paper keeps cookies from sticking and makes cleanup quick. I’ve used everything from dollar-store spatulas to high-end baking sheets—honestly, as long as you keep them clean and dry, they all work. For a quick fix, a clean plastic container lid works as a makeshift cooling rack!

Preparation Method

1. Prep Your Workspace:

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If your cherries are wet, pat them dry with a paper towel to prevent soggy cookies.

2. Mix Dry Ingredients:

   In a medium bowl, whisk together 1 cup (120g) almond flour, 1 cup (125g) all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. This helps distribute the baking powder and salt evenly—no surprise salty bites!

3. Cream Butter and Sugar:

   In a large mixing bowl, beat 1/2 cup (115g) softened unsalted butter with 2/3 cup (135g) granulated sugar until light and fluffy (about 2-3 minutes with a hand mixer on medium). It should look pale and airy—this step is key for a tender cookie.

4. Add Egg and Extracts:

   Beat in 1 large egg, 1 1/2 tsp pure almond extract, and 1/2 tsp vanilla extract until completely combined. If the mixture looks curdled, don’t panic—it’ll smooth out when you add the dry ingredients.

5. Combine Wet and Dry:

   Gradually mix the dry ingredients into the wet mixture on low speed (or by hand). The dough will be soft but not sticky. Scrape down the sides as needed.

6. Fold in Cherries:

   Gently stir in 2/3 cup (100g) chopped maraschino cherries. Try not to overmix—just enough to distribute the cherries. If using fresh cherries, you might see pink streaks (totally normal and pretty!).

7. Shape Cookies:

   Use a cookie scoop or two spoons to portion tablespoon-sized balls of dough onto your lined baking sheet, spacing them about 2 inches (5cm) apart. You should get 20-22 cookies.

8. Bake:

   Bake for 12-14 minutes, or until the edges are lightly golden and the centers are soft. Don’t overbake—the cookies firm up as they cool. (If your oven has hot spots, rotate the tray halfway through.)

9. Cool Completely:

   Let the cookies rest on the sheet for 3 minutes, then transfer to a wire rack. They’re delicate when hot, so use a spatula and go slow.

10. Make the Icing:

    While cookies cool, whisk together 1 cup (120g) powdered sugar, 2 tbsp (30ml) milk, 1/2 tsp almond extract, and a pinch of salt in a small bowl. The icing should be thick but spreadable—add more milk, a teaspoon at a time, for a runnier glaze.

11. Ice the Cookies:

    Once cookies are cool, spread a spoonful of icing on each. Don’t worry about perfection—drips are part of the charm! For extra flair, let the icing set for 10 minutes before adding the cherry topping.

12. Add Cherry Topping:

    Top each cookie with a few chopped maraschino cherries and, if desired, a dab of cherry preserves for shine. Let cookies set for 20 minutes before serving.

Notes: If your icing is too thin, add more powdered sugar. If it’s too thick, a splash of milk fixes it. The cookies are best enjoyed the day of, but they stay tender for up to 3 days.

Cooking Tips & Techniques

After baking dozens of batches, I’ve picked up a few tricks (and learned from some classic cookie fails):

• Room Temperature Ingredients: Always start with softened butter and a room temperature egg. Cold ingredients can cause uneven mixing and flat cookies.
• Don’t Overmix: Once you add the cherries, fold gently. Overmixing toughens cookies—you want them tender and soft.
• Watch the Oven: Ovens vary. Bake until just golden at the edges; they’ll seem soft in the center, but they set up as they cool. If you’re unsure, err on the side of underbaking.
• Cookie Size Consistency: Use a cookie scoop for even sizes. This helps them bake at the same rate and makes your tray look Pinterest-worthy!
• Icing Texture: If you want a thicker layer, chill the icing for 10 minutes before spreading. For a glaze, add more milk and drizzle.
• Cherry Prep: Drain and blot maraschino cherries well. Wet cherries can make the dough too sticky and lead to runny cookies.
• Multitasking: While cookies bake, prep your icing and topping. The time flies when you keep busy!
• Fixing Mistakes: If cookies spread too much, chill the dough for 20 minutes before baking. If they’re dry, next batch—reduce bake time by 1 minute.

I once forgot the baking powder—result: super flat cookies (still tasty, but not as pretty). Another time, I used frozen cherries without thawing—big mistake, extra moisture made the cookies soggy. So, trust me, pat those cherries dry and measure carefully for sweet success every time.

Variations & Adaptations

One of the best things about this almond cherry cookies recipe is how easily you can tweak it to fit your tastes or dietary needs. Here are a few fun variations I’ve tried (and loved):

• Gluten-Free Version: Substitute all-purpose flour with a certified gluten-free blend. The almond flour keeps them tender, so you won’t miss the gluten at all.
• Vegan Adaptation: Use plant-based butter, dairy-free milk, and swap the egg for a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water). The cookies stay soft, and the icing is just as creamy.
• Fresh Cherry Twist: When cherries are in season, swap maraschino for fresh cherries (pit and chop first). The flavor is bright and natural—a real summer treat.
• Nut-Free Option: Omit almond flour and almond extract. Use an extra 1/2 cup all-purpose flour and vanilla extract. Not quite as nutty, but still delicious!
• Flavor Swaps: Swap almond extract for lemon or orange zest for a citrusy lift. Try coconut extract for a tropical vibe (my kids love this one—tastes like a cherry macaroon!).
• Different Cooking Methods: For crispier cookies, flatten dough balls slightly before baking. For extra-soft cookies, slightly underbake and let cool completely.

My personal favorite? Adding a splash of cherry liqueur to the icing for grown-up parties. It’s subtle but makes the cookies feel extra special!

Serving & Storage Suggestions

These almond cherry cookies are best served fresh, with the icing just set and the cherry topping glistening. I like to arrange them on a pretty platter—makes them look extra inviting for summer parties or afternoon tea.

Serving Temperature: Room temperature is perfect. If it’s a hot day, chill cookies for 10 minutes before serving so the icing stays firm. For a fancier touch, dust with a little powdered sugar just before serving.

Pairings: Try them with iced coffee, lemonade, or a fruity summer punch. They also play well with vanilla ice cream or whipped cream on the side.

Storage: Store cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze un-iced cookies for up to 2 months; thaw and ice before serving. For best texture, layer cookies with parchment paper to prevent sticking.

Reheating: If cookies firm up overnight, microwave for 5-7 seconds to soften. The flavor actually deepens after a day, so leftovers are almost more delicious!

Let’s face it, these cookies rarely last long in my house. But if you need to prep ahead for a party, you’re covered—just ice and top the day of for the prettiest results.

Nutritional Information & Benefits

Here’s a quick look at the nutrition for a typical almond cherry cookie (based on 22 cookies per batch):

• Calories: ~110 per cookie
• Fat: 6g (mostly from almonds and butter)
• Carbohydrates: 13g
• Sugar: 8g
• Protein: 2g

Health Perks: Almond flour adds healthy fats and a touch of extra protein, plus some vitamin E. Cherries bring antioxidants and a pop of color—always a win. If you’re watching your sugar, you can cut back a bit or use a sugar substitute (I’ve tried monk fruit, and it works).

This almond cherry cookies recipe is naturally gluten-free if you use a GF blend, and it’s easy to make dairy-free or nut-free with minor tweaks. Allergens to watch for: eggs, dairy, nuts, and wheat if not adapted. Personally, I love that one or two cookies satisfy a sweet craving—and you get a little nutrition boost, too!

Conclusion

If you’re looking for the perfect almond cherry cookies recipe for summer parties, you’ve found it. These cookies are tender, flavorful, and ridiculously easy to make—even with little helpers in the kitchen. They’ve got everything you want: creamy icing, juicy cherry topping, and a texture that keeps everyone coming back for “just one more.”

I love how adaptable this recipe is—swap flavors, adjust ingredients, and you still get a batch of cookies that feels homemade and special. Whether you bake for family, friends, or just to treat yourself, these cookies are a sweet way to bring a little joy to any day.

Let me know how you customize your batch! Drop a comment with your favorite twist, share your photos, or bookmark this almond cherry cookies recipe for your next celebration. Here’s to happy baking and even happier snacking—these cookies are sure to become a new favorite in your kitchen.

FAQs

Can I make almond cherry cookies ahead of time?

Absolutely! You can bake the cookies up to two days ahead and store them airtight. Ice and top with cherries the day you plan to serve for best freshness.

Can I use fresh cherries instead of maraschino?

Yes, just pit and chop them first. Pat dry to avoid excess moisture—fresh cherries taste amazing, especially in summer!

How do I keep my icing from running off the cookies?

Let the cookies cool fully before icing. Make sure your icing is thick—add more powdered sugar if needed. Set cookies for 10-15 minutes after icing to let it firm up.

What’s the best way to freeze these cookies?

Freeze un-iced cookies in a single layer, then stack with parchment paper. Thaw at room temperature and add icing/cherry topping before serving.

Can I make these cookies nut-free?

Absolutely! Substitute almond flour with all-purpose and use vanilla extract instead of almond. Still delicious, just a little different in flavor.

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