Cherry Cookies with Almond Glaze

My sister called me on a gray Tuesday afternoon, ranting about a coworker who brought these shocking pink cookies to an office potluck. She described them in such vivid detail—buttery, chewy, with this bright almond glaze—that I found myself in the kitchen an hour later, cherry juice staining my cutting board bright red. Now they're the first thing people ask for when they hear I'm baking anything at all.

I made these for my daughter's kindergarten class Valentine's party and watched three separate kids ask their moms if they could have the recipe. The pink glaze makes them feel festive without being cloyingly sweet, and there's something about biting into a chunk of bright cherry amidst all that buttery dough that just works.

Ingredients

• All-purpose flour: The foundation here—scoop and level gently rather than packing it down
• Baking powder: Just enough to give the cookies a subtle lift without making them cakey
• Salt: Cuts through all that sugar and lets the almond flavor sing
• Unsalted butter: Soften it properly—room temperature means you can press it with your finger and leave an indentation
• Granulated and brown sugar: The combination gives you crisp edges and chewy centers
• Egg: Bring it to room temperature too, or it'll seize up your butter mixture
• Vanilla and almond extract: The almond extract is what makes these taste like something from a bakery
• Maraschino cherries: Drain them really well, then pat them dry with paper towels—excess moisture is the enemy here
• White chocolate chips: Totally optional but I've never regretted adding them
• Powdered sugar: For that signature glaze that makes everything look professional
• Maraschino cherry juice: Use the juice from your jar—tint your glaze and add flavor in one step

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper—no greasing needed.

Whisk the dry ingredients:

Combine flour, baking powder, and salt in a medium bowl and set it aside.

Cream the butter and sugars:

Beat them together for 2 to 3 minutes until the mixture looks pale and fluffy.

Add the egg and extracts:

Mix until everything's incorporated—scrape down the sides of the bowl to catch any pockets of butter.

Combine wet and dry:

Add the flour mixture gradually and mix just until you don't see white streaks anymore.

Fold in the good stuff:

Gently stir in the chopped cherries and white chocolate chips by hand.

Scoop the dough:

Drop rounded balls onto your prepared sheets, leaving about 2 inches of breathing room between each one.

Bake until just set:

10 to 12 minutes is perfect—edges should be firm but centers still look slightly soft.

Cool them properly:

Let the cookies rest on the hot baking sheet for 5 minutes before moving them to a wire rack.

Make the glaze:

Whisk powdered sugar with cherry juice and almond extract until it's smooth and drizzling-consistency.

Pin It

My neighbor texted me at 11 PM one night asking for the recipe because her teenage son had eaten three and declared them better than the bakery downtown. There's something about these cookies that makes people want to share them immediately.

Making Them Ahead

The dough balls freeze beautifully—scoop them onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 minutes to the baking time.

Glaze Secrets

Start with 2 tablespoons of cherry juice and add more only if needed. Too much liquid and your glaze will run right off the cookies instead of setting into that pretty drizzle everyone loves.

Storage Wisdom

These stay soft for an impressive 5 days in an airtight container at room temperature. If you need to stack them, place a piece of wax paper between layers so the glaze doesn't stick to the cookies above.

• The glaze sets completely after about 2 hours
• They freeze well after glazing too—just thaw them uncovered
• Room temperature storage keeps them softer than refrigeration

Pin It

These cookies have become my go-to for whenever someone needs a little pick-me-up—there's just something about that combination of bright pink glaze and buttery dough that makes everything feel better.

Recipe FAQs

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used, but you'll need to adjust the recipe. Fresh cherries contain more moisture, so you may need to reduce other liquids and increase baking time slightly. You'll also want to chop them finely and pat them dry before adding to the dough.

→ How do I prevent the cookies from spreading too much?

To prevent spreading, make sure your butter is properly softened (not melted), chill the dough for 30 minutes before baking, and don't overcrowd the baking sheets. Using parchment paper also helps maintain shape.

→ Can I freeze the cookie dough?

Yes, the dough freezes well. Scoop the dough onto baking sheets, freeze until solid, then transfer to a freezer bag. Bake frozen cookies adding 2-3 minutes to the baking time. The glaze should be applied after thawing and cooling.

→ What's the best way to get the perfect almond glaze consistency?

Start with 2 tablespoons of cherry juice and add more gradually until you reach your desired consistency. The glaze should be thick but pourable. If it's too thin, add more powdered sugar; if too thick, add a touch more juice.

→ How do I store these cookies to keep them fresh?

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. The glaze may soften slightly but will re-harden at room temperature.