Cherry Cookies with Almond Glaze (Printable Version)

Soft, buttery cookies with sweet maraschino cherries and almond glaze. Chewy and delightfully pink.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/3 cup packed light brown sugar
07 - 1 large egg
08 - 1 1/2 teaspoons pure vanilla extract
09 - 1/2 teaspoon almond extract

→ Cherries & Add-ins

10 - 3/4 cup maraschino cherries, well-drained and chopped
11 - 1/2 cup white chocolate chips

→ Glaze

12 - 1 cup powdered sugar
13 - 2–3 tablespoons maraschino cherry juice
14 - 1/4 teaspoon almond extract

# How-To Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
04 - Beat in the egg, vanilla extract, and almond extract until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Gently fold in the chopped maraschino cherries and white chocolate chips.
07 - Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10–12 minutes, or until the edges are just set and the centers look slightly underbaked.
09 - Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together powdered sugar, cherry juice, and almond extract until smooth. Drizzle over cooled cookies and allow to set before serving.

# Helpful Tips:

01 -
  • The texture is somewhere between a sugar cookie and a chocolate chip cookie—soft centers with slightly crisp edges
  • That almond-cherry combination hits the same pleasure centers as those frosted toaster pastries we all loved as kids
02 -
  • Overdrying the cherries between paper towels is the step that changed everything for me—no soggy centers anymore
  • Underbaking slightly is intentional here—the cookies finish cooking on the hot baking sheet and stay chewy for days
03 -
  • Chop your cherries on a separate plate to avoid staining your cutting board permanently
  • Toast 1/2 cup of chopped almonds and fold them in for an extra layer of flavor

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