Cherry Cookies with Almond Glaze

My youngest daughter spotted these in a bakery window and would not walk past without trying one. Now they are the most requested treat for every birthday and classroom party, with their cheerful pink color drawing everyone in before they even take a bite.

Last Christmas I made three batches because they disappeared so fast at our neighborhood cookie exchange. My neighbor asked for the recipe before even finishing her first cookie which is basically the highest compliment possible.

Ingredients

• All purpose flour: The backbone that gives structure to these soft tender cookies
• Baking powder: Just enough lift to make them puff without spreading too thin
• Salt: Balances all that sweetness so the flavors really pop
• Unsalted butter: Softened properly because cold butter creates awkward lumps and uneven texture
• Granulated sugar: Creates crisp edges while keeping centers delightfully chewy
• Light brown sugar: Adds moisture and that subtle caramel depth everyone notices but cannot quite place
• Large egg: Room temperature eggs blend better into your butter mixture
• Pure vanilla extract: Never skip this even with all the other flavors happening
• Almond extract: The secret partner that makes cherry taste like cherry instead of just fruit
• Maraschino cherries: Pat them completely dry with paper towels or your dough will turn strangely pink and sticky
• White chocolate chips: Totally optional but they add these creamy pockets that balance the tart cherries beautifully
• Powdered sugar: For that pretty drizzle that makes them look like they came from a fancy bakery case
• Maraschino cherry juice: Use the juice from your jar for natural pink color and extra cherry kick

Instructions

Get your oven ready:

Preheat to 350°F and line your baking sheets with parchment paper because sticking to the pan will ruin all your hard work

Whisk the dry stuff:

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

Cream the butter and sugars:

Beat them together for 2 to 3 minutes until they look fluffy and pale which creates that perfect texture

Add the wet ingredients:

Mix in your egg vanilla and almond extract until everything is well combined and smells amazing

Combine it all:

Gradually add the dry ingredients mixing just until you cannot see flour anymore

Fold in the good stuff:

Gently stir in those chopped cherries and white chocolate chips being careful not to overmix

Scoop and space:

Drop rounded balls onto your prepared sheets about 2 inches apart so they have room to spread

Bake until perfect:

They need 10 to 12 minutes until edges are set but centers still look slightly underbaked

The waiting game:

Let them cool on the baking sheet for 5 minutes before moving them to a wire rack

Make the glaze:

Whisk powdered sugar cherry juice and almond extract until smooth then drizzle over your cooled cookies

Save

These became my comfort baking during a really rough winter when I needed something bright and cheerful in the kitchen. Something about that vibrant color and sweet aroma just makes everything feel a little better.

Getting That Bakery Look

The glaze should be thick enough to hold its shape but thin enough to drizzle beautifully off your spoon. Add juice one tablespoon at a time until you hit that perfect consistency.

Making Them Your Own

Toasted almonds folded into the dough add this wonderful crunch and nutty dimension. Dark chocolate chips work beautifully too if you prefer something less sweet than white chocolate.

Storage Secrets

These stay soft for an impressive five days when stored in an airtight container at room temperature. The glaze might get a little sticky but that just makes them taste even more fresh baked.

• Place parchment paper between layers so they do not stick together
• Hide them in the back of the pantry if you actually want them to last that long
• They freeze beautifully if you want to bake ahead for parties

Save

There is something so joyful about a cookie that looks as happy as it tastes. These never fail to make people smile.

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.

→ What's the best way to ensure the cookies stay chewy?

To keep these cookies chewy, don't overbake them. Remove them from the oven when the edges are just set but the centers still look slightly underbaked. The residual heat will continue cooking them as they cool, resulting in that perfect chewy texture.

→ Can I make these cookies without the almond glaze?

Yes, the cookies are delicious on their own without the glaze. The almond glaze adds extra flavor and a pretty finish, but the cookies will still be wonderful without it if you prefer a simpler treat.

→ How should I store these cherry cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. The glaze will set completely as they cool, and they'll maintain their chewy texture. For longer storage, you can freeze them for up to 3 months.

→ Can I substitute the white chocolate chips?

Yes, you can substitute white chocolate chips with dark chocolate chips for a richer taste, or omit them entirely if you prefer. The cookies will still be delicious without the chocolate chips, though they add extra sweetness and texture.