Maraschino Cherry Almond Cookies

Maraschino Cherry Almond Cookies

Kimmi 1

"These pink cookies make wonderful Valentine's or Christmas gifts and taste very delightful."

Ingredients 1 h 30 m {{adjustedServings}} servings 98 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
  2. Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
  4. Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
  5. Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes.
  6. To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.
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  • Cook's Notes
  • Dough can be made ahead of time and stored in the fridge for 3 days or in the freezer for up to a month until ready to use.
  • Substitute almond extract for vanilla extract in the icing, if desired, and place slivered almonds on iced cookies before the frosting hardens.
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Reviews 6

  1. 7 Ratings


I was hoping these would be super stand out cherry flavored, but they were sort of more like a pink shortbread cookie. They were good, but not great.


I had RAVE reviews from friends and family when I made these cookies. However I also added a few white chocolate chips and added a small amount of the maraschino juice to ultra pink the cookies. We also didn't bother with the frosting and just chilled the dough in a bowl and scooped the dough into the pan.


@Sly the dough for this recipe is just a basic recipe I use for refrigerator cookies. If you use good quality ingredients the flavour is there. There is no need for a lot of salt. I usually use cultured butter, it has a bit more flavour than regular unsalted butter but is not always available. You can certainly use salted butter if you want. But the amount of sugar certainly makes up for the lack of salt. The dough is also more of a shortbread or pastry dough that's why there is no need for chemical leavening. Also if you dry the chopped cherries on paper towel before mixing into the dough your log should keep it's shape and easily be cut. When you do make the dough take some photos if you can. Thanks for your concern. :)