Maraschino Cherry Almond Cookies Recipe -
Maraschino Cherry Almond Cookies Recipe
  • READY IN hrs

Maraschino Cherry Almond Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 dozen cookies Change Servings
  • PREP

    1 hr
  • COOK

    12 mins

    1 hr 30 mins


  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.

Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2010

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.

Most Helpful Critical Review
Dec 23, 2009

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.


7 Ratings

Dec 12, 2011

@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. :)

Dec 20, 2010

sorry but these cookies were rather dull. I had to add more flour, the cookies came out greasy and gummy. not much flavor. I'm also not so sure about using raw egg white for the icing.

Feb 16, 2010

The kids loved these cookies. However, I wasn't as impressed with making them, and the flavour wasn't really worth all the effort. I didn't have almond extract so I used vanilla, which could be part of them not having a very bold flavour. The dough was so soft that I couldn't roll it into a log, so I stuck it in the fridge overnight (almost 24 hours) and tried to roll them into a log again, still too soft and sticky, resulting in losing a lot of the dough to my hands. But not one to waste ingredients I put some flour on some wax paper and rolled it that way and stuck it back in the fridge for a couple more hours. When I went to cut it the dough was too soft resulting in me having to roll each slice and press back into shape. The taste is good, just not a very strong cherry flavour, and that's okay the almond extract would've helped with that. But the difficulty in making them made them lose a star, perhaps using them as a drop cookie would be better.

Dec 04, 2011

The cookies basically kept the shape of how I put them in the oven. They never took a traditional cookie shape. Although they tasted nice, they didnt look very nice.


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 12 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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