Description

These delightful almond cherry cookies feature a tender, buttery cookie base infused with a subtle almond essence. Each cookie is generously filled with a sweet, vibrant cherry preserve that offers a pleasant contrast in flavor and texture. A smooth, delicate pink glaze and festive sprinkles complete these inviting treats, baked to a perfect golden hue.

Ingredients

Scale

For the Cookies:
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups (300g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the Filling:
1/2 cup cherry preserve or jam
For the Glaze:
1 1/2 cups (180g) powdered sugar
2–3 tablespoons milk (dairy or non-dairy)
1/4 teaspoon almond extract
A few drops red food coloring (optional)
For Topping:
2 tablespoons red and white sprinkles

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Instructions

**Prepare the Dough:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
**Chill the Dough (Optional but Recommended):** Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
**Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
**Form and Fill Cookies:** Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a small spoon, create a shallow indentation in the center of each cookie ball. Fill each indentation with about 1/2 teaspoon of cherry preserve.
**Bake:** Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft.
**Cool:** Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
**Prepare the Glaze:** In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Add a few drops of red food coloring if desired, to achieve a light pink color.
**Glaze and Decorate:** Once the cookies are completely cool, dip the top of each cookie into the glaze, or drizzle the glaze over them. Immediately sprinkle with red and white sprinkles before the glaze sets.
Let the glaze set before serving or storing.

Notes

Ensure butter and egg are at room temperature for a smoother dough.

Do not overmix the dough; overmixing can lead to tough cookies.

Chilling the dough helps prevent spreading and makes it easier to handle.

Bake until the edges are just set and lightly golden; overbaking will result in dry cookies.

Allow cookies to cool completely before glazing to prevent the glaze from melting.

For a richer cherry flavor, use a high-quality cherry preserve with visible fruit pieces.

Prep Time: 25 minutes
Cook Time: 12 minutes

Nutrition

Calories: 160
Fat: 7g
Carbohydrates: 25g
Protein: 2g