Cherry Almond Sugar Cookies

Products Used


Cherry Almond Cookies

  • 3/4 cup (1.5 sticks) unsalted butter, softened
  • 2/3 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour*
  • 1 cup chopped maraschino cherries

Cherry Frosting

Optional Garnish

  • 1/2 cup sliced almonds
  • 24 maraschino cherries, stems removed
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a large bowl, beat butter, and sugar until light and fluffy. Add milk, vanilla extract, almond extract, and mix until well combined.
  2. Add flour and beat until a soft dough is formed. Fold in cherries.
  3. Cover cookie dough with plastic wrap and chill for 2 hours (or overnight). If you bake your cookies without chilling them, the cookies will spread and not be as thick.
  4. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  5. Roll 1 heaping tablespoon of dough into a ball and place onto prepared baking sheets. Leave a little room for spreading. Repeat with all dough.
  6. Bake for 10 to 12 minutes, until edges are every so lightly browned. Do not over bake, the cookies will firm up in center when they are cooling.
  7. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting. 
  8. Cherry Frosting: In a medium-sized bowl, whisk together butter, maraschino cherry juice, and vanilla extract. Whisk in 4.5 cups powdered sugar, whisking until smooth.
  9. Whisk in additional powdered sugar or maraschino cherry juice until you achieve a thick, spreadable frosting.
  10. Frost cooled cookies and decorate as desired with optional toppings. Store in an airtight container for up to 5 days.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe