Cherry Almond Sugar Cookie Blossoms Recipe – Easy Festive Bake

Imagine the kitchen filling with the sweet, tangy scent of cherries and the warm, nutty aroma of almond, all mingling with the buttery richness of freshly baked sugar cookies. (Honestly, it’s enough to make you wish every afternoon was a festive baking day!) The first time I slid a tray of these cherry almond sugar cookie blossoms into the oven, I was instantly hooked. The anticipation had me hovering by the oven door, waiting for that magical moment when the edges turn golden and the cherry candies begin to glisten. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

There’s a family story behind these blossoms. Years ago, when I was knee-high to a grasshopper, my grandma used to make sugar cookies every holiday season, always dotting them with whatever fruit preserves she had on hand. I wanted to recreate that sense of nostalgia, but with a little playful twist—enter the cherry almond combo. I stumbled on this recipe during a rainy weekend, just trying to use up some leftover maraschino cherries and almond extract from a previous baking adventure. If only I’d discovered this flavor pairing sooner!

My family couldn’t stop sneaking these cookies off the cooling rack (and I can’t really blame them). The cherry almond sugar cookie blossoms didn’t just win over my household, but became the staple for potlucks, bake sales, and holiday gift tins. Let’s face it: they’re dangerously easy, and the comfort they provide is pure, nostalgic happiness. Whether you’re brightening up your Pinterest cookie board or seeking a sweet treat for your kids after school, this recipe delivers every single time. I’ve tested it more times than I’ll admit (all in the name of research, of course), and each batch feels like a warm hug straight from the oven. You’re going to want to bookmark this one for every festive gathering!

Why You’ll Love This Recipe

When it comes to festive baking, these cherry almond sugar cookie blossoms are my top pick for good reason. After countless rounds of baking and tweaking, I can say with confidence that this recipe is both foolproof and delightful. You know what? I’ve burned a few batches, swapped out ingredients, and even tried freezing the dough overnight—each time, I learned something valuable. Here’s why you’ll love these cookies as much as I do:

• Quick & Easy: Ready in under 45 minutes, making them perfect for last-minute celebrations or spontaneous baking sessions.
• Simple Ingredients: No fancy grocery runs required—you probably have everything in your pantry right now.
• Perfect for Any Occasion: Ideal for holiday cookie exchanges, school bake sales, or cozy weekend treats.
• Crowd-Pleaser: They get rave reviews from kids, parents, and even picky eaters. Trust me, these disappear fast!
• Unbelievably Delicious: Soft, tender sugar cookie base meets the fruity pop of cherry and subtle almond flavor—total comfort food, no compromises.

What sets this cherry almond sugar cookie blossoms recipe apart? It’s the balance of flavors and the playful burst of color from the cherry on top. Unlike other blossom cookies, there’s no overwhelming sweetness—just a harmonious blend of sugar, almond, and cherry that makes each bite memorable. I use a special technique: a touch of cornstarch for extra tender crumb, and a quick roll in sugar before baking for sparkle and crunch.

This isn’t just another cookie. It’s the kind of treat that makes you close your eyes after the first bite, savoring the taste and the memories it brings. Perfect for impressing guests with minimal effort, or for making a regular afternoon feel a little more special. If you’re searching for a festive bake that’s simple yet unforgettable, these cherry almond sugar cookie blossoms are it.

What Ingredients You Will Need

This cherry almond sugar cookie blossoms recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, tender texture—no fuss required. Most are pantry staples, and there’s plenty of room to customize or substitute if you’re missing something.

• For the Cookie Dough:
  • 2 1/2 cups (310g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch (for extra tenderness)
  • 1 cup (227g) unsalted butter, softened (I love using Kerrygold for richness)
  • 1 cup (200g) granulated sugar (plus extra for rolling)
  • 1 large egg, room temperature
  • 1 1/2 teaspoons pure almond extract (don’t skimp—this is the magic ingredient!)
  • 1 teaspoon vanilla extract (for depth)
• For the Cherry Topping:
  • 24 maraschino cherries, drained and patted dry (use more if making smaller cookies)
• Optional Add-ins:
  • 1/4 cup finely chopped almonds (for crunch, if you like)
  • Sprinkles or colored sugar for extra festive flair

If you’re looking to make these cherry almond sugar cookie blossoms gluten-free, just swap in your favorite cup-for-cup gluten-free flour blend. Almond flour can be used for a softer, nuttier cookie (though the texture will change a bit). For dairy-free bakers, sub in vegan butter—Earth Balance works well—and make sure your maraschino cherries are free of added dairy.

For extra flavor, you can add a drop of lemon zest to brighten things up, or swap the maraschino cherries for dried tart cherries if you want a deeper flavor. In the summer, fresh pitted cherries make a fun twist, but they’ll be juicier—so pat them dry very well. Keep your ingredient list handy, and don’t be afraid to experiment with trusted brands or seasonal swaps. Honestly, these cookies are pretty forgiving!

Equipment Needed

You don’t need much to make cherry almond sugar cookie blossoms, which is a relief when you’re juggling holiday kitchen chaos. Here’s what I reach for every time:

• Large mixing bowl (glass or stainless steel works best—easy to clean!)
• Hand mixer or stand mixer (a wooden spoon will do in a pinch, but mixing gets arm-intensive!)
• Measuring cups and spoons (I recommend sturdy, dishwasher-safe ones)
• Rubber spatula (makes scraping dough and folding ingredients easier)
• Baking sheets (light-colored metal for even browning)
• Parchment paper or silicone baking mat (for nonstick, easy cleanup)
• Wire cooling rack (helps prevent soggy bottoms)
• Small bowl for rolling cookies in sugar

If you don’t have a stand mixer, don’t worry—hand mixers work just fine! I’ve even mixed this dough by hand when my mixer was on the fritz (a bit of a workout, but totally doable). For budget-friendly baking sheets, check local discount stores; I’ve found some gems that last years. Pro tip: always wash your silicone mats with warm soapy water after sticky batches, or they’ll start to smell faintly of almond for weeks!

Preparation Method

1. Preheat your oven:
   
   Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Prep the cherries:
   
   Drain the maraschino cherries well and pat dry with paper towels. Excess moisture can make your cookies spread too much.
3. Mix dry ingredients:
   
   In a medium bowl, whisk together flour (2 1/2 cups/310g), baking powder (1/2 tsp), salt (1/4 tsp), and cornstarch (2 tsp). This keeps the cookies light and tender.
4. Cream butter and sugar:
   
   In a large mixing bowl, beat softened unsalted butter (1 cup/227g) and granulated sugar (1 cup/200g) until pale and fluffy—about 2-3 minutes with a mixer. It should look airy and almost whipped.
5. Add wet ingredients:
   
   Beat in 1 egg, almond extract (1 1/2 tsp), and vanilla extract (1 tsp) until smooth. Scrape down sides as needed.
6. Combine dry and wet:
   
   Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Don’t overmix—stop when you see no streaks of flour.
7. Optional add-ins:
   
   Stir in 1/4 cup finely chopped almonds if desired.
8. Shape the cookies:
   
   Scoop dough by tablespoon (about 20g each) and roll into balls. Roll each ball in granulated sugar for sparkle.
9. Place cherries:
   
   Set cookies 2 inches apart on prepared sheets. Gently press a maraschino cherry into the center of each ball. Don’t push all the way through—just nestle it in.
10. Bake:
    
    Bake on the center rack for 12-14 minutes, until edges are set and bottoms are lightly golden. The tops will stay pale. (If you notice the cookies spreading, chill the dough for 20 minutes before baking.)
11. Cool:
    
    Let cookies rest on the sheets for 2 minutes before transferring to a wire rack. They’ll firm up as they cool.
12. Final touches:
    
    If you like, sprinkle with colored sugar or extra chopped almonds while still warm for added crunch and color.

Here’s a personal tip: when scooping dough, keep a small bowl of water nearby to dampen your hands—less sticking, smoother cookies. If your kitchen runs hot, chill the dough between batches to keep the blossoms nice and thick. And don’t worry if the cherries bleed a little juice; it adds a pop of color that looks gorgeous in photos!

Cooking Tips & Techniques

Baking cherry almond sugar cookie blossoms isn’t rocket science, but a few tried-and-true techniques can make all the difference. Over the years, I’ve made plenty of mistakes (like melting butter too quickly, or forgetting to dry the cherries), so here’s what I’ve learned:

• Room Temperature Ingredients: Always start with room temp butter and eggs for smooth, even mixing. Cold ingredients can lead to dense cookies.
• Dry the Cherries: Patting cherries dry prevents soggy centers and keeps the almond sugar cookie blossoms looking neat.
• Don’t Overmix: Mix just until combined—overworking the dough gives you tough cookies. If you’re unsure, stop when the flour disappears.
• Chill If Needed: If your dough feels very soft, pop it in the fridge for 20 minutes. This helps keep the cookies thick and prevents spreading.
• Even Baking: Use light-colored baking sheets for gentle browning. Dark sheets can burn the bottoms before the centers set.
• Batch Baking: Rotate pans halfway through if baking multiple sheets. Trust me, I’ve ended up with uneven batches by skipping this!
• Sparkle Factor: Rolling in sugar before baking adds crunch and a festive look. Don’t skip it—it’s worth the extra minute.

Personal fail: I once used extra cherries and forgot to drain them—hello, puddles on the cookie sheet! Lesson learned. If you’re multitasking, pre-measure ingredients and line up your tools before starting. It makes the process smoother and less messy. For perfect consistency, use a cookie scoop for uniform balls. And always allow cookies to cool fully before storing, or they’ll get sticky. Trust me, these little details add up!

Variations & Adaptations

Cherry almond sugar cookie blossoms are versatile, and I love playing around with flavors and ingredients. Here are a few tasty twists you can try:

• Gluten-Free: Swap the all-purpose flour for your favorite 1:1 gluten-free blend. Almond flour adds a softer, nuttier texture—just reduce the cornstarch slightly.
• Dairy-Free: Use vegan butter and check that your maraschino cherries contain no dairy-derived colorings. The flavor is still fantastic!
• Flavor Boosts: Add 1/2 teaspoon lemon zest to the dough for a citrusy note, or swap almond extract for coconut extract for a tropical vibe.
• Seasonal Twists: Replace maraschino cherries with fresh pitted cherries in summer, or dried tart cherries in winter for extra chewiness. Just dry them thoroughly to avoid soggy cookies.
• Nutty Crunch: Stir in finely chopped pecans, walnuts, or pistachios for a new flavor dimension.
• Alternative Cooking Methods: Try baking in mini muffin tins for extra-thick cookie cups, or make bite-sized blossoms for party platters.

Allergen swaps are easy: replace eggs with flaxseed meal mixed with water for a vegan version (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). I recently tried using dried cranberries instead of cherries—surprisingly delicious, and adds a festive touch. Customize these cookies for your crowd, and don’t be afraid to experiment. (Some of my best batches came from happy accidents!)

Serving & Storage Suggestions

These cherry almond sugar cookie blossoms really shine when served fresh, but they’re just as good after a day or two. I like to present them on a pretty plate, dusted with a little extra sugar or sprinkles for sparkle. For parties, stack them in a tin lined with parchment—easy and festive!

• Serving Temperature: Room temperature is best; they’re buttery soft and the cherry stays juicy.
• Pairings: Serve with milk, hot cocoa, or coffee for a cozy treat. They also work beautifully alongside fruit platters or light desserts.
• Storage: Store in an airtight container at room temperature for up to 5 days. Layer parchment between cookies to prevent sticking.
• Freezing: Freeze unbaked dough balls or baked cookies for up to 2 months. Thaw at room temp before serving.
• Reheating: Warm briefly in a low oven (300°F/150°C) for 3-5 minutes to revive that fresh-baked texture.

Tip: The almond flavor deepens after a day, making the cookies even tastier. If gifting, wrap in cellophane bags tied with ribbon—looks adorable and keeps them fresh. (My kids love sneaking them for lunchbox treats, so I always stash a few extra away!)

Nutritional Information & Benefits

Each cherry almond sugar cookie blossom contains approximately 110 calories, 5g fat, 15g carbohydrates, and 1g protein. While they’re definitely a treat, there are some wholesome benefits lurking in each bite:

• Almond extract: Contains antioxidants and a subtle boost of magnesium.
• Cherries: Offer vitamin C, potassium, and a little fiber (even the maraschino kind, believe it or not).
• Butter: Provides healthy fats essential for energy, though moderation is key!

For those watching allergens, these cookies contain wheat, dairy, eggs, and almonds. With the swaps above, it’s easy to make them gluten-free or vegan. I love knowing that even a sweet treat like this can be tweaked for different dietary needs. Indulge wisely, and enjoy every festive bite!

Conclusion

Cherry almond sugar cookie blossoms are more than just a festive bake—they’re a celebration in every bite. With their tender crumb, sparkling sugar coating, and juicy cherry centers, they bring joy to any occasion. I truly believe this recipe is worth making again and again, whether you’re a baking newbie or a seasoned pro.

Don’t be afraid to tweak the flavors or experiment with toppings (that’s half the fun!). I love these cookies for their simplicity, adaptability, and the way they make my kitchen feel like home. If you try this recipe, leave a comment below, share your own twists, or tag me on social media—I’d love to see your creations!

Here’s to baking memories, sharing sweet moments, and filling your cookie jar with pure happiness. Happy baking, friends!

Frequently Asked Questions

Can I use fresh cherries instead of maraschino cherries?

Yes, you can! Just pit and dry fresh cherries thoroughly before using. They’ll add a juicy twist but may bleed a little more color into the cookie.

How do I make these cherry almond sugar cookie blossoms gluten-free?

Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. You may need to adjust baking time slightly—keep an eye on the edges.

Can I freeze the cookie dough for later?

Absolutely! Shape the dough into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake straight from frozen, adding 2 extra minutes to the timer.

Do I have to use almond extract?

Almond extract is key for flavor, but you can substitute vanilla or coconut extract if needed. The taste will be different but still delicious.

Why did my cookies spread too much?

Usually, it’s due to warm butter or wet cherries. Chill your dough for 20 minutes before baking and make sure cherries are well dried for best results.

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