Cherry Almond Sugar Cookie Blossoms
These festive sugar cookies feature a tender almond-infused dough rolled in sparkling sugar and topped with juicy maraschino cherries. Perfect for holidays, potlucks, or any occasion that calls for a sweet, nostalgic treat.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups (310g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar, plus extra for rolling
- 1 large egg, room temperature
- 1 1/2 teaspoons pure almond extract
- 1 teaspoon vanilla extract
- 24 maraschino cherries, drained and patted dry
- 1/4 cup finely chopped almonds (optional)
- Sprinkles or colored sugar for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Drain maraschino cherries and pat dry thoroughly with paper towels.
- In a medium bowl, whisk together flour, baking powder, salt, and cornstarch.
- In a large mixing bowl, beat softened butter and granulated sugar until pale and fluffy, about 2-3 minutes.
- Beat in egg, almond extract, and vanilla extract until smooth. Scrape down sides as needed.
- Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
- Stir in chopped almonds if using.
- Scoop dough by tablespoon (about 20g each), roll into balls, and roll each ball in granulated sugar.
- Place cookies 2 inches apart on prepared sheets. Gently press a maraschino cherry into the center of each ball.
- Bake for 12-14 minutes, until edges are set and bottoms are lightly golden. Tops will remain pale.
- Let cookies rest on sheets for 2 minutes, then transfer to a wire rack to cool completely.
- If desired, sprinkle with colored sugar or extra chopped almonds while still warm.
Notes
For best results, use room temperature butter and eggs. Pat cherries dry to prevent soggy cookies. Chill dough for 20 minutes if it feels too soft. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Sodium: 45
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 1
Keywords: cherry almond cookies, sugar cookie blossoms, festive cookies, holiday baking, almond extract cookies, maraschino cherry cookies, easy cookie recipe