Cherry Cookies with Almond Glaze

The pink batter caught me completely off guard the first time I made these. I was experimenting with a classic sugar cookie base, trying to use up a jar of maraschino cherries that had been sitting in my fridge for months. When I folded in those bright red cherries, the dough turned the most gorgeous shade of pink. My daughter walked into the kitchen, spotted the bowl, and immediately declared these princess cookies. The name stuck, and honestly, they do feel like something special.

I brought a batch to my book club last spring, and there was this moment of silence when everyone took their first bite. Someone actually asked if I bought them from a bakery. Watching three grown women scrape plates clean for cookie crumbs made me realize these arent just pretty, theyre genuinely crave-worthy. Now theyre my go-to when I need something that looks impressive but comes together in under an hour.

Ingredients

• 2 1/4 cups all-purpose flour: The structure of these cookies depends on accurate measuring. I spoon the flour into my measuring cup and level it off with a knife, avoiding the temptation to dip directly into the bag which packs it down.
• 1/2 teaspoon baking powder: Just enough lift to give these cookies that perfect puffed middle without making them cakey. Double-acting works best here.
• 1/4 teaspoon salt: This tiny amount makes all the difference in balancing the sweet cherries and sugary glaze. Dont skip it.
• 1 cup unsalted butter, softened: I take my butter out of the fridge exactly 45 minutes before baking. You want it soft enough to leave a fingerprint but not melted or greasy.
• 3/4 cup granulated sugar: Creates that crisp exterior we love. Ive tried reducing it, but the texture just isnt the same.
• 1/3 cup light brown sugar: Adds moisture and a subtle caramel note that keeps these cookies from tasting one-dimensional. Dark brown works too if you want a deeper flavor.
• 1 large egg: Room temperature eggs incorporate better and create a more uniform texture. I set mine out with the butter.
• 1 1/2 teaspoons vanilla extract: Use the good stuff here. Pure vanilla makes these taste bakery-quality.
• 1/2 teaspoon almond extract: This is the secret ingredient that makes people ask whats in them. Start with 1/4 teaspoon if youre sensitive to almond flavor.
• 3/4 cup maraschino cherries, well-drained and chopped: I spread mine on paper towels and pat them thoroughly. Excess juice turns the dough gummy and affects baking time.
• 1/2 cup white chocolate chips: Completely optional but highly recommended. The creamy sweetness pairs beautifully with the tart cherries.
• 1 cup powdered sugar: Sifted, please. Lumps in the glaze are frustrating and easily avoided.
• 2–3 tablespoons maraschino cherry juice: Start with 2 tablespoons. You can always add more, but you cant take it back once the glazes too thin.

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper. I rub the parchment with a tiny bit of butter for insurance.

Whisk the dry team:

In a medium bowl, combine the flour, baking powder, and salt. Give it a good whisking to aerate everything. Set it aside.

Cream the butter and sugars:

Beat the butter, granulated sugar, and brown sugar together for 2 to 3 minutes. You want it pale and fluffy, with tiny air pockets that make cookies tender.

Add the egg and extracts:

Beat in the egg, vanilla, and almond extract until the mixture looks silky smooth. Scrape down the bowl to catch any pockets of butter.

Combine wet and dry:

Add the flour mixture gradually, mixing on low speed just until you no longer see white streaks. Over-mixing makes tough cookies.

Fold in the good stuff:

Gently incorporate the chopped cherries and white chocolate chips by hand. The dough will turn pink, and thats exactly what you want.

Scoop and space:

Drop rounded tablespoons of dough onto your prepared sheets, leaving 2 inches between each one. I use a cookie scoop for uniform size.

Bake to perfection:

Bake for 10 to 12 minutes. Look for edges that are barely set and centers that still look slightly soft. They continue cooking on the hot pan.

The patience step:

Cool on the baking sheet for 5 full minutes. This seems like forever, but moving them too soon makes them crumble.

Make the glaze:

Whisk powdered sugar with 2 tablespoons cherry juice and almond extract. Add more juice if needed for drizzling consistency.

Finish and set:

Drizzle glaze over completely cooled cookies and let them sit for 15 minutes. The glaze firms up beautifully.

Save

These cookies have become my signature contribution to every holiday platter and birthday celebration. Theres something about that combination of pink dough and white glaze that makes people smile before they even take a bite. My neighbor now requests them specifically for her annual cookie exchange, and Ive caught her sneaking seconds when she thinks nobodys watching.

Making Them Ahead

The dough freezes beautifully for up to three months. I scoop it into balls, freeze them on a tray, then transfer to a freezer bag. Fresh baked cookies in 12 minutes without any mess or measuring. Its become my weekend morning secret.

Glaze Alternatives

Sometimes I skip the glaze entirely and roll the dough balls in coarse sugar before baking. The cookies develop this crackly, sugary crust thats absolutely addictive. My husband actually prefers them this way.

Serving Suggestions

These pair surprisingly well with black coffee, which cuts through their sweetness. Afternoon tea is another natural match, especially when the sun hits that pink glaze just right. They also make incredible ice cream sandwiches when paired with vanilla bean or strawberry.

• Try serving them slightly warm, when the white chocolate is still soft and gooey
• Package a few in clear bags with pretty ribbon for effortless gifts
• Keep them away from humidity, or the glaze will start to weep

Save

Every time I pull these from the oven, Im reminded of that accidental discovery in my kitchen. Some of the best recipes come from improvisation and a little bit of luck. These pink cookies have brought so much joy to my table, and I hope they find their way into your recipe box too.

Common Recipe Questions

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used, but you'll need to adjust the recipe. Fresh cherries contain more moisture, so you may need to reduce other liquids and increase baking time slightly. Maraschino cherries work best for their consistent sweetness and moisture content.

→ How do I prevent the cookies from spreading too much?

Make sure your butter is properly softened, not melted. Chill the dough for 30 minutes before baking. You can also bake on the upper rack of the oven and use parchment paper to help maintain shape.

→ Can I freeze the cookie dough?

Yes, the dough freezes well. Scoop the dough onto baking sheets, freeze until solid, then transfer to a freezer bag. Bake frozen cookies adding 2-3 minutes to the baking time.

→ What's the best way to store these cookies?

Store in an airtight container at room temperature for up to 5 days. The glaze will set and the cookies will maintain their texture. For longer storage, freeze baked cookies and thaw at room temperature.

→ Can I make these without almond extract?

You can omit the almond extract, but it adds a nice flavor dimension. If omitting, consider adding a bit more vanilla extract or a sprinkle of almond slices on top for texture and flavor.