Add a little red, white and blue to your summer celebrations with these delicious and simple cherry almond sugar cookies.

I know what you’re thinking: what do these girls know about red, white and blue? They’re Canadian after all!

While yes, we do love to celebrate Canada day and have over a dozen last-minute decorating ideas to try, we also appreciate the 4th of July festivities enjoyed by our family and friends south of the border.

Four almond sugar cookies stacked on a blue and white checkered napkin

Also red, white and blue are also the national colors of our family heritage: Croatian! We often decorate with red, white and blue over the summer as we gather with friends and family. So this cookie idea is doubly patriotic and fun to make when we get together.

Grab this yummy cookie recipe, then scroll on down to see additional 4th of July party ideas from our fellow blogging friends!

Red, White and Blue Cherry Almond Sugar Cookies

Jane and Sonja

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings cookies

Ingredients

2 cups unbleached white flour plus extra for hands
¾ cup white sugar
½ tsp salt
½ tsp baking powder
2 sticks butter softened
1 tsp almond extract
½ tsp vanilla extract
1 egg
24 maraschino cherries without stems
blue gel food coloring
parchment paper

Instructions

Preheat oven to 350
Drain cherries well and dry on a paper towel, patting the top to dry as much as possible.
Using a stand mixer with a whisk attachment (or a hand mixer), beat butter and sugar on medium speed for about 2 minutes.
Add egg, almond and vanilla extracts, flour, baking powder and salt. Mix about 30 seconds, or until combined.
Separate mixture in half, into two bowls. Add blue food coloring to one half.
Place both bowls of dough into refrigerator for 5 minutes.
Line a cookie sheet with parchment paper. Take dough out of refrigerator and sprinkle dough onto table and hands.
Take about 1 tsp of each color, press together, and gently roll into a ball, taking care to keep colors separate.
Place on cookie sheet and gently press the center of each cookie ball with your thumb. Add a cherry to each thumbprint.
Bake for 9-12 minutes, until edges are golden brown. Cool on cookie sheet.