These cherry almond cookies come out tender, sweet, and beautifully flavored with almond extract and bits of chopped maraschino cherries. I love how the cream cheese in the dough gives the cookies a soft, rich texture that makes every bite feel indulgent yet comforting.
Why You’ll Love This Recipe
I enjoy making these cookies because they strike the perfect balance of fruity sweetness and warm almond flavor. I also appreciate how simple the dough is to put together, and the optional white chocolate drizzle adds a lovely finishing touch when I want something a little more elegant. These cookies are also great for gifting, holidays, or anytime I want a soft and flavorful treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (12-ounce) jar maraschino cherries, reserving 1–2 tablespoons cherry juice
1 ¾ cup (255 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon fine sea salt
½ cup (113 grams) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup (200 grams) granulated sugar
1 large egg, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
½ cup white chocolate melting wafers, optional
Directions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Drain the maraschino cherries, keeping 1–2 tablespoons of the juice. Chop the cherries into small pieces and set aside.
Whisk together the flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and cream cheese together until smooth and creamy.
Add the granulated sugar and continue beating until light and fluffy.
Mix in the egg, then add the almond and vanilla extracts.
Slowly add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chopped cherries.
Drop rounded tablespoons of dough on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until the edges are lightly golden.
Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
If I’m using white chocolate wafers, I melt them and drizzle over the cooled cookies.
Servings And Timing
I get about 24 cookies from this recipe.
Prep Time: 15 minutes
Cooking Time: 14 minutes
Total Time: 29 minutes
Approx. 180 kcal per cookie.
Variations
I sometimes fold in mini white chocolate chips instead of using a drizzle for added sweetness throughout.
I can swap almond extract with cherry extract for a stronger cherry flavor.
I like adding finely chopped almonds for a bit of crunch.
I can dip half of each cooled cookie in melted white chocolate for a bolder presentation.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them for up to 2 months and thaw at room temperature. I don’t reheat them because they’re best enjoyed at room temperature, but a very quick warm-up in the microwave works if I want them slightly softer.
FAQs
How do I keep the cookies from spreading too much?
I chill the dough for about 30 minutes before baking if I want thicker cookies.
Can I use fresh cherries instead of maraschino cherries?
I can, but the flavor and color won’t be as vibrant. Fresh cherries also add more moisture, so I chop them finely and blot them well.
Can I freeze the cookie dough?
Yes, I freeze scooped dough balls and bake them straight from the freezer, adding 1–2 extra minutes to the bake time.
Do I have to use the white chocolate drizzle?
No, the cookies are delicious without it, but I like using it when I want a prettier finish.
Can I make the cookies chewier?
I slightly underbake them by a minute or two to keep the centers softer.
Conclusion
I love making these cherry almond cookies because they’re easy, flavorful, and always a hit with anyone who tries them. The combination of cherries, almond extract, and cream cheese creates a soft, tender cookie that feels special whether I serve them at a gathering or enjoy one with a cup of coffee.
Cherry Almond Cookies are soft, tender treats infused with almond and vanilla extracts, dotted with chopped maraschino cherries. Cream cheese in the dough creates a rich texture, and a white chocolate drizzle adds a sweet, elegant finish.
Total Time:29 minutes
Yield:24 cookies
Ingredients
1 (12-ounce) jar maraschino cherries, reserving 1–2 tablespoons cherry juice
1 ¾ cup (255 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon fine sea salt
½ cup (113 grams) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup (200 grams) granulated sugar
1 large egg, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
½ cup white chocolate melting wafers (optional)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Drain the maraschino cherries, reserving 1–2 tablespoons of the juice. Chop the cherries finely and set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and cream cheese until smooth and creamy.
Add sugar and beat until light and fluffy.
Mix in the egg, then add almond and vanilla extracts.
Gradually add the dry ingredients, mixing just until combined.
Fold in the chopped cherries.
Drop rounded tablespoons of dough onto the baking sheets, spacing them 2 inches apart.
Bake for 12–14 minutes or until the edges are lightly golden.
Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
If desired, melt white chocolate wafers and drizzle over cooled cookies.
Notes
Chill dough for 30 minutes before baking for thicker cookies.
Mini white chocolate chips can be folded into the dough instead of drizzling on top.
Finely chopped almonds add a nice crunch to the texture.
Dip half of each cookie in melted white chocolate for a bold look.
Use cherry extract instead of almond for a fruitier twist.
