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.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
