
Classic Cherry Almond cookies — tender, creamy cookie dough topped with a bright maraschino cherry and white chocolate drizzle. An easy holiday favorite.

This Cherry Almond cookie has been a holiday constant in my kitchen for years. I first discovered this combination when I inherited a handwritten recipe card from my grandmother that combined cream cheese, butter, and maraschino cherries into what seemed like an indulgent, slightly old-fashioned cookie. The texture surprised me the first time I baked it: a tender, almost shortbread-like base that melts on the tongue, punctuated by the pop of a sweet cherry and the nutty perfume of almond extract. I still remember the first time I brought a tray to a family gathering; the cookies disappeared so quickly that I began doubling the batch every holiday.
What makes these cookies special is the balance between creamy richness and bright fruit sweetness. The cream cheese and butter create a soft crumb that holds the cherries without becoming soggy, while the almond extract lifts the flavor and makes the cookie unmistakably festive. They are simple enough for a beginner to master but produce results that feel elegant enough for a cookie exchange or a holiday platter. Over the years I have tweaked chilling times, drying techniques for the cherries, and chocolate drizzling methods to arrive at a reliably beautiful and delicious cookie every time.
I still recall how my kids would rush to the kitchen window waiting for the first batch to cool, and how neighbors started asking if they could bring a container home. On one snowy evening, I handed a plate over the fence to a stranded delivery driver; he came back the next day asking for the recipe. These cookies have a way of connecting people over a shared moment, and each tweak I made over the seasons—drying cherries more thoroughly, chilling the dough slightly longer, or using a fine piping bag for the chocolate—was learned from those little celebrations.
My favorite thing about these cookies is the ritual around preparing them: arranging cherries, lining up pans, and the calm of drizzling chocolate while carols play in the background. I often make a double batch and freeze half of the unbaked dough so I can pop out a fresh tray any time I need a last-minute gift or treat; neighbors always comment that the second batch tastes like it was baked in a bakery.
Store completely cooled cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to 3 days. For longer keeping, freeze in a rigid container with parchment between layers for up to 3 months; thaw at room temperature for 30 to 60 minutes before serving. If you want to freeze unbaked dough balls, place them on a tray to flash-freeze, then transfer to a freezer bag; when ready to bake, add a minute or two to baking time and bake from frozen at the same temperature.
For a dairy-free version, use vegan butter and a dairy-free cream cheese alternative; note texture will be slightly different and chilling may take longer. Swap white chocolate for dark chocolate for a richer finish; use 50 to 60 percent chocolate and cut the amount to taste. If you prefer a less intense almond note, reduce almond extract to 1/2 teaspoon and add an extra 1/4 teaspoon vanilla. For a lower-sugar option, substitute half the brown sugar with coconut sugar and expect a mildly deeper color and more caramel notes.
These cookies are beautiful on holiday platters alongside gingerbread and butter cookies. Serve slightly chilled with a cup of strong coffee or hot tea; the almond and cherry pairing complements nutty tea blends. For a party, arrange on a tiered platter and garnish with toasted almond slivers and a dusting of powdered sugar for an elegant look. They also pair well with a scoop of vanilla gelato for a dessert plate.
In summer, replace maraschino cherries with candied glacé cherries or, for a fresher approach, use dried cherries rehydrated briefly in orange juice. Around Valentines Day, tint white chocolate pink with a few drops of natural beet powder mixed into the melted chocolate for a festive touch. For winter holidays, add 1/4 teaspoon cinnamon to the dough for warmth or fold in 1/3 cup finely chopped toasted almonds into the batter before chilling.
Make dough up to 24 hours ahead and keep refrigerated until ready to scoop and bake. Portion dough into 1-inch balls and place on a parchment-lined tray; cover and refrigerate or freeze. If you freeze dough balls for future baking, label with date and bake from frozen adding about 1 to 2 minutes to the baking time. Assemble and drizzle chocolate just before serving for the freshest texture and look.
One year I made a batch for a cookie swap and a neighbor brought back a plate with an empty box and a note that said these were the only cookies he wanted to keep. Another time I used the dough as a base for a tartlet and replaced the maraschino with a cherry jam, which turned out surprisingly well. Readers have told me they appreciate the step about drying cherries—one baker said that single tip saved their holiday tray from becoming a red-splotched mess.
These cookies are simple to prepare, endlessly adaptable, and perfect for sharing. I hope you make them your own and create a few memorable moments of your own around a warm tray and good company.
Dry maraschino cherries thoroughly on paper towels to prevent red staining and soggy tops.
Chill dough for at least 1 hour to reduce spreading and improve texture; overnight chilling enhances flavor.
Use room-temperature egg and softened dairy to ensure a smooth, homogeneous dough.
Flash-freeze dough balls before transferring to a freezer bag to keep shapes intact for baking later.
This nourishing cherry almond cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cherry Almond Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350 degrees F and line baking sheets with parchment or silicone mats.
Beat softened butter and cream cheese with brown sugar until light and fluffy, scraping the bowl to ensure even mixing.
Mix in the egg, salt, almond extract, and vanilla until well combined, taking care not to overmix.
Slowly add the flour on low speed until just incorporated and the dough is smooth but not overworked.
Cover and chill for at least 1 hour to firm the dough and improve texture and shape during baking.
Scoop 1-inch balls, roll lightly, place on prepared sheets, press a thumb well into the top, and nestle a thoroughly dried cherry into each well.
Bake for about 12 minutes at 350 degrees F until edges are set. Cool completely on a rack before decorating.
Melt white chocolate chips in short bursts in the microwave, transfer to a bag, snip a small corner, and drizzle over cooled cookies. Allow to set.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@feastinarecipe on social media!


Cozy, bright, and ready fast, this Instant Pot lemon chicken orzo soup brings tender chicken, fresh veggies, and a sunny citrus finish.

Feather-light mini cheesecakes with bright strawberry sauce, a tender biscuit-style base, and creamy filling. Just 47 calories each and irresistibly fresh.

Silky mini cheesecakes swirled with melted chocolate and a splash of Kahlua, nestled on Oreo crusts and crowned with fresh whipped cream.

Leave a comment & rating below or tag @feastinarecipe on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.