
Soft cream cheese cookies studded with maraschino cherries and brightened with almond extract finished with a white chocolate drizzle for a festive treat.

This recipe has been one of my favorite seasonal discoveries and it makes an appearance whenever a holiday or special gathering calls for something both festive and tender. I first found this combination while browsing through a stack of family handed down notes, and the moment I tasted the first warm cookie I understood why it was a keeper. The dough is enriched with cream cheese and butter which gives the finished cookies a soft almost cake like crumb that stays tender for days. The maraschino cherries provide sweet pops of color and the almond extract lends an aromatic lift that feels both classic and celebratory.
Making these cookies is a little ritual I enjoy. I like to drain and pat the cherries dry the night before so they fold into the dough without adding excess moisture. When they come out of the oven the aroma is buttery and cherry sweet and when I drizzle a little white chocolate over the tops everyone immediately recognizes them as a holiday classic. These cookies are forgiving to make and great for bakers who want an impressive platter without complicated technique.
I have baked these for cookie exchanges and neighborhood gifts and the reaction is always the same delightful surprise. People comment on the soft texture and ask for the secret which I happily reveal is the simple addition of cream cheese and a splash of reserved cherry juice for flavor depth.
My favorite part of the process is seeing the bright cherry pieces burst against the pale cookie and watching friends smile when they taste the soft interior. We served a batch at a winter potluck and someone asked for the recipe right away which is always the sincerest compliment.
Store the cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to two days. For longer storage keep them in the freezer up to three months. If refrigerated they will become firmer so allow them to come to room temperature before serving. When reheating frozen cookies warm them in a moderate oven at 325 degrees Fahrenheit for five to seven minutes to revive softness. Glass or metal containers provide better protection from freezer odor than plastic tubs for long term storage.
If you do not have cream cheese you can substitute an equal amount of mascarpone for a silkier texture or use an extra two tablespoons butter plus a tablespoon of sour cream although the tang will be different. For a dairy free version try a dairy free cream cheese and a plant based butter but expect a change in tenderness. Swap almond extract with an equal amount of pure vanilla if you prefer a more subtle profile. To avoid white chocolate on top use a simple powdered sugar glaze whisked with a teaspoon of reserved cherry juice until drizzling consistency.
Serve warm with a cup of espresso or chilled with tea. These cookies are a beautiful addition to a holiday platter and pair well with toasted almonds or a small square of dark chocolate on the side. Garnish with finely chopped toasted almonds or a few reserved chopped cherries on top of warm drizzled white chocolate for extra visual appeal. They are also excellent packed in small boxes for gifting.
Cookies studded with maraschino cherries have been part of American holiday baking for decades deriving from European preserved fruit traditions. The use of almond extract is common in classic cookie making where a small amount provides a perfume that complements stone fruit and chocolate. Combining cream cheese into cookie dough is a modern home baker adaptation that appears across recipes for softer textured cookies and small cakes.
In summer you can fold in chopped fresh or dried cherries rehydrated briefly in warm water. For winter increase the almond extract slightly and add a pinch of ground nutmeg for warmth. Around Valentine s Day add a little pink sanding sugar before baking for sparkle. For a citrus twist add one teaspoon of finely grated orange zest to the wet ingredients to brighten the profile.
Prepare the dough the day before and keep it chilled. Portion with a scoop onto a sheet and freeze the scoops then bake only what you need that day. For cookie boxes bake and cool fully then layer with parchment. Label any frozen portions with the bake date and use within three months for best quality.
These cookies are easy enough to become a new staple for celebrations and gentle enough to hand to neighbors as a thoughtful homemade gift. I hope you enjoy making them and that they become part of your rotation for special occasions and simple comforts alike.
Dry the maraschino cherries well on paper towels to avoid excess moisture in the dough.
Chill the dough for at least one hour to reduce spread and concentrate flavors.
If using a mixer scrape the bowl edges to ensure even mixing and prevent streaks of unmixed flour.
Freeze scooped dough on a tray then transfer to a container to bake from frozen when needed.
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.
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Drain the jar and reserve 1 to 2 tablespoons of juice. Pat the cherries dry on paper towels and chop into bite sized pieces to avoid adding excess moisture to the dough.
Whisk together 1 3 quarter cups flour one half teaspoon baking powder and one half teaspoon fine sea salt in a medium bowl to evenly distribute leavening.
Cream one half cup unsalted butter and four ounces cream cheese on medium speed until fluffy then add one cup sugar and beat until pale and airy scraping the bowl as needed.
Mix in one large egg one teaspoon vanilla one teaspoon almond extract and one tablespoon reserved cherry juice or two tablespoons for more cherry flavor.
Add the dry ingredients on low until just combined fold in the chopped cherries by hand and chill the dough for at least one hour.
Preheat oven to 375 degrees Fahrenheit scoop two tablespoon portions onto lined baking sheets and bake ten minutes until edges begin to turn golden.
Melt one half cup white chocolate wafers in thirty second intervals stirring until smooth transfer to a bag snip the tip and drizzle over cooled cookies then let set.
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This recipe looks amazing! Can't wait to try it.
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