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.

Ingredients

• Maraschino cherries: One 12 ounce jar, drained and dried with 1 to 2 tablespoons cherry juice reserved. The juice adds a subtle cherry note and the cherries provide both flavor and those festive red bursts. Choose a brand you trust for consistent sweetness.
• All purpose flour: 1 and 3 quarter cups. Spoon and level into your measuring cup for accuracy. This amount yields a dough that is tender without being cakey.
• Baking powder: One half teaspoon. Fresh leavening gives a gentle lift to these soft cookies.
• Fine sea salt: One half teaspoon. Salt balances the sweetness and rounds the flavor.
• Unsalted butter: One half cup at room temperature. Using unsalted butter lets you control the salt level and contributes to the soft crumb.
• Cream cheese: Four ounces at room temperature. Full fat for best texture. The cream cheese keeps the interior tender and gives a subtle tang.
• Granulated sugar: One cup. It helps create the light, airy texture when creamed with butter and cream cheese.
• One large egg: At room temperature. This adds structure and moisture.
• Almond extract: One teaspoon. Use a good quality extract for that classic nutty aroma. If you prefer less intensity start with three quarters teaspoon.
• Vanilla extract: One teaspoon. Adds warmth to the flavor base.
• White chocolate melting wafers: One half cup optional for drizzling. You can substitute white chocolate chips if you prefer to melt them gently.

Instructions

Prepare the cherriesOpen the 12 ounce jar and drain the cherries in a fine sieve capturing 1 to 2 tablespoons of the juice. Place the cherries on a plate lined with paper towel and pat them dry until they lose surface moisture then chop into bite sized pieces. Drying prevents the dough from becoming too wet and helps the cherries keep their shape while baking.Combine dry ingredientsIn a medium bowl whisk together 1 and 3 quarter cups flour, one half teaspoon baking powder, and one half teaspoon fine sea salt until evenly distributed. This ensures that the leavening is fully dispersed for an even rise.Cream butter and cream cheeseIn the bowl of a stand mixer fitted with the paddle attachment cream one half cup unsalted butter and four ounces cream cheese together on medium speed until smooth and fluffy, about two to three minutes. The creaming incorporates air which contributes to the tender texture.Add sugar and eggAdd one cup granulated sugar and continue to beat on medium high until the mixture is pale and airy, scraping the sides and bottom of the bowl with a rubber spatula. Mix in one large egg, one teaspoon vanilla extract, one teaspoon almond extract, and one tablespoon reserved cherry juice, using two tablespoons for a stronger cherry note, until combined.Mix in dry ingredients and cherriesWith the mixer on low add the dry ingredient mixture until just combined. Over mixing will develop gluten and make the cookies tougher. Fold in the chopped cherries by hand with a spatula to avoid crushing them. Chill the dough for at least one hour in the refrigerator which helps control spread and improves flavor melding.Portion and bakePreheat the oven to 375 degrees Fahrenheit and line baking sheets with parchment paper or a silicone mat. Using a medium cookie scoop about two tablespoons in size portion the dough onto the sheet spacing them about two inches apart. Bake for ten minutes or until the edges just begin to turn golden. Allow cookies to cool on the pan for two to three minutes before transferring to a wire rack. Cooling on the rack prevents residual heat from overbaking the centers.Finish with white chocolateIf using white chocolate melting wafers place one half cup in a microwave safe bowl and heat at thirty second intervals stirring between each until smooth. Transfer to a small plastic bag or piping bag, snip a tiny corner and drizzle over cookies. Alternatively you can drizzle with a fork for a looser design. Let set until the chocolate is firm to the touch.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.