
Soft cream cheese cookies studded with maraschino cherries, flavored with almond and vanilla, finished with a white chocolate drizzle. Festive, tender, and perfect for holidays.

I began sharing these at cookie swaps and potlucks and quickly learned how crowd-pleasing they are. Friends loved the gentle almond note and the way the cherries stayed juicy without sogginess. Over time I adjusted the cherry juice amount to balance flavor intensity; one tablespoon is subtle, two makes it cheerfully cherry-forward. Little adjustments like that made this recipe mine and I hope you enjoy experimenting too.
I adore how these cookies bring people together. At holiday parties they vanish first, with guests commenting on the tender texture and the surprise of real cherries. One year I brought a batch to a cookie swap and someone asked for the recipe on the spot. It makes a great hostess gift packaged in a simple box with a ribbon, and the recipe scales nicely if you want to double it for larger gatherings.
Store cookies in a single layer in an airtight container at room temperature for up to 48 hours to preserve the tender texture. If stacking, place parchment between layers. For longer storage, freeze baked cookies in a single layer on a sheet until solid, then transfer to a freezer-safe container for up to 3 months. When reheating, place cookies on a baking sheet at 300 degrees Fahrenheit for 5 to 7 minutes to refresh the texture without overbrowning. If frozen dough balls are baked straight from frozen, add 1 to 2 minutes to the baking time.
For a slightly lighter texture, you can swap half the granulated sugar for brown sugar, though this will deepen color and add a caramel note. If you need dairy-free, use a vegan butter and dairy-free cream cheese alternative, but expect a slight change in texture. To make these nut-free while keeping the almond flavor, replace almond extract with a teaspoon of pure vanilla and a half teaspoon of orange zest for brightness. For chocolate lovers, stir 1/2 cup white or dark chocolate chips into the dough instead of drizzling.
Serve these cookies on a festive platter with a dusting of powdered sugar or a few whole cherries for garnish. They pair beautifully with hot tea, coffee, or a glass of cold milk. For a holiday platter, alternate with gingerbread or shortbread to offer different textures. These also make a charming accompaniment to a cheese board, where the sweet chewiness contrasts with salty cheeses. Package a few in clear cellophane bags tied with twine for simple edible gifts.
These cookies blend classic American cookie techniques with flavors inspired by European baking staples: cream cheese adds richness like in many Eastern European pastries, while maraschino cherries reflect cocktail garnishes that became popular inclusions in mid-20th century American baking. The almond extract nods to Mediterranean and Northern European uses of almond as a fragrance and flavor enhancer. Together they form a cookie that feels familiar yet festive.
For spring, swap the cherries for chopped freeze-dried strawberries and use a lemon glaze. In the fall, add a pinch of cinnamon and swap almond extract for maple extract. For winter holidays, increase the almond extract slightly and add finely chopped toasted almonds to the dough for texture. You can also tint the white chocolate drizzle with a drop of food coloring to match seasonal themes.
Make the dough ahead and keep it chilled up to 48 hours before scooping and baking, or freeze portioned dough balls on a tray then store in a labeled bag. When ready to bake, arrange frozen dough on parchment and add a minute or two to the bake time. This method gives you fresh-baked cookies on demand and is perfect for planning treats for parties or school events. Label containers with the bake date and intended serving occasion.
These cookies are a wonderful mix of simple technique and impressive flavor. The tender crumb, bright cherries, and almond aroma make them a repeat star in my kitchen. I hope you enjoy making and sharing them as much as I do.
Chill the dough for at least 1 hour to reduce spread and improve flavor melding.
Pat the chopped cherries dry with paper towels to prevent excess moisture in the dough.
Use room-temperature butter, cream cheese, and egg for better emulsion and a tender texture.
For even baking, rotate the pan halfway through the bake time and avoid overcrowding the sheet.
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.
Yes, you can freeze the baked cookies for up to 3 months. Freeze in a single layer first, then transfer to a freezer-safe container.
If you prefer a stronger cherry flavor, use 2 tablespoons of the reserved cherry juice. One tablespoon provides a subtle note.
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.

Drain jar of maraschino cherries, reserve 1 to 2 tablespoons of juice, place cherries on paper towels to dry, then chop into bite-sized pieces.
Whisk together flour, baking powder, and salt in a medium bowl until well combined.
Cream butter and cream cheese in a stand mixer until fluffy, add sugar and beat until pale, then mix in egg, extracts, and reserved cherry juice.
Add dry ingredients on low speed until just combined, fold in chopped cherries, and chill the dough for at least 1 hour.
Preheat oven to 375 F, scoop 2-tablespoon portions onto prepared sheets, bake for 10 minutes until edges are lightly golden, cool briefly on pan then transfer to a rack.
Melt white chocolate wafers in 30-second intervals and drizzle over cooled cookies; let set until firm.
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This recipe looks amazing! Can't wait to try it.
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