This recipe for Cherry Almond Cookies has been a seasonal favorite in my kitchen for years. I first stumbled onto the idea when I had a jar of maraschino cherries leftover from a holiday cocktail experiment and a block of cream cheese about to reach its use-by date. The resulting cookies were unexpectedly tender — a pillowy crumb from the cream cheese and butter, bright, chewy pockets of cherry, and a whisper of almond extract that made them taste festive and grown-up at the same time. They quickly became my go-to when I wanted something pretty and simple to bring to cookie swaps and neighbor gifts.

What makes these cookies special is the balance of textures and flavors: a soft, almost cake-like center that browns slightly at the edges, contrasted by pops of maraschino cherry and a subtle almond note. The optional white chocolate drizzle adds a creamy sweetness and an attractive finish that looks like you spent much longer on them than you did. I love that they work equally well with a simple dusting of powdered sugar or the full white-chocolate treatment depending on how festive I’m feeling.

Ingredients

• Maraschino cherries: One 12-ounce jar, drained and chopped — reserve 1 to 2 tablespoons of the syrupy juice to stir into the batter. Choose a brand you like the flavor of; cherries provide the bright, glossy pops in every bite.
• All-purpose flour: 1 3/4 cups (about 255 grams) — measured by spooning into the cup and leveling for accuracy. Flour builds structure but the cream cheese keeps the crumb soft.
• Baking powder and fine sea salt: 1/2 teaspoon each — baking powder gives a slight lift while salt balances sweetness and heightens flavor.
• Unsalted butter: 1/2 cup (113 grams) at room temperature — softened butter cream together with cream cheese to give richness and tender crumb.
• Cream cheese: 4 ounces (room temperature) — use full-fat for best texture and flavor. Low-fat versions can make cookies drier.
• Granulated sugar: 1 cup (200 grams) — creamed with the butter and cream cheese to add structure and gentle crisping at the edges.
• Large egg: 1 at room temperature — binds and creates a tender crumb.
• Almond extract and vanilla extract: 1 teaspoon each — almond extract is the signature flavor; pair with vanilla for depth.
• White chocolate melting wafers: 1/2 cup (optional) for drizzling — melts smoothly and gives a pretty finish. You can substitute white chocolate chips if preferred.

Instructions

Prepare the cherries: Drain the 12-ounce jar of maraschino cherries and reserve 1 to 2 tablespoons of the cherry juice. Pat the cherries dry on paper towels for a few minutes so they don’t bleed color into the dough, then chop them into bite-sized pieces. Drying prevents excess moisture, which can make the dough too soft and spread-prone. Combine dry ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt. Whisking ensures the raising agent and salt are evenly distributed for consistent rise and flavor. Cream butter and cream cheese: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1/2 cup softened unsalted butter and 4 ounces cream cheese on medium speed until smooth and fluffy, about 2 minutes. This aeration is important for a tender, light texture. Add sugar and egg: With the mixer on medium-high, add 1 cup granulated sugar and beat until pale and airy, about 2 minutes. Scrape down the bowl, then add 1 large room-temperature egg, 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 tablespoon reserved cherry juice (use 2 tablespoons for a stronger cherry note). Mix until just combined. Incorporate dry ingredients and cherries: Reduce mixer speed to low and add the flour mixture, mixing until just combined. Overmixing develops gluten and will toughen the cookies. Fold in the chopped cherries gently with a spatula so they remain intact and evenly distributed. Chill the dough for at least 1 hour — chilling firms the dough, concentrates flavors, and prevents excessive spread while baking. Bake: Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. Using a medium cookie scoop (about 2 tablespoons), portion the dough onto the prepared sheet leaving 2 inches between scoops. Bake for 10 minutes, or until edges just begin to turn golden. Allow cookies to rest on the pan for a couple of minutes before transferring to a wire rack to cool completely. Finish with white chocolate (optional): Place 1/2 cup white chocolate melting wafers in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted and smooth. Transfer to a small piping bag or plastic bag and snip a tiny corner; drizzle over cooled cookies. Let the chocolate set until firm to the touch.

Storage Tips

Store cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 2 days. To keep them longer, freeze in a freezer-safe container with parchment layers for up to 3 months. If freezing unbaked dough, portion onto a tray, freeze until firm, then transfer scoops to a bag; bake from frozen by adding 1–2 minutes to the bake time. Reheat thawed cookies in a 325°F oven for 5 minutes to freshen the texture.

Ingredient Substitutions

If you don’t have maraschino cherries, use chopped dried cherries rehydrated in a little warm water or cherry juice — reduce the added cherry juice in the batter accordingly. For a dairy-free version, try plant-based cream cheese and vegan butter, but expect slightly different texture. Replace white chocolate with dark chocolate for a less sweet contrast, or sprinkle sliced almonds on top before baking for added crunch. Gluten-free AP flour blend can work 1:1 but the texture will be slightly denser.

Serving Suggestions

Serve these as a holiday platter centerpiece with mint sprigs and sugared cranberries, or pair warm cookies with a scoop of vanilla ice cream for a quick dessert. They’re lovely with a cup of strong coffee or almond milk for a cozy afternoon treat. For gifting, stack cookies with parchment between layers and tie with a ribbon — the white chocolate drizzle adds a professional touch that delights recipients.

Cultural Background

Sweet cherry and almond pairings have long featured in European baking traditions, where maraschino-style preserves were used to add color and intensified fruit flavor to baked goods. This version combines American cookie sensibilities—hand-scooped, soft-centered cookies—with the classic almond-cherry pairing often found in tarts and confections. It’s a modern, home-cook adaptation that nods to vintage flavors while staying simple.

Seasonal Adaptations

In winter, make these with maraschino cherries and a heavy-handed white chocolate drizzle for holiday flair. In spring, swap for fresh tart cherries and add lemon zest to brighten the batter. For summer gatherings, fold in chopped roasted almonds and top with a light glaze instead of white chocolate. Small changes in extracts and toppings let the same base shine across seasons.

Meal Prep Tips

Make the dough one day ahead and keep it chilled overnight; scoop into balls on the day you plan to bake. For larger batches, freeze scooped dough on a tray and store in a sealed bag; bake from frozen as needed. Use a medium cookie scoop for consistent sizes so baking times remain uniform and cookies finish at the same time.

These Cherry Almond Cookies are a simple, reliable recipe that produces show-stopping results with minimal fuss. Whether you’re baking for a party, gifting neighbors, or making a tray to enjoy at home, they’re an easy way to add a homemade touch to any occasion. Make them once and they’re sure to become part of your seasonal repertoire.