
Classic Cherry Almond cookies: soft cream cheese cookie base crowned with a maraschino cherry and a white chocolate drizzle. Perfect for holidays and cookie swaps.

This recipe is a holiday classic in my kitchen. I first made these Cherry Almond cookies one December when I wanted a festive cookie that felt nostalgic but still had a modern twist. The dough is pillowy and rich thanks to the combination of butter and cream cheese, and the little maraschino cherry placed on top gives each bite a bright burst of sweet-tart flavor. The white chocolate drizzle adds a finishing touch that makes these showstoppers on any cookie plate.
I discovered the combination while leafing through an old family booklet of holiday baking ideas and experimenting with maraschino cherries left over from cocktails. What surprised me was how the cream cheese keeps the cookies tender while the almond extract brings out a subtle, fragrant note that pairs perfectly with the cherries. These cookies are great for cookie exchanges, school events, or a cozy tea with family. They freeze well, travel easily, and always spark compliments.
In my experience, these always disappear first at gatherings. My neighbor commented that the cookie reminded her of a bakery she visited in upstate New York, and my niece declared them her new favorite. Baking them has become part of our holiday ritual, and I often make a double batch to freeze some for later.


My favorite part is how the almond extract lifts the overall flavor; it makes the cherry pop without being cloying. When I first served these at a potluck, someone asked for the recipe immediately and another guest who claimed not to like cherries went back for seconds. That combination of familiar comfort and a little elegant twist keeps people coming back.
Store cooled cookies in an airtight container at room temperature for up to 4 days. If you stack them, separate layers with parchment to protect the white chocolate drizzle. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. To reheat, bring to room temperature or place on a baking sheet in a 300 degrees Fahrenheit oven for 5 minutes to refresh softness. Avoid refrigerating as it can dry the cookies unless you plan to keep them longer than 4 days; then refrigeration can extend shelf life but expect a firmer texture.
If you prefer not to use white chocolate, substitute semisweet or dark chocolate for a deeper contrast with the cherries. For a dairy-free version, use a vegan butter and vegan cream cheese; expect a slightly different mouthfeel but similar structure. To reduce sugar, replace half the brown sugar with coconut sugar, noting the cookies will be less glossy and slightly drier. You can swap maraschino cherries for glacé cherries, but reduce any soaking syrup by patting very dry. Almond extract can be halved or replaced with 1 teaspoon almond liqueur for a boozy note.
Serve these cookies on a holiday platter with a dusting of powdered sugar around the tray for a festive look. They pair beautifully with hot tea, coffee, or a creamy eggnog. For an elegant dessert course, warm a cookie briefly and serve with a small scoop of vanilla gelato and a whole cherry on top. For crowd events, arrange on tiered dessert stands and garnish with slivered almonds for extra texture. These also travel well for bake sales and make charming edible gifts in cellophane bags tied with ribbon.
The cherry and almond pairing has roots in both American and European confection traditions. Maraschino cherries—originally made from marasca cherries preserved in liqueur—are now commonly found jarred and sweetened in American pantries. Almond extract has long been used in Italian and Mediterranean baking, so this cookie sits comfortably at the crossroads of American holiday baking and Italian flavor sensibility. The soft cream cheese base is similar to some Italian ricotta and butter cookies, adapted to use readily available ingredients.
In the winter holidays, use red and green sprinkles around the base or add a small mint leaf for garnish. For summer gatherings, substitute maraschino cherries with fresh cherries lightly macerated in sugar and a touch of lemon zest, though fresh cherries will add more moisture and change baking time. For Valentine’s Day, drizzle with ruby chocolate or pink-tinted white chocolate. You can also fold in 1/4 cup chopped toasted almonds into the dough for crunch in fall and winter versions.
Make the dough up to 48 hours ahead and keep chilled until ready to bake. Portion balls onto a tray and freeze until solid, then store frozen dough balls in a sealed container; bake from frozen adding 1 to 2 minutes to the bake time. This makes holiday baking a breeze because you can bake only what you need. For gifting, bake, cool completely, and layer with parchment in a festive tin; include a note about best storage and that cookies are best at room temperature.
These cookies are a joy to share and easy enough to become a holiday tradition. I hope you find as much delight in making them as my family and friends have over the years.
Always pat maraschino cherries dry to prevent red bleeding and soggy cookies.
Use room-temperature butter, cream cheese, and egg for better emulsion and texture.
Do not overmix after adding flour to avoid developing gluten and creating tough cookies.
If dough is too firm after chilling, let sit 8 to 10 minutes at room temperature before scooping.
Melt white chocolate slowly in short bursts to avoid seizing; stir well between intervals.
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. Chill the dough at least 1 hour to prevent excessive spreading and to develop flavor. You can chill up to 48 hours.
Pat the maraschino cherries dry with paper towels to prevent red staining and excess moisture.
Cookies can be frozen for up to 3 months in an airtight container layered with parchment paper.
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 Fahrenheit. Line baking sheets with parchment paper or silicone mats and have a cooling rack ready.
In a large mixing bowl, beat 1/2 cup softened unsalted butter, 8 ounces softened cream cheese, and 1 cup light brown sugar until smooth and slightly fluffy, about 2 to 3 minutes.
Beat in 1 large egg, 1/2 teaspoon salt, 1 teaspoon almond extract, and 1/2 teaspoon vanilla extract until combined. Scrape bowl sides for even mixing.
Slowly add 2 cups all-purpose flour and mix on low until a soft cohesive dough forms. Stop when flour streaks disappear to avoid overmixing.
Cover the bowl and chill the dough for at least 1 hour. Dough may be chilled up to 48 hours for convenience.
Scoop 1-inch dough balls with a small cookie scoop, place on prepared sheets 2 inches apart, and press a small well into each. Pat drained maraschino cherries dry and place one in each well.
Bake at 350 degrees Fahrenheit for about 12 minutes until edges are set and bottoms are lightly golden. Cool completely on a rack.
Melt 1/2 cup white chocolate chips in 20-second microwave intervals, stirring between bursts until smooth. Transfer to a bag, snip a corner, and drizzle over cooled cookies. Allow chocolate to set.
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This recipe looks amazing! Can't wait to try it.
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