Cherry Almond Cookies sat cooling on my kitchen table during a quiet winter afternoon, while my granddaughter Lily carefully arranged cookie cutters beside me, convinced they had an important role to play.
Outside, bare branches brushed the windows, and inside the oven light glowed as the first tray baked. My husband paused to admire the bright cherries, sharing a memory of old church bake sales where red speckled treats always vanished early. The kitchen carried a gentle almond scent that settled into the room without demanding attention.
Cherry Almond Cookies also connect to seasons from my teaching years, when baking marked the end of report card weeks and signaled a softer pace at home. My children used to linger near the counter, hoping to claim a cookie before dinner.
This batch came together while I spoke with my daughter about upcoming holidays, hands busy with measuring flour and drying cherries. The dough chilled quietly as the table was set, waiting for the evening to unfold.
Cherry Almond Cookies fit naturally into both celebrations and everyday pauses. They belong just as easily on a holiday platter as beside a warm cup of tea in the afternoon. The cherries bring a touch of brightness, the almond adds depth, and the soft crumb keeps each bite light. These cookies invite unhurried sharing, where conversation matters more than the clock.
Short Description
Cherry Almond Cookies filled with maraschino cherries, almond extract, and cream cheese for a tender crumb, finished with an optional white chocolate drizzle.
Key Ingredients
- 1 ¾ cups all purpose flour 255 grams
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter 113 grams room temperature
- 4 ounces cream cheese room temperature
- 1 cup granulated sugar 200 grams
- 1 large egg room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 jar maraschino cherries 10 ounces drained and chopped
- 1 to 2 tablespoons reserved cherry juice
- ½ cup white chocolate melting wafers optional
Tools Needed
- Stand mixer with paddle attachment
- Medium mixing bowl
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Medium cookie scoop 2 tablespoons
- Wire cooling rack
Cooking Instructions
Step 1: Prepare the Cherries
Drain the maraschino cherries and reserve 1 to 2 tablespoons of the juice for later use. Chop the cherries into bite sized pieces, then spread them out on a plate lined with paper towels. Let them rest for several minutes so the excess moisture is absorbed, which helps keep the cookie dough from becoming too soft.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly blended. This ensures the leavening and seasoning are well distributed before being added to the dough. Set the bowl aside within easy reach.
Step 3: Cream Butter and Cream Cheese
Place the butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes until the mixture looks smooth and fluffy. Add the granulated sugar and continue mixing on medium high speed until the mixture becomes pale and airy.
Step 4: Add Wet Ingredients
Scrape down the sides and bottom of the bowl to make sure everything is evenly incorporated. Add the egg, vanilla extract, almond extract, and 1 tablespoon of the reserved cherry juice. Mix until fully combined. If a stronger cherry note is desired, use 2 tablespoons of the juice instead.
Step 5: Combine the Dough
Scrape the bowl once more, then add the dry ingredients. Mix on low speed just until the flour disappears and no dry streaks remain. Using a spatula, gently fold in the chopped cherries so they are evenly distributed without overworking the dough.
Step 6: Chill the Dough
Cover the bowl and refrigerate the dough for at least 1 hour. This step firms up the dough, improves texture, and helps the cookies keep their shape during baking.
Step 7: Bake the Cookies
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Using a 2 tablespoon cookie scoop, portion the dough onto the prepared baking sheet, leaving space between each cookie. Bake for about 10 minutes, until the edges just begin to turn golden while the centers remain soft.
Step 8: Cool and Drizzle
Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to a wire rack to cool completely. If adding white chocolate, melt it in a microwave safe bowl in 30 second intervals, stirring between each round. Drizzle the melted chocolate over the cooled cookies and allow it to set until firm to the touch.
Why You’ll Love This Recipe
Soft texture with gentle richness from cream cheese
Balanced sweetness from cherries and almond extract
Simple ingredients found in most kitchens
Easy to prepare ahead for holidays or gatherings
Customizable with or without white chocolate
Mistakes to Avoid & Solutions
Skipping Cherry Drying
Wet cherries release moisture into the dough, causing spreading.
Solution: Always pat cherries dry thoroughly before mixing.
Overmixing the Dough
Too much mixing leads to dense cookies.
Solution: Stop mixing as soon as flour disappears.
Skipping Chill Time
Warm dough spreads quickly in the oven.
Solution: Chill at least 1 hour, longer if the kitchen is warm.
Overbaking
Cookies lose softness if baked too long.
Solution: Remove when edges are just golden and centers look pale.
Serving and Pairing Suggestions
Serve on a holiday cookie platter with powdered sugar cookies
Pair with hot tea, coffee, or warm milk
Arrange on a dessert board with almonds and dried cherries
Offer as a homemade gift in a tin lined with parchment
Storage and Reheating Tips
Store baked cookies in an airtight container at room temperature up to 4 days
Refrigerate for up to 1 week for longer freshness
Freeze baked cookies up to 2 months
Allow frozen cookies to thaw at room temperature before serving
FAQs
1. Can I use fresh cherries instead of maraschino?
Fresh cherries release too much moisture and change the texture. Stick with maraschino for best results.
2. Can the dough be frozen?
Yes. Scoop dough portions and freeze. Bake from frozen, adding 1 to 2 minutes.
3. Is the white chocolate necessary?
No. The cookies are flavorful on their own without the drizzle.
4. Can I reduce the sugar?
Reducing sugar affects texture. A small reduction of 2 tablespoons is acceptable.
5. Why use cream cheese in cookies?
Cream cheese adds tenderness and a soft crumb without heaviness.
Tips & Tricks
Use parchment paper for even browning
Rotate baking sheets halfway for consistent baking
Use almond slivers on top before baking for extra crunch
Chill dough overnight for deeper flavor
Recipe Variations
Dark Chocolate Cherry Almond Cookies: Replace white chocolate with ½ cup dark chocolate chips folded into the dough before chilling.
Lemon Cherry Almond Cookies: Add 1 teaspoon lemon zest to the dough and replace white chocolate drizzle with lemon glaze.
Gluten Free Version: Substitute all purpose flour with a 1 to 1 gluten free baking blend and chill dough 30 minutes longer.
Final Thoughts
Cherry Almond Cookies bring together simple ingredients in a way that feels thoughtful and unhurried. Baking them fills the kitchen with gentle sweetness and a familiar warmth that suits family conversations and quiet afternoons alike. Each cookie carries a balance of softness and brightness that works beautifully on its own or alongside a warm drink. These cookies fit naturally into moments when sharing matters more than presentation.
Cherry Almond Cookies often end up disappearing faster than planned, tucked into napkins or wrapped for neighbors. They carry a sense of care that feels honest and welcoming, without needing extra embellishment. This is the kind of baking that settles into memory quietly, leaving behind empty plates and easy smiles.
Cherry Almond Cookies
Ingredients
- 1 ¾ cups all purpose flour 255 grams
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter 113 grams room temperature
- 4 ounces cream cheese room temperature
- 1 cup granulated sugar 200 grams
- 1 large egg room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 jar maraschino cherries 10 ounces drained and chopped
- 1 to 2 tablespoons reserved cherry juice
- ½ cup white chocolate melting wafers optional
Instructions
- Drain and chop the maraschino cherries, reserving 1 to 2 tablespoons of juice, then let the pieces dry on paper towels.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- Beat the butter and cream cheese in a stand mixer until smooth, then add the sugar and mix until light and airy.
- Scrape the bowl and mix in the egg, vanilla extract, almond extract, and reserved cherry juice.
- Add the dry ingredients and mix just until combined, then gently fold in the chopped cherries.
- Cover and chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F, scoop the dough onto a lined baking sheet, and bake for about 10 minutes until lightly golden at the edges.
- Cool the cookies on a rack, then drizzle with melted white chocolate if using and let it set.
