Introduction

These Cherry Almond Cookies offer a delightful combination of sweet maraschino cherries and rich almond flavor in a soft, creamy dough. Perfect for any occasion, they balance fruity and nutty notes with a subtle hint of vanilla and cream cheese for extra tenderness.

The image shows soft, round pink cookies with small red chunks inside them, arranged on a white marbled surface. Each cookie has five thin white icing stripes drizzled diagonally across the top, creating a contrast with the pink base and red pieces. The cookies have a smooth texture with a slight softness visible in their surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (10-ounce) jar maraschino cherries, reserving 1-2 Tablespoons cherry juice
1 ¾ cup (255 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon fine sea salt
½ cup (113 grams) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup (200 grams) granulated sugar
1 large egg, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
½ cup white chocolate melting wafers, optional

Instructions

Step 1: Drain and chop the maraschino cherries. Place them on a plate lined with paper towels to dry. Chop into bite-sized pieces once mostly dry.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Step 3: Using a stand mixer fitted with a paddle attachment, cream the butter and cream cheese on medium speed until fluffy. Add the sugar and beat on medium-high until pale and airy. Scrape down the sides of the bowl with a rubber spatula as needed.
Step 4: Mix in the egg, vanilla extract, almond extract, and 1 tablespoon of the reserved cherry juice (use 2 tablespoons for a stronger cherry flavor) until fully combined.
Step 5: On low speed, gradually add the dry ingredients until just combined. Fold in the chopped cherries by hand. Chill the dough in the refrigerator for at least 1 hour.
Step 6: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 7: Using a medium cookie scoop (about 2 tablespoons), portion the dough onto the prepared baking sheet. Bake for 10 minutes or until the edges begin to turn golden.
Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 9: If desired, melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each. Transfer the melted chocolate to a plastic or piping bag, snip off the tip, and drizzle over the cooled cookies. Let the chocolate set until firm.

Tips & Variations

For a more intense cherry flavor, add 2 tablespoons of reserved cherry juice instead of 1.
Replace white chocolate drizzle with dark or milk chocolate for variation.
Chill the dough longer for thicker cookies or freeze dough balls for later baking.
Swap almond extract for other nut extracts like hazelnut for a different twist.

Storage

Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cookies in an airtight container for up to 3 months. To reheat, thaw at room temperature and warm briefly in a low oven if desired.

How to Serve

A stack of four soft, round pink cookies with small red pieces inside, each cookie topped with thin white icing drizzle. The top cookie is broken in half, showing a moist, slightly crumbly pink inside with red bits scattered throughout. The cookies rest on a white marbled surface with a soft, clean background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries will change the texture and sweetness of the cookies. Maraschino cherries are sweeter and softer, which works best for this recipe.

Is cream cheese necessary in these cookies?

Yes, the cream cheese adds moisture and a tender crumb that balances the sweetness and keeps the cookies soft.