Cherry Almond Cookies with White Chocolate Drizzle Recipe
Delight in the sweet and nutty flavors of these Cherry Almond Cookies, featuring moist maraschino cherries, rich cream cheese, and a hint of almond extract. Soft and tender with a slight golden edge, these cookies are perfect for any occasion. Optionally drizzled with white chocolate for an extra touch of elegance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ¾ cup (255 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- 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
- 1–2 Tablespoons maraschino cherry juice (reserved)
Other
- 1 (10-ounce) jar maraschino cherries, drained and chopped
- ½ cup white chocolate melting wafers (optional, for topping)
Instructions
- Prepare Cherries: Drain the maraschino cherries, reserving 1-2 tablespoons of cherry juice. Place cherries on a paper towel-lined plate to dry, then chop into bite-sized pieces.
- Combine Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups flour, ½ teaspoon baking powder, and ½ teaspoon sea salt until well mixed.
- Cream Wet Ingredients: Using a stand mixer fitted with a paddle attachment, beat ½ cup room-temperature butter and 4 ounces room-temperature cream cheese on medium speed until fluffy. Gradually add 1 cup sugar on medium-high speed until the mixture is pale and airy. Scrape down the bowl with a rubber spatula.
- Add Egg and Extracts: Mix in 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 tablespoon reserved cherry juice (or 2 tablespoons for extra cherry flavor) until fully combined.
- Incorporate Dry Ingredients: On low speed, mix in the dry ingredients until just combined. Fold in the chopped cherries gently. Chill the dough in the refrigerator for at least 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop and Bake: Using a medium cookie scoop (~2 tablespoons), portion the dough evenly onto the prepared baking sheet. Bake for 10 minutes, or until the edges just begin to turn golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional White Chocolate Drizzle: If desired, melt ½ cup white chocolate melting wafers in a microwave-safe bowl using 30-second intervals, stirring in between until smooth. Transfer the melted chocolate to a plastic or piping bag and snip off the tip. Drizzle over cooled cookies. Let the chocolate set until firm to the touch.
- Serve and Enjoy: Once the chocolate has set, cookies are ready to enjoy. Be sure to leave a comment and rating after trying the recipe!
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 2 days to maintain freshness.
- Freezing: For longer storage, freeze cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
Keywords: cherry almond cookies, maraschino cherry cookies, cream cheese cookies, white chocolate drizzle cookies, soft cookies, almond extract cookies
