This soft cream cheese cherry almond cookie recipe has been a holiday staple in my kitchen since I first baked it for a cookie swap years ago. I remember pulling them from the oven and watching neighbors and friends reach for second and third cookies within minutes. The dough is forgiving, the texture is pillowy and tender thanks to the cream cheese and butter, and the chopped maraschino cherries give bright pops of color and a sweet tang that makes each bite festive. I discovered this variation when I wanted a softer, less crisp cookie for a family brunch, and the almond extract took the flavor to the next level without overpowering the cherries. Beyond being a crowd-pleasing treat, these cookies are wonderfully adaptable. They travel well to potlucks, freeze beautifully for make-ahead gifting, and require pantry-friendly ingredients that many home bakers already have on hand. Baking a tray produces cookies with delicate golden edges and a soft center that stays tender even the next day if stored correctly. I often double the batch at holiday time so there’s always a stash for last-minute guests and after-dinner coffee.

Ingredients

• Maraschino cherries: Use a standard 12-ounce jar and reserve 1 to 2 tablespoons of the cherry juice to fold into the dough — the liquid enhances flavor without making the dough wet. Pat the cherries dry to avoid excess moisture.
• All-purpose flour: 1 3/4 cups provides structure while keeping the crumb tender; spoon and level for accurate measurement. King Arthur and Gold Medal are reliable brands for consistent results.
• Baking powder and fine sea salt: 1/2 teaspoon each; these give a subtle lift and balance the sweetness. Use fresh baking powder for the best rise.
• Unsalted butter: 1/2 cup at room temperature ensures proper creaming with the cream cheese; choose high-quality butter such as Plugrá or Kerrygold for a richer flavor.
• Cream cheese: 4 ounces at room temperature adds tenderness and a slight tang that keeps the center soft. Full-fat cream cheese is recommended for texture.
• Granulated sugar: 1 cup sweetens without weighing the cookies down; white sugar creamed with butter gives a light, airy texture.
• Egg and extracts: 1 large egg at room temperature plus 1 teaspoon almond extract and 1 teaspoon vanilla extract create flavor depth; use pure extracts for the best aroma.
• White chocolate melting wafers (optional): 1/2 cup for a decorative drizzle — melts smoothly and firms up well on the cookies.

Instructions

Prepare the cherries: Drain the 12-ounce jar of maraschino cherries and reserve 1 to 2 tablespoons of the juice. Spread the cherries on paper towels and pat dry for several minutes to remove excess syrup. Chop into bite-sized pieces so they distribute evenly through the dough without creating large pockets of moisture. 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 the dry ingredients ensures even distribution and prevents pockets of leavening or salt in the finished cookie. Cream butter and cream cheese: In the bowl of a stand mixer fitted with the paddle attachment, cream 1/2 cup unsalted butter and 4 ounces cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes. Scrape down the bowl, then add 1 cup granulated sugar and continue creaming on medium-high until pale and airy, another 2 to 3 minutes. Proper creaming incorporates air for a lighter texture. Add flavorings and egg: Scrape the sides of the bowl and add 1 large room-temperature egg, 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 tablespoon reserved cherry juice (use 2 tablespoons for extra cherry flavor). Mix until just combined; overmixing can develop gluten and make cookies tougher. Incorporate dry ingredients and cherries: With the mixer on low, add the dry ingredients and mix until just combined, avoiding overmixing. Fold in the chopped cherries by hand with a spatula to prevent crushing them. Chill the dough for at least 1 hour; the resting period firms the dough so cookies spread less and develop a taller, tender center. Portion and bake: Preheat the oven to 3756F. Line a baking sheet with parchment paper or a silicone baking mat. Using a medium cookie scoop (2 tablespoons), portion the dough onto the prepared sheet spacing about 2 inches apart. Bake for 10 minutes or until edges just begin to turn golden while centers remain soft. Allow cookies to cool on the pan for 2 to 3 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 at 30-second intervals, stirring in between, until smooth. Transfer to a small plastic bag or piping bag, snip a corner, and drizzle over cooled cookies. Alternatively, use a fork to drizzle for a more rustic look. Let the chocolate set until firm to the touch.

Storage Tips

Proper storage preserves the cookies' tender texture. Let cookies cool completely before storing to prevent condensation. Keep them in a single layer or in layers separated by parchment paper inside an airtight container at room temperature for up to 48 hours. For longer storage, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe airtight container or resealable bag for up to three months. Thaw at room temperature; if you prefer a warm cookie, reheat briefly in a 2756F oven for 4 to 6 minutes to refresh softness and melt a little of the white chocolate drizzle.

Ingredient Substitutions

To accommodate different pantry items or preferences, try these swaps: replace almond extract with an extra teaspoon of vanilla for a classic flavor, or use half almond and half vanilla to retain the nutty note without overwhelming the cherries. For a dairy-free version, substitute vegan butter and dairy-free cream cheese, but expect a slightly different texture and flavor. If you need egg-free cookies, use 3 tablespoons aquafaba whisked until frothy to mimic egg structure; reduce chilling time slightly as the dough may be softer.

Serving Suggestions

These cookies pair beautifully with a cup of strong coffee or a glass of cold milk for an afternoon snack. For a festive dessert platter, arrange with dark chocolate-dipped biscotti, spiced nuts, and shortbread. Garnish cookies with a tiny piece of reserved cherry on top of the white chocolate drizzle for presentation, or sprinkle with finely chopped toasted almonds to echo the almond extract. They are also lovely boxed as gifts layered between parchment paper.

Cultural Background

While these cookies do not come from a single traditional pastry, the combination of maraschino cherries and almond flavoring evokes mid-century American baking trends when preserved fruit and flavor extracts were popular for festive treats. Maraschino cherries themselves have a long history of preservation techniques and became a pantry staple in many American kitchens. The soft cream cheese base reflects modern home-baking preferences for tender, cake-like cookies rather than the crisp varieties of earlier eras.

Seasonal Adaptations

Adapt the spice and garnish for the season: add 1/4 teaspoon ground cinnamon and a pinch of nutmeg for a winter spice profile, or stir in 1/2 cup finely chopped roasted pistachios for a spring look and extra crunch. For summer gatherings, swap half the white chocolate drizzle for a lemon glaze to brighten flavors. Color the drizzle with a drop of natural food coloring for holiday themes without changing the base cookie.

Meal Prep Tips

For efficient meal prep, make the dough up to 24 hours ahead and keep it chilled. Portion dough with a 2-tablespoon scoop onto a lined tray, freeze until solid, then transfer scoops to a resealable bag. Bake directly from frozen, adding 1 to 2 minutes to the bake time. This technique yields fresh-baked cookies on demand and is perfect for entertaining or gifting. Label and date frozen cookies for easy rotation.

These cherry almond cookies have become a go-to when I want something pretty, tender, and reliably delicious. They are simple enough for a weeknight bake yet special enough for holidays and celebrations. I hope you enjoy making them as much as I do and that they become part of your favorite cookie collection.