These cherry almond cookies are soft, sweet, and full of almond flavor thanks to a cream cheese cookie dough that bakes up tender every time. Flecks of red maraschino cherries make them extra festive and perfect for holiday cookie trays.

Soft cherry cookies with almond flavor and a cream cheese based dough on the counter with white chocolate drizzle.

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These soft cherry almond cookies have all the festive flavor and pretty red cherry pieces you expect from a holiday cookie, but the texture is more like a soft sugar cookie thanks to a cream cheese–based dough. They bake up tender and full of sweet cherry-almond flavor with bright pops of color that make them perfect for any holiday dessert tray.

If you love my buttery shortbread cookies or the melt-in-your-mouth texture of my cream cheese shortbread cookies, this recipe falls right between the two. The dough stays tender as it bakes, the cherries add a bright candied sweetness, and the optional white chocolate drizzle makes them extra special for Christmas or Valentine’s Day.

Ingredient Notes

Cherry almond cookie ingredients on the counter including cream cheese, butter, maraschino cherries, almond extract, egg and baking staples.
  • Maraschino cherries: You will need one jar of cherries for these maraschino cherry cookies as well as some of the maraschino cherry syrup from the jar.
  • All-purpose flour: This is the only flour I have tested, I do not recommend trying them with almond flour.
  • Unsalted butter: I prefer unsalted butter in baking but you can use salted butter and reduce added salt to 1/4 teaspoon.
  • Cream cheese: Cream cheese and butter both add rich flavor to these cherry almond cookies.
  • Almond extract: Almond and cherry are a flavor match that is so delicious! Use all vanilla extract though if preferred.
  • Vanilla extract: Use cherry extract in place of vanilla extract for more cherry cookie flavor.
  • White chocolate melting wafers: I added a white chocolate drizzle, but you can use a dark chocolate drizzle or even a tint a powdered sugar icing and add sliced almonds on top!

How to Make Cherry Almond Cookies

Cream butter and cream cheese together on medium speed until fluffy before adding sugar and beating until pale and airy. Mix in the egg, vanilla, almond extract, and maraschino cherry juice.

Mixing maraschino cherries into the cookie dough.

Mix in the dry ingredients on low until just combined then fold in the chopped cherries. Cover and chill dough for an hour to prevent spread while baking.

Baking sheet of cherry cookies with red cherry pieces.

Using a cookie scoop, scoop dough onto parchment paper lined baking sheet. Bake 10 minutes at 375°F, or until edges are golden brown. Cool on pan a couple minutes before removing to wire rack to cool completely. Drizzle almond cherry cookies with melted white chocolate if desired.

Soft cherry almond cookies with white chocolate drizzle.

Tips and Variations

  • For maraschino cherry chip cookies, add 1 cup of semi-sweet chocolate chips or white chocolate chip morsels.
  • Drain and pat dry the maraschino cherries so they do not add too much extra moisture to the dough.
  • Do not use fresh cherries. Maraschino cherries are quite a bit sweeter and using fresh cherries would affect the taste of the cookies as well as fresh cherries release moisture as they bake which will affect the cookie texture as well.
  • Do not overbake the cherry cookies. All ovens bake a bit differently so check on them a minute or two earlier. Remember cookies continue to bake as they rest.
Stack of soft cherry almond cookies drizzled with white chocolate, showing the tender cream cheese cookie texture and bright red cherry pieces.

Other holiday cookie recipes we love include this Italian Christmas cookie, almond cookies, Grinch cookies and butter cookies.

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Cherry almond cookies made with a cream cheese dough, maraschino cherries and drizzled with white chocolate.

Cherry Almond Cookies

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time + Cool Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 30 cookies
Soft cream cheese cherry almond cookies with pops of maraschino cherries and a simple white chocolate drizzle. Festive, tender, and so easy to make.
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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

  • Drain and chop maraschino cherries. Place cherries on a plate lined with paper towels and let dry. Chop into bite-sized pieces.
  •  Combine dry ingredients. In a medium bowl, whisk together 1 3/4 cups flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
  • Cream wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, cream 1/2 cup butter and 4 ounces cream cheese together on medium speed until fluffy. Add 1 cup sugar on medium-high speed until pale and airy. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl. Mix in 1 egg, 1 teaspoon vanilla, 1 teaspoon almond extract, and 1 Tablespoon reserved cherry juice (use 2 Tablespoons for a very cherry flavor) until combined.
  • Scrape the bottom of the sides and bottom of the bowl. Mix in the dry ingredients on low until just combined. Fold in the chopped cherries. Chill dough at least 1 hour.
  • Preheat the oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat.
  • Using a medium cookie scoop (2 Tablespoons), portion the dough onto the baking sheet. Bake 10 minutes, or until the edges just start to turn golden. Let cool on pan a couple minutes before transferring to a wire rack.
  • To top the cookies with white chocolate: Microwave the white chocolate in a microwave-safe bowl at 30-second intervals, stirring in-between each, until melted. Transfer to a plastic bag (or piping bag). Snip off the tip of the bag's corner and drizzle the melted chocolate over the cookies. (You can also drizzle the chocolate off a fork for ease, if preferred.) Let sit until the chocolate is firm to the touch.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Cookies will keep in an airtight container at room temperature up to 2 days. 
Freeze: Keep in an airtight container in the freezer up to 3 months.
 

Nutrition

Calories: 119kcal, Carbohydrates: 15g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 21mg, Sodium: 63mg, Potassium: 33mg, Fiber: 0.2g, Sugar: 9g, Vitamin A: 180IU, Vitamin C: 0.01mg, Calcium: 16mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Make Ahead, Storing and Freezing

  • Store: Store cherry almond cookies covered at room temperature for 3 days or in the refrigerator up to 6 days.
  • Make ahead: Cookie dough can be frozen up to 2 months then bake according to directions increasing baking time by a minute or two. Add white chocolate drizzle after baking.
  • Freeze: Baked cookies can be stored in a freezer safe bag for 2-3 months. Baked frozen cookies need to be thawed uncovered as moisture can ruin them if covered during thawing process.