Introduction

These Cherry Almond Cookies are a delightful treat combining soft, creamy dough with bright maraschino cherries and a hint of almond flavor. Finished with a drizzle of white chocolate, they are perfect for sharing or enjoying with a cup of tea.

The image shows several round cookies placed close together on a white marbled surface. Each cookie has a light beige, soft textured base layer with a glossy bright red cherry placed in the center. Thin white icing is drizzled in smooth, curved lines over the top of each cookie, crossing over the red cherries and the beige base. The cookies appear slightly puffy and moist, with a fine crumbly texture visible on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened (one stick)
8 oz. cream cheese, softened
1 cup light brown sugar, snugly packed
1 egg
½ tsp salt
1 tsp almond extract
½ tsp vanilla extract
2 cups all purpose flour
20 oz maraschino cherries, drained and patted dry
½ cup white chocolate chips

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a large mixing bowl, combine the softened butter, cream cheese, and brown sugar. Mix until fully creamed and smooth.
Step 3: Add the egg, salt, almond extract, and vanilla extract to the mixture and continue mixing until well incorporated.
Step 4: Gradually add the all-purpose flour to the wet ingredients, mixing until the dough is smooth and uniform.
Step 5: Cover the bowl with plastic wrap and chill the dough in the refrigerator for several hours.
Step 6: Use a small cookie scoop to portion 1-inch balls of dough. Roll the dough between your palms and place the balls on a cookie sheet. Press a small well into the top of each ball with your thumb.
Step 7: Gently squeeze any excess moisture from a maraschino cherry using a paper towel, then place the cherry into the well on each cookie. Avoid wet cherries to prevent red stains on the cookies.
Step 8: Bake the cookies for about 12 minutes. Once baked, transfer to a cooling rack and cool completely.
Step 9: Melt the white chocolate chips in a microwave-safe bowl by heating for 20 seconds, stirring, then microwaving in 5-7 second intervals until smooth. Pour the melted chocolate into a small plastic bag, snip a tiny corner, and drizzle over the cooled cookies. Allow the chocolate to set before serving.

Tips & Variations

Dry the maraschino cherries thoroughly to avoid red stains on your cookies.
For extra crunch, add chopped almonds to the dough.
Replace white chocolate with dark chocolate for a richer flavor contrast.
Chill the dough overnight for an even better texture and deeper flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving. Avoid refrigerating, as it may dry them out.

How to Serve

The image shows close-up of soft, round cookies with a pale beige color and smooth texture. Each cookie features a bright red cherry embedded in the center, standing out against the light dough. On top of the cookies, there are thin, curved white icing stripes applied in a drip pattern, adding a slight shine and decorative look. The cookies are placed on a white marbled surface, highlighting their colors and details. 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 can be used, but they have more moisture and will not be as sweet or colorful as maraschino cherries. Make sure to pit and pat them very dry if you decide to substitute.

What if I don’t have cream cheese?

Cream cheese adds moisture and tanginess to the dough. If you don’t have it, you can try substituting with an equal amount of softened butter, but the texture and flavor will be slightly different.