Cherry Almond Cookies with White Chocolate Drizzle Recipe
Delight in these chewy Cherry Almond Cookies, featuring a luscious blend of cream cheese and almond extract, studded with sweet maraschino cherries and finished with a drizzle of melted white chocolate. Perfectly soft and packed with flavor, these cookies are a wonderful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Base Dough
- 1/2 cup unsalted butter, softened (one stick)
- 8 oz. cream cheese, softened
- 1 cup light brown sugar, snugly packed
- 1 egg
- 1/2 tsp salt
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
Add-ins and Topping
- 20 oz maraschino cherries, drained and patted dry
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven. Set your oven to 350°F (175°C) to warm up while you prepare the cookie dough.
- Cream Butter, Cream Cheese, and Sugar. In a large mixing bowl, combine the softened butter, cream cheese, and light brown sugar. Use a mixer to beat them together until the mixture is smooth and creamy.
- Add Egg and Flavorings. Incorporate the egg, salt, almond extract, and vanilla extract into the creamed mixture, mixing well until everything is fully blended.
- Incorporate Flour. Gradually add the all-purpose flour to the wet ingredients, mixing gently until you achieve a smooth, consistent dough.
- Chill the Dough. Cover the bowl with plastic wrap or a lid and refrigerate the dough for several hours. This step firms up the dough, making it easier to shape.
- Shape Cookies and Prepare Cherry Wells. Using a small cookie scoop, portion the dough into 1-inch balls. Place them on a cookie sheet and press a small well into the center of each dough ball with your thumb to create space for the cherry.
- Prepare and Add Cherries. Gently squeeze each maraschino cherry in a paper towel to remove excess moisture, preventing red stains on the cookies. Place a dried cherry into each thumbprint well.
- Bake the Cookies. Bake the cookies in the preheated oven for about 12 minutes until set. Remove and allow them to cool completely on a cooling rack.
- Melt White Chocolate. Place the white chocolate chips in a microwave-safe bowl and microwave for 20 seconds. Stir, then continue heating in 5-7 second intervals, stirring after each, until fully melted.
- Drizzle White Chocolate. Transfer the melted chocolate into a small plastic baggie, cut a tiny tip off one corner, and drizzle the chocolate over the cooled cookies. Let the chocolate set for a few minutes before serving.
Notes
- Ensure cherries are well dried to avoid red stains on the cookies.
- Chilling the dough improves cookie texture and helps retain shape during baking.
- Use room temperature butter and cream cheese for easier mixing.
- The white chocolate drizzle adds a lovely sweetness and visual appeal but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Cherry Almond Cookies, cream cheese cookies, maraschino cherry cookies, white chocolate drizzle, soft cookies, homemade cookies
