This recipe for soft cream cheese cherry almond cookies is one I turn to every holiday season and whenever I crave something tender, buttery, and a little nostalgic. I first came across this combination watching a holiday baking video by Jamielyn Nye and adapted the technique to match my baking habits. The combination of cream cheese in the dough and small pops of maraschino cherry creates a cookie that stays soft for days and carries a delicate cherry-almond flavor without being cloyingly sweet. Every bite yields a tender crumb, a subtle tang from the cream cheese, and bright, jewel-like bits of cherry that make these cookies feel celebratory.

I remember making a double batch the first year I tried them and bringing them to a neighbor’s cookie swap; people kept asking what made them so soft and jewel-toned. The answer is simple: creamed butter and cream cheese beaten until airy, a short chill for shape, and just the right bake time so the edges set while the middle remains pillowy. The optional white chocolate drizzle looks gorgeous and adds a smooth, sweet finish, but the cookies are lovely on their own, too. If you like a touch of almond, the almond extract is the secret note that elevates the whole cookie from good to unforgettable.

Ingredients

• Maraschino cherries: 1 (12-ounce) jar, drained and chopped; reserve 1 to 2 tablespoons cherry syrup for extra flavor. Look for cherries packed in light syrup rather than heavy syrup for a cleaner sweetness.
• All-purpose flour: 1 3/4 cups. Use a spoon-and-level technique when measuring for consistent texture; sift if your flour is compacted.
• Baking powder: 1/2 teaspoon. Gives a gentle lift without producing a cakey cookie.
• Fine sea salt: 1/2 teaspoon. Balances sweetness and enhances the cherry-almond notes.
• Unsalted butter: 1/2 cup (1 stick), at room temperature. Use real butter for flavor; room temperature means slightly cool to the touch but yielding to pressure.
• Cream cheese: 4 ounces, at room temperature. Softens the crumb and adds a subtle tang and richness.
• Granulated sugar: 1 cup. Gives a crisp edge while keeping centers tender when combined with cream cheese and butter.
• Large egg: 1, at room temperature. Adds structure and moisture.
• Almond extract: 1 teaspoon. A little goes a long way — this provides the cookie’s signature flavor note.
• Vanilla extract: 1 teaspoon. Rounds and deepens the overall flavor profile.
• White chocolate melting wafers (optional): 1/2 cup for drizzling. If unavailable, use white chocolate chips melted carefully.

Instructions

Prepare the cherries: Drain the 12-ounce jar of maraschino cherries, reserving 1 to 2 tablespoons of the cherry syrup. Dry the chopped cherries on a plate lined with paper towels for a few minutes; removing excess liquid keeps the dough from becoming too wet and prevents color bleed during baking. Mix 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 until evenly combined. This aerates the leavening and distributes the salt. Cream butter and cream cheese: In a stand mixer fitted with the paddle or in a large bowl with a hand mixer, cream 1/2 cup unsalted butter and 4 ounces cream cheese on medium speed until smooth and pale, about 2 to 3 minutes. Scrape the bowl to ensure even creaming. Add sugar and flavorings: Increase speed to medium-high and add 1 cup granulated sugar, beating until light and airy, about 2 minutes. Mix in 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 tablespoon reserved cherry syrup (use 2 tablespoons for stronger cherry flavor). Beat until just combined. Combine with dry ingredients: Scrape the bowl and mix in the flour mixture on low speed until just combined — avoid overmixing to keep the cookies tender. Fold in the chopped, dried cherries by hand with a spatula to prevent crushing them. Chill the dough: Cover the dough and chill in the refrigerator for at least 1 hour. Chilling firms the dough for neat scoops and prevents excessive spreading during baking. Preheat and portion: Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone mat. Using a medium cookie scoop (about 2 tablespoons), portion dough mounds onto the sheet, spacing about 2 inches apart. Bake: Bake for 10 minutes or until edges just begin to turn golden and the centers appear set but still soft. Remove from the oven and let cookies cool on the pan for a couple of minutes before transferring to a wire rack to cool completely. Drizzle with white chocolate (optional): Microwave 1/2 cup white chocolate melting wafers in 30-second intervals, stirring between each until fully melted, or melt gently in a double boiler. Transfer to a plastic bag, snip a small corner, and drizzle over the cooled cookies. Let the chocolate set until firm to the touch.

Storage Tips

Store cookies in an airtight container at room temperature for up to 48 hours to maintain softness; place a slice of bread in the container to help keep them tender. For longer storage, arrange baked cookies in a single layer in an airtight container and freeze for up to 3 months. When freezing, separate layers with parchment to prevent sticking. To re-soften slightly after refrigeration or freezing, microwave one cookie for 8 to 10 seconds on a microwave-safe plate — this revives the plush texture without making them greasy.

Ingredient Substitutions

If you need dairy-free results, substitute a dairy-free butter and dairy-free cream cheese alternative, though texture will be slightly different. For a nut-free option, replace the almond extract with an additional 1 teaspoon vanilla and a pinch of finely grated lemon zest for brightness. To use fresh or dried cherries instead of maraschino, reduce added liquid and toss chopped cherries with a teaspoon of flour to prevent sinking. White chocolate can be swapped for dark chocolate for contrast, or omit altogether for a simpler cookie.

Serving Suggestions

These cookies pair beautifully with a cup of tea, coffee, or a glass of cold milk. For holiday platters, arrange with rosemary sprigs and sugared cranberries for color contrast. Serve warm with a scoop of vanilla ice cream and a drizzle of warmed cherry syrup for an indulgent dessert. Miniature versions make wonderful cocktail party bites or additions to cookie boxes and gift tins.

Cultural Background

The marriage of cherries and almonds has long been a favorite in European baking traditions — maraschino cherries themselves originated from the marasca cherry in Dalmatia and Italy, and almond extract is commonly used to accent fruit flavors. Combining cream cheese in cookie dough is a modern technique that creates a tender, cake-like crumb while lending creaminess that helps the cookie remain soft after baking. These cookies reflect home-bakery influences where convenience, color, and texture come together for festive celebrations.

Seasonal Adaptations

For winter and holidays, use the white chocolate drizzle and add a sprinkle of crushed pistachio or freeze-dried raspberries for color. In summer, swap in diced fresh cherries (lightly macerated) and use lemon zest instead of almond for a brighter flavor. To adapt for Valentine’s Day, press a halved maraschino cherry into each dough scoop before baking for a heart-like presentation, and tint the drizzle with a touch of red food coloring if desired.

Meal Prep Tips

Make the dough ahead and portion into scoops on a parchment-lined sheet; freeze the scoops solid, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the bake time. This makes fresh-baked cookies on demand with minimal effort. If preparing for a party, bake the day before and drizzle chocolate the morning of to avoid condensation and ensure a glossy finish.

These cookie moments—the laughter around a cookie swap, the satisfaction of plating a tray of uniformly scooped rounds, and the tiny gasps when someone discovers the cherry burst—are what keep me baking this recipe year after year. Give them a try, make them your own, and enjoy sharing these soft, sweet bites with people you love.