
Soft cream cheese cherry almond cookies with pops of maraschino cherries and a simple white chocolate drizzle. Festive, tender, and so easy to make.

This recipe for Cherry Almond Cookies has been a seasonal favorite in my kitchen for years. I first stumbled onto the idea when I had a jar of maraschino cherries leftover from a holiday cocktail experiment and a block of cream cheese about to reach its use-by date. The resulting cookies were unexpectedly tender — a pillowy crumb from the cream cheese and butter, bright, chewy pockets of cherry, and a whisper of almond extract that made them taste festive and grown-up at the same time. They quickly became my go-to when I wanted something pretty and simple to bring to cookie swaps and neighbor gifts.
What makes these cookies special is the balance of textures and flavors: a soft, almost cake-like center that browns slightly at the edges, contrasted by pops of maraschino cherry and a subtle almond note. The optional white chocolate drizzle adds a creamy sweetness and an attractive finish that looks like you spent much longer on them than you did. I love that they work equally well with a simple dusting of powdered sugar or the full white-chocolate treatment depending on how festive I’m feeling.
I vividly remember bringing a tin of these to a winter potluck and watching them disappear within minutes. Neighbors asked for the recipe, and my niece proclaimed them her new favorite cookie — that kind of instant popularity convinced me to refine the method until it was reliably tender every time. They’re forgiving, come together quickly, and always look lovely on a cookie platter.
My favorite thing about these cookies is how they evoke holidays without being overly sweet — that almond note and the jewel-like cherries make each bite feel celebratory. Making a double batch and freezing half the dough is a small ritual that saves time later and always earns compliments when I bake from frozen for unexpected guests.
Store cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 2 days. To keep them longer, freeze in a freezer-safe container with parchment layers for up to 3 months. If freezing unbaked dough, portion onto a tray, freeze until firm, then transfer scoops to a bag; bake from frozen by adding 1–2 minutes to the bake time. Reheat thawed cookies in a 325°F oven for 5 minutes to freshen the texture.
If you don’t have maraschino cherries, use chopped dried cherries rehydrated in a little warm water or cherry juice — reduce the added cherry juice in the batter accordingly. For a dairy-free version, try plant-based cream cheese and vegan butter, but expect slightly different texture. Replace white chocolate with dark chocolate for a less sweet contrast, or sprinkle sliced almonds on top before baking for added crunch. Gluten-free AP flour blend can work 1:1 but the texture will be slightly denser.
Serve these as a holiday platter centerpiece with mint sprigs and sugared cranberries, or pair warm cookies with a scoop of vanilla ice cream for a quick dessert. They’re lovely with a cup of strong coffee or almond milk for a cozy afternoon treat. For gifting, stack cookies with parchment between layers and tie with a ribbon — the white chocolate drizzle adds a professional touch that delights recipients.
Sweet cherry and almond pairings have long featured in European baking traditions, where maraschino-style preserves were used to add color and intensified fruit flavor to baked goods. This version combines American cookie sensibilities—hand-scooped, soft-centered cookies—with the classic almond-cherry pairing often found in tarts and confections. It’s a modern, home-cook adaptation that nods to vintage flavors while staying simple.
In winter, make these with maraschino cherries and a heavy-handed white chocolate drizzle for holiday flair. In spring, swap for fresh tart cherries and add lemon zest to brighten the batter. For summer gatherings, fold in chopped roasted almonds and top with a light glaze instead of white chocolate. Small changes in extracts and toppings let the same base shine across seasons.
Make the dough one day ahead and keep it chilled overnight; scoop into balls on the day you plan to bake. For larger batches, freeze scooped dough on a tray and store in a sealed bag; bake from frozen as needed. Use a medium cookie scoop for consistent sizes so baking times remain uniform and cookies finish at the same time.
These Cherry Almond Cookies are a simple, reliable recipe that produces show-stopping results with minimal fuss. Whether you’re baking for a party, gifting neighbors, or making a tray to enjoy at home, they’re an easy way to add a homemade touch to any occasion. Make them once and they’re sure to become part of your seasonal repertoire.
Chill the dough at least 1 hour for cleaner edges and less spread while baking.
Pat dried cherries thoroughly to prevent excess moisture from softening the dough.
Use room-temperature butter, cream cheese, and egg for the best emulsion and texture.
If white chocolate seizes while melting, add a teaspoon of neutral oil to smooth it.
This nourishing cherry almond cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Scoop the dough onto a tray, freeze until solid, then transfer scoops to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
Cookies keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze up to 3 months.
This Cherry Almond Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Drain 1 (12-ounce) jar maraschino cherries, reserve 1–2 tablespoons of the juice, pat cherries dry on paper towels, and chop into bite-sized pieces to avoid excess moisture in the dough.
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.
In a stand mixer fitted with a paddle, beat 1/2 cup softened unsalted butter and 4 ounces cream cheese on medium speed until smooth and fluffy, about 2 minutes.
Add 1 cup granulated sugar and mix on medium-high until pale and airy, scrape the bowl, then add 1 large egg, 1 teaspoon vanilla, 1 teaspoon almond extract, and 1 tablespoon reserved cherry juice and mix until just combined.
Mix the dry ingredients into the wet on low speed until just combined; fold in chopped cherries gently to distribute without crushing them. Chill the dough for at least 1 hour.
Preheat oven to 375°F. Line a baking sheet with parchment. Using a 2-tablespoon scoop, place dough balls 2 inches apart and bake 10 minutes until edges barely golden. Cool briefly on pan then transfer to a rack.
Melt 1/2 cup white chocolate wafers in 30-second microwave intervals, stirring until smooth. Transfer to a small bag, snip corner, and drizzle over cooled cookies. Let set until firm.
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This recipe looks amazing! Can't wait to try it.
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