This batch of Cherry Almond cookies has been a holiday constant in my kitchen for as long as I can remember. I first discovered this combination during a busy December when I wanted a cookie that felt festive but didn’t require fiddly decorations. The result was a soft, slightly tangy cookie dough enriched with cream cheese and butter, a tender crumb that yields to a jewel-like maraschino cherry pressed into the middle, and a light drizzle of white chocolate that ties everything together. It’s the kind of cookie that arrives at a party and disappears within the hour.

I make these every season now because they’re forgiving, fast once the dough is chilled, and they travel well — which makes them perfect for cookie exchanges. The almond extract brightens the cherries while the cream cheese keeps the texture velvety rather than dense. I remember bringing a tray to my neighbor’s winter open house and watching people nervously inspect the cookies as if they might be delicate — only to bite in and immediately murmur, "These are unbelievable." Those reactions turned this from a simple holiday treat into a staple I’ll never stop making.

Ingredients

• Unsalted butter (1/2 cup / 1 stick): Room temperature butter gives the dough a silky richness. For consistent results, use a European-style butter if you like a slightly tangier flavor; otherwise standard unsalted works fine.
• Cream cheese (8 oz): Full-fat, softened cream cheese keeps the cookies tender and gives a subtle tang. Soften at room temperature for 30 minutes or microwave in 5-second bursts until just pliable.
• Light brown sugar (1 cup, packed): Adds caramel notes and moisture. Pack it snugly into the measuring cup to get the right balance between sweetness and chew.
• Large egg (1): Binds the dough and contributes to the cookie’s soft structure. Use an egg at room temperature for even mixing.
• Salt (1/2 teaspoon): Enhances flavor — do not skip.
• Almond extract (1 teaspoon): The signature flavor note that lifts the cherry. Be careful: almond extract is potent, so a teaspoon is plenty.
• Vanilla extract (1/2 teaspoon): Balances the almond and deepens the overall flavor profile.
• All-purpose flour (2 cups): Provides structure while remaining tender when combined with the cream cheese and butter. Spoon and level the flour into the cup for accurate measurement.
• Maraschino cherries (20 oz jar): Drain and pat dry thoroughly; excess syrup will bleed color into the dough if not well dried.
• White chocolate chips (1/2 cup): Melted and drizzled over cooled cookies for a glossy, sweet finish. Use good-quality chips for the smoothest melt.

Instructions

Preheat the oven: Set the oven to 350 degrees F (175 degrees C) so it reaches temperature while you prepare the dough. If your oven runs hot or cool, use an oven thermometer to verify the exact internal temperature — accurate heat helps the cookies bake evenly. Cream and combine: In a large bowl, beat 1/2 cup softened unsalted butter, 8 oz softened cream cheese, and 1 cup packed light brown sugar until smooth and light — about 2 to 3 minutes with a hand mixer. Scrape the sides to ensure even mixing. Add 1 large egg, 1/2 teaspoon salt, 1 teaspoon almond extract, and 1/2 teaspoon vanilla. Continue mixing until fully incorporated; the mixture should be glossy and hold together. Add the flour: Slowly add 2 cups all-purpose flour to the wet mixture, mixing on low speed until just combined and smooth. Avoid overmixing once the flour is added to keep the texture tender; a few streaks of flour are okay and will incorporate with gentle folding. Chill the dough: Cover the bowl tightly and refrigerate for at least 1 hour (or up to overnight). Chilling firms the dough so the cookies keep a slight domed shape and it concentrates flavors. If you’re short on time, a 1-hour chill works; overnight chilling yields deeper flavor. Scoop and shape: Use a small cookie scoop (1-inch) to portion the dough into balls. Place them about 2 inches apart on a parchment-lined sheet. Press a small well into the center of each ball with your thumb or the back of a small spoon to hold the cherry. Prepare cherries: Take each maraschino cherry and blot dry on paper towels to remove excess syrup. Squeeze gently between towels to ensure no moisture remains that could dye the cookie perimeter. Place one cherry into each dough well, slightly pressing it into the dough. Bake and cool: Bake for about 12 minutes at 350 degrees F until the edges are set and the centers are just firm. The tops may remain pale — that’s normal. Transfer cookies to a wire rack to cool completely before drizzling chocolate; warm cookies will melt the white chocolate. Finish with white chocolate: Once cooled, melt 1/2 cup white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each burst until smooth. Transfer melted chocolate to a small piping bag or zip-top bag with a tiny corner snipped and drizzle over cookies. Let sit until set.

Storage Tips

Store cooled cookies in a single layer or separated by parchment to prevent sticking. At room temperature, keep them in an airtight tin for up to 3 days; refrigeration extends shelf life to one week, but bring refrigerated cookies to room temperature before serving for the best texture. To freeze, place cookies on a tray to flash-freeze for 1 hour, then transfer to a zip-top bag or airtight container with parchment between layers; thaw on the counter before serving. If you prefer to freeze dough balls, scoop them onto a tray, freeze solid, then store in an airtight bag; bake from frozen, adding 1 to 2 minutes to the bake time.

Ingredient Substitutions

For a dairy-free version, use dairy-free cream cheese and a plant-based butter substitute; note the texture will be slightly different and possibly less rich. To reduce sugar, try replacing half the brown sugar with coconut sugar, but the color and chew will change. If you can’t find maraschino cherries, glace cherries or candied cherries work but will be chewier and sweeter; reduce additional sugar slightly. For a nut-free option, omit almond extract and add an extra 1/2 teaspoon vanilla — the cookies remain flavorful but with a milder profile.

Serving Suggestions

Serve these on a holiday cookie platter alongside shortbread and spiced ginger cookies; they pair beautifully with black coffee or a nutty tea. For a festive presentation, dust a little powdered sugar over the platter or nestle cookies among fresh rosemary sprigs. They’re also delightful topped with a small spoonful of mascarpone for an elegant dessert course or served with a scoop of vanilla ice cream for a warm-and-cold contrast.

Cultural Background

These cookies are rooted in simple American cookie traditions but borrow the Italian affinity for almonds and cherries — think of the bright duo found in many Italian pastries. The combination of almond extract with cherries has long been a holiday favorite, evoking flavors often used in Italian-American baking where jarred cherries and almonds are pantry staples for festive baking.

Seasonal Adaptations

In summer, swap maraschino cherries for quick macerated fresh cherries with a touch of sugar and an optional splash of cherry liqueur, though fresh cherries add more moisture so bake a minute or two longer. For winter, stir a pinch of cinnamon or orange zest into the dough for warmth. At Valentine’s Day, use heart-shaped presentation boxes and a pink-tinted white chocolate drizzle for a themed gift.

Meal Prep Tips

To streamline holiday baking, prepare multiple trays of scooped dough and freeze them; on baking day, take trays from freezer to oven without thawing. Label storage containers with baking dates and rotate older batches forward when using the freezer. When transporting, place cookies in a single layer between parchment to maintain their white chocolate decoration.

Making these Cherry Almond cookies is one of those kitchen rituals that always rewards with smiles and stories. They’re simple enough for a casual afternoon bake and special enough for a holiday tray. I hope you enjoy them as much as my family and neighbors have over the years.