Go Back

Cherry Almond Cookies

Delightful cookies that combine the sweet, tangy flavor of maraschino cherries with the comforting taste of almond, these are perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snacks
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 jar 1 (12-ounce) jar maraschino cherries, reserving 1-2 tablespoons cherry juice
  • 1.75 cups 1 3⁄4 cup (255 grams) all-purpose flour
  • 0.5 teaspoon 1⁄2 teaspoon baking powder
  • 0.5 teaspoon 1⁄2 teaspoon fine sea salt
  • 0.5 cup 1⁄2 cup (113 grams) unsalted butter, at room temperature Ensure at room temperature for easy blending.
  • 4 ounces 4 ounces cream cheese, at room temperature Ensure at room temperature for easy blending.
  • 1 cup 1 cup (200 grams) granulated sugar
  • 1 large 1 large egg, at room temperature
  • 1 teaspoon 1 teaspoon almond extract
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 cup 1⁄2 cup white chocolate melting wafers, optional For drizzling over cookies.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Drain the maraschino cherries, reserving 1-2 tablespoons of the cherry juice. Chop the cherries into small pieces and set aside.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
Mixing
  1. In a large bowl, beat the butter and cream cheese together with an electric mixer on medium speed until smooth and creamy.
  2. Add the granulated sugar and continue beating until light and fluffy, about 2-3 minutes.
  3. Beat in the egg until fully incorporated, followed by the almond extract and vanilla extract.
  4. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
  5. Gently fold in the chopped maraschino cherries.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 12-14 minutes, or until the edges are lightly golden.
  3. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  4. If using white chocolate melting wafers, melt them according to package instructions and drizzle over cooled cookies for an elegant finish.

Notes

Store in an airtight container at room temperature for up to a week. Can be frozen for up to three months. To reheat, thaw at room temperature.