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Cherry Almond Cookies Recipe

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★★★★★

4.6 from 107 reviews

These Cherry Almond Cookies are a delightful combination of sweet maraschino cherries and rich almond flavor, enhanced with the creamy texture of cream cheese and a hint of vanilla. Soft and slightly chewy, these cookies are perfect for a festive treat or any time you crave a sweet, fruity dessert with a touch of elegance.

Ingredients

Scale

Cherries

  • 1 (10-ounce) jar maraschino cherries, reserving 1-2 tablespoons cherry juice

Dry Ingredients

  • 1 3/4 cup (255 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Wet Ingredients

  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons reserved cherry juice

Optional Topping

  • 1/2 cup white chocolate melting wafers

Instructions

  1. Dry and Chop Cherries: Drain the maraschino cherries and place them on a paper towel-lined plate to dry. After absorbing excess moisture, chop the cherries into bite-sized pieces.
  2. Whisk Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and sea salt. Whisk well to mix evenly.
  3. Cream Wet Ingredients: Using a stand mixer fitted with a paddle attachment, cream together the room temperature butter and cream cheese on medium speed until fluffy and smooth. Add the granulated sugar and continue mixing on medium-high until the mixture becomes pale and airy. Scrape down the sides and bottom of the bowl to incorporate all ingredients. Mix in the egg, vanilla extract, almond extract, and 1 tablespoon of the reserved cherry juice until fully combined. For a stronger cherry flavor, use 2 tablespoons of cherry juice.
  4. Combine and Chill Dough: Add the whisked dry ingredients to the wet mixture on low speed and mix just until combined. Gently fold in the chopped cherries with a spatula. Refrigerate the dough for at least 1 hour to allow flavors to meld and to firm up for easier scooping.
  5. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  6. Scoop and Bake: Using a medium cookie scoop (about 2 tablespoons), portion the dough onto the prepared baking sheet, spacing them evenly. Bake for 10 minutes or until the edges just begin to turn golden brown. Remove from the oven and let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
  7. Melt and Drizzle White Chocolate (Optional): To add a sweet finishing touch, melt the white chocolate wafers in a microwave-safe bowl using 30-second intervals, stirring between each until smooth. Transfer the melted chocolate into a plastic or piping bag, snip off a small corner, and drizzle it over the cooled cookies. Alternatively, use a fork to drizzle if preferred. Allow the chocolate to set before serving.

Notes

  • Chilling the dough is essential to prevent the cookies from spreading too much during baking.
  • Reserving cherry juice intensifies the cherry flavor in the dough.
  • The cream cheese adds a tender, moist texture to the cookies.
  • White chocolate topping is optional but adds a lovely sweetness and decorative effect.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Cherry Almond Cookies, Cherry Cookies, Almond Extract Cookies, Cream Cheese Cookies, White Chocolate Drizzle Cookies, Festive Cookies, Soft Cookies, Chewy Cookies

Find it online: https://amayaharis.com/cherry-almond-cookies-recipe/