Cherry Almond Cream Cheese Cookies
Cherry and almond are a classic flavor combination that I happen to adore. These chewy Cherry Almond Cream Cheese Cookies would be adorable on any cookie tray and as a bonus, they are super simple to make.
I opted to use an easy melting vanilla almond bark for the topping just to simplify things. I love using almond barks as they are almost impossible to scorch in the microwave. Besides that, if you are dipping things such as Cherry Oreo Truffles, the melted bark stays melted for a long time, unlike actual chocolate.
Enjoy! If I am not able to post again this week, I hope you have a great Thanksgiving!
Cherry Almond Cream Cheese Cookies
Treat yourself to a batch of homemade Cherry Almond Cream Cheese Cookies. These chewy and flavorful cookies are a must-try!
Equipment
- baking sheets
- parchment paper
Ingredients
- ½ c. unsalted butter softened
- 4 oz. cream cheese softened
- 1 c. brown sugar
- 1 large egg
- 1 tsp. almond extract preferably use Almond Emulsion from LorAnn Oils, it has the best taste
- ½ tsp. vanilla extract
- 2 c. all-purpose flour
- ½ tsp. salt
- 10 oz. jar maraschino cherries well drained & patted dry with paper towels (You will use roughly 1/2 of the jar of cherries for this recipe)
- 4 oz. Vanilla Almond Bark This should be 2 squares worth
Instructions
- Beat butter, cream cheese, and brown sugar with an electric mixer at medium speed until fluffy, about 3 minutes. Add egg, almond extract, and vanilla extract; beat until just combined.
- Combine flour and salt. Gradually add flour and salt to butter mixture; beat until combined. Cover and chill for at least 2 hours or overnight.
- Roll dough into roughly twenty one 1 1/2-inch balls. Using a 1.5 Tablespoon cookie scoop makes this quick and easy. Place 2 inches apart on parchment lined baking sheets. With your thumb, press an indentation into the top of each ball. Place a cherry in each indentation.
- Bake at 350-f degrees until edges are light golden brown, about 12 – 14 minutes. Let cool on pan about 5 minutes; transfer to a cooling rack to cool completely.
- Melt the vanilla almond bark in the microwave in 30 second increments, stirring after each session, until totally smooth. Scoop into a small ziploc bag and let sit until slightly cooled, about 15 minutes. Snip a tiny corner of the ziploc and drizzle the melted almond bark over the cookies. Let set for about 30 minutes until the almond bark is firm. Store in
- an airtight container for up to a week.
Notes
I used a 1.5 Tablespoon cookie scoop to measure out my dough balls. If you use a smaller scoop you will get a greater yield of cookies overall, and as such you might need a few more cherries. One jar of maraschino cherries should still be enough even if you make smaller cookies.
Vanilla Almond Bark is an easy melting candy that mimics white chocolate chips.
Adapted from The Kitchen is My Playground
Nutrition
Serving: 1cookieCalories: 234kcalCarbohydrates: 38gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 75mgPotassium: 60mgFiber: 1gSugar: 20gVitamin A: 190IUCalcium: 31mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!
You are killing me with these cherry cookies lately. Pinning these too. My holiday trays are going to be full of cherries this year!
Cherry cookies are my favorite, especially for Christmas. They are just so festive 🙂
Can these be frozen?
I would think so but I haven’t tried it personally.
Made these last year and will be making them again, simple and delicious 🙂 Thank you!
So happy to hear that Hazel! Thank you for coming back to let me know and rate the recipe 🙂