This recipe has been a holiday favorite in my kitchen since the first time I made it during a snowy December afternoon. I remember pulling a jar of maraschino cherries from the pantry and wondering how to use them beyond cocktails and ice cream sundaes. The addition of cream cheese to the dough produced a tender, almost cakey cookie that felt like a small celebration in every bite. The aroma of butter, almond, and cherry that filled the house made neighbors stop by, and my family dubbed these the ‘red-lipped cookies’ — a name that stuck because each cookie has little pops of glossy red cherry throughout. I discovered the combination while adapting a cream cheese cookie base to use up pantry bits. The texture is what keeps me coming back: soft, slightly pillowy centers with edges that barely brown, and an indulgent melt-in-your-mouth crumb. The maraschino cherries add bright bursts of sweet-tart flavor and the almond extract deepens the nuance without overpowering the cookie. The white chocolate drizzle is optional but gives a classic festive finish that makes these perfect for cookie exchanges, school events, and cozy nights at home. Whenever I bring a batch to a gathering, they disappear first, and I always get asked for the recipe.

Ingredients

• Maraschino cherries: 1 (12-ounce) jar, drained and chopped; reserve 1–2 tablespoons of the cherry juice. Choose high-quality cherries with bright color and good firmness; the reserved juice adds authentic cherry flavor to the dough.
• All-purpose flour: 1 3/4 cups. Spoon and level the flour when measuring to avoid a dense dough; King Arthur or Gold Medal work well.
• Baking powder: 1/2 teaspoon. Provides a gentle lift for pillowy cookies — ensure it’s fresh for best rise.
• Fine sea salt: 1/2 teaspoon. Balances sweetness and enhances the almond notes.
• Unsalted butter: 1/2 cup (room temperature). Soft but not greasy — aim for a thumb-print when pressed gently.
• Cream cheese: 4 ounces (room temperature). Adds tenderness and moisture; full-fat blocks give the best texture.
• Granulated sugar: 1 cup. Creates a pale, slightly airy crumb when creamed with butter and cream cheese.
• Large egg: 1 (room temperature). Helps bind the dough and contributes to a soft interior.
• Almond extract: 1 teaspoon. Use pure extract sparingly — it gives a warm, nutty aroma that pairs beautifully with cherries.
• Vanilla extract: 1 teaspoon. Rounds out the flavor profile.
• White chocolate melting wafers (optional): 1/2 cup for drizzling. Use high-quality melting wafers or chips for a smooth drizzle that sets nicely.

Instructions

Prepare the cherries: Drain and chop the maraschino cherries into bite-sized pieces. Place them on a plate lined with paper towels to dry for 10–15 minutes so they don’t add excess moisture to the dough. Reserve 1–2 tablespoons of the cherry juice to add a hint of cherry flavor to the batter. Combine dry ingredients: Whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt in a medium bowl. Sifting is optional but helps ensure even distribution of leavening and salt. Cream butter and cream cheese: In a stand mixer fitted with the paddle attachment, cream 1/2 cup room-temperature unsalted butter and 4 ounces room-temperature cream cheese on medium speed until fluffy, about 1–2 minutes. Scrape the bowl to ensure even mixing. Add sugar and egg: Add 1 cup granulated sugar and beat on medium-high until the mixture is pale and airy, about 2 minutes. Scrape the bowl, then add 1 large room-temperature egg, 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 tablespoon reserved cherry juice (use 2 tablespoons for extra cherry flavor). Mix until combined. Incorporate dry ingredients and cherries: Mix in the dry ingredients on low speed until just combined to avoid overworking the dough. Fold in the chopped, drained cherries by hand so they remain intact and evenly distributed. The dough will be soft and slightly glossy. Chill: Cover the dough and chill in the refrigerator for at least 1 hour, or up to overnight. Chilling firms the dough, controls spreading, and allows flavors to meld, improving texture and shape during baking. Preheat and portion: Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats. Using a medium cookie scoop (about 2 tablespoons), portion dough 2 inches apart to allow for gentle spreading. Bake: Bake for 10 minutes, or until the edges just begin to turn golden while the centers remain soft. Visual cues: edges should be set and slightly tan; centers will look slightly underbaked — they will finish as they cool. Cool and decorate: Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack. To drizzle with white chocolate, melt 1/2 cup white chocolate wafers in 30-second intervals in a microwave-safe bowl, stirring between intervals until smooth. Transfer the melted chocolate to a plastic bag, snip a tiny corner, and drizzle over cooled cookies. Allow chocolate to set before storing.

Storage Tips

Store cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 2 days. For longer storage, freeze fully cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. To refresh frozen cookies, thaw at room temperature for 30–60 minutes; if desired, warm gently in a 300°F oven for 3–5 minutes to regain a just-baked texture.

Ingredient Substitutions

For a dairy-free version, substitute dairy-free butter and a vegan cream cheese alternative; texture will be slightly different but still tender. To make them gluten-free, use a 1-to-1 gluten-free flour blend that contains xanthan gum. Swap almond extract for an additional 1/2 teaspoon vanilla if avoiding nut flavors. If you prefer a less sweet cookie, reduce sugar to 3/4 cup — the crumb will be slightly firmer but still delicious.

Serving Suggestions

These cookies are lovely on a holiday platter with powdered sugar-dusted shortbreads and chocolate-dipped pretzels. Pair with black tea, coffee, or a glass of cold milk for a classic combo. Garnish with a single halved maraschino cherry on top of each cookie before the chocolate sets for a refined presentation at parties.

Cultural Background

Cookies that mix cream cheese into the dough have roots in mid-20th-century American baking, where home cooks experimented with pantry staples to create tender confections. Maraschino cherries became popular in America for garnishes and baking after commercial preservation methods gained traction; combining them with almond flavors is a timeless nod to classic European pairings of cherry and almond.

Seasonal Adaptations

In winter, use a heavier white chocolate drizzle and add a sprinkle of finely chopped toasted almonds for a festive crunch. For summer, substitute dried cherries rehydrated in a bit of warm water for a less sweet, more fruit-forward version. Around Valentine’s Day, add a few drops of red gel paste to a portion of the dough for a pink-hued batch.

Meal Prep Tips

Portion dough into 2-tablespoon balls and freeze them on a sheet pan until solid. Then store the portioned dough balls in a freezer bag; bake from frozen, adding 1–2 minutes to the baking time. This makes it easy to produce fresh-baked cookies on demand without the full prep time. Label bags with date and bake time so you always know when to enjoy them.

These cookies are straightforward yet sophisticated: a reliable recipe to keep in your repertoire for holidays, swaps, or cozy afternoons. Make a double batch — you’ll be glad you did.