This recipe for Cherry Cream Cheese Cookies is one of those heritage treats that instantly transports me back to holiday kitchens crowded with laughter and the smell of vanilla and butter. I first tasted these at my grandmother's house; she made them every winter, and they were always gone before the tree came down. I recreated her version years ago after finding an old recipe card tucked into her cookbook, and the results were identical — tender, slightly tangy cookies that practically dissolve on the tongue, with a delicate almond note from extract and the bright pop of a maraschino cherry on top.

They have a soft, almost shortbread-like crumb because of the cream cheese mixed with butter. The cookies bake quickly and keep their shape, so you get a pretty, uniform result every time. Rolling the small dough balls in chopped walnuts adds a toasty crunch that contrasts beautifully with the smooth interior. These are the kind of cookies that arrive still warm and disappear in minutes — perfect for a cookie swap, holiday plate, or a weekday baking session when you want something special without fuss.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) at room temperature so it creams smoothly with the cream cheese. I prefer European-style butter for flavor, but any unsalted will work. Softening is key — it should give to gentle pressure but not be oily.
• Cream cheese: 3 ounces brick-style, softened. The brick form (not whipped) gives the dough structure and a light tang. Neufchâtel can substitute if you prefer lower fat, but texture will be slightly less rich.
• Granulated sugar: 1 cup. Provides sweetness and helps the cookies brown a touch on the bottom without becoming crisp.
• Egg: 1 large egg at room temperature helps bind and gives a tender crumb. Warm the egg briefly in warm water if refrigerated.
• Almond extract: 1 teaspoon for that classic, slightly floral flavor. Substitute pure vanilla extract 1:1 if you prefer.
• All-purpose flour: 2 1/2 cups. Measure by spooning into the cup and leveling off to avoid dense dough.
• Salt and baking soda: 1/2 teaspoon salt and 1/4 teaspoon baking soda to balance sweetness and provide a subtle lift.
• Finely chopped walnuts: 1 cup for rolling — toasty walnuts contrast the soft center. Substitute graham cracker crumbs or sprinkles for a nut-free option.
• Maraschino cherries: Halved, to press into the center of each cookie for a festive finish.

Instructions

Cream the butter and cream cheese:Using an electric mixer fitted with a paddle or beaters, beat 1 cup unsalted butter and 3 ounces softened brick-style cream cheese together until completely smooth and creamy, about 2–3 minutes. Scrape down the bowl so there are no lumps. Add 1 cup granulated sugar, 1 large egg, and 1 teaspoon almond extract and beat until well combined; the mixture will look glossy and slightly lighter in color.Whisk the dry ingredients:In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking soda until evenly distributed. This step prevents pockets of baking soda or salt and ensures an even crumb.Combine wet and dry:With the mixer on low speed, gradually add the dry ingredients to the butter mixture just until the dough comes together. Avoid overmixing — stop when you no longer see streaks of flour. The dough should be soft, smooth, and slightly tacky but not sticky.Chill the dough:Cover the bowl tightly and chill for at least 2 hours (or up to 48 hours). Chilling firms the dough, concentrates flavors, and prevents excessive spreading when baked. If chilling overnight, allow the dough to sit at room temperature 10–15 minutes before shaping if it's very hard.Shape, roll, and top:Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a 1-inch scoop or rounded teaspoon, form small balls of dough and roll each in 1 cup finely chopped walnuts until evenly coated. Place them 1 1/2 inches apart on the prepared sheets and gently press a halved maraschino cherry into the center of each ball.Bake and cool:Bake for 9–12 minutes, until cookies are barely set and the bottoms are lightly golden. They will look slightly underbaked on top — that's perfect for a tender texture. Remove from oven and let cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to five days. For longer storage, freeze baked cookies in a freezer-safe container or resealable bag for up to three months; thaw at room temperature for 20–30 minutes before serving. If freezing dough balls, flash-freeze them on a tray, then transfer to a bag — bake from frozen with an extra 1–2 minutes of oven time. Use rigid containers to protect the cherry-topped centers and prevent crushing.

Ingredient Substitutions

If you or your guests have allergies or preferences, there are easy swaps. For a nut-free version, roll dough balls in crushed graham crackers or rainbow sprinkles. Replace almond extract with vanilla extract 1:1 if unavailable. To lower fat slightly, use Neufchâtel instead of full-fat brick cream cheese, though cookies will be marginally less rich. For egg-free adaptations, try a commercial egg replacer or a flax 'egg' — expect a slightly denser texture and a different binding quality.

Serving Suggestions

Serve warm or at room temperature on a holiday platter with powdered sugar-dusted sprigs of fresh rosemary for a festive look. These are lovely alongside coffee or mulled cider. For a modern twist, place a small dab of cream cheese frosting under the cherry for extra indulgence, or serve with a side of mixed nuts and dried cherries for a coordinated tasting board. They also pair well with a scoop of vanilla bean ice cream for an after-dinner treat.

Cultural Background

These cookies are part of a broader tradition of cream cheese–based holiday cookies popular in American kitchens, particularly in Midwestern and Northeastern families. The sweet-tart pop of maraschino cherries and the use of ground or chopped nuts reflect European influences, where butter-and-cheese pastry doughs meet preserved fruit garnishes. Over generations, variations sprung up — some families add citrus zest or swap nuts — but the core combination of butter, cream cheese, and a bright topping remains emblematic of festive baking.

Seasonal Adaptations

In summer, substitute the maraschino cherry with a small dollop of apricot or raspberry jam for a fresher bite. For winter holidays, roll the dough in finely chopped pistachios for a green accent, or add 1/2 teaspoon orange zest to the dough for citrus warmth. Around Valentine’s Day, dip half the cooled cookie in melted white chocolate and sprinkle with crushed freeze-dried strawberries for a romantic twist.

Meal Prep Tips

Make the dough up to 48 hours ahead and keep chilled; then roll, coat, and bake on the day you need fresh cookies. For baking at scale, scoop and place dough balls on multiple parchment-lined trays and refrigerate them. Bake one sheet at a time for even heat exposure. Label containers with bake dates, and keep an extra jar of cherries and a bag of chopped walnuts ready to speed assembly. This approach is ideal for cookie swaps or baking for events.

These cookies are a simple way to create comforting memories: small, elegant, and full of nostalgic flavor. Whether you make them for a party, a gift, or a quiet afternoon, they're easy to adapt and a joy to share — so roll a few dozen and make someone’s day a little sweeter.