Why You’ll Love This Recipe

I enjoy this recipe because it is simple to make with everyday ingredients while delivering soft, melt-in-your-mouth cookies. The cream cheese keeps the cookies wonderfully tender, and the cherries provide a beautiful color and delicious flavor. I also like that these cookies stay fresh for several days, making them a great make-ahead dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped maraschino cherries, well drained and patted dry
1/2 cup white chocolate chips (optional)
Powdered sugar for dusting (optional)

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I beat the softened butter and cream cheese together until smooth and creamy.
I mix in the granulated sugar until the mixture becomes light and fluffy.
I add the egg and vanilla extract, mixing until fully combined.
I whisk together the flour, baking powder, and salt in a separate bowl.
I gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
I gently fold in the chopped cherries and the white chocolate chips if I am using them.
I scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
I bake for 11 to 13 minutes, or until the edges are lightly golden while the centers remain soft.
I allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. I dust them with powdered sugar before serving if desired.

Servings and Timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 11–13 minutes
Total Time: About 30 minutes

Variations

I replace the maraschino cherries with dried cherries for a less sweet version.
I stir in dark, milk, or semi-sweet chocolate chips instead of white chocolate.
I add a teaspoon of almond extract for a classic cherry-almond flavor.
I mix chopped pecans or walnuts into the dough for extra crunch.
I drizzle the cooled cookies with a simple vanilla glaze for an elegant finish.

Storage/Reheating

I store the cookies in an airtight container in the refrigerator for up to 5 days because they contain cream cheese. For longer storage, I freeze them in a freezer-safe container for up to 3 months. I let frozen cookies thaw at room temperature before serving, and if I want them slightly warm, I microwave one for about 10 seconds.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes. I pit and finely chop fresh cherries, making sure to remove as much excess moisture as possible before adding them to the dough.

Why should I dry the maraschino cherries?

I pat the cherries dry to prevent excess liquid from making the cookie dough too wet and affecting the texture.

Can I freeze the cookie dough?

Yes. I scoop the dough into portions and freeze them on a baking sheet before transferring them to a freezer bag. I bake them directly from frozen by adding a couple of extra minutes to the baking time.

Do these cookies need to be refrigerated?

Yes. Since they contain cream cheese, I store them in the refrigerator to keep them fresh and safe to eat.

Can I make these cookies without white chocolate?

Absolutely. I often leave out the white chocolate, and the cookies are still soft, rich, and full of cherry flavor.

Conclusion

I find Cherry Cream Cheese Cookies to be a delightful combination of creamy richness and fruity sweetness. Their soft texture, vibrant cherry flavor, and simple preparation make them a favorite for holidays, celebrations, or everyday baking. Whether I enjoy them fresh from the oven or chilled from the refrigerator, these cookies are always a delicious treat that everyone loves.

Cherry Cream Cheese Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cherry Cream Cheese Cookies are soft, tender cookies filled with sweet cherry flavor and a rich cream cheese base. They’re perfect for holidays, cookie exchanges, or an everyday homemade treat with a melt-in-your-mouth texture.

Author: Laura
Prep Time: 15 minutes
Cook Time: 11-13 minutes
Total Time: 30 minutes
Yield: 24 cookies
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Beat the softened butter and cream cheese together until smooth and creamy.
Add the granulated sugar and mix until light and fluffy.
Mix in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Fold in the chopped maraschino cherries and white chocolate chips, if using.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 11 to 13 minutes, until the edges are lightly golden and the centers remain soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving if desired.

Notes

Substitute dried or fresh chopped cherries, removing excess moisture before using.
Add 1 teaspoon almond extract for a classic cherry-almond flavor.
Use dark, milk, or semi-sweet chocolate chips instead of white chocolate.
Mix in chopped pecans or walnuts for added crunch.
Drizzle cooled cookies with a simple vanilla glaze for an elegant finish.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze baked cookies or unbaked dough for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 145 kcal
Sugar: 10 g
Sodium: 70 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 24 mg