Cherry Cream Cheese Cookies
Soft, buttery, and bursting with sweet cherry flavor, these Cherry Cream Cheese Cookies are a delightful treat perfect for any occasion! Featuring a rich combination of cream cheese, vanilla, and almond extract, these cookies have a luscious, melt-in-your-mouth texture that pairs beautifully with the vibrant pops of finely chopped maraschino cherries. The addition of cornstarch ensures a tender crumb, while a light dusting of powdered sugar adds an elegant finishing touch. Quick and easy to prepare in just 20 minutes of prep time, these cookies are baked to perfection in under 15 minutes, making them an ideal choice for holiday cookie trays, afternoon tea, or everyday indulgence. If you're a fan of soft cookies with a fruity twist, this recipe is a must-try!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 4 oz Cream cheese, softened
- 0.75 cup Granulated sugar
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 1.75 cup All-purpose flour
- 2 tbsp Cornstarch
- 0.25 tsp Salt
- 0.5 cup Maraschino cherries, finely chopped and drained
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and cream cheese until smooth and fluffy, about 2-3 minutes.
Add the granulated sugar, vanilla extract, and almond extract. Beat well until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Gently fold in the finely chopped and drained maraschino cherries, ensuring they are evenly distributed throughout the dough.
Using a small cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Using the back of a spoon or your fingers, slightly flatten the tops of the cookie dough mounds to create an even surface.
Bake in the preheated oven for 10-12 minutes, or until the edges are just barely set and the cookies look slightly puffed. Avoid overbaking to maintain their soft texture.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
For an optional finishing touch, lightly dust the cooled cookies with powdered sugar before serving.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 393.3 g | 143% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 214.8 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
