Go Back
Cherry Cream Cheese Cookies Cooling
Print Recipe
4.25 from 4 votes

Cherry Cream Cheese Cookies

These Cherry Cream Cheese Cookies will sure delight the cookie lovers in your life. The cookies are rolled in pink sugar crystals, topped with a cherry, and drizzled with white chocolate.
Author: Lisa Kerhin


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup butter softened
  • 3 oz cream cheese softened
  • 1/2 cup sugar
  • 1/4 tsp almond extract
  • 1/3 - 1/2 cup pink sugar crystals
  • 30 red maraschino cherries drained
  • 1/2 cup white chocolate chips


  • In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Using a stand mixer or electric hand mixer; cream together the butter, sugar, and cream cheese. This will take a couple of minutes.
  • Add the almond extract and mix well.
  • Slowly add the dry ingredients to the butter mixture and combine well.
  • Cover the dough with a piece of plastic wrap and refrigerate for about an hour. This will chill the dough so that the cookies will not spread too much.
  • After an hour has passed, preheat the oven to 350 degrees.
  • Shape the dough into about 30, 1-inch balls. Roll each ball into the pink sugar crystals and place on ungreased baking sheet. You can use a silicone baking sheet also.
  • Bake at 350 degrees for 12-13 minutes. Be sure to not overbake the cookies. Remove from the oven and immediately press a maraschino cherry into the center of each cookie.
  • Move the cookies to wire racks to cool.
  • Once the cookies have cooled completely, slowly melt the white chocolate chips in 10-15 second increments in the microwave. Give them a stir between each melting time.
  • Using a fork, drizzle the melted white chocolate overtop the cookies.
  • Allow the white chocolate to set completely before storing the cookies in an airtight container.