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White Chocolate Cherry Chip Cookies with Almond Drizzle

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These white chocolate cherry chip cookies are soft, chewy, and packed with tart dried cherries and creamy white chocolate chips, finished with a simple homemade almond drizzle. Perfect for any occasion, they come together quickly with pantry staples and are sure to become a family favorite.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (210g) white chocolate chips
  • 1 cup (140g) dried cherries, chopped
  • For the Almond Drizzle:
  • 1/2 cup (60g) powdered sugar
  • 2–3 teaspoons milk (dairy or non-dairy)
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl.
  3. Beat in the eggs, one at a time, until fully incorporated. Stir in vanilla and almond extracts.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet mixture in two batches, mixing on low speed until just combined. Finish mixing with a spatula to avoid over-mixing.
  5. Gently fold in white chocolate chips and chopped dried cherries until evenly distributed.
  6. Use a medium cookie scoop or heaping tablespoon to drop dough onto prepared baking sheets, spacing about 2 inches apart. Optionally, roll dough balls gently between your palms for round cookies.
  7. Bake for 10-12 minutes, or until edges are golden and centers look just set. Rotate baking sheets halfway through if baking both at once.
  8. Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
  9. For the almond drizzle: In a small bowl, whisk together powdered sugar, 2 teaspoons milk, and almond extract until smooth. Add more milk a few drops at a time if needed for drizzling consistency.
  10. Once cookies are completely cool, drizzle almond glaze over the tops using a fork, spoon, or piping bag. Let set for at least 15 minutes before stacking or storing.

Notes

For best results, use room temperature butter and eggs. Chop cherries small for even distribution. If cookies spread too much, chill dough for 10-15 minutes before baking. Wait until cookies are completely cool before drizzling. Store in an airtight container with a slice of bread to keep cookies soft. For gluten-free, use a 1:1 gluten-free flour blend. For nut-free, omit almond extract and use extra vanilla.

Nutrition

Keywords: white chocolate, cherry, cookies, almond drizzle, easy cookies, holiday cookies, bake sale, chewy cookies, homemade cookies, dessert

Find it online: https://hungermind.com/white-chocolate-cherry-chip-cookies-easy-homemade-almond-drizzle-recipe/