Auntie Kate’s Cream Cheese Cherry Cookies

If I get my baking talents from anyone, it’s definitely my Aunt Kate.  This is her recipe and these cookies were my favorite as a little girl.  I still remember dangling from my auntie’s bellbottomed pant leg begging her to make these whenever she came to visit.  As I got older, we made them together.  She shared with me what would become my most treasured recipe.

A few years ago, my aunt passed away quite suddenly and unexpectedly.  She was my second mother and words cannot express how much I miss her everyday.

When I make her cookies now, I can feel her over my shoulder, going through the steps and making them with me.  I’m transported back in time to conversations we had, her gigantic laugh and her brilliant smile that could light up any room.  Food and cooking is something that truly connects us to the people we love, even when they are no longer with us.

Of all the memories I have with my aunt, and there are many of them, it’s when I make these cookies that I feel closest to her.  And now I share this recipe, and the abundance of love that comes with it, with you.  Happy Holidays, Xoxo, J

Auntie Kate’s Cream Cheese Cherry Cookies

Servings: About 4 dozen


2 cups all-purpose flour

1/4 teaspoon salt

1 cup unsalted butter, softened (not runny or whipped)

8 ounces cream cheese, softened (not whipped)

about 2 cups powdered sugar

2 jars (12 -14 ounces each) of maraschino cherries


In a small bowl, mix together flour and salt.  Set aside.

In a large bowl with electric mixer, cream butter and cream cheese until light and fluffy.

Add flour mixture to butter and cream cheese and blend in just till combined.  Don’t overwork the dough.

Form dough into a ball and flatten into a disk about 2 inches thick.  Wrap in plastic and chill in the refrigerator for at least 1 hour.

Roll out dough to 1/8 inch thickness on a cutting board or flat surface sprinkled with powdered sugar.

Using a ruler for accuracy, cut dough into 2×2 squares with a knife.

Place 1 maraschino cherry in the center of each square and fold 2 sides so that they meet and cover the cherry.  Be sure to secure dough to prevent opening up during baking.

Bake at 375 degrees on a cookie sheet lined with parchment paper for about 10 minutes or until bottoms are just lightly browned.  Do not over-bake.

Let cookies cool on a wire rack.

When completely cooled, sprinkle cookies with powdered sugar.

Baked cookies can be stored frozen for up to 3 months sealed in an airtight, freezer safe container or freezer safe baggie.

5 Responses to Auntie Kate’s Cream Cheese Cherry Cookies

  1. Mikalina says:

    Special request to find these gluten free LOL… I have made these cookies every year since you had the recipe posted in Soap Opera Digest. I have the entire magazine worn and tattered through many years of baking these delicious cookies and have shared the love with my children. Although we have always called them Jessie’s cookies 😉 Love ya and thanks for the post and beautiful photo.. I can almost taste them through that photo!

  2. hi jessica..

    these sound really yummy..going to try making them for xmas..i hope that we can become friends..

  3. Barbra Hayashi says:

    Thank you! My mother in law used to make these, although hers looked different, it is essentially the same recipe. My handwritten one is too old and crinkled to read anymore.

  4. Nicole says:

    Just wondering what else I could use instead of cherries. these look gorgeous but not a fan of those cherries…could you use preserves??

  5. admin says:

    Absolutely Nicole! Preserves work beautifully. As would nuts, chocolate kisses or dried fruit.

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