Soft cream cheese cookies with cherry hearts and chocolate drizzle make an easy, festive Valentine cookie everyone loves.
Cherry Heart Cream Cheese Cookies are one of those treats that look extra special without being hard to make. The cookies bake up soft and tender, the cherry heart on top makes them perfect for Valentine’s Day, and the little drizzle of chocolate pulls everything together in the best way.
What I love about these cookies is that they feel cheerful and homemade without needing anything fancy. If you want a Valentine cookie that is sweet, pretty, and easy enough to make with kids or for sharing, this recipe is a good one to keep around.
Why You’ll Love This Recipe
- Soft, tender cream cheese cookies
- Fun cherry heart topping
- Pretty pink color for Valentine’s Day
- Easy to make with simple ingredients
- Great for parties, cookie plates, neighbors, or classroom treats
Ingredients Needed
- Cream cheese
- Butter
- Sugar
- Eggs
- Vanilla extract
- Cherry extract, optional
- Red food coloring, optional
- All-purpose flour
- Baking powder
- Salt
- Maraschino cherries
- Chocolate chips
Ingredient Notes
Cream cheese
Cream cheese gives these cookies their soft texture and a slight tang that keeps them from tasting flat or overly sweet.
Cherry extract
This is optional. It adds more cherry flavor, but if cherry extract is not your thing, you can leave it out and still end up with a delicious cookie.
Red food coloring
This is also optional, but it does make the cookies extra fun for Valentine’s Day.
Maraschino cherries
These are what make the heart design. Be sure to blot off extra moisture so the tops of the cookies do not get too wet.
Chocolate chips
A little drizzle on top makes the cookies feel finished and gives them that bakery-style look with very little effort.
Recipe Overview
Find the full recipe below in the recipe card.
- Preheat the oven.
- Prep the cherries into heart shapes.
- Cream the butter, cream cheese, and sugar.
- Mix in the wet ingredients.
- Add the dry ingredients.
- Scoop the dough onto baking sheets.
- Press a cherry heart into each cookie.
- Bake until set.
- Cool and drizzle with chocolate.
How to Make Cherry Heart Cream Cheese Cookies
1. Prep the cherries
Cut each maraschino cherry in half, then trim a small V shape at the top of each half to create a heart. Blot them well with paper towels to remove extra liquid.
2. Cream the butter, cream cheese, and sugar
Beat the softened butter, cream cheese, and sugar until the mixture looks light and fluffy.
3. Add the wet ingredients
Mix in the eggs, vanilla, cherry extract if using, and red food coloring if using.
4. Add the dry ingredients
Stir in the flour, baking powder, and salt until a soft dough forms.
5. Scoop and shape
Scoop the dough onto a lined baking sheet. Gently press one cherry heart into the center of each cookie.
6. Bake
Bake until the bottoms are just starting to turn golden. The tops should stay mostly light.
7. Cool and drizzle
Let the cookies cool completely, then drizzle melted chocolate over the tops.
Recipe Tips
Blot the cherries well
This is one of the biggest little details in this recipe. If the cherries are too wet, they can make the tops messy and add too much moisture.
Do not overbake
These cookies are best when they stay soft. Pull them when the bottoms are just starting to brown.
Use softened cream cheese and butter
This helps the dough mix evenly and gives the cookies a smoother texture.
Skip the cherry extract if needed
If you do not love cherry-flavored desserts, leave it out. The cherries on top still give these cookies their Valentine feel.
Let the chocolate set before stacking
That way the drizzle stays pretty instead of smearing all over the place.
Frequently Asked Questions
Do these cookies taste strongly like cream cheese?
Not strongly. The cream cheese mostly adds softness and richness, with just a slight tang in the background.
Can I make these without cherry extract?
Yes. The cookies will still be delicious without it.
Can I use fresh cherries instead of maraschino cherries?
For the classic look and easiest prep, maraschino cherries work best in this recipe.
Why are my cookies dry?
They were likely overbaked or had a little too much flour. Pull them when the bottoms are just starting to turn golden.
Can I make these ahead of time?
Yes. These are a nice make-ahead cookie for Valentine parties, cookie trays, or gifting.
Storage
Room temperature
Store the cookies in an airtight container for 2 to 3 days.
Refrigerator
If your kitchen is warm, you can refrigerate them for up to 5 days. Let them come to room temperature before serving for the best texture.
Freezer
You can freeze the baked cookies without the chocolate drizzle, then thaw and drizzle later if needed.
Ways to Share These Cookies
These cookies are perfect for:
- Valentine cookie plates
- Neighbor gifts
- Family dessert night
- School parties
- Tea parties
- Little treat bags for friends or coworkers
More Valentine Recipes You May Like
- Easy Valentine’s White Chocolate Blondies
- 5-Minute Cherry No-Bake Cheesecake
- Raspberry Mousse Mini Brownie Bites
- Red Heart Brownie Teacakes
Make Them Soon! Full Recipe Card Below
Cherry Heart Cream Cheese Cookies
Ingredients
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 1 1/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp cherry extract optional
- 5-10 drops red food coloring optional but so fun
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 15-18 whole maraschino cherries
- 1/2 cup chocolate chips melted
Method
- Preheat oven to 350 degrees F.
- Cut cherries in half (you should have 30-34 halves). Cut a small “v” at the top of each cherry half. This will make it look more like a heart. Using a few paper towels, dab off any excess liquid. Set aside.
- Cream the cream cheese, butter, and sugar together until light and fluffy (1-2 minutes).
- Add eggs, vanilla, cherry extract (optional), and red food coloring (optional but so fun). After mixing, if you want a darker pink, add a couple more drops of food coloring.
- Next, add dry ingredients (flour, baking powder, and salt). Mix until dough forms. The dough will be soft but still able to come out of a cookie scoop.
- Using a size 40 cookie scoop, place 12-15 cookies on a cookie sheet lined with parchment or a silicone mat.
- Carefully press a heart-shaped maraschino cherry into the top center of each cookie.
- Bake at 350 degrees F. for 12-13 minutes. Bottoms should begin to brown, peaks on the top of the cookie may start browning but the whole cookie should not be brown.
- If over baked the cookies will be dry and crumbly.
- Remove and place on cooling rack or paper towel. Once cooled, drizzle with chocolate.
Nutrition
Tried this recipe?
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Originally Published: 01/07/2019 Updated text: 04/24/2026
These are beautiful and just in time for Valentines! I can’t wait to try them! Thank you for sharing the recipe!
Thanks so much Amy! So excited to see you guys soon.