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Crisp Cherry-Topped Cookies

 Crisp Cherry-Topped Cookies
I make hundreds of cookies each Christmas to share with family and friends. With red and green candied cherries, these look so lovely on a holiday cookie tray.
30 ServingsPrep: 20 min. + chilling Bake: 15 min./batch


  • 1 cup butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups crisp rice cereal, crushed
  • Red and green candied cherries, halved


  • In a large bowl, cream butter, cream cheese and sugar. Beat in
  • extract. Combine the flour, baking powder and salt; gradually add to
  • creamed mixture. Cover and refrigerate overnight.
  • Shape dough into 1-in. balls; roll in cereal. Place 2 in. apart on
  • ungreased baking sheets. Place a cherry half in the center of each.
  • Bake at 350° for 12-15 minutes or until lightly browned. Remove
  • to wire racks to cool. Yield: about 5 dozen.
Nutritional Facts: 1 serving (2 each) equals 130 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 175 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.