Name: Cherry Bakewell Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 35 min
Cuisine: British-Inspired
Ingredients: 1 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon almond extract; 1/2 cup chopped glacé or maraschino cherries (patted dry); Optional: 1/4 cup ground almonds or almond flour; Optional: 1/4 cup flaked almonds (for topping); Optional icing: 1/2 cup powdered sugar + 1–2 teaspoons milk

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Cherry Bakewell Cookies are a delightful twist on the classic British tart, combining almond, cherry, and a soft sugar cookie base into one irresistible bite. These cookies feature sweet glacé or maraschino cherries, almond extract, and sometimes a drizzle of icing—bringing all the nostalgic Bakewell tart flavors into an easy-to-make treat. I love baking these when I want something elegant yet comforting.

Why You’ll Love This Recipe

I love these cookies because they pack so much flavor into a simple, soft cookie. The almond and cherry combo is sweet and fragrant, and every bite reminds me of a classic tea-time pastry. They’re just the right balance of chewy and tender, and they’re beautiful too—with bits of cherry in every cookie and an optional icing drizzle for a polished finish. These are perfect for gifting, tea parties, or just a cozy afternoon snack. Cherry Bakewell Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Egg
Almond extract
Glacé cherries or maraschino cherries (chopped and patted dry)
Optional: ground almonds or almond flour
Optional: powdered sugar and milk (for icing drizzle)
Optional: flaked almonds (for topping)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, and salt. If I’m adding ground almonds, I stir them in here too.
In a separate bowl, I cream the butter and sugar until light and fluffy.
I add the egg and almond extract and mix until smooth.
I stir in the dry ingredients just until combined. Then I gently fold in the chopped cherries, making sure they’re evenly distributed without overmixing.
I scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, leaving space between each.
I gently flatten the tops with my fingers or the back of a spoon. If I’m using flaked almonds, I press a few into the tops now.
I bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
I let the cookies cool on the pan for a few minutes, then transfer them to a wire rack.
Once cool, I sometimes drizzle with a simple icing made from powdered sugar and a little milk for a finishing touch.

Servings and timing

This recipe makes about 20 cookies. It takes around 15 minutes to prepare and 10–12 minutes to bake per batch, so I usually have them ready in about 30–40 minutes total.

Variations

Sometimes I add a teaspoon of lemon or orange zest to brighten the flavor. For a richer texture, I swap part of the flour for almond flour. I’ve also made thumbprint-style versions by pressing a small dent in each cookie and filling it with cherry jam before baking. For a gluten-free version, I use a 1:1 gluten-free flour blend with good results.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well—either before baking (as dough balls) or after (fully baked). To freeze baked cookies, I let them cool completely, then store them in a freezer-safe bag for up to 2 months. I let them thaw at room temperature or warm them slightly in the microwave for a fresh-baked feel. Cherry Bakewell Cookies

FAQs

Can I use fresh cherries instead of glacé or maraschino?

Fresh cherries can be used, but I make sure to pit and chop them finely, and pat them dry to avoid extra moisture in the dough.

What’s the difference between glacé and maraschino cherries?

Glacé cherries are preserved in sugar syrup and often used in British baking, while maraschino cherries are sweeter and softer—either works here depending on preference.

Can I make these cookies nut-free?

Yes, I skip the almond extract and flaked almonds, and use vanilla extract instead. They’ll still be delicious, just without that classic Bakewell almond flavor.

Do I need to chill the dough?

Not usually. This dough holds its shape well without chilling, but if it feels sticky, I chill it for 15–20 minutes to make scooping easier.

How do I make the icing drizzle?

I mix about ½ cup powdered sugar with 1–2 teaspoons of milk until it’s thick but pourable, then use a spoon or piping bag to drizzle over the cooled cookies.

Conclusion

Cherry Bakewell Cookies are a charming, flavorful treat that captures everything I love about the classic tart—but in soft, chewy cookie form. They’re easy to make, lovely to look at, and full of that sweet almond-cherry flavor I always crave. Whether I serve them at a gathering or bake them just for myself, these cookies never last long.