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Cherry Bakewell Cookies

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Cherry Bakewell Cookies combine the sweet almond-cherry flavor of a traditional Bakewell tart with the soft, chewy texture of a sugar cookie. These delightful cookies are perfect for tea-time, gifting, or an anytime indulgent treat.

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, and ground almonds if using.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Beat in the egg and almond extract until smooth.
  5. Stir in dry ingredients just until combined. Gently fold in chopped cherries.
  6. Scoop dough into tablespoon-sized balls and place on prepared baking sheet. Flatten tops slightly.
  7. Press flaked almonds onto tops if desired.
  8. Bake for 10–12 minutes until edges are lightly golden and centers set.
  9. Cool on pan for a few minutes, then transfer to wire rack to cool completely.
  10. Once cool, drizzle with icing if desired by mixing powdered sugar and milk until pourable.

Notes

  • Add lemon or orange zest to brighten the flavor.
  • Use almond flour for a richer, nuttier texture.
  • Make thumbprint versions with cherry jam in the center.
  • Use vanilla extract for a nut-free version.
  • Freeze baked cookies or dough balls for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/cherry-bakewell-cookies/