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Cherry Bakewell Cookies

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Cherry Bakewell cookies are a delightful twist on the classic British Bakewell tart, featuring soft, chewy cookies flavored with almond extract and glacé cherries, finished with a sweet icing drizzle.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 tsp almond extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup ground almonds (almond flour)
  • 3/4 cup glacé cherries, halved or chopped
  • 3/4 cup icing sugar
  • 1–2 tbsp water or lemon juice (for the icing)

Instructions

  1. Cream the butter with the granulated and brown sugar until light and fluffy.
  2. Beat in the egg and almond extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds.
  4. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
  5. Fold in the chopped glacé cherries evenly.
  6. Drop small portions of dough onto a lined baking tray using a cookie scoop or spoon.
  7. Bake at 350°F (175°C) for 10–12 minutes or until edges are lightly golden.
  8. Cool completely on a wire rack.
  9. Mix icing sugar with water or lemon juice and drizzle over cooled cookies.

Notes

  • For a stronger cherry flavor, add 1 tsp cherry extract.
  • Dried or maraschino cherries can be used instead of glacé cherries.
  • Top with flaked almonds before icing sets for added crunch.
  • Chill dough for 15–20 minutes if the kitchen is warm.
  • Freeze cookies without icing and glaze after thawing for best results.

Nutrition

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