Name: Cherry Bakewell Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: British
Ingredients: 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/4 cup light brown sugar; 1 large egg; 1 tsp almond extract; 1 cup all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup ground almonds (almond flour); 1/2 cup glacé cherries, chopped; 1/2 cup powdered sugar; 1–2 tbsp milk or water; Additional glacé cherries, halved (optional, for topping)

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Cherry Bakewell cookies are a delightful twist on the classic British tart. These cookies blend the sweet almond flavor of traditional Bakewell with juicy glacé cherries and a soft, chewy cookie texture. Finished with a drizzle of icing, they’re as pretty as they are delicious—perfect for tea time or a sweet treat any time of day.

Why You’ll Love This Recipe

I love how these cookies capture everything I enjoy about a Bakewell tart, but in cookie form. The almond extract gives them that signature flavor, while the chopped glacé cherries add color and bursts of sweetness. They’re soft, chewy, and easy to make in just one bowl. Plus, the icing drizzle on top makes them look fancy with minimal effort. Cherry Bakewell Cookies

Ingredients

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

For the cookies:

Unsalted butter (softened)
Granulated sugar
Light brown sugar
Egg
Almond extract
All-purpose flour
Baking soda
Salt
Ground almonds (almond flour)
Glacé cherries (chopped)

For the icing:

Powdered sugar
Milk or water
Additional glacé cherries (halved, for topping if desired)

Directions

I preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
In a large bowl, I cream together the butter and both sugars until light and fluffy.
I beat in the egg and almond extract until fully combined.
I add the flour, baking soda, salt, and ground almonds, mixing until just combined.
I fold in the chopped glacé cherries.
I scoop the dough into evenly sized balls and place them on the prepared baking sheet, leaving space between each.
I bake for 10–12 minutes, or until the edges are just golden.
After baking, I let the cookies cool on the tray for a few minutes before transferring them to a wire rack.
Once cool, I mix powdered sugar with a little milk to make a thick icing, then drizzle it over the cookies.
I top each cookie with half a glacé cherry, if I want that classic Bakewell look.

Servings and timing

This recipe makes about 16 cookies.
Prep time: 15 minutes
Bake time: 10–12 minutes
Cooling + Icing time: 20 minutes
Total time: 45 minutes

Variations

Sometimes I add a spoonful of raspberry jam to the center of each cookie before baking for a true Bakewell flavor. If I want a nutty crunch, I sprinkle flaked almonds over the icing. For a gluten-free version, I use a 1:1 gluten-free flour blend. I’ve also swapped glacé cherries with dried cherries or maraschino cherries when needed.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them (without the icing) and decorate after thawing. I let frozen cookies come to room temperature on the counter for an hour before enjoying. These cookies don’t need reheating, but they’re great slightly warm, too. Cherry Bakewell Cookies

FAQs

Can I use maraschino cherries instead of glacé cherries?

Yes, I can use maraschino cherries, but I always blot them well to remove excess moisture so the dough doesn’t get too wet.

Do I have to use almond extract?

Almond extract is key to the Bakewell flavor, but if I need a substitute, I’ve used vanilla extract for a milder cookie.

Can I make these cookies ahead of time?

Definitely. I often bake them a day or two in advance and store them in an airtight container until ready to serve.

What’s the best way to drizzle the icing?

I use a small spoon or piping bag to drizzle the icing in thin lines over the cooled cookies for a clean look.

Can I freeze the dough?

Yes, I scoop the dough into balls and freeze them raw. When I’m ready to bake, I add a couple of extra minutes to the baking time.

Conclusion

These Cherry Bakewell cookies are soft, chewy, and full of nostalgic flavor. I find them perfect for sharing at gatherings, gifting during the holidays, or just indulging in a cozy afternoon treat. They’re simple to make and bring a classic bakery feel right to my kitchen.