Description
Cherry Bakewell cookies are a soft, chewy twist on the classic British tart, featuring almond flavor, chopped glacé cherries, and a sweet icing drizzle. They’re easy to make, visually appealing, and perfect for any occasion.
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)
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and almond extract until fully incorporated.
- Add flour, baking soda, salt, and ground almonds. Mix until just combined.
- Fold in the chopped glacé cherries.
- Scoop dough into evenly sized balls and place on the prepared tray with space between each cookie.
- Bake for 10–12 minutes or until edges are lightly golden.
- Let cookies cool on the tray for a few minutes, then transfer to a wire rack.
- In a small bowl, mix powdered sugar with milk or water to make a thick icing.
- Drizzle icing over cooled cookies using a spoon or piping bag.
- Top each cookie with a halved glacé cherry, if desired.
Notes
- Add a dollop of raspberry jam before baking for a true Bakewell flavor.
- Sprinkle flaked almonds over the icing for added texture.
- Use dried or maraschino cherries as alternatives to glacé cherries.
- Freeze unbaked dough balls and bake fresh as needed.
- Store in an airtight container for up to 4 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
