Description
Strawberry Frosted Cherry Cookies
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup cherry preserves
1 cup powdered sugar
2 tablespoons strawberry puree
1 tablespoon milk
Sparkling sugar for garnish
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
Fill each indentation with a small spoonful of cherry preserves.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, strawberry puree, and milk to make the frosting. Spread the frosting over the cooled cookies and sprinkle with sparkling sugar.
if you desire a more vibrant or consistent pink color, you can add a few drops of pink food coloring.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 180 kcal | Servings: 24 cookies
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Step-by-Step Guide
Follow these detailed steps for perfect cookies every time. Start by preheating your oven to 350°F (175°C) and lining your baking sheet. In a medium bowl, thoroughly whisk the flour, baking powder, and salt to ensure even leavening. In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar for 2-3 minutes until pale and fluffy. This step is crucial for texture. Beat in the egg and vanilla until fully incorporated. On low speed, gradually add the dry ingredients, mixing just until no flour streaks remain. Overmixing leads to tough cookies.
Using a tablespoon or small cookie scoop, portion the dough into 24 balls. Place them on the sheet, spacing about 2 inches apart. Create a deep, wide well in the center of each using your thumb or a small spoon. Fill each indentation with about ½ teaspoon of cherry preserves, ensuring it stays within the well. Bake for 10-12 minutes until the edges are set and just beginning to turn golden. The centers will look soft. Cool on the sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before frosting.
Serving Suggestions
These elegant cookies are versatile. Serve them as a delightful finish to a summer brunch or garden party. Pair with a glass of cold milk, a light rosé wine, or a cup of Earl Grey tea. For a festive dessert platter, arrange them alongside dark chocolate truffles and fresh berries. They also make wonderful homemade gifts; package them in a decorative box or tin lined with parchment paper.
How-to Summary
To summarize: Mix dry ingredients. Cream butter and sugar, then add wet ingredients. Combine dry and wet mixes. Form dough balls, create a thumbprint, and fill with cherry preserves. Bake at 350°F for 10-12 minutes. Cool completely. Whisk powdered sugar, strawberry puree, and milk for frosting, then spread and garnish with sparkling sugar.
Frequently Asked Questions
Can I use frozen strawberries for the puree?
Yes. Thaw frozen strawberries completely, then blend and strain for a smooth puree. The moisture content may vary, so adjust the milk in the frosting gradually.
How do I prevent the preserves from bubbling over?
Do not overfill the indentations. Using a thick, high-quality preserve or jam helps, as does ensuring your dough wells have sufficient borders.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough, covered, for up to 2 days. Let it soften slightly at room temperature before shaping and baking.
My frosting is too runny. How can I fix it?
Add more powdered sugar, a tablespoon at a time, until it reaches a thick, spreadable consistency. If too thick, add milk drop by drop.
What’s the best way to store these cookies?
Store in a single layer or with parchment between layers in an airtight container at room temperature for up to 4 days. The frosting will soften over time.
Common Mistakes to Avoid
- Using melted butter: This will cause the cookies to spread too much. Butter must be softened but still cool to the touch.
- Overmixing the dough: Mix just until the flour is incorporated to avoid developing gluten, which makes cookies dense.
- Frosting warm cookies: The frosting will melt and slide off. Ensure cookies are completely cooled.
- Shallow thumbprints: Press a deep, clear well to hold the preserves without spilling during baking.
Conclusion
These Strawberry Frosted Cherry Cookies are a beautiful fusion of fruity flavors and tender texture. By following the detailed guide and avoiding common pitfalls, you can create an impressive treat perfect for any occasion. The combination of cherry and strawberry is a classic crowd-pleaser, making these cookies a guaranteed addition to your recipe repertoire. Enjoy the process and the delicious results!