Daily Archives: February 8, 2017

In need a of an easy Valentine's Day treat? Try these Cherry Sugar Cookies, for a twist on the plain version. Watch me make them here.

Cherry Sugar Cookies for Valentine’s Day

25 cookies, depending on the size that you make them

Cherry Sugar Cookies for Valentine’s Day


  • 1/4 cup butter, softened*
  • 1/3-1/2 cup cane sugar, depends on the sweetness that you prefer*
  • 3/4 cup all purpose flour
  • 1/2 tsp cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/4 cup cherry puree


  1. Puree cherries. Measure & set aside.
  2. Mix flour, cornstarch & baking powder together. Set aside.
  3. Beat butter for 1 minute on high with an electric mixer, until light & fluffy. By hand about 4-5 minutes.
  4. Add sugar and beat on high, for 1 minute. By hand 4-5 minutes.
  5. Mix in the vanilla extract & the cherry puree.
  6. Fold in the flour, until blended.
  7. Tightly wrap in plastic wrap/cling film, refrigerating for at least one hour or until firm. You can mix the cookie dough and leave it in the fridge, tightly wrapped for 2-3 days.
  8. Preheat oven to 350°F/176°C & prepare baking pans. You can use parchment paper, silicone sheet or a non-stick pan. No need to oil the baking sheet.
  9. Remove from fridge & let it sit for 10-15 before rolling out to 1/4 cm in thickness or so, on a well floured surface. Cut into desired shape.
  10. Place on prepared cookie sheet, baking for 12-15 minutes. You want a light, golden colour on the bottom of the cookies.
  11. Leave on baking sheet for 1-2 minutes. Remove & cool completely on a wire rack.


*You can take the sugar down to 1/3 cup for less sweetness. The texture of the cookie will change a little but still be just as tasty. The cookie will be less crunchy & softer. Making it more likely to crumble a little or be on the delicate side.

*If using unsalted butter, add 1/8 tsp of salt to the flour mixture.

If using frozen cherries, defrost & drain excess liquid before pureeing.

You can fold in the cherry puree before adding the flour or after adding the four.

If you don't have cookie cutters or do not want a particular shape, you can also form the cookie dough into a log, for round cookies. Slicing them while still firm from the fridge.

You can freeze the raw cookie dough, wrapped tightly, for up to 3 months. Defrost in the fridge before baking.

You can also freeze the baked cookies, wrapped well, for up to 3 months. Defrost before serving.

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Some ingredients that I use, online: 

Robin Hood Original All Purpose Flour 2.5 Kilograms & Yupik Organic Cane Sugar, 1KgBakeitfun Standard Silicone Baking Mats Cut Corners Double Set, 2 42 X 30 cm, Heat Resistant, Reusable, Multipurpose, Non-stick Surface, Made Of Professional German Grade Materials, Red

Previous: Easy Sour Cream Cookies video & recipe.
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Till next time,