Today, we’re diving into a cookie that’s as pretty as it is delicious—Strawberry Frosted Cherry Cookie. Picture this: a soft, buttery cookie bursting with juicy cherry bits, topped with a creamy, dreamy strawberry frosting that’s so good, it could almost steal the show. These cookies are not just a treat; they’re a love letter to all things fruity and sweet, perfect for brightening up your day or adding a pop of color to your dessert table.
These cookies are a fusion of two beloved flavors that complement each other beautifully. The subtle tartness of the cherries balances perfectly with the sweet and tangy strawberry frosting, creating a harmony of flavors in every bite. The texture? Soft, with a slightly crisp edge, making them a delight to sink your teeth into.
What I love about these cookies is their versatility. They’re perfect for summer picnics, holiday cookie exchanges, or just as an afternoon pick-me-up. And let’s be honest—who can resist a cookie that looks this good? So, let’s get baking and create a treat that’s sure to impress everyone who gets a taste!
Recipe Summary in Todd Wilbur’s Writing Style
Strawberry Frosted Cherry Cookies combine the soft, buttery goodness of classic sugar cookies with the vibrant flavors of cherries and strawberries. The cherry-studded dough is baked to perfection, then topped with a luscious strawberry frosting, creating a treat that’s both visually stunning and deliciously addictive. Perfect for any occasion, these cookies are a must-try for fruit lovers.
Exciting Story
The first time I made these Strawberry Frosted Cherry Cookies, I wasn’t sure how my family would react. But the moment I set the platter on the table, the cookies disappeared in minutes! My kids loved the bright pink frosting and the juicy cherry bits, and my husband declared them his new favorite. Now, they’ve become a regular in our cookie rotation, especially during spring and summer when we’re all craving something light and fruity. They’re a hit at every family gathering and have even become my go-to for bake sales and parties. These cookies never fail to bring smiles and compliments, making them a true household favorite.
Why These Strawberry Frosted Cherry Cookies?
Selling Points
- Burst of Fruity Flavor: Juicy cherries and tangy strawberry frosting make these cookies a fruity delight.
- Soft and Buttery Texture: The perfect balance of a soft center with a slightly crisp edge.
- Visually Stunning: The pink strawberry frosting and cherry bits make these cookies as pretty as they are tasty.
- Versatile: Ideal for parties, holidays, or just a sweet treat for yourself.
- Kid-Friendly: The bright colors and sweet flavors make them a hit with kids.
How to Make Strawberry Frosted Cherry Cookies
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract, and almond extract until well combined.
- Incorporate the Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the chopped maraschino cherries.
- Shape and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the strawberry puree (or jam) and vanilla extract, and beat until well combined. If you want a more vibrant color, add a few drops of pink food coloring.
- Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of strawberry frosting on each one. Decorate with additional chopped cherries if desired. Allow the frosting to set slightly before serving.
Tips
- Drain and Dry the Cherries: To avoid excess moisture, make sure to drain and pat the maraschino cherries dry before adding them to the dough.
- Adjust Frosting Consistency: If the frosting is too thick, add a little more strawberry puree or milk to reach your desired consistency.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
Substitutions and Variations
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Vegan: Substitute the butter with a plant-based alternative and use a flax egg instead of a regular egg.
- Different Flavors: Swap out the strawberry frosting for raspberry or cherry frosting for a different flavor profile.
Make a Healthier Version
- Low-Sugar: Use a sugar substitute like Stevia or monk fruit sweetener to reduce sugar content.
- Lower Fat: Substitute half of the butter with unsweetened applesauce in both the cookies and frosting.
Closing in Todd Wilbur’s Style
And there you have it—Strawberry Frosted Cherry Cookies that are as delicious as they are beautiful. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these cookies are sure to impress. Don’t forget to share them with your friends and check out some of our other delightful recipes!
Frequently Asked Questions
- Can I use fresh cherries instead of maraschino cherries? Yes, but make sure to pit and chop them finely. Fresh cherries may also add more moisture, so consider adjusting the flour slightly.
- Can I freeze these cookies? Yes, you can freeze the baked cookies (without frosting) for up to 3 months. Thaw them at room temperature and frost before serving.
- Can I make the frosting ahead of time? Absolutely! Store it in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before using.
- What if I don’t have almond extract? You can omit it or replace it with more vanilla extract for a simpler flavor.
- Can I make these cookies without the frosting? Yes, the cookies are delicious on their own, but the frosting adds an extra layer of flavor and fun.
- Can I add mix-ins like chocolate chips or nuts? Absolutely! White chocolate chips or chopped nuts would complement the cherry and strawberry flavors nicely.
- How can I make the cookies more festive? Use colorful sprinkles or edible glitter on top of the frosting to match the theme of your event.
- What if I don’t have strawberry puree? Strawberry jam or even strawberry yogurt can be used as a substitute in the frosting.
- Can I make these cookies smaller or larger? Yes, just adjust the baking time accordingly, keeping an eye on the edges for doneness.
- What’s the best way to prevent the cookies from spreading too much? Chill the dough for about 30 minutes before baking to help the cookies keep their shape.
Strawberry Frosted Cherry Cookie
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
For the Cookies:
2 1/4 cups 2 1/4 all-purpose flour
1/2 tsp 1/2 baking powder
1/4 tsp 1/4 baking soda
1/2 tsp 1/2 salt
1/2 cup 1/2 unsalted butter, softened
1/2 cup 1/2 granulated sugar
1/2 cup 1/2 packed light brown sugar
1 large 1 egg
1 tsp 1 vanilla extract
1/4 tsp 1/4 almond extract
1 cup 1 chopped maraschino cherries, drained and patted dry
For the Strawberry Frosting:
1/2 cup 1/2 unsalted butter, softened
2 cups 2 powdered sugar
2 2 -3 tbsp strawberry puree (or strawberry jam)
1 tsp 1 vanilla extract
A few A few drops of pink food coloring (optional)
Directions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract, and almond extract until well combined.
- Incorporate the Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the chopped maraschino cherries.
- Shape and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the strawberry puree (or jam) and vanilla extract, and beat until well combined. If you want a more vibrant color, add a few drops of pink food coloring.
- Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of strawberry frosting on each one. Decorate with additional chopped cherries if desired. Allow the frosting to set slightly before serving.
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