This post may contain affiliate links. See my privacy policy for details.
Welcome to my cookie factory! Nothing like leaving cookies until the very last minute, such as February 13th. My counters this morning were covered with 10 dozen cookies, all ready to be gifted to classmates and co-workers tonight and tomorrow.
These are yummy cherry flavored cookies, perfect for Valentines Day, and the recipe makes a good 5 dozen.
Ingredients:
1 1/2 cups butter, softened
3 cups white sugar
3 eggs
1 tsp almond extract
1/2 cup of chopped dried cherries
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Kick the tires and light the fires to 350.
I tried this in my mixer.
What I discovered is that this recipe makes my KitchenAid mixer very, very unhappy. You can mix the butter and sugar…then add in the eggs and almond extract…but when you get to that 5th cup of flour?
Mixer very, very mad at me.
So.
Do this by hand perhaps?
1. Cream your butter and sugar together.
2. Add in your eggs and almond extract. Add the cherries.
3. Whisk together the flour, baking powder and salt.
4. Mix the flour into the butter mixture until your arm hurts. Sorry.
My kids are forever in their pajamas it seems, when we bake. Either I am an early bird baker (yes indeed) or my kids stay in their pajajams all day on the weekends. (correct again!)
Roll the dough into a 1/2 cm thickness, then cut out your shapes.
Cook in a 350 degree oven until browned just lightly, about 7-8 minutes. Cook on the sheets almost completely, then remove to a rack. If you cook them till just brown, you get soft cookies that still hold their shape, yum!
Use pretty icing:
Sugar Cookie Icing Ingredients
1 cup confectioners’ sugar
1 tbsp milk
2 teaspoons light corn syrup
1/4 teaspoon lemon extract
assorted icing coloring
Mix them together, ok?
The above is the base for the icing, in order to get thinner icing I added a little more milk until I could dip my cookies into the icing, and let them drip off, getting this beautiful glazed coating below. Do NOT put in more corn syrup, it will never harden and set properly. So add milk very little by little until you get the consistency you need. The lemon flavoring didn’t affect the color of white at all, and lemme tell, you, YUM! Ok ok ok, yes, I like lemon.
Sprinkle little pretty bits on top and let them dry for a couple of hours. Truly, a couple of hours, the icing takes a while to set. Enjoy with your Valentine!
Love Karlynn
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Subscribe on YouTube
Cherry Sugar Cookies
- Prep Time
- 10 minutes
- Cook Time
- 7 minutes
- Total Time
- 17 minutes
- Course
- Dessert
- Cuisine
- cookies
- Servings
- 10
- Calories
- 797
- Author
- Karlynn Johnston
Ingredients
- 1 1/2 cups butter softened
- 3 cups white sugar
- 3 eggs
- 1 teaspoon almond extract
- 1/2 cup chopped dried cherries
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Sugar Cookie Icing Ingredients
- 1 cup confectioner's sugar
- 1 tablespoon milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon lemon extract
- assorted icing coloring
Instructions
- Kick the tires and light the fires to 350 degrees.
- Cream your butter and sugar together.
- Add in your eggs and almond extract.
- Add the cherries.
- Whisk together the flour, baking powder and salt.
- Mix the flour into the butter mixture until your arm hurts.
- Roll the dough into a 1/2 cm thickness, then cut out your shapes.
- Cook in a 350 degree oven until browned just lightly, about 7-8 minutes. Cook on the sheets almost completely, then remove to a rack.
- The above is the base for the icing, in order to get thinner icing I added a little more milk until I could dip my cookies into the icing, and let them drip off, getting this beautiful glazed coating below. Do NOT put in more corn syrup, it will never harden and set properly. So add milk very little by little until you get the consistency you need.
- Sprinkle little pretty bits on top and let them dry for a couple of hours. Truly, a couple of hours, the icing takes a while to set.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Karlynn Johnston says
Yes, but the flavor will be different!
Jim says
can you use vanilla extract instead of lemon
LeQuan says
These cookies are so cute. My daughter would love making these. She’s such a girlie girl that pink and hearts would make her very happy. My boy on the other hand is still too young to know, but I know he’d just enjoy eating. Pink cookies is a food group isn’t it? Teehee. Thanks for sharing this recipe. Your peanut recipes look great as well, but I’m a bit allergic.
Karlynn says
I think pink cookies are a food group, sounds good to me! The cherries are fruit too!
Karlynn says
I know, he looks so “meh”, or “whatever Mom”. Unappreciative kids, I tell ya.
Happy Valentine’s to you too!
A Canadian Foodie says
That looks very professional. I love the ENTHUSIASM on your son’s face!
HAHAHA
Happy Heart Day, dear K!
🙂
Valerie