Strawberry Frosted Cherry Cookies

Alright, these Strawberry Frosted Cherry Cookies? They’re soft, chewy, and bursting with fruity flavor in every bite. Think sweet cherries baked right into a buttery cookie, topped with a smooth, strawberry-flavored frosting that takes them way over the top.

I made them on a whim for a spring bake sale, and they were gone in minutes. The cherry bits add a juicy pop, and that strawberry frosting? Light, creamy, and just the right amount of sweet. They’re pretty in pink, and even prettier on a dessert tray.

And don’t worry—they’re super easy to make. Just whip up the cookie dough, fold in the cherries, bake, then frost once they cool. Let’s bake them together—these cookies are as fun to make as they are to eat!

Why You’ll Love This Recipe

• Balanced Sweetness: The cookie dough is just lightly sweet, allowing the cherry filling and strawberry frosting to carry the flavor. This keeps each bite balanced—not overly sugary.
• Soft and Tender Texture: Thanks to the creamed butter and the use of cornstarch, these cookies bake up with a soft, melt-in-your-mouth texture, similar to a shortbread but slightly lighter.
• Beautiful Appearance: The pop of red cherry jam in the center and the pink glaze over top makes these cookies visually appealing—perfect for gifting or special events.
• Frosting That Sets: The strawberry glaze thickens as it cools and slightly firms on the cookie, making them easier to store and transport.
• Kid-Approved and Beginner-Friendly: This recipe uses everyday pantry ingredients, doesn’t require chilling, and gives plenty of room for decorating with kids or experimenting with flavors.

What You Need to Know Before You Start

Prep Time: 25 minutes
Bake Time: 10–12 minutes
Cooling + Frosting Time: About 30 minutes
Total Time: Around 1 hour, start to finish

Yield: Makes 24 medium-sized cookies
Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Let sit at room temp before serving.

Skill Level: Easy
This recipe requires no mixer experience or pastry skills. If you can measure, stir, and scoop, you can make these cookies.

Pro Tip Before You Begin:
Measure the flour by spooning it into the measuring cup and leveling it off with a knife—this helps keep the dough light and prevents dense cookies. Also, make sure your butter is soft (not melted) for the creaming step; this affects how well the dough comes together.

Required Kitchen Tools

• Electric Mixer (Hand or Stand): For creaming the butter and sugar thoroughly.
• Mixing Bowls: You’ll need at least two—one for dry ingredients and one for wet.
• Measuring Cups & Spoons: For accurate proportions.
• Rubber Spatula or Wooden Spoon: To fold ingredients gently at the end.
• Parchment Paper or Silicone Baking Mat: For nonstick baking.
• Cookie Sheet: Standard size works well; bake in batches if needed.
• Teaspoon or Thumb: To make the indent in the center of each cookie for the cherry filling.
• Cooling Rack: Allows cookies to cool evenly before frosting.

Ingredients for the Cookies and Frosting

Each ingredient here serves a purpose for either structure, flavor, or texture.

For the Cookies:

• Unsalted Butter (1 cup / 226g): This is the base fat. It provides flavor, richness, and contributes to the soft, tender crumb.
• Granulated Sugar (1/2 cup / 100g): Sweetens the dough and helps the edges brown slightly in the oven.
• Large Egg (1): Binds the ingredients and adds moisture for a cohesive dough.
• Vanilla Extract (1 tsp): Adds warmth and enhances the fruit flavors.
• All-Purpose Flour (2 1/4 cups / 281g): The main structure of the cookie; use leveled measurements for best results.
• Cornstarch (1/4 cup / 30g): Softens the cookie by reducing gluten development—this helps achieve that delicate, tender bite.
• Baking Powder (1 tsp): A mild leavener that lifts the dough just slightly.
• Salt (1/4 tsp): Balances the sweetness and enhances the vanilla and cherry flavors.
• Cherry Jam or Preserves (1 cup): Use a thick, high-quality cherry jam. If it’s too loose, it can spread; if too stiff, it won’t melt into the center properly.

For the Strawberry Frosting:

• Powdered Sugar (1 1/2 cups / 180g): Gives the glaze body and sweetness without any grittiness.
• Strawberry Puree (3 tbsp): Made by blending fresh or thawed frozen strawberries and straining the mixture to remove seeds and pulp. The puree gives the glaze natural berry flavor and light pink color.
• Pink Food Coloring (Optional): Enhances the color for a more pronounced presentation, but not required if your puree is vibrant enough.

Optional Garnish:

• Extra Powdered Sugar: Light dusting after the glaze sets can give a snow-kissed appearance, especially for winter holiday trays.

Variations for Strawberry Frosted Cherry Cookies

• Different Jam Fillings: Swap the cherry jam with raspberry, strawberry, or apricot preserves. Just make sure the jam is thick so it stays in place while baking.
• No Frosting: If you prefer something simpler or less sweet, skip the frosting. Dust with powdered sugar for a more traditional thumbprint-style cookie.
• Add Almond Flavoring: Add 1/4 teaspoon almond extract along with the vanilla in the dough to enhance the cherry notes—it’s a classic pairing.
• Lemon Glaze Instead: Instead of strawberry frosting, try a simple lemon glaze made with powdered sugar and lemon juice for a tart finish.
• Sprinkle Before Baking: Add white sanding sugar or colorful nonpareils to the edges of the cookies before baking for a festive look.

How to Make Strawberry Frosted Cherry Cookies – Step-by-Step Instructions

1. Preheat the Oven and Prep Pans

Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Set aside.

2. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Beat for about 2–3 minutes, until light and creamy in texture. Scrape down the sides of the bowl as needed to ensure everything is well mixed.

Why this matters: Creaming creates tiny air pockets in the dough, which helps the cookies stay tender.

3. Add Egg and Vanilla

Add the egg and vanilla extract to the butter-sugar mixture. Mix until fully incorporated and smooth. The mixture may look slightly fluffy—this is expected.

4. Mix Dry Ingredients Separately

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. This ensures even distribution and prevents clumps.

5. Combine Wet and Dry Ingredients

Slowly add the dry mixture to the wet ingredients, mixing on low speed or by hand. The dough will look soft but not sticky. It should be easy to handle and form into balls.

Chef’s Note: If the dough feels too soft, chill it in the refrigerator for 10–15 minutes to firm up slightly. This helps with shaping and prevents spreading.

6. Shape the Cookies

Scoop dough into 1 to 1.5 tablespoon portions and roll into smooth balls. Place them about 2 inches apart on the prepared baking sheet. Use your thumb or the back of a rounded teaspoon to gently press an indent into the center of each cookie.

7. Add the Cherry Jam

Spoon about 1/2 teaspoon of cherry jam into the center of each indentation. Be careful not to overfill—it should sit neatly in the center without spilling over the sides.

8. Bake

Bake for 10–12 minutes, or until the edges are just beginning to turn golden. The centers may still look slightly soft, but they will set as the cookies cool.

9. Cool the Cookies

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting. This step helps the structure set and prevents breakage when frosting.

10. Make the Strawberry Frosting

In a small bowl, whisk together the powdered sugar and strawberry puree until smooth and pourable but not runny. Adjust consistency by adding more sugar (to thicken) or more puree (to loosen). Add a drop or two of food coloring if you want a brighter pink shade.

Tip: You want a thick glaze that holds on the cookie without dripping off completely.

11. Frost the Cookies

Once the cookies are completely cool, spoon or drizzle a little of the strawberry glaze over each cookie, covering the cherry center partially or fully, depending on your style. Allow the glaze to set for about 20–30 minutes at room temperature before stacking or storing.

Serving and Presentation

These cookies look charming on their own, but here are some simple ideas to make them even more inviting:

• For a Holiday Tray: Sprinkle with white nonpareils or edible glitter while the frosting is still wet for a snowy effect.
• For a Tea Party or Baby Shower: Arrange cookies on a tiered tray with fresh strawberries or cherries for a soft, elegant touch.
• Simple Garnish: A tiny mint leaf or half a maraschino cherry on top adds visual interest and flavor contrast.
• Pair With: A glass of milk, hot tea, or fruit-infused lemonade complements the cookie’s light, fruity flavors.

How to Store Strawberry Frosted Cherry Cookies

• Room Temperature: Store in an airtight container for up to 3 days. Keep them in a single layer or place parchment between layers to prevent sticking.
• Refrigerator: Lasts up to 5–6 days when stored in the fridge. Let them come to room temperature before serving for the best texture.
• Freezing: You can freeze the unfrosted cookies for up to 2 months. Thaw at room temperature, then frost fresh.

Freezing Tip: For longer shelf life, freeze baked cookies in a single layer, then stack in freezer-safe bags or containers. Frost after thawing for the best results.

Tips and Tricks for Success

• Don’t Skip the Indent Step: Pressing a well into the dough before baking helps the jam stay centered and prevents overflow.
• Use Thick Jam: Avoid overly runny jam—it will spread and possibly burn in the oven.
• Cool Before Frosting: Always wait for cookies to cool fully before adding glaze, or it will melt and slide off.
• Avoid Overbaking: Remove cookies when the edges are lightly golden and the tops look just set. They continue cooking slightly as they cool.
• Keep the Glaze Smooth: Strain strawberry puree to remove seeds and pulp. This ensures a smooth, even glaze that’s easier to spread.

Nutrition

Nutrient	Per Cookie (Approximate)
Calories	145 kcal
Total Fat	7 g
Saturated Fat	4.5 g
Carbohydrates	18 g
Sugar	10 g
Protein	1.2 g
Sodium	30 mg
Fiber	0.4 g
Cholesterol	20 mg

Note: Nutritional values are estimates based on average ingredients. Actual results may vary.

Strawberry Frosted Cherry Cookies FAQs

Can I use different jam flavors in this recipe?
Yes, you can substitute cherry jam with strawberry, raspberry, apricot, or any thick fruit preserve you enjoy. Just make sure it’s not too runny.

Can I make these cookies ahead of time?
Absolutely. You can bake the cookies a day in advance and frost them the next day. Unfrosted cookies freeze well for up to 2 months.

Can I make the dough in advance?
Yes. The dough can be made a day ahead and stored, tightly covered, in the refrigerator. Allow the dough to soften slightly at room temperature before shaping.

Why do my cookies spread too much?
If your dough is too warm or your butter was melted instead of softened, cookies may spread. Chilling the dough for 10–15 minutes helps keep them shaped.

How do I get the frosting to set?
Let the glaze air-dry on the cookies for at least 30 minutes. You can speed up the process by placing them in a cool, dry place.

Is this recipe good for kids to help with?
Yes! Kids can help with rolling dough, pressing the center indent, adding jam, and spreading the frosting.

Conclusion

Strawberry Frosted Cherry Cookies offer a gentle, fruit-forward dessert experience that’s both inviting and easy to achieve. The soft, buttery cookies hold a sweet cherry jam center, and the simple strawberry glaze brings a pretty finish and extra flavor. This recipe is approachable for bakers of all skill levels, uses basic pantry ingredients, and makes a cheerful addition to any dessert tray.

With thoughtful details and approachable steps, these cookies are perfect for home baking with children or as a colorful treat for sharing. Enjoy them fresh with tea, or pack them for a picnic or special celebration.