Vanilla Cookies with Cherry

- 1010

There's a special kind of magic in the aroma of freshly baked cookies, and this recipe for Vanilla Cookies with Cherry captures that feeling perfectly. These are not just any cookies; they are delightful little bites of buttery, crumbly goodness with a sweet surprise in the center. The simple elegance of the vanilla-infused shortbread pairs wonderfully with the bright, sweet-tart flavor of the cherry jam and dried cherry topping. Whether you're looking for the perfect companion for your afternoon tea, a sweet treat for the family, or a simple yet impressive dessert for guests, this recipe is a guaranteed winner. Let's fill your kitchen with warmth and the irresistible scent of home baking!

A plate of freshly baked vanilla cookies, each topped with a dried cherry.

Vanilla cookies with cherry

Cooking: 45 minutes
Quantity: 25 Pieces
Per serving
Calories: 322 kcal
Proteins: 3.6 g
Fats: 15.3 g
Carbohydrates: 40.3 g

Ingredients for Vanilla Cookies with Cherry

  • 100 g butter
  • 180 g all-purpose flour
  • 20 g potato starch
  • 50 g powdered sugar, plus extra for dusting
  • 1 large egg
  • 1 teaspoon vanillin (vanilla powder)
  • 1/3 teaspoon baking powder
  • cherry jam
  • dried cherries

How to Make Vanilla Cookies with Cherry

Sift premium grade wheat flour into a bowl. Add potato or corn starch. Add vanillin (vanilla powder) and baking powder. I use a light vanillin powder; if you have crystalline vanillin, you’ll need less.

Sifting all-purpose flour into a glass bowl for the vanilla cookie recipe.

Sifting premium grade wheat flour into a bowl.

A whisk mixing dry ingredients like flour and sugar in a glass bowl.

Mixing the dry ingredients well with a whisk.

Cubes of softened butter being added to the flour mixture in a bowl.

Adding softened room temperature butter.

Add the powdered sugar and mix the dry ingredients well with a whisk.

Add the butter, softened at room temperature.

Hands rubbing butter into a flour mixture to create fine crumbs for shortbread dough.

Rubbing the butter into the dry mixture with hands.


Rub the butter into the dry mixture with your hands until you get crumbly crumbs.

A whole egg cracked into the center of the crumbly butter and flour mixture.

Breaking a large chicken egg into the dough.

A ball of freshly mixed shortbread dough ready to be chilled in the refrigerator.

Quickly mix the dough, form it into a ball, and refrigerate.

Small balls of cookie dough arranged on a parchment-lined baking sheet.

Rolling the dough into balls and placing them on a baking sheet.


Make a well in the center and crack a large egg into it.

Quickly mix the dough, gather it into a ball, and place it in the refrigerator for 30 minutes to rest. Shortbread dough, unlike yeast dough, should not be kneaded for long, to prevent gluten development. If you knead it for too long, the cookies will turn out tough.

Divide the dough into equal pieces, each weighing about 15 g. Line a baking sheet with parchment paper. Roll the dough into balls and place them on the baking sheet, leaving a small distance between them.

Using a wine cork to press an indentation into the center of a cookie dough ball.

Making indentations in the center of the balls with a wine cork.


Use a wine cork to make indentations in the center of the balls, pressing the dough down deep, almost to the baking sheet. The dough contains baking powder and will rise during baking. If the indentations are too shallow, the well won’t be pronounced enough to hold the cherry.

Vanilla cookies baked to a light golden brown on a baking sheet.

Baking until light golden brown.

Adding a small dollop of red cherry jam into the indentation of each baked cookie.

Placing a drop of cherry or any other bright red jam into the indentations.

Dusting freshly baked vanilla cherry cookies with powdered sugar using a small sieve.

Putting powdered sugar in a sieve and dusting the cookies evenly.


Preheat the oven to 190°C (375°F). Place the baking sheet with the cookies in the preheated oven for 12 minutes. Bake until light golden brown.

Remove the baking sheet and place a drop of cherry jam or any other bright red jam into the indentations of the cookies. Return the baking sheet to the hot oven for another 2-3 minutes. The heat will cause the jam to melt, thicken slightly, and become stickier.

Take the finished cookies out of the oven and let them cool slightly. Sift powdered sugar over the cookies evenly.

Placing a single dried cherry into the jam-filled center of a vanilla cookie.

Placing one dried cherry in each cookie.


Place one dried cherry in each cookie, pressing it down slightly so that it sticks. The jam works perfectly to bind the cherry to the cookie, making the structure sturdy enough that it won’t fall apart, even when transferring the finished cookies from the baking sheet to a serving dish.

A close-up of finished vanilla cherry cookies, looking tender and crumbly, ready to be served.

Serving the tender and crumbly vanilla cookies with tea or coffee.


Serve the tender and crumbly vanilla cookies with tea or coffee.

And there you have it—a batch of beautiful, delicious Vanilla Cookies with Cherry, ready to be enjoyed! Each bite is a perfect balance of crumbly texture and sweet, fruity flavor. These cookies are wonderful when fresh and warm from the oven, but they also store well in an airtight container for several days, making them a great make-ahead treat.

Don't be afraid to get creative! You can easily swap the cherry jam for raspberry or apricot, or even top them with a different dried fruit or a small piece of chocolate. Whatever you choose, these cookies are a testament to the simple joys of home baking. Share them with loved ones, or savor them quietly with a cup of coffee. Happy baking!