Melt-in-your-mouth Cherry Topped Cookies are a splendid treat for school room party or any occasion. They are super easy to make and amazingly delicious!
Everyone loves cookies! So, this holiday season, give a gift from the heart. Bake a big batch of Cherry Topped cookies or Swirl shortbread cookies and share a perfect holiday treat with your family, neighbors, and friends. Homemade, fresh cookies are ideal for just about any special occasion!
Since it’s Thanksgiving time, I thought it would be a fun idea to bake a box full of delicious cookies for my kid’s school teachers.
A box of homemade cookies + a personalized handwritten ‘Thank you’ card is a perfect gift to express appreciation towards teachers. And our school teachers enjoy all the handmade gifts and cards.
So let’s get started.
How to make these cookies?
These Cherry topped cookies or swirl shortbread cookies are fun to make. Simply –
- Swirl and
That’s it! Nothing fancy and you don’t require any cookie cutters.
I love these made-from-scratch cookies because they are –
- hard to resist,
- has a perfect buttery crumb,
- and comes together in less than an hour.
Now, who can resist these gorgeous looking cookies? They are basically my g0-to recipe for any occasion! A perfect treat without being overly sweet.
Now onto the recipe!
So what makes these cookies so soft? Any guesses? If you guessed cornstarch then you are right!
Cornstarch, when added to cookie dough, makes the most delicious crumb.
Just combine everything in a big bowl. Spoon the dough into a piping bag and pipe swirls onto a baking sheet. Bake as directed.
When freshly out of the oven, these cookies will still be soft to touch, no worries. Let them sit for a while and they will become firm. Top with cherry halves or add sprinkles and enjoy! Crispy, sweet and fragrant cookies are ready!
Are Cornstarch and Cornflour the same?
Technically speaking they both are different. But it depends on which country you are in. In the USA, it’s referred to as cornstarch and in the UK cornstarch is referred to as corn flour. Same texture, same stuff – just another name for exactly the same thing.
But please check before buying. To be sure, cornstarch is a very finely milled, smooth, white powder. Its texture is much similar to confectioner’s sugar as is used as a thickening agent in soups and gravies. Whereas, corn flour is made by grinding the whole corn with skin and is coarse in texture.
If the packet says CORN FLOUR and the flour is coarse and gritty, it’s cornmeal a.k.a. Makkai ka atta – not to be used for cakes and cookies.
So as the holiday season rolls in, I’ll be baking these cookies again as a big part of our gift-giving to family and friends.
Want to feed a large crowd?
This recipe can easily be doubled or tripled for any size crowd. So let’s hop on the baking wagon and bake some goodies….
Hungry for more, try these other eggless cookies –
If you happen to make this recipe, please comment below and leave your feedback. If you have any questions I would be happy to answer them.
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Cherry Topped Cookies
- 2 cup All purpose flour
- 2 sticks of Soften Unsalted Butter (8 ounces or 1 cup)
- 1 cup Powdered/confectioner's Sugar
- 1/8 teaspoon Salt
- 1/2 cup Cornstarch/Cornflour
- 1 teaspoon Almond Extract
- 3 tablespoon Water OR Milk (Only to adjust consistency)
- 8 pieces of Canned Cherries
- Assemble all the ingredients.
- Sift all the dry ingredients together.
- Clear all the lumps and mix it well.
- Cream butter and sugar together.
- Add Almond extract. Use a spoon to add flour to the sugar-butter mix. Add slowly and mix until well blended. The dough will become crumbly. Add milk or water and keep mixing. Soon the dough will start to come together.
- Dough/batter should be stiff like a frosting.
- Preheat oven @ 350 degrees F.
- Transfer the dough to a pastry bag. Pipe the dough like rosettes. I have used a Star nozzle to make these rosettes.
- Grease your baking tray and pipe the dough onto the cookie sheet. Do not crowd the tray. Allow some space between the cookies, as they will expand a little during baking.
- Transfer the cookies to the hot oven.
- Bake for 15 minutes.
- They will still be soft when out of the oven. Allow them to cool completely and they will become firm.
- Store it in airtight container and is good for 3-4 days, only if they last that long!!
- Do not overfill your piping bag. Fill it in batches.
- If the dough is in your hands for too long, the butter will start to melt from the warmth of your hand and the cookies will not hold its shape/swirl.