What a better way to open up baking season than with these Cherry Cookies with Chocolate Glaze?
It’s holiday season, so everyone is baking. Amiright?
I hope I am right, cause if you’re not baking, I don’t know what kind of life you are living, my friend.
And while I can’t understand people who don’t bake, I can still respect their decision. It’s ok, cause still love you. I’ll bake for you.
Maybe, I can bake you these awesome Cherry Jam Cookies with Chocolate Glaze. They feel so festive, I feel like I should put them in a box and tie a ribbon around it and bring it to my friends and family. I might just do that.
Although, I did share these cookies, I shared them big time. Except that there were no ribbons. I brought them on a Tupperware. Oh well, next time…
If you do make this, you can use any jam you’d like, actually. Seriously, you don’t even have to make the jam.
The cookie recipe is a keeper. Super versatile. I’ve made this over and over. It makes great cookies to decorate for say, Christmas and Easter. You can bake the cookies and fill them with your favorite stuff, chocolate, dulce de leche (always), any jam (which we’ve talked about). And I’ve even used this recipe to make tart crust. So just go ahead and keep this in your little recipe archive. Whenever you need a good basic sugar cookie recipe, you can come to me.
About the chocolate glaze, totally optional, also (but not really). It just wouldn’t be the same without it. You could sift some powdered sugar over the cookies also, that’d be a sweet touch. I was torn between the powdered sugar and the chocolate glaze myself, actually. But then I thought: Who am I kidding? Chocolate glaze option is a no brainer. I’ll always choose chocolate over anything.
This glaze, my friends, is also a keeper. KEEP IT! You can glaze eclairs, donuts, cookies, pies, cakes, ANYTHING under the bright yellow sun! I like to glaze spoons with this and bring them right into my mouth.
These cookies are some classy beauties. I’d sell them at my bakery (if I had one, when I have one). I’d maybe dip some in chocolate and change the shapes and fillings around every now and then. Because of the endless possibilities and my endless cookie ideas and desires. You don’t meet cookies like these very often. I’d grab on to them!
Cherry Cookies with Chocolate Glaze
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1 cup unsalted butter at room temperature
- 3/4 cup sugar
- 1 egg
- 1 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups of pitted cherries fresh or frozen
- 1/4 cup maple syrup
- 1/2 lime juiced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/4 cup sugar
- 1/2 cups heavy cream
- 3 tablespoons corn syrup
- 6 ounces dark chocolate
- 1 ounce butter 2 tablespoons
Sift flour, baking powder and salt. Set aside.
Cream butter at medium speed with an electric mixer for 2 minutes. Add sugar and beat for 2 more minutes until fluffy and lightened in color.
Add egg, milk and vanilla to butter and sugar. Beat for 30 seconds until incorporated.
Add sifted flour mixture in and stir on low until just incorporated. If necessary finish mixing with a spatula so you don’t overmix the dough once the flour has been added.
Form mixture into a disc and wrap it in plastic wrap. Refrigerate for 3 hours.
When ready to roll it out, cut dough in half. Keep the half you’re not working with in the refrigerator, wrapped.
Sprinkle a good amount of flour in your counter and roll half of the dough out tis about 1/4” thick. You might have to wait a few minutes so the dough softens up a bit, since it will be pretty hard once you remove it from the fridge. Make sure to keep the counter floured so your dough won’t stick. Cut rounds in whatever shape you prefer. As you can see, I used a 3” flower shaped cutter for my cookies. For half of them, I used a 1” flower cutter to cut the middle so the jam filling would be exposed.
Place your cookies in baking sheets and place them in the freezer while you pre-heat your oven to 375F and keep rolling the dough that’s remaining.
Once the cookies have hardened up in the freezer for 5-10 minutes, bake them in pre-heated oven for 7-9 minutes. Watch them like a hawk! They go from white to burnt so quickly.
Let the cookies cool.
Place cherries in a small blender or food processor and pulse a few times. You want to see pea sized bits of cherries in there. It’s like making a chunky puree.
Pour cherry puree, maple syrup and lime in a small saucepan. Bring it to a boil over medium heat. Stir constantly and simmer for about 10 minutes over medium-low heat.
Mix water and cornstarch in a small bowl. Once cornstarch is dissolved, add mixture to cherries and bring it to a boil over medium heat. Cook for a couple minutes, stirring. Remove jam to a bowl, cover and place it in the fridge until completely cool.
Mix sugar, heavy cream and corn syrup in a saucepan. Bring it to a boil over medium heat. Don’t let mixture actually boil. As soon as you see the first bubbles rise, turn the heat off.
Chop chocolate and mix with butter in a heat-proof bowl. Add hot cream mixture to chocolate and butter. Stir until chocolate is completely dissolved. Make sure that all the chocolate has actually dissolved and melted and there are no bits in the glaze. If necessary, stick it in the microwave for a few seconds and keep stirring until you see no more bits of chocolate.
Place glaze in the fridge for a couple hours.
Place about 1/2 teaspoon of jam in the middle of a cookie, top it with the cookie part that has the hollow center. Drizzle chocolate glaze over cookies. Enjoy!