Cherry Bakewell Cookies Recipe!

Hello lovelies,

Now there’s one thing you should know about me (if you’ve been here a while, you’ll already know this), my one true love when it comes to sweet treats is a cheeky cherry bakewell.

I’ve made a lot of bakes in my time, A LOT that have become firm favourites in my household but one bake which always comes out top for me time and time again, is cherry bakewells. I just can’t get enough of them. From the almond flavouring, to the frangipane, to the cherry jam to the icing and glacé cherry – it just hits the spot. Every. Single. Time!

If there’s something else you should also know about me (again, if you’re a long term reader of mine, you’ll know this already) is that I LOVE baking me a cookie. From brainstorming, to creating, flavouring and baking, I love every single second of making cookies.

Therefore, when I saw Jane Patisserie had created a cherry bakewell cookie you best believe I was jumping on that, straight away!

You can’t ever go wrong with a Jane’s Patisserie bake, after all, she is the queen of baking. So, I knew these would be unbelievably good! As soon as I stumbled across the recipe, I brought the ingredients immediately and immediately got to baking a batch of my own. I mean, if this bakewell cookie wasn’t made for me, I don’t know what was.

Quite frankly, I’m obsessed. I don’t think I need to say much more than that.

So, if these cookies have caught your attention and you’ve be combusting with excitement ever since, you know the drill. Keep on scrolling below and you’ll find the recipe.

Category: Sweet Treat

Servings: 18-20

Prep Time: 10 Minutes

Bake Time: 12-15 Minutes

Decorating Time: 10 Minutes

Overall Time: 35-40 Minutes

Ingredients You Need For The Cookies:

  • 125g Of Unsalted Butter
  • 100g Of Light Brown Sugar
  • 75g Of White Granulated Sugar
  • 1 Egg, Beaten
  • 2tsp Of Vanilla Extract
  • 3tsp Of Almond Extract
  • 300g Of Plain Flour
  • 1tbsp Of Cornflour
  • 1.5tsp Of Baking Powder
  • 1/2tsp Of Bicarbonate Of Soda
  • 200g Of Glacé Cherries, Chopped
  • 300g Of White Chocolate Chips

Ingredients You Need To Decorate:

  • 50g Of White Chocolate
  • 100g Of Glacé Cherries, Cut In Half

How To Make The Cookies:

  • Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
  • Secondly, in a large bowl, using an electric whisk, beat together the 125g of unsalted butter with the 100g of light brown sugar and 75g of granulated sugar until light and fluffy.
  • Next, beat in the 1 large egg, 2tsp of vanilla extract and 3tsp of almond extract until combined.
  • Now, fold through the 300g of white chocolate chips and 200g of chopped glacé cherries.
  • Add in the 275g of plain flour, 1tbsp of cornflour, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough forms (TIP: if the dough isn’t coming together easily, I’d recommend adding 1-2tsp of milk to make the dough more ‘moist’).
  • Wrap the cookie dough in clingfilm and place into the fridge to chill for 1 hour.
  • As the hour is coming to an end, preheat the oven to 200C / 180C Fan / Gas Mark 5.
  • After 1 hour, remove the dough from the fridge and using a 4’ cookie scoop, scoop your cookie dough and between the palm of your hands, roll the cookie dough into 16-18 balls.
  • Place 6 cookie dough balls on each of the prepared baking trays and place into the oven to bake for 12-15 minutes.
  • Finally, once baked, remove from the oven and leave on the baking trays to cool for 5-10 minutes before transferring onto a wire rack to cool completely.

How To Decorate The Cookies:

  • Now that the cookies have cooled, it’s time to decorate.
  • In a microwavable bowl, add 50g of white chocolate, place into the microwave and in 20 second blasts, blast the chocolate until it has fully melted.
  • Once melted, immediately transfer into a small piping bag, cut the very tip of the piping bag off and drizzle the melted white chocolate over one half of each of the cookies.
  • Finally, top each cookie with half a glacé cherry in the centre then set to one side to allow the chocolate to harden before serving.

That’s your Cherry Bakewell Cookies prepared, chilled, baked and decorated, ready for you to enjoy!


  • Once baked, these can be left in an airtight container for up to 4-5 days.
  • You can freeze the raw cookie dough if you don’t want to bake the entire batch on the day and bake from frozen. These should last up to 2 months in the freezer.

As I said above, I love me a cookie and over the years of baking, I’ve made so many which have become firm favourites but this cookie, took me to another universe.

It’s everything I wanted it to be and more! Honestly, the best cookie I’ve made to date and that’s all down to Jane, so thank you for that!

Let me know in the comments below if you make these bakewell cookies yourself and if you do, what your thoughts are on it. Are you a cherry bakewell fan? Do you love the joinery of bakewell & cookie?

Sending you all tons of love & hugs as always,

Elle xo


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