Soft and chewy Cherry Bakewell cookies filled with almond frangipane! A delicious twist on the classic tart in cookie form. The Ultimate Bakewell-Inspired Dessert.
Cherry Bakewell Cookies
If you love the flavours of a traditional Cherry Bakewell tart, Raspberry jam, almond frangipane, and a hint of cherry then you’re going to fall in love with these Cherry Bakewell Frangipane-Stuffed Cookies! You’ve most likely heard of the viral almond Croissant cookies, well these cookies are a mix of cherry bakewell cookies and almond Croissant cookies so extra deliciousness right?!
These soft, chewy cookies are packed with all the flavours of a bakewell tart but in cookie form! Each cookie is stuffed with a delicious almond frangipane centre and the cookie base is packed with glace cherries, giving you that nostalgic Bakewell flavour with every bite.
These Cherry Bakewell Frangipane-Stuffed Cookies are a must-bake for fans of the traditional bakewell tarts. Whether you’re baking for afternoon tea or a delicious dessert, these will absolutely be a Favourite in no time!
Love Cherry Bakewell? Try This Cherry Bakewell Rocky Road Recipe!
Ingredients
- Unsalted butter– I use unsalted butter for these chocolate chip cookies, Unsalted butter gives you full control over the salt content in your cookie dough! It creates a rich, buttery base and Using room-temperature butter helps cream it smoothly with sugar, giving your cookies a perfectly soft and chewy structure.
- Caster sugar– Caster sugar adds sweetness and helps achieve slightly crispy edges, giving that classic bakery-style cookie finish. You can use a mix of caster sugar and light brown sugar if you’d prefer. light brown sugar will add a slight caramel flavour!
- Egg- Eggs provide structure, stability, and moisture. They help bind the ingredients together and contribute to that soft and rich interior that makes cookies irresistible. This recipe uses one large egg and 1 egg yolk for the perfect consistency. I like to add an extra egg yolk as it makes the cookies richer, softer and chewier cookie!
- Golden Syrup- A game-changer for the perfect cookie texture! Golden syrup keeps the cookies moist and adds a light chewiness. It helps bind the ingredients while enhancing the overall flavour. If you’re looking for gooey, soft-centred cookies, golden syrup is a must.
- Almond extract– Essential for that authentic Bakewell flavour.
- Plain flour– I use plain flour for these cookies then add my raising agents. this is also known as all purpose flour!
- Cornflour– Adding cornflour makes the texture even better so don’t skip this! it is also known as corn starch! if you don’t have access to this, don’t worry you can still make delicious cookies! just add 20g more plain flour!
- Raising Agents– I use baking powder and bicarb for these cookies. Baking powder helps to make the cookies rise, and maintain a risen structure. Bicarb reacts with the sugar which gives the cookies rise and softness without being cakey!
- Glace cherries– Chopped into the dough for a pop of colour and flavour.
- White Chocolate- I used chopped up white chocolate in these cookies as i love a chunky pool of chocolate in my cookies. but also because supermarket own brand chocolate is a lot cheaper than chunks or chips. a 100g bar is 50p here in the uK, chocolate chips are around £1.50 for 100g! so i make my own chunks by chopping up the chocolate!
- Frangipane filling – A simple mix of butter, sugar, almond flour, and egg to create that gooey almond centre.
- Flaked Almonds- I like to add some flaked almonds into the cookie base as it adds some crunch to the cookies! (This is optional).
Why You’ll Love These Cookies
- Inspired by the classic tart– All the iconic Bakewell flavours, in delicious cookie form.
- Frangipane filling– Adds a moist, rich, almondy surprise in every bite.
- Perfect for any season– Light enough for spring and summer, comforting enough for autumn baking. A bakewell is perfect for all year round, so are these cookies!
How To Make Cherry Bakewell Cookies
Prepare the frangipane filling
In a small bowl, cream together butter and sugar, then add ground almonds and a small egg. Chill this mixture so it firms up for stuffing.
Make the cookie dough
Cream together your butter and sugar. Add one whole egg, one egg yolk, golden syrup and almond flavouring, then mix in dry ingredients. Fold in chopped glace cherries.
Shape and stuff
Scoop the cookie dough and flatten slightly. Add a small spoonful of frangipane to the centre, then wrap the dough around it and seal.
Chill the cookies
Chill for 30 minutes for thicker cookies, or freeze for an extra chunky texture.
Bake
Bake in a preheated oven at 190°C (Gas mark 5) for 14 minutes, until golden on the edges and soft in the middle.
Tips & Tricks
- Chill the dough– Chilling helps control spreading and creates a better texture.
- Use a good quality almond extract– It’s key for achieving that Bakewell taste.
- Don’t over-bake– These cookies are best when they stay soft and chewy in the centre.
- Mixing– You only need to mix the butter and sugar until combined, I wouldn’t recommend mixing it until it is light and fluffy!
Frequently asked questions
Can I use other chocolate?
Yes! Feel free to swap milk chocolate for dark, white, or even a mix of all three for triple chocolate cookies.
Do I have to use golden syrup?
I’d Absolutely try adding golden syrup to your cookies! Golden syrup adds chewiness, but you can substitute it with honey or maple syrup if needed.
How do I store these cookies?
Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
How do I get perfect shaped cookies?
Cookie rings! I love using cookie rings, they’re so easy to use. You simply swirl the cookie ring around the baked cookie to shape it perfectly circle! or you could bake the cookies in the cookie ring too! these are the cookie rings I use!
Recommended Equipment
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These Cherry Bakewell Cookies are the perfect dessert for almond and cherry lovers! Soft, chewy, and packed with almond frangipane, they capture all the flavours of a classic Bakewell tart in a fun, bite-sized cookie. Perfect for afternoon tea, bake sales, or a sweet treat at home, these cookies are easy to make and irresistibly delicious. Whether you’re looking to impress guests or simply indulge yourself, these Bakewell-inspired cookies are a must-bake for anyone who loves fruity, nutty desserts.
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Cherry Bakewell Frangipane Stuffed Cookies
Ingredients
Cherry Bakewell Cookies
- 120g Unsalted Butter
- 200g Caster Sugar
- 1 Medium Egg (50g)
- 1 Egg Yolk
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Bicarbonate of Soda
- 260g Plain Flour
- 20g Cornflour
- 15g Golden Syrup
- 200g White Chocolate (Chopped Chocolate or Chocolate Chips).
- 100g Glace Cherries
- 50g Flaked Almonds
- 1 tsp Almond Extract
Filling
- 180g Ground Almonds
- 120g Light Brown Sugar
- 1 Large Egg
- 25g Unsalted Butter
- 1 tsp Almond Extract
Instructions
Making The Filling
- In a medium sized bowl, mix together your ground almonds, sugar, egg, melted butter and almond extract until combined. Chill in the fridge while you make your cookie dough.
Cookie Dough
- I use a stand mixer with the paddle attachment, mix the butter and caster sugar together until combined. This will take 1-2 minutes in an electric mixer (I use speed 3).
- Add the dry ingredients (Baking Powder, Salt, Bicarb, Plain Flour, Cornflour, flaked almonds, glace cherries and Chocolate) into the bowl and mix for 30 seconds.
- Add in your egg, egg yolk, almond flavouring and golden syrup into the mixture and mix until a cookie dough is formed (the dough will start coming away from the bowl which means it is ready!)
- Divide the dough into cookie balls, I weighed the dough out to make each cookie 110g-120g each!
- Portion the filling into 9 equal portions.
- Using your thumb, press a hole into the middle of your cookies and add a portion of frangipane filling and wrap the cookie dough around until it covers the filling completely!
- Roll your cookies into some flaked almonds for some extra crunch (this is optional).
- Place them on a lined baking tray, or into a container lined with baking paper. Chill them in the fridge for 10-20 minutes.
- While your dough is chilling, pre-heat your oven to gas mark 5/190c.
- Once chilled and your oven is pre-heated, place the cookie balls onto lined baking trays, leaving space (at least 2") between them to spread slightly. I fit 6 cookies onto my tray but you could bake your cookies in batches!
- Bake for 14 minutes, remove from the oven and leave the cookies to cool on the baking tray completely before moving. Your cookies will continue to cook once removed from the oven which makes the best gooey, soft and chewy cookies!
- Once cooled, eat one of those delicious cookies (if you was able to resist from eating one straight out of the oven!)
Notes
- Make sure all your ingredients are at room temperature before you start baking.
- You can use milk, dark or white chocolate chips or a chopped up chocolate bar (which is what i do) for the cookies.
- Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
- some of my favourite ingredients i use here in the UK. Plain Flour, Caster Sugar and Golden Syrup.