The flavor combination of chocolate and cherry is undeniably good. These cut out sugar cookies are sure to become your new favorite.
It’s no secret sugar cookie are a hit with everyone,
click here for my tips on making great cut out cookies
these cookies are iced with a simple glaze icing,
both recipes are below.
For as long as I can remember I’ve loved chocolate and cherries together.
Chocolate covered cherries, chocolate cherry ice cream, Chocolate cherry Italian Ice, Black Forest Cake.
That is one yummy list,
so I thought it was about time I made Chocolate Cherry Cut Out Cookies with Chocolate Cherry Icing,
and they are as delicious as I expected!
I could hardly resist eating all the dough as I was cutting the cookies out.
If you roll out the cookie dough in between two pieces of wax paper or parchment paper, you won’t need to add additional flour, and that will also ensure the cookie dough will remain tender, and the cookies won’t be dry.
These cookies hold their shape when baked but it’s important to allow room around each cookie so they bake evenly. All too often I see photos of cookies being baked and some are more cooked than others, or if it’s a drop cookie they spread into each other. My suggestion is to space them out. It will save you frustration in the long run even if you need to bake another tray.
Oh and this icing is so delicious, I need to come up with more things to put this deliciousness on!
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon cherry extract
- 1/4 cup melted and cooled 60% cacao Ghirardelli Chocolate Chips
- 2 tablespoons unsweetened cocoa (I use dutch process)
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Preheat oven to 400 degrees.
- In large bowl, beat butter and sugar
- Add in egg, extracts, and chocolates and mix until combined.
- Add in flour, baking powder, and salt and mix well.
- The dough will pull away from sides when combined.
- Roll out dough to 1/4 " thick in between wax paper sheets.
- Cut with cookie cutter.
- Place on parchment lined baking sheets and bake for 7 minutes.
- Allow cookies to cool on baking sheets before removing them.
- 1 1/2 cups powdered sugar
- 1 tablespoon corn syrup
- 2 tablespoons unsweetened cocoa
- 1 teaspoon vanilla extract
- 2 teaspoons cherry extract
- 2-4 tablespoons water until desired consistency is reached.
- 1 drop red food color
- Mix all ingredients together until smooth,
- Fill the piping page with a #2 tip and pipe icing onto completely cooled cookies.
- Allow icing to dry completely before stacking or storing.
If you like this or any other recipe at 
Medeja says
Chocolate and cherry is definitely divine combination and these cookies really look fantastic! I must have them on my list 🙂
Jodee Weiland says
What a great combination…chocolate and cherry! I love these cookies…they look so delicious and beautiful. Thanks for sharing! You’re baked goods are always so well done!
DessertForTwo says
These are beautiful! My Valentine would love them!
Rachel @ Baked by Rachel says
So pretty! And perfect frosted 🙂
alison @ Ingredients, Inc. says
look like the perfect valentine gift!
Betsy says
Please tell me that you only select the most beautiful baked goods for your photos! Everything is always soooooo perfect. My cookies generally look like a 3 year old made them. These are as mouth-watering as ever…..droooooooooool
Diane says
oh Betsy, we’ll have to get together and bake! I love making cookies and yes, and well some are just awful looking! It took me a lot of time to have the majority of the batch turn out well.
Brandie (@ Home Cooking Memories) says
Diane, these are just so perfect!! Absolutely adorable!
Jill says
These heart cookies look great. I was wondering how they actually turn out. I mean are they a crunchy cookie, or are they soft & chewy? I know with most cookies the less time you bake them, the softer they are. When I bake cookies I prefer soft & chewy. Any thoughts?
Diane says
These are a sugar cookie recipe, but because it’s powdered sugar and not granulated sugar they are not as “crunchy” as typical sugar cookies, they are a little more firm on edge and medium soft inside, they are not a soft chewy cookie like a drop cookie. The texture on these is great. If you truly like soft “chewy” cookies, drop cookies will be more to your liking. Here is one cookie you may love, it’s soft and chewy Oatmeal Oreo https://www.createdby-diane.com/2012/02/oatmeal-oreo-cookies.html red Velvet deep dish https://www.createdby-diane.com/2013/02/red-velvet-deep-dish-cookies.html Oatmeal Maple bacon https://www.createdby-diane.com/2014/05/oatmeal-maple-bacon-cookies.html If you do make the chocolate cherry cookies, I’d love to know if you like them, they remind me of “bakery” cookies when I was a kid and would go to an Italian bakery, that texture is what these are made after. and these chocolate cookies are chewy, if you wanted chocolate cherry, add cherry extract to these and I bet they would be great https://www.createdby-diane.com/2015/01/chocolate-sprinkle-cookies-2.html
Valerie says
Oh my gosh! These are so delicious! And they cut well, too, with really clean edges and no spread. I used a scant teaspoon of concentrated cherry flavoring for the cookies and approximately one 1/4 teaspoon for the icing. A keeper!