Decorated Butter Cookies with Cherries

These decorated butter cookies with cherries are the most beautiful ones you’ve seen. I used this recipe to make Italian butter cookies around Christmas time a few years ago, and recently I made them to put in cookie boxes for gifts. They were a little smaller with maraschino cherries, and I dipped them in chocolate. When I posted pictures on my Instagram stories, everyone wanted the recipe. So, here it is! It makes a big batch of about 65-70 individual cookies, and I can’t wait for you to try them.

Why these cookies will be everyone’s favorite

The perfect buttery cookie for dipping or sandwiching and eating or gifting!

For the Cookies:

Unsalted butter -softened

Granulated sugar

Eggs at room temperature

All-purpose flour

Baking powder

Pure vanilla extract

Salt

Toppings/Fillings:

Semi-sweet chocolate -or your favorite chocolate melted.

Pitted maraschino cherries -drained and dried.

Sweetened coconut

How to make Decorated Butter Cookies with Cherries

Preheat the oven to 350 °F, 180 °C.

Line 3 baking trays with parchment paper.

Whisk the flour, baking powder, and salt in a mixing bowl.

In the bowl of a tabletop mixer fitted with the paddle attachment, combine the butter, sugar, and vanilla extract.

Beat together on high speed until fluffy -about 3-5 minutes.

Add the eggs and beat until incorporated.

Then, add the flour mixture in a few batches and beat on low speed until incorporated.

Fill a pastry bag fitted with an open star decorating tip halfway with the cookie batter.

Pipe swirls or stars of batter on the prepared baking pans, leaving some room between each cookie as they will rise. (See video)

Drain the Maraschino cherries, dry them with a paper towel, and place a cherry in the center of each cookie.

Bake the cookies for 15 minutes or until slightly golden around the edges.

Allow the cookies to cool completely.

Dip the cookies 1/3 of the way in chocolate and then into sprinkles, almonds, or shredded coconut.

Set them aside to set.

Alternatively, place the trays in the freezer for 15 minutes to harden the chocolate.

Baker’s tips!

Keep in mind that as soon as you make the batter, you’ll want to pipe the cookies. As the batter sits, it stiffens and becomes harder to pipe out of the bag. The tighter you keep the bag, the easier it is, and if you happen to have a cookie press lying around, this is the perfect time to use it. You can make differently shaped cookies to decorate. If you don’t care for cherries, use jam or jelly in the center or leave them plain.

To dip or to fill

I like to have melted white and dark chocolate ready to dunk these cookies in and a variety of toppings. I use sprinkles and sliced almonds, but sweetened coconut would be good too. These cookies also work well sandwiched! You can fill them with chocolate or jam and sandwich them together. Apricot and raspberry jam are the most popular fillings, but I love filling them with semi-sweet chocolate.

Serve or freeze!

Few things are better than one of these butter cookies with a hot cup of Greek coffee. So, eat one immediately and store the rest in an airtight container at room temperature for a week or two. If you’re making them for gifts, fill a box with as many cookies as possible and tie the box with a beautiful ribbon. If you’re making them so you can always have them on hand, store the decorated cookies in an airtight container in the freezer for up to a month! Kali Orexi!

For the Butter Cookies:

Toppings and Fillings: