These Chocolate Cherry Sugar Cookies are the perfect blend of nostalgic comfort and festive flair. Soft, buttery sugar cookies are topped with rich milk chocolate covered cherries, right out of the oven —creating a treat that’s as beautiful as it is delicious. Ideal for holiday cookie trays, bake sales, or cozy afternoons with a cup of tea, they’re simple to make yet feel wonderfully special.
Unique and different, these cookies are guaranteed to catch the eye and win hearts. A timeless recipe that combines classic flavors with a touch of whimsy, they’re destined to become a festive favorite.
I came across a sugar cookie recipe the other day which had chocolate candy kisses pressed into the centers. I had a think and thought to myself, why couldn't you press chocolate covered cherries in the centers. That would be a lot more exciting.
And I just happened to have a couple of boxes of milk chocolate covered cherries in the larder that I had bought for Christmas. I used one of them, which had 10 in the box and then I had some Dubai Chocolate Truffles and so I used five of them for a slightly different version
The original recipe said that it made 32 cookies. I only got 15 using my TBS sized cookie scoop. (Which is what they recommended using.) I was not overly bothered as the chocolate cherries are a bit larger than a chocolate kiss, so you want a cookie that is a bit larger to hug it.
The cookies themselves are nice, soft, and chewy vanilla cookies, which are rolled in some granulated sugar prior to baking to give them a sweet festive crunch.
The milk chocolate covered cherries came out looking really pretty in the centers. I suppose you could add a drizzle icing if you really wanted to, but I thought these were perfect just as is! I really hope you will want to bake some for your cookie trays! People will fall in love with them. I guarantee!
INGREDIENTS NEEDED TO
MAKE CHOCOLATE CHERRY SUGAR COOKIES
Other than the chocolate covered cherries, you probably have everything you need in the larder to make these right now!
- 1 3/4 cup (210g) all-purpose plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup (113g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
You will also need:
- 1/2 cup (100g) granulated sugar for rolling the cookie dough
- 15 chocolate covered cherries, dark or milk chocolate (you decide)
The baking ingredients themselves are pretty self-explanatory. Do NOT use self-raising flour in this recipe. There would be too much baking powder in it.
I used salted butter as that is all I keep in the house. I always cut back on the salt required in a recipe because of this. It is much easier and cheaper to just cut back on the salt in a recipe and only keep one kind of butter.
I use pure Vanilla extract. In fact, I usually make my own. You can find that recipe here. Its so good!
The brand of chocolate covered cherries I used was the Cella's brand. Milk chocolate. I didn't have quite enough so I topped five with some Dubai Chocolate truffles. (Oh my goodness.) I dare say any chocolate truffle would taste good. Do bear in mind however that they will take a while to set up as the chocolate in them is a lot creamier.
HOW TO MAKE
CHOCOLATE CHERRY SUGAR COOKIES
These are as easy to make as most cookies are. Just make sure you press the chocolate down into the hot cookies as soon as they come out of the oven.
- Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside. (The paper makes for easy removal and even baking.)
- Cream the butter and sugar together using an electric hand whisk, until light and fluffy. Beat in the egg and then the vanilla until well combined, scraping the sides of the bowl. (Scraping the side of the bowl makes sure that everything gets evenly incorporated.)
- Sift the flour, soda, baking powder and salt together. (This makes sure everything is evenly combined.)
- Add the dry ingredients to the creamed mixture on low speed, mixing all together until just combined and no dry streaks are present. (Try not to overbeat as it may toughen the cookies.)
- Shape into 15 equal sized balls. (I used a cookie scoop to give me equally sized balls.)
- Put the sugar for rolling into a bowl. Roll the cookie dough balls in this sugar to coat.
- Place the coated cookie dough balls 2 inches apart on the baking sheet.
- Bake in the preheated oven for 8 to 10 minutes.
- As soon as they come out of the oven press a chocolate covered cherry down into the center of each hot cookies. (Do it while the cookies are still hot. This melts the bottoms of the chocolates and helps to keep them in place.)
- Leave to cool for a few minutes before carefully scooping off to a wire rack to cool completely.
- Store in a tightly covered container for up to a week. (Place some baking parchment or wax paper between the layers.)
WHY YOU WILL LOVE THESE
CHOCOLATE CHERRY SUGAR COOKIES
- They come together and are baked in less than half an hour.
- No chill time required.
- Soft and chewy with a lovely crisp sugar coating.
- You can use any type of chocolates to fill the centers, not just chocolate cherries.
- You can vary the sugar coating for the holidays by using colored sanding sugar
HINTS AND TIPS FOR
BAKING THE BEST COOKIES
- Read through the recipe thoroughly a few times prior to baking to help familiarize yourself with any ingredients or equipment needed.
- Assemble everything you need before you begin. This can help to prevent you from leaving something integral to the recipe out by accident.
- Have all of your ingredients at room temperature before beginning.
- Don't overbeat your cookie batter. Overbeating can create tough cookies.
- I prefer to bake by weight rather than volume. This is a more precise way of baking. A gram is always a gram whereas cups can often vary in their measurements. I use a good set of kitchen scales.
These will keep in an airtight container for up to a week at room temperature and can be frozen for longer storage.
A FEW OTHER
COOKIE RECIPES TO ENJOY
I love to bake a variety of cookies for the Christmas holidays. Here are a few more cookie recipes which I highly recommend for festive deliciousness!
RASPBERRY THUMBPRINTS - It wouldn't be Christmas without a few of these on the cookie tray. They have a short buttery, almost short-bread-like texture which is perfectly set off by the dollop of raspberry jam in the middle. I like to give them a sweet drizzle glaze to dress them up.
SUGARED DATE SQUARES - Delectable little bites of Christmas happiness I only make once a year. There is no baking required. Dates, walnuts, crisp rice cereal, etc. Things are heated and mixed in a saucepan, then pressed into a pan. Once they are solid you cut into squares and roll them in icing sugar. These are a real family favorite.
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Yield: Makes 15
Chocolate Cherry Sugar Cookies
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
A soft and chewy sugar cookie, coated in crunchy sugar and filled with a chocolate covered cherry. Pure indulgence and so pretty on a cookie tray.
Ingredients
- 1 3/4 cup (210g) all-purpose plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup (113g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
You will also need:
- 1/2 cup (100g) granulated sugar for rolling the cookie dough
- 15 chocolate covered cherries, dark or milk chocolate (you decide)
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside.
- Cream the butter and sugar together using an electric hand whisk, until light and fluffy. Beat in the egg and then the vanilla until well combined, scraping the sides of the bowl.
- Sift the flour, soda, baking powder and salt together.
- Add the dry ingredients to the creamed mixture on low speed, mixing all together until just combined and no dry streaks are present. Try not to overbeat.
- Shape into 15 equal sized balls.
- Put the sugar for rolling into a bowl. Roll the cookie dough balls in this sugar to coat.
- Place the coated cookie dough balls 2 inches apart on the baking sheet.
- Bake in the preheated oven for 8 to 10 minutes.
- As soon as they come out of the oven press a chocolate covered cherry down into the center of each hot cookies.
- Leave to cool for a few minutes before carefully scooping off to a wire rack to cool completely.
- Store in a tightly covered container for up to a week.
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I've made no secret of the fact that I just love mincemeat. I just can't get enough of it and each year at Christmas time, I go through copious amounts of it, so you best be prepared . . . I have more than a few mincemeat goodies left in me yet.
I have had this split-second cookie recipe for years and years. A buttery crisp cookie, filled with a sweet jam filling that you bake in logs and then cut into diagonals.
This recipe was a real Godsend when my kids were growing up, because I could have several dozen cookies cooled and waiting in the cookie jar in about half an hour's time! I used to fill them with raspberry jam most of the time, and at Christmas time I would fill them with mint jelly and raspberry jam, not together . . . but separately so that I'd have red and green filled ones.
One day a few years ago, I had some mincemeat that I needed to use up, and the light went on. I thought why not! So I added some cinnamon to the cookie dough and used the leftover mincemeat to fill the centres . . . and then I thought . . .
Why not add a tasty nutty streusel topping and then glaze them???
Why not indeed!
These are fabulous if I don't say so myself. Guaranteed to become a favourite.
Move over Mince Pies. There's some strong competition here! Todd and I just love these tasty little babies!
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Yield: 4 dozen cookies
Holiday Split Seconds
Prep time: 15 MinCook time: 18 MinTotal time: 33 Min
Called split seconds because they can be thrown together quickly and baked just as quick as a wink. These are lovely additions to your holiday cookie trays. Great keepers and very tasty.
Ingredients
For the cookies:
- 2 cups (249g) plain all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 3/4 cup (182g) butter, softened
- 2/3 cup (127g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 to 3/4 small jar of purchased mincemeat
For the streusel:
- 1/3 cup (73g) soft light brown sugar, packed
- 1/3 cup (42g) plain all-purpose flour
- 2 tsp water
- 1 tsp cinnamon
- 2 TBS softened butter
- scant half cup (50g) chopped toasted pecans
For the glaze:
- 1 cup (130g) icing sugar, sifted
- Milk as needed to create a runny drizzle icing
Instructions
- Pre-heat the oven to 350*F/180*C/ gas mark 4. Line two shallow baking trays with parchment paper. Set aside.
- Sift together the baking powder, flour and cinnamon. Set aside.
- In a large bowl, cream together the butter and the caster sugar until light and fluffy.
- Beat in the egg and vanilla, beating until smooth. Beat in the flour mixture until the dough is well mixed. Divide into quarters.
- Shape each quarter into a long thick sausage shape on the parchment paper, each about 13 inches long and about 3/4 of an inch wide.
- Place the logs, 2 inches from the edges of the pan and at least four to five inches apart from each other.
- Press it a bit flat with your gingers and square it off at the ends.
- Taking the handle of a wooden spoon make a depression down the center of each log lengthwise about 1/4 of an inch deep.
- Spoon the mincemeat carefully down the center of each, filling in the depression.
- Make the streusel by rubbing all the ingredients together to make a crumbly mixture. Sprinkle some of this over each log. You will not need it all.
- Place in the oven and bake for 15 to 18 minutes, or until they start to color and firm up a bit.
- Remove from the pan and while they are still warm, using a sharp knife, cut each log into 12 diagonal slices.
- Slide the paper onto wire racks to allow them to cool completely before separating them.
- Once they are completely cold, make a glaze by whisking the icing sugar together with enough milk to make a smooth drizzle. Drizzle some of this over each cookie.
- Allow the glaze to harden before storing in airtight containers. Will keep at least a week, if you have them that long! They also freeze very well.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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Crispy on the outside, fluffy on the inside, and bursting with flavor—these Air Fryer Sage & Onion Roast Potatoes are the ultimate side dish. Using the air fryer means less oil, quicker cooking, and that irresistible crunch we all love. The earthy sage and sweet onion seasoning bring a nostalgic, comforting twist that makes them perfect for Sunday roasts, holiday dinners, or even a cozy weeknight treat.
Easy, golden, and delicious—this recipe proves that classic flavors never go out of style.
I saw a girl making amazing roasted potatoes on Instagram the other day. Poppy Cooks. They looked really good. I think all she cooks is potatoes, and she does them well. I followed back to her page to see what recipes she had and they are all potato recipes. This one for Air Fryer Sage & Onion Roast Potatoes really caught my eye. I just had to try it. I love sage and onion stuffing, and I love roast potatoes. This combination sounded simply unbeatable!
The recipe went together very easily, and the end result was fabulously delicious. The potatoes came out nice, crisp and golden brown on the outsides and were lovely and fluffy inside. I am not sure what purpose adding the onion to the potato meets, because it ends up mostly burnt, but it does depart a bit of an onion flavor.
The star here is that seasoned salt that you make to dust the finished potatoes with. Made with crispy fried onions, sage and flaky salt, ground to a powder, it is amazing. I used my spice grinder to make it. It was perfect!
These ended up being so delicious that I could hardly leave them alone. I needed to use real restraint to hold myself back from eating the whole darn lot of them! (Yes, I am that greedy when it comes to potatoes. They are my favorite vegetable!)
You really NEED to make these. You won't be sorry!
INGREDIENTS NEEDED
TO MAKE
AIR FRYER SAGE & ONION ROAST POTATOES
Other than an air fryer, just a few simple ingredients. You can also do these in the oven if you wish. See below.
- 3 large russet potatoes, peeled (In the U.K. use Maris Piper)
- 1 beef stock cube (1 tsp of beef stock concentrate)
- 2 TBS vegetable oil
- 2 TBS beef dripping, melted
- 1 large onion
For the seasoning:
- 1 TBS flaked sea salt
- 1 1/2 TBS crispy fried onions
- 1/2 tsp dried sage leaves
Any floury type of potato will do, and by that I mean a potato that makes for good, mashed potatoes. Any good all-rounder which holds its shape while cooking without disintegrating. You do not want to use a waxy salad type of potato, or a new potato.
I used Better than Boullion Beef Stock concentrate.
I used light olive oil and Beef Tallow. Beef Tallow is becoming more readily available. I bought mine at a farmers' market, but I have also seen it in the grocery store. It might seem expensive at first glance, and it is not cheap, but a jar of it goes a very long way and it is invaluable when frying potatoes, etc. It has a nice clean flavor. alternately you could use lard.
Crispy salad onions are the French-fried onions that are commonly used to top casseroles or in salads, and in the popular green bean casserole. Common brands are Durkee's or French's here in North America.
You do not want to use powdered sage. Use the dried sage that looks like crumbled leaves. Alternately use 2 springs of fresh sage.
HOT TO MAKE
AIR FRYER SAGE & ONION ROAST POTATOES
After the initial boiling, these cook very quickly with the use of an air fryer. The air circulates beautifully around them giving them a lovely crisp finish! Crisp outside. Fluffy inside.
- Peel your potatoes and cut them into large chunks. (Mine were about 2-inch sized chunks.)
- Put them into a saucepan of cold water to cover. Add about 1 TBS of table salt to the water. Add the beef stock. (The stock adds a bit of Unami flavor.)
- Bring to the boil and cook for 10 to 15 minutes, or until the tip of a knife inserts easily. Drain well in a colander. Place a clean tea towel over the colander and leave to steam dry for about 15 minutes. (Don't skip the steam drying. This will help your potatoes to be nice and fluffy inside.)
- While they are drying make the seasoning salt. Put all of the ingredients into a spice grinder and grind to a powder. Alternately use a mortar and pestle. (The original recipe used fresh sage leaves, but I think the dried ones work out better.)
- Peel and chop your onion. Set aside.
- Place the potatoes into a bowl. Toss together with the oil and melted beef fat to coat. (Gently turn them with a spoon in the bowl without breaking them up too much.)
- Preheat your air fryer to 350*F/180*C.
- Dump your potatoes into the basket in an even layer.
- Air fry for 10 minutes on 350*F/180*C. Give them a shake halfway through the 10 minutes.
- Remove from the air fryer. Give them another shake. Add the chopped onion. Shake again.
- Return to the air fryer and air fry for another 15 minutes at 350*F/180*C, giving them a good shake halfway through the time.
- Sprinkle with half of the seasoning salt, give them a good stir and return to the air fryer for a further 5 minutes at 350*F/180*C.
- Serve hot, with the remainder of the seasoned salt for sprinkling.
EVERYTHING YOU WANTED NEED
TO KNOW ABOUT POTATOES
With some 4000 different varieties of potatoes available worldwide at any given time, it's easy to see where someone could be quite confused when it comes to potatoes and their uses.
There are basically only two main categories of potatoes, with only a few exceptions. Floury potatoes, and waxy potatoes.
FLOURY POTATOES - Floury potatoes (also called mealy potatoes) are high in starch with a low water content. These tend to be older and larger and become almost fluffy when cooked. These are the best for roasting, baking, mashing and chipping. They tend to break up easily when boiled, so aren't really suitable to prepare just as boiled potatoes.
WAXY POTATOES - Waxy potatoes are much lower in starch, with a higher water content. They are firm in texture and normally have a shiny skin. They tend to keep their shape when cooked, which makes them an excellent choice for boiling, making salads, sautéing or using in gratins.
Potatoes are also classified as being new or old. You will find most new potatoes are best in salads and the like, but old potatoes are much better for mashing. I can remember an occasion when I was a much younger woman and tried to make mashed potatoes for our thanksgiving dinner using new potatoes. I ended up with glue.
FREQUENTLY ASKED QUESTIONS
WHAT ARE THE BEST TYPE OF POTATOES TO USE?
I recommend a floury type of potato, or a potato that will hold it's shape but that is nice and fluffy at the same time. A Russet is good. Red potatoes, Yukon Gold Potatoes. Any good all-rounder. In the U.K. I recommend a Maris Piper or a King Edward.
WHAT IS BEEF DRIPPING?
CAN THESE BE MADE AHEAD OF TIME?
Certainly, you can make them up to 24 hours ahead of time and then briefly reheat in a hot oven.
MUST I USE AN AIR FRYER?
Not at all. You can easily do these in a regular oven. It may take slightly longer to get them as crisp. I would use an oven temperature of 375*F/190*C/gas mark 5. Spread them out on a large oiled or lined baking sheet giving plenty of room for the air to circulate. Otherwise follow the same instructions.
CAN THIS RECIPE BE DOUBLED?
Absolutely. If you are feeding a whole crown, you can double or even triple this recipe. In that case I would definitely advise using the oven so that they don't need to be done in batches.
HOW DO I STORE LEFTOVERS?
This begs the question, Leftovers? ha-ha Seriously though, just pop them into an airtight container and into the refrigerator. They will keep for about 3 days. They can be reheated briefly in a hot oven.
CAN THESE BE FROZEN?
I don't recommend freezing them.
A FEW OTHER
POTATO RECIPES FOR YOU TO ENJOY
I really love potatoes. They are the perfect side dish in my opinion. Here are a few more ways to enjoy them that I think you will fall in love with!
PAPRIKA BROWNED POTATOES - I am no stranger to fried potatoes. That is one of my favorite ways to enjoy them! As a child, when fried potatoes were on the menu, we were all happy campers. Our mother made brilliant fried potatoes. The only difference between these and the fried potatoes, or pan fries my mother used to make is the addition of paprika. Everything else is pretty much the same. This is a fabulous recipe for using up leftover cold potatoes. In fact, I often boil extra potatoes when I am cooking them just so that I can make these. When these are on the menu, everyone is happy!
DANISH GLAZED POTATOES - These are really special and something I have been making since I first discovered the recipe in an old Sunset Magazine, many years ago. Tiny potatoes, boiled in the skins, peeled and then cooked again with sugar and butter until they are sweetly coated. Such a simple thing to do with extravagant results! I love, Love, LOVE these gorgeous potatoes. They are perfect for the holidays and go well with most meats. Poultry, game, pork. You name it, these potatoes are quite simply a beautiful side dish.
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Yield: Serves 4
Air Fryer Sage & Onion Roast Potatoes
Prep time: 25 MinCook time: 30 MinTotal time: 55 Min
These are just plain delicious. If you are looking for a roast potato that really pushes the boat out, then this is for you! An air fryer makes cooking these quick and convenient.
Ingredients
- 3 large russet potatoes, peeled (In the U.K. use Maris Piper)
- 1 beef stock cube (1 tsp of beef stock concentrate)
- 2 TBS vegetable oil
- 2 TBS beef dripping, melted
- 1 large onion
For the seasoning:
- 1 TBS flaked sea salt
- 1 1/2 TBS crispy fried onions
- 1/2 tsp dried sage leaves
Instructions
- Peel your potatoes and cut them into large chunks. (Mine were about 2-inch sized chunks)
- Put them into a saucepan of cold water to cover. Add about 1 TBS of table salt to the water. Add the beef stock.
- Bring to the boil and cook for 10 to 15 minutes, or until the tip of a knife inserts easily. Drain well in a colander. Place a clean tea towel over the colander and leave to steam dry for about 15 minutes.
- While they are drying make the seasoning salt. Put all of the ingredients into a spice grinder and grind to a powder. Alternately use a mortar and pestle.
- Peel and chop your onion. Set aside.
- Place the potatoes into a bowl. Toss together with the oil and melted beef fat to coat.
- Preheat your air fryer to 350*F/180*C.
- Dump your potatoes into the basket in an even layer.
- Air fry for 10 minutes on 350*F/180*C. Give them a shake halfway through the 10 minutes.
- Remove from the air fryer. Give them another shake. Add the chopped onion. Shake again.
- Return to the air fryer and air fry for another 15 minutes at 350*F/180*C, giving them a good shake halfway through the time.
- Sprinkle with half of the seasoning salt, give them a good stir and return to the air fryer for a further 5 minutes at 350*F/180*C.
- Serve hot, with the remainder of the seasoned salt for sprinkling.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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