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Cherry Crumble Cookies

Prep: 20 minutes     Cook: 20 minutes     Yields: 6 cookies


  • 6 tablespoons Small Batch Kitchen Sour Cherry Spread

  • 1 cup and 2 tablespoons all purpose flour

  • 1/2 teaspoon almond extract

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons granulated sugar

  • 2 2/3 tablespoons powdered sugar

  • 1/2 cup salted butter, softened

  1. Preheat oven to 350 degrees F. Grease muffin pan and set aside

  2. In a large mixing bowl, add the powdered sugar, granulated sugar, softened butter, vanilla extract, and almond extract and beat together until light and creamy

  3. Add in the flour and mix until mostly combined. Use your hands or a stiff spoon to finish mixing, keeping in mind that the mixture will likely be a bit crumbly (if you squeeze the mixture in your hands and it sticks together, it is good to go). Do not overmix or it may become tough

  4. Set aside 3/4 cup of the mixture to crumble on top of the cookies

  5. Measure 1/4 cup of the mixture and press into the bottom of each well in the muffin pan and be sure to spread the mix up the sides of the well to create a cookie cup

  6. Spoon about a tablespoon of Small Batch Kitchen Sour Cherry Spread into the center of each cookie

  7. Sprinkle each cookie with 2 teaspoons of the crumble topping

  8. Bake the cookies for 18 to 24 minutes or until the tops are just beginning to turn golden brown

  9. Cookies need to cool completely before removing from the muffin pan. You may need to use a spatula or knife to remove them from the pan

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