Cherry cookies, when juicy and soft, are truly unbeatable, especially when the sour fruits are baked in a creamy dough!

The secret to juiciness is usually the use of oil and dairy products (yogurt or sour cream). Here is a simple, mixed dough-based recipe that guarantees the perfect moist texture:

🍒 Juicy Yogurt Cherry Cookies
This is a classic mixed dough that keeps the cookies fresh for days!

📝 Ingredients
(Use a mug of approx. 2.5 dl for measuring.)

Quantity Ingredient Note
2 cups Flour (fine)
1 cup Sugar
3 Eggs
1 cup Natural yogurt or sour cream (150-200 g) This is the secret to juiciness!
1 dl Cooking oil

1 packet Baking powder
1 packet Vanilla sugar
1 pinch Salt
Approx. 30-40 dkg Cherries or sour cherries Stoned, frozen are also good.
1-2 tbsp. Flour For rolling the fruit.
🔪 Preparation

Preparation: Preheat the oven to 180 °C (bottom-top baking). Line a medium-sized baking sheet (approx. 20×30 cm) with baking paper.
Fruit Preparation: Sprinkle the washed and pitted cherries (or sour cherries) with 1-2 tablespoons of flour and roll them in. This trick prevents the fruit from sinking to the bottom during baking.
Base Cream: Beat the eggs with the sugar and vanilla sugar until fluffy.
Wet Ingredients: Add the yogurt/sour cream and oil to the fluffy cream. Mix together.

Dry Ingredients: Mix the flour, baking powder and salt in a separate bowl. Add this mixture to the liquid mixture and mix quickly, just until the dough comes together.
Fruit: Carefully roll the floured cherries into the mixture.
Baking: Pour the dough into the baking pan and smooth it out. Bake for 30-40 minutes, or until the top is golden brown and a skewer inserted into the centre comes out clean.
Let cool, dust with icing sugar and enjoy!

Want a quick tip on how to make a creamy topping for your cherry cookies?