Cherry cookies, when juicy and soft, are truly unbeatable, especially when the sour fruits are baked in a creamy dough!<\/p>\n\n\n\n
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:<\/p>\n\n\n\n
\ud83c\udf52 Juicy Yogurt Cherry Cookies
This is a classic mixed dough that keeps the cookies fresh for days!<\/p>\n\n\n\n
\ud83d\udcdd Ingredients
(Use a mug of approx. 2.5 dl for measuring.)<\/p>\n\n\n\n
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.
\ud83d\udd2a Preparation
Preparation: Preheat the oven to 180 \u00b0C (bottom-top baking). Line a medium-sized baking sheet (approx. 20\u00d730 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!<\/p>\n\n\n\n
Want a quick tip on how to make a creamy topping for your cherry cookies?<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":2,"featured_media":16730,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-16729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16729"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16729\/revisions"}],"predecessor-version":[{"id":16731,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16729\/revisions\/16731"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/16730"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}