Cherry Cardamom/Dickens Cookie Recipe

Cherry Cardamom/Dickens Cookie Recipe

Posted by Will Carius on

As you may know, our upcoming re-release of Dickens, Revisited was inspired by one of my favorite holiday cookies, and it has long been tradition for us to provide the recipe for those who'd like to make it at home. So here it is, enshrined in our blog for the first time. Hope you enjoy!

Dickens/Cherry Cardamom Cookies


  • 6 oz maraschino cherries, drained and diced
  • 2 1/3 cups + 2 tbsp All Purpose Flour
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3 oz cream cheese, softened
  • 1 egg
  • 2 tbsp buttermilk
  • 1 tsp vanilla extract
  • 1 tsp ground cardamom
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup dried cherries (any variety, preferably dark)
  • 1 tsp lemon zest (optional)
  • Powdered sugar for dusting


  1. Heat oven to 350ºF. Toss dried and maraschino cherries with 2 tbsp of flour, set aside
  2. Beat butter, granulated sugar, and cream cheese in a large bowl with electric mixer on medium speed until fluffy. Beat in egg, buttermilk, and vanilla. Then beat in 2 1/3 cups flour, cardamom, baking powder, baking soda, and lemon zest (if using) on low speed until flour is just moistened. Stir in cherries (dough may now be streaked with pink).
  3. Shape dough into 1-inch balls. Please 1 1/2 inches apart on a greased/parchmented cookie sheet. To give the cookies a double dose of cherry, press 3-4 dried cherries into the tops of the cookies before baking.
  4. Bake 12-14 minutes or until bottoms are lightly golden brown. Remove from cookie sheet and place on wire rack to cool. Sprinkle with powdered sugar and enjoy!

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