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Cherry Pie Cookies

Cherry Pie Cookies

Cherry Pie Cookies are a delightful and surprisingly simple way to capture the beloved flavors of cherry pie in a portable, bite-sized treat, perfect for satisfying your sweet cravings without the fuss of a full pie crust. This recipe is your shortcut to homemade comfort, offering all the deliciousness with minimal effort.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups cherry pie filling store-bought or homemade, drained slightly
  • ½ cup powdered sugar for dusting (optional)
  • 1 tablespoon milk or lemon juice for glaze, optional
  • maraschino cherries for garnish (optional)

Equipment

  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air, which is crucial for a tender cookie texture.
    1 cup unsalted butter, softened, 1 cup granulated sugar
  2. Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
    2 large eggs, 1 teaspoon vanilla extract
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
    2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
  4. Line baking sheets with parchment paper. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  5. Using the back of a spoon or your thumb, create a small indentation in the center of each cookie dough mound.
  6. Spoon about 1-2 teaspoons of the slightly drained cherry pie filling into each indentation. Be careful not to overfill, as the filling can bubble over during baking.
    1 ½ cups cherry pie filling
  7. Preheat your oven to 375°F (190°C). Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the filling is bubbly. The centers should still look slightly soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.
  9. Once the cookies have cooled, you can prepare a simple glaze by whisking together ½ cup of powdered sugar with 1 tablespoon of milk or lemon juice until smooth. Drizzle the glaze over the cooled cookies. For an extra touch, you can place a maraschino cherry on top of each cookie before the glaze sets.
    ½ cup powdered sugar, 1 tablespoon milk or lemon juice, maraschino cherries
  10. Once cooled and optionally decorated, your delicious Cherry Pie Cookies are ready to be enjoyed!

Notes

Store in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for 5-7 days or freeze for 2-3 months.