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Cherry Pie Cookies

Cherry Pie Cookies are made with a simple 5-ingredient dough, require no chill time, and are the most festive cookie! The cookie base is buttery soft, and its complemented perfectly by the sweet cherry pie filling. Drizzle a little white or milk chocolate on top, and instantly fall in love with these cookies!
Course Cookies, Dessert
Cuisine Dessert
Keyword Christmas Cookies, Easy Cookies, Chocolate Cherry Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Servings 16 cookies
Calories 260kcal
Author Stephanie Simmons

Ingredients

  • 1 cup salted butter, softened 2 sticks, or 16 tbsp, or 226 grams
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract optional
  • 2 cups all-purpose flour spooned & leveled or weighed out, 260 grams
  • 3/4 cup powdered sugar
  • pinch of salt
  • 1 can cherry pie filling
  • 4 ounces milk or white chocolate, for decorating

Instructions

  • Prep: Make sure your butter has been softened at room temperature. Preheat your oven to 325° F. Line baking sheets with parchment paper or a silicone baking mat.
  • Make the Cookie Dough: Cream the buter in a medium bowl with an electric mixer (or stand mixer) until creamy. Mix in the vanilla until just incorporated. Add the flour, powdered sugar, and pinch of salt and begin to mix. The mixture will be VERY crumbly and will seem dry, and you will wonder how it's going to form cookie dough (see photos above). This is normal. After you've reached that dry crumbly stage, it's time to get in there with (clean!) hands and continue mixing the dough, until you're able to form the dough into a ball that holds together.
    Roll cookie dough balls about 1 tbsp or 35 grams in size.
    Place balls a few inches apart onto a prepared baking sheet, and use your thumb to make an indent in each one. (If the dough cracks a bit around the edges when you make the indent, don't fret - that's normal. Try to roll the balls really smooth to limit this.) Spoon 2-3 cherries from the cherry pie filling into each indent.
  • Bake: There's no dough chilling in this recipe! Bake the cookies for 12-14 minutes. (I usually have to do the full 14). The cookies will be soft right out of the oven, so let them cool about 10 minutes on the baking sheet before transferring to a cooling rack.
  • Decorate: Drizzle cooled cookies with melted white chocolate, milk chocolate, or any type of chocolate you like!
  • Serve + Store: Enjoy immediately! Store in an airtight container in the fridge for up to a week. If layering in a container, be sure to let the chocolate set first, and use parchment or wax paper between layers.

Nutrition

Serving: 1cookie | Calories: 260kcal | Carbohydrates: 32g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 80mg | Fiber: 1g | Sugar: 9g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg