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–+ servings
Cherry Pie Cookies

Cherry Pie Cookies

With a soft, buttery base and sweet fruity filling, these cherry pie cookies are a summer dessert staple.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 35 minutes
Servings 12 Cookies
Calories 2476 kcal

Ingredients
  

For the cookie dough:

  • 1/2 cup butter at room temperature
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 egg
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the cherry pie filling:

  • 1 1/2 cups cherries fresh and chopped
  • 4 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp flour
  • 1/4 cup water

Instructions
 

Cherry filling:

  • In a saucepan over medium heat, combine the chopped cherries, sugar, and lemon juice.
  • In a separate bowl, dissolve the flour in the water, then add this mixture to the saucepan.
  • Cook over medium heat, stirring constantly, until the mixture thickens slightly.
  • Remove from heat and let cool completely.

Cookie dough:

  • In a bowl, beat the butter and sugar until creamy.
  • Add the egg and vanilla extract, mixing until well incorporated.
  • Add the dry ingredients (flour, baking powder, and salt) and mix until a smooth dough forms.
  • Using a #20 scoop, form small dough balls and place them on a baking sheet lined with parchment paper.
  • Make a small indentation in the center of each cookie.

Baking and assembly:

  • Preheat the oven to 350°F (180°C).
  • Bake the cookies for 10-12 minutes, until the edges are lightly golden.
  • When they come out of the oven, gently press the indentation again.
  • Allow the cookies to cool completely before filling them with the cherry mixture.
  • Optional: drizzle with melted white chocolate for decoration.

Notes

  • Butter Consistency: Ensure the butter is at room temperature before starting. This will help it blend evenly with the sugars, creating a light and fluffy texture.
  • Measuring Ingredients: Accurately measure dry ingredients using proper measuring cups. Too much flour can result in tough cookies.
  • Fruit Substitution: If you don't have fresh cherries, you can use frozen cherries.
  • Alternative Thickener: Instead of flour, you can use cornstarch to thicken the cherry filling. Dissolve 1 teaspoon of cornstarch in 1 tablespoon of water before adding it to the pan.
  • Storage and Freshness: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for 5-7 days.
  • Freezing: You can freeze the baked cookies without the filling and then add the cherry mixture when ready to serve.
  • Creating the Indentation: When making the indentation in the center of the cookies, be careful not to go all the way through the dough. A well-formed indentation will hold the filling better.
  • Re-indent if Necessary: Re-indent the centers immediately after removing the cookies from the oven to ensure the filling has a well-defined space. Use the back of a spoon for this step.
  • Cooling: Allow the cookies to cool completely before adding the filling. This helps the filling set better and prevents it from spilling over.
  • Baking Control: Keep an eye on the cookies during baking to prevent them from burning. The edges should be golden, but the center should still appear slightly soft. The cookies will continue to cook a bit while cooling on the tray.

Nutrition

Calories: 2476kcalCarbohydrates: 378gProtein: 28gFat: 99gSaturated Fat: 60gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 4gCholesterol: 408mgSodium: 1807mgPotassium: 777mgFiber: 10gSugar: 226gVitamin A: 3207IUVitamin C: 20mgCalcium: 348mgIron: 11mg
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