Cherry Pie Cookies you’ll love
These Cherry Pie Cookies are an easy, nostalgic treat that combines a buttery shortbread-like dough with jammy cherry pie filling, perfect for any occasion.
I learned this cookie the hard way—by making one too many batches for a summer block party and discovering how a buttery, shortbread-like base plus bright cherry pie filling can taste exactly like a tiny handheld slice of pie. These Cherry Pie Cookies are simple, nostalgic, and perfect when you want a bake that feels special without fussing over crusts or lattices.
Why you’ll love this dish
These cookies give you all the charm of a fruit pie in one bite. They’re quick to mix, use pantry-friendly ingredients, and are easy for kids to help assemble—ideal for cookie exchanges, holiday platters, or a last-minute dessert when friends stop by. The dough stays tender thanks to powdered sugar, and the cherry center provides that familiar jammy pop.
What makes them practical: you can make the dough ahead, swap fillings for seasons, and plate them as elegant party bites or casual after-school snacks.
Step-by-step overview
- Cream butter, powdered sugar, and vanilla to make a smooth, shortbread-like dough.
- Add flour and mix until the dough just comes together.
- Scoop small balls, press an indentation in each, and spoon in cherry pie filling.
- Bake until set (lightly golden at the edges).
- Cool, then drizzle melted white chocolate over the tops and let it set.
This quick preview helps you see the flow before you pull out bowls and baking sheets.
What you’ll need
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 3/4 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 15 oz cherry pie filling (one standard can)
- 1/2 cup white chocolate chips (for the topping)
Substitution notes:
- Butter: you can use salted butter—omit any added salt elsewhere or reduce other salty ingredients. For a vegan option, use a firm vegan butter (results vary slightly).
- Flour: swap a 1-to-1 gluten-free flour blend if needed; texture may be a bit crumblier.
- Cherry filling: any fruit pie filling or thick jam works—avoid very runny preserves.
- White chocolate: use white candy melts for easier melting if you prefer.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer (or using a hand mixer), beat 1 cup softened unsalted butter with 3/4 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy, about 1–2 minutes.
- Reduce the mixer speed and add 2 cups all-purpose flour. Mix just until the dough comes together. Scrape the bowl sides as needed—don’t overmix.
- Scoop about 1 tablespoon of dough and roll into a ball. Place balls 1–1½ inches apart on the prepared baking sheet.
- Gently press the center of each ball with your thumb or the back of a small spoon to create a well about ¼ inch deep.
- Fill each indentation with a heaping teaspoon of cherry pie filling. Avoid overfilling to prevent spilling while baking.
- Bake for 12–15 minutes, or until the cookies are set and the bottoms are just turning lightly golden.
- Remove from oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small microwave-safe bowl, melt 1/2 cup white chocolate chips in 15–30 second bursts, stirring between intervals until smooth. Be careful not to overheat.
- Transfer the melted chocolate to a piping bag or small zip-top bag with a tiny corner snipped off. Drizzle over cooled cookies. Let the drizzle set before serving.
01Ingredients
For the Cookie Dough
For the Filling
For the Topping
02Method
- Preparation
- Baking
- Finishing Touch
Tap a step when it's done. The next one lights up.
0 OF 10 DONE03Recipe notes
- 01Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. For longer storage, freeze cookies wrapped properly for 2–3 months.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Serving suggestions
- Serve warm with a scoop of vanilla ice cream for a pie-meets-cookie dessert.
- Arrange on a tiered platter for cookie exchanges or holiday trays.
- Pair with coffee, black tea, or a sweet iced tea for a special treat.
- For brunch, serve alongside yogurt parfaits and fresh fruit for a seasonal spread.
Storage and reheating tips
Room temperature: Store in an airtight container at room temperature for up to 2–3 days.
Refrigerate: To prolong freshness, refrigerate up to 5 days. Bring to room temperature before serving for best texture.
Freeze: Freeze baked cookies in a single layer on a baking sheet until firm (about 1 hour). Transfer to a freezer-safe bag or container and store up to 2–3 months. Thaw overnight in the fridge or at room temperature.
Reheating: Warm gently in a 300°F (150°C) oven for 5–7 minutes if you want the filling soft again. Avoid microwaving too long—white chocolate drizzle will soften quickly.
Food safety note: cherry pie filling contains high sugar, which helps preserve it, but refrigerated storage is safest beyond a couple of days.
Creative twists
- Different fillings: swap cherry for blueberry, apple pie filling, raspberry preserves, or lemon curd for a bright tart twist.
- Chocolate center: use cherry pie + a few dark chocolate chips inside for a Black Forest-inspired treat.
- Almond lift: add 1/2 teaspoon almond extract to the dough for a complementary, nutty aroma.
- Jam-only version: use thick preserves instead of pie filling for a smoother, less chunky center.
- Gluten-free: use a cup-for-cup gluten-free flour blend and fold gently—texture will be slightly different but delicious.
- Mini tart version: press dough into mini muffin tins to make tiny tart shells, bake a few minutes, then fill and chill.
Your questions answered
What oven temperature and bake time should I use?
Bake at 350°F (175°C) for 12–15 minutes, until the cookies are set and edges are barely golden. Watch closely—the small size means they can overbake quickly.
Can I use jam instead of cherry pie filling?
Yes. Thick jams work well. If the jam is very runny, reduce moisture by simmering briefly until slightly thickened or use less per cookie.
How long will these keep in the freezer?
Properly wrapped, baked cookies freeze well for 2–3 months. Thaw in the refrigerator overnight or at room temperature for a couple of hours.
Can I skip the white chocolate drizzle?
Absolutely. The white chocolate is decorative and adds sweetness; you can omit it or substitute dark chocolate for contrast.
Are these doughs safe to make ahead?
Yes—store shaped, unbaked dough (with indentations made) in an airtight container in the fridge for up to 24 hours. For longer storage, freeze dough balls on a sheet and then transfer to a bag; bake from frozen, adding a minute or two to the bake time.
Conclusion
For more ideas, check out Cherry Pie Cookies – A Dish of Daily Life and my Quick Cherry Pie Bites. Both sites offer useful variations and step photos that can spark new ideas for your next batch.
Keto Desserts
Keto Desserts
Keto Desserts
