Cherry Pie Cookies
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.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened You can use salted butter and omit other salty ingredients.
- 3/4 cup powdered sugar (confectioners’ sugar) This helps achieve a tender texture.
- 1 teaspoon alcohol-free vanilla extract
- 2 cups all-purpose flour Can be substituted with a 1-to-1 gluten-free flour blend.
For the Filling
- 15 oz cherry pie filling One standard can can be substituted with any thick jam or fruit pie filling.
For the Topping
- 1/2 cup white chocolate chips Use white candy melts for easier melting if preferred.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a stand mixer bowl, beat the softened unsalted butter, powdered sugar, and alcohol-free vanilla extract until smooth and creamy, about 1–2 minutes.
- Reduce the mixer speed and add the all-purpose flour. Mix just until the dough comes together, scraping the bowl sides as needed.
- Scoop about 1 tablespoon of dough and roll into balls, placing them 1–1½ inches apart on the prepared baking sheet.
- Gently press the center of each ball with your thumb to create a well about ¼ inch deep.
- Fill each indentation with a heaping teaspoon of cherry pie filling.
Baking
- Bake for 12–15 minutes, or until cookies are set and the bottoms are lightly golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Finishing Touch
- In a small microwave-safe bowl, melt the white chocolate chips in 15–30 second bursts, stirring between intervals until smooth.
- Transfer the melted chocolate to a piping bag or zip-top bag with a tiny corner snipped off; drizzle over cooled cookies and let it set before serving.
Notes
Store 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.