Cherry Pie Cookies

Name: Cherry Pie Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 16 servings
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

16 servings

servings

30 minutes

active time

42 minutes

total time

Start Cooking

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

Directions

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 Size

1 cookie

Calories

260 kcal

Total Fat

14 g

Saturated Fat

9 g

Unsaturated Fat

5 g

Trans Fat

0.5 g

Cholesterol

31 mg

Sodium

99 mg

Total Carbohydrate

32 g

Dietary Fiber

1 g

Total Sugars

9 g

Protein

2 g