baking · cookies · Dessert

Cherry Pie Cookies

Good news, guys. I didn’t get botulism!

It’s now been over 24 hours, so I think I’m good. I’m breathing a sigh of relief.

If you want to read why I thought I would get botulism, click here.

Since I’m botulism free (I think), I’m celebrating by eating all the good stuff. My coworker brought in some delicious chocolate and graham cracker dipped jumbo marshmallows, and I had to restrain myself from eating them all. Then came the cookies. Oh, the cookies. Everybody is offloading their Super Bowl party loot onto the newsroom, and I’m okay with that.

My coworker and I have a deal where we’ll bring in food we make every week. I take Mondays, and she brings in goodies on Tuesdays. It’s a good way to cheer up everyone on the two lamest days of the week. Everybody is mourning the passing of the weekend and Tuesday is basically a Second Monday.

This week I whipped up these simple cookies and brought them in. It’s almost scary how easy these cookies are to make, and how delicious they end up.

The base cookie is a simple, soft sugar cookie. You know the ones with the thick, sinfully sweet multi-colored frosting you find at the grocery store? Think that kind of base, minus the frosting.

All you need after that is a can of your favorite cherry pie filling. You may end up with some filling leftover, and you may eat it straight from the can like I did. Oops.

A dip of the spoon in the cookie batter, a few glazed cherries on top, and a quick bake—and you’ve got some cherry pie-esque cookies!

I’ve made pie-type cookies before, these delectable apple pie cookies. Those had a more pie-type crust surrounding them, and these are more cookie-to-pie in the ratio department. If you ask me which ones I liked better, I don’t think I’d be able to choose!

Cherry Pie Cookies

  • Servings: 24 cookies
  • Difficulty: Easy
  • Print

Soft sugar cookies with a cherry pie topping and white chocolate.

Ingredients

  • 1 cup butter, softened
  • 2 cups flour
  • 3/4 cup powdered sugar
  • 1 tsp. vanilla extract
  • 21 oz can cherry pie filling
  • 1 (4 oz) white chocolate baking bar, melted

Directions

  1. In a stand mixer, cream butter until smooth. Add flour and powdered sugar and slowly drizzle in vanilla extract. Beat until a smooth dough forms.
  2. Preheat oven to 325 degrees. Line two baking sheets with parchment paper. Using a tablespoon, scoop out dough. Roll into a ball with your hands, and then place on baking sheet. Using the back of a spoon, press down dough, leaving a divet for the cherry pie filling. Do the same with the rest of the dough.
  3. Spoon 2-3 cherries onto each cookie and bake for 12-15 minutes. Let cool on baking sheets before removing to a plate. Drizzle melted white chocolate over the tops of the cookies.

Step-By-Step Instructions

In a stand mixer, cream butter until smooth. Add flour and powdered sugar and slowly drizzle in vanilla extract. Beat until a smooth dough forms. Preheat oven to 325 degrees. Line two baking sheets with parchment paper. Using a tablespoon, scoop out dough. Roll into a ball with your hands, and then place on baking sheet. Using the back of a spoon, press down dough, leaving a divet for the cherry pie filling. Do the same with the rest of the cookies.

Spoon 2-3 cherries onto each cookie and bake for 12-15 minutes. Let cool on baking sheets before removing to a plate. Drizzle melted white chocolate over the tops of the cookies.

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