If you’ve ever dreamed of enjoying the flavors of classic cherry pie in a two-bite treat, these Cherry Pie Cookies are destined to steal your heart. Buttery, soft, and delicately sweet, they capture everything wonderful about your favorite pie, wrapped up in the irresistible form of a cookie. Each bite starts with a golden, melt-in-your-mouth cookie base cradling a glossy, ruby-red cherry filling. Whether you’re making them for a holiday platter, a bake sale, or a night in, Cherry Pie Cookies bring the nostalgia of homemade pie—without the fuss of rolling out a crust!
Ingredients You’ll Need
The ingredient list for Cherry Pie Cookies is refreshingly simple, but each element brings something crucial to the table. From the richness of real butter to the vibrant pop of cherry filling, these pantry staples come together to create something extra special.
- All-purpose flour: Provides the structure and soft crumb for the cookies, making them sturdy enough to hold the luscious cherry filling.
- Baking powder: Helps the cookies puff up slightly, ensuring a light bite rather than a dense one.
- Salt: A pinch of salt sharpens all the flavors and keeps the sweetness balanced.
- Unsalted butter: Softened butter is key for achieving that melt-in-your-mouth cookie texture.
- Granulated sugar: Offers sweetness and helps create the tender, golden edges you’ll love.
- Large egg: Binds the dough, adds richness, and encourages that lovely golden color in the oven.
- Vanilla extract: Rounds out the cookie’s flavor profile with a warm, cozy note.
- Almond extract: This is the cookie’s secret weapon; just half a teaspoon lifts the cherry flavor and adds an irresistible, subtle nuttiness.
- Canned cherry pie filling: The star of the show—choose a quality brand for plump, glossy cherries in every cookie.
- Milk: Brushing the edges before baking brings extra golden shine and a hint of glossiness.
- Coarse sugar (optional): Sprinkled on the cookies for a sparkly finishing touch and a little crunch.
How to Make Cherry Pie Cookies
Step 1: Prep the Oven and Baking Sheets
Begin by preheating your oven to 350°F (175°C). While the oven warms up, line your baking sheets with parchment paper. This not only ensures easy removal of your cookies but also saves on cleaning time later—always a win! You’ll want to have everything ready so there’s no scrambling once your dough is mixed.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step guarantees that the leavener and seasoning are evenly distributed, which means every cookie bakes up with the perfect texture and flavor.
Step 3: Cream Butter and Sugar
Use a large mixing bowl to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process adds air, which makes for tender cookies. Don’t rush—creaming should take about 2–3 minutes for the best results.
Step 4: Add Eggs and Flavorings
Crack in the egg, then pour in the vanilla and almond extracts. Keep mixing until everything’s beautifully incorporated and your dough smells absolutely heavenly. The almond extract in particular gives these Cherry Pie Cookies their unique, almost vintage pie flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into your wet mixture. Add about a third at a time, mixing after each addition. You’ll end up with a soft dough that’s easy to scoop and shape—if it seems too sticky, a quick chill in the fridge for 15-20 minutes helps.
Step 6: Shape and Fill the Cookies
Roll the dough into 1-inch balls and arrange them on your parchment-lined sheets, leaving a little space between each. Use your thumb or the back of a spoon to gently make an indent in the center of each cookie. This is your “pie crust” ready to cradle the cherry filling!
Step 7: Add the Cherry Filling
Spoon 2 to 3 cherries, along with a bit of the glossy filling, into the center of each cookie. Try to avoid overfilling to keep the cherries snug and prevent overflow as they bake. Trust me, this is the part you’ll have to resist eating them straight off the tray.
Step 8: Brush and Sprinkle
Using a pastry brush, lightly coat the edges of the cookies with milk—this step promotes golden, bakery-style edges. If you’re a fan of extra sparkle, sprinkle the edges with coarse sugar for a shimmery finish and a sweet crunch.
Step 9: Bake and Cool
Bake the cookies for 12 to 14 minutes, until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely. This patience pays off—the cookies firm up perfectly and the cherry centers gleam like jewels.
How to Serve Cherry Pie Cookies
Garnishes
These little beauties already pop with color, but you can jazz them up even more with a light dusting of powdered sugar, a drizzle of melted white chocolate, or a dab of whipped cream on the side for a truly festive look. A cherry on top of each cookie never hurts, either!
Side Dishes
If you’re turning Cherry Pie Cookies into part of a dessert tray or teatime spread, pair them with bowls of fresh berries, small chocolate squares, or even a scoop of vanilla bean ice cream. Their sweet-tart flavor is just right next to creamy or chocolatey sides.
Creative Ways to Present
Arrange the cookies in mini cupcake liners for easy handling at parties, or stack them tall on a vintage cake stand for that show-stopping bakery window effect. For gifting, nestle them in tissue-lined tins or mason jars—guaranteed to make anyone’s day brighter!
Make Ahead and Storage
Storing Leftovers
Keep any extra Cherry Pie Cookies in an airtight container at room temperature for up to three days. They stay soft, and the filling keeps them deliciously moist—if anything, the cherry flavor only gets better after a day.
Freezing
If you’d like to make them ahead or have a batch ready for future cravings, freeze the baked cookies in layers separated by parchment paper. Store them in a freezer-safe air-tight container; they’ll keep their flavor and texture for up to two months.
Reheating
To revive that fresh-from-the-oven taste, let cookies thaw at room temperature, then warm them for a few seconds in the microwave. If you prefer a crispier edge, a quick trip in a 300°F (150°C) oven for 5 minutes will do the trick.
FAQs
Can I use homemade cherry pie filling?
Absolutely! If you have a favorite homemade recipe for cherry pie filling, go for it. Just make sure the filling isn’t too runny so it sits nicely in the cookies’ centers.
What’s the best way to prevent the cherry filling from spreading?
Be generous but careful when spooning the filling—use just enough to nestle into the indent, without overflowing. Chilling the dough before baking also helps cookies hold their shape.
Can I substitute other pie fillings instead of cherry?
Definitely! While Cherry Pie Cookies are a classic, feel free to try blueberry, apricot, or raspberry filling for a fun twist. Just keep an eye on baking time, as some fillings might bubble more than others.
Are these cookies good for shipping or gifting?
Yes—these cookies hold up surprisingly well, especially if packed snugly in a tin with parchment between layers. They make a beautiful and thoughtful homemade gift.
Why do I need both vanilla and almond extract?
Vanilla offers a warm, rich undertone, while almond extract brings that nostalgic bakery scent and highlights the cherry flavor beautifully. The combination makes Cherry Pie Cookies taste just like a slice of classic cherry pie.
Final Thoughts
There’s something irresistibly joyful about Cherry Pie Cookies—the way they bring together the nostalgia of home-baked pie with the convenience of a cookie is pure magic. Whether you’re sharing them at a celebration or sneaking a few with your afternoon coffee, I hope you’ll bake them soon and make them your new favorite, too!
Print
Cherry Pie Cookies Recipe
- Total Time: 34 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these scrumptious Cherry Pie Cookies that are a perfect combination of a cookie and a cherry pie. These cookies are soft, buttery, and filled with a sweet cherry pie filling, making them a fantastic treat for any occasion.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Additional:
- 1 (21 oz) can cherry pie filling
- 1 tablespoon milk
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until creamy. Add the egg, vanilla extract, and almond extract, and beat until combined. Gradually mix in the dry ingredients until a soft dough forms.
- Shape the cookies: Roll dough into 1-inch balls and place on the prepared baking sheet. Make an indent in the center of each cookie and fill with 2 to 3 cherries from the cherry pie filling.
- Final touches and baking: Brush edges of cookies with milk and sprinkle with coarse sugar if desired. Bake for 12 to 14 minutes or until lightly golden. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra flavor, try using homemade cherry pie filling.
- If the dough becomes too soft, chill it for 15–20 minutes before shaping.
- These cookies can be made a day ahead and stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
