Introduction
Cherry pie cookies are the perfect blend of two beloved desserts: the buttery, crumbly joy of a cookie and the sweet, tart richness of a classic cherry pie. These bite-sized treats deliver all the flavor of a traditional cherry pie in a fun, handheld form that’s ideal for parties, potlucks, holidays, or just a casual dessert craving. With a golden crust, a juicy cherry filling, and often a decorative lattice or drizzle on top, cherry pie cookies bring both elegance and comfort to the dessert table. They’re easy to transport, simple to make in batches, and endlessly customizable, making them a go-to recipe for anyone who loves the nostalgic flavors of homemade pie wrapped in a convenient cookie-sized package. Whether you’re serving them warm out of the oven or adding them to a cookie tray, these treats are a sweet, fruity delight for all ages.
The History of Cherry Pie Cookies
While cookies and pies have long been staples of dessert traditions around the world, the concept of combining the two is a relatively modern innovation that reflects a trend toward hybrid desserts. Cherry pie itself has deep roots in American culinary history, often associated with summer picnics, family gatherings, and holidays like the Fourth of July. Originating from European settlers who brought their pie-making traditions to the New World, cherry pie quickly became a favorite, especially in regions where tart cherries were plentiful. On the other hand, cookies—dating back to 7th-century Persia—have evolved through centuries and cultures to include countless varieties, from crispy to chewy to filled. Cherry pie cookies likely emerged from the creativity of home bakers looking for a way to enjoy the flavor of cherry pie without the hassle of rolling out a full crust. The result is a charming and accessible treat that offers the best of both worlds: the chewy, satisfying bite of a cookie and the gooey, fruity center of a classic pie.
Ingredients Breakdown
▢ 1 cup unsalted butter, softened
▢ ¾ cup granulated sugar
▢ 1 large egg
▢ 1 teaspoon vanilla extract
▢ 2 ¼ cups all-purpose flour
▢ ½ teaspoon baking powder
▢ ½ teaspoon salt
▢ 1 can (21 ounces) cherry pie filling
▢ Optional: powdered sugar or vanilla glaze for drizzling
Butter is the base of the cookie dough, giving it richness and that soft, melt-in-your-mouth texture. Granulated sugar sweetens the dough and helps with browning, while the egg binds the ingredients together and adds moisture. Vanilla extract adds warmth and depth of flavor. The flour provides structure, and the baking powder gives a slight lift to keep the cookies from being too dense. Salt balances the sweetness. Cherry pie filling is the star—juicy cherries in a thick syrup that create that signature pie-like center. A drizzle of glaze or a dusting of powdered sugar adds visual appeal and a hint of extra sweetness.
Step-by-Step Recipe:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Roll the dough into 1½-inch balls and place them on the prepared baking sheet, spacing them a couple of inches apart. Use your thumb or the back of a teaspoon to press an indent into the center of each cookie ball. Fill each indentation with a spoonful of cherry pie filling, using about 2–3 cherries per cookie. Bake for 12–15 minutes or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Optional: once cooled, drizzle with a simple glaze made from powdered sugar and milk or dust with powdered sugar for a classic finish.
Tips for the Perfect Cherry Pie Cookies
Use room temperature butter for easy creaming and the best dough consistency. Make sure your thumbprints or indentations are deep enough to hold the cherry filling without spilling over. Chill the dough for 15–20 minutes if it’s too soft to handle—it will help the cookies keep their shape while baking. Don’t overload the cookies with filling, or they may overflow in the oven; 2–3 cherries per cookie is usually just right. For a neater look, choose whole cherries from the filling and avoid too much syrup. Line your baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier. If you want the cookies to be extra festive, add decorative pastry cut-outs or a lattice-style dough topping before baking. Bake just until the edges begin to turn golden for a soft, tender texture. Let the cookies cool completely before glazing to prevent the drizzle from melting off.
Variations and Customizations
While traditional cherry pie filling is classic, you can easily switch it up by using other pie fillings like blueberry, apple, peach, or raspberry. Add a dash of almond extract to the dough for a deeper, more complex flavor that pairs beautifully with cherries. You can incorporate finely chopped nuts like pecans or walnuts into the dough for added crunch. If you prefer a shortbread-style cookie, reduce the sugar slightly and skip the egg for a denser texture. Use store-bought sugar cookie dough to speed up the prep if you’re in a hurry. For a more elegant presentation, pipe a lattice design over the filling using extra dough or drizzle with white or dark chocolate after baking. Gluten-free all-purpose flour can be substituted to make these treats suitable for those with gluten sensitivities. You can even turn this recipe into a cookie bar format by pressing the dough into a pan, spreading cherry filling on top, and baking as one whole dessert before slicing.
Health Considerations and Nutritional Value
Cherry pie cookies are a sweet indulgence, typically high in sugar, fat, and carbohydrates. One cookie can contain around 120–150 calories depending on size and additional toppings. While not exactly a health food, there are ways to make them a bit more nutritious. Use unsweetened or reduced sugar cherry pie filling to cut down on added sugars. Swap some or all of the all-purpose flour with whole wheat flour for extra fiber. Reduce the butter slightly or substitute with a mix of butter and unsweetened applesauce to lower the fat content. Incorporate ground flaxseed for added omega-3s, or replace the egg with a flax egg for a vegan-friendly version. Always be mindful of portion sizes, especially if including additional sweet toppings like glaze or powdered sugar. For those with dietary restrictions, check labels carefully on store-bought filling to ensure it’s free of gluten, dairy, or artificial additives. Enjoying these cookies in moderation as part of a balanced diet can still fit within a healthy lifestyle.
FAQ
Can I make cherry pie cookies ahead of time? Yes, you can bake them a day in advance and store them in an airtight container.
Can I freeze cherry pie cookies? Yes, freeze baked and cooled cookies in layers with parchment paper between them for up to 2 months.
Can I use homemade cherry pie filling? Absolutely—just make sure it’s thick enough to stay in place during baking.
What if I don’t have a piping bag for the glaze? Use a spoon or fork to drizzle the glaze over the cooled cookies.
Do I have to chill the dough? It’s not required, but chilling helps the cookies keep their shape while baking.
Can I use other fillings? Yes, any thick fruit pie filling works well—just avoid anything too runny.
How do I store the cookies? Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I make these cookies gluten-free? Yes, just substitute a gluten-free flour blend and ensure your filling is gluten-free.
Cherry pie cookies
Ingredients
- ▢ 1 cup unsalted butter softened to room temperature
- ▢ 1 teaspoon vanilla extract
- ▢ 2 cups all-purpose flour
- ▢ ¾ cup powdered sugar
- ▢ 1 can 21 ounces cherry pie filling
- ▢ ½ cup white chocolate chips
Instructions
- Preheat the oven to 325°F.
- Using a stand mixer, beat the butter until light and fluffy, about 2 minutes. Add in the vanilla extract and continue beating for an additional 30 seconds.
- Gradually add the flour and powdered sugar, mixing on medium speed until a soft dough forms.
- Gather the dough into a large ball using your hands.
- Roll the dough into balls approximately 1.5 to 2 inches in size and place them on a parchment-lined baking sheet.
- Use your thumb to gently press a well into the center of each dough ball.
- Fill each indentation with cherries from the cherry pie filling.
- Bake for 12 to 15 minutes, then let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once fully cooled, melt the white chocolate chips in the microwave—start with 30 seconds, stir, then continue in 15-second intervals until smooth.
- Transfer the melted chocolate into a plastic bag, seal it, then snip a small corner to create a piping bag. Drizzle the white chocolate over the tops of the cookies.
- Allow the chocolate to set before serving.