The taste of cherry pie without all the fuss! Cherry pie filling nestled in a buttery cookie and drizzled with milk chocolate. Festive and delicious!
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About Cherry Pie Cookies
If pumpkin rules the fall, then cherries must rule the winter.
Maybe it’s their festive red color or maybe it’s the isles upon isles of Queen Anne chocolate, but there’s something about cherries that scream (or sing?) Christmas and white snow.
And especially now that I live in Phoenix, I’m drawn to anything that brings up those wintery memories from Virginia.
It’s been ages since I’ve had cherry pie, and there’s a few reasons for that:
For one, a whole slice of cherry pie can be an event to get through, since it’s true that there can be too much of a good thing. A few cherries are rich enough on their own, but a whole army of them on your plate?
No small task.
For two, to make a pie you need to plan a bit in advance, especially if you want to make the crust from scratch (since it has to “set” in the fridge overnight).
So if you’re the type that suddenly caves cherry pie and you need it right then, no if ands or buts, your best best is to hop down to the grocery store and hope they have one ready.
OR if you just want a taste of cherry pie for a fraction of the effort and anguish, these cookies are where it’s at.
Seriously, for a simple as these cookies are to make, I was shocked by how tasty they were.
The drizzled chocolate on top is a nice throwback to my beloved Queen Anne, too. Next time I make these I think I’ll drizzle some white chocolate on top as well.
Next time I make these I think I’ll drizzle some white chocolate on top as well.
I stumbled across this recipe while browsing through a copy of Family Circle in the checkout line at the grocery store.
Usually I’m not impressed with the recipes I find in magazines, either because they’re too simple or too complicated, but these Cherry Pie Cookies were like a stroke of genius.
There’s also a chocolate version of the same cookie, which will definitely be on my baking hit list.
In the meantime, this latest batch will keep an old friend of mine and I busy!
So, what about you? Are there any wintery foods with cherries that you have to have every holiday season?
Do you have to use margarine?
This recipe uses two types of butter: “standard” butter and margarine.
Margarine was very popular in older recipes like this one, but over time, that’s become less common because the ingredients in margarine have changed. Margarine used to have a lot more fat than butter, but from what I understand from my limited research, that’s no longer the case.
So, that begs the question: do you have to use margarine in this recipe?
I always have used margarine, so I don’t have any advice to give based on personal experience, but this discussion on Chowhound has some good info that can help you make the choice for your own baking.
Do you have to chill the dough?
Because this recipe uses a lot of butter, you may want to consider chilling the dough for 1-2 hours before baking.
As for me, I have never chilled this dough and have always been happy with the results, so the recipe instructions do not mention chilling.
However, if you’re curious what chilling does do cookie dough and whether or not you’d like to try it for this recipe, be sure to check out this article: Chilling Cookie Dough: Does it Make a Difference?
Notes & tips for these cherry thumbprint cookies
- If you’re doing a lot of baking, I highly recommend having some silicone baking mats or silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
More fun cookie recipes
More great recipes with cherries
Cherry Pie Cookies
- Add vanilla to butter, then beat for 30 seconds.
- Sift together flour and sugar, then add to the bowl with the butter. Beat on medium until dough beings to clump, then use your hands to finish mixing until a soft, smooth dough is formed.
- Roll dough into 1 inch balls, then place on parchment covered baking sheet 2 inches apart.
- Using your thumb or the bottom of a tablespoon measuring spoon, gently press in the center of each cookie so it forms a well. Scoop 2-4 cherries on to each cookie.
- Bake for 12-15 minutes. Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack. Allow to cool completely.
- Heat chocolate chips per package instructions, then drizzle across cookies. (Tip: you can pour melted chocolate into a Ziploc bag (quart sized) and cut a small hole in a corner to create your own icing bag).
- Let chocolate cool completely before serving or storing cookies in an air tight container.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.