Cherry Pie Cookies
These festive cookies have the taste of classic cherry pie without all the fuss! Cherry pie filling nestled in a buttery cookie and drizzled with chocolate.
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Table of Contents
- About Cherry Pie Cookies
- Do you have to use margarine?
- Do you have to chill the dough?
- Can you use other types of canned pie filling?
- How long are cherry pie cookies good for?
- Can you freeze baked thumbprint cookies?
- Notes & tips for these cherry thumbprint cookies
- More fun cookie recipes
- More great recipes with cherries
- How to make cherry pie Cookies
- Recipe Details
About Cherry Pie Cookies
Have a craving cherry pie and delicious old-fashioned cookies?
Then you’ve come to the right place!
Because, you guys, these cherry pie cookies are the perfect combination of classic cherry pie filling on top of crumbly butter cookies.
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?
Can you use other types of canned pie filling?
Yes, you totally can! Feel free to get creative and fill these thumbprint cookies with your favorite flavors. For example, you could use:
- Peach pie filling
- Blueberry pie filling
- Lemon creme
- Raspberry pie filling
- Strawberry pie filling
- Pumpkin pie filling
How long are cherry pie cookies good for?
Once prepared, cookies can be stored in a sealed container in the refrigerator for up to five days. However, this time may vary depending on how fast the cherry pie filling saturates the cookie.
Can you freeze baked thumbprint cookies?
Yes! You can totally freeze these cookies, but there’s a catch.
I can only recommend freezing the cookies before they’ve been decorated. Save the decorating for after the cookies have been thawed.
For best results, allow the baked and undecorated cookies to cool completely, then arrange them in a single layer (without touching) on a baking sheet or large plate. Freeze the cookies first, then once completely chilled, they can be transferred to a sealed container or freezer bag of your choice. If possible, separate layers of cookies with wax paper or parchment paper.
When stored correctly, baked cookies can be frozen for up to two months.
Notes & tips for these cherry thumbprint cookies
- If you’re doing a lot of baking, I highly recommend having some 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
How to make cherry pie Cookies
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, whisk together flour and powdered sugar until thoroughly mixed, then set aside.
Step 2 – Using a stand mixer (or hand mixer + large bowl), whip together the butter and margarine until fluffy.
Step 3 – Add the vanilla and dry ingredients to the mixing bowl, whipping until all of the ingredients are fully incorporated into the butter. Turn off the mixer and scrape the sides of the bowl to collect any wayward butter or flour, if needed.
Step 4 – Using a cookie scoop, scoop out some of the dough and roll it into a ball. Place the cookie dough ball on a baking sheet lined with parchment paper. Repeat this step until all the dough has been rolled into balls.
Step 5 – Use your thumb or the back of a spoon to gently press down on the cookie dough balls, creating a well in the center.
Step 6 – Bake!
Step 7 – Once the cookies have cooled, decorate them by placing a dollop of cherry pie filling. Once the cookies are filled, drizzle them with melted chocolate (optional).
Step 8 – Serve and enjoy!
Cherry Pie Cookies
- 2 cup all-purpose flour
- 1/2 cup salted butter, softened
- 1/2 cup margarine, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 21 ounce cherry pie filling, (1 can)
- 1/2 cup milk chocolate chips, or white chocolate chips (optional)
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper, then set aside.
- In a large bowl, whisk together sugar and flour, then set aside.
- Using a stand mixer (or hand mixer + large bowl), cream butter and margarine together on medium high speed until fluffy, about 5-7 minutes.
- Drop mixer speed to low and add vanilla extract, then blend for 30 seconds.
- Keeping speed on low, quickly add dry ingredients to the wet. Tip: use a 1/3 or 1/2 measuring cup to continually scoop the dry ingredients in while the batter continues to mix (see above video for example). Continue to mix until dough begins to cling to the beater and has a soft and smooth texture, about 2-4 minutes.
- Using a 1 tablespoon cookie scoop, scoop out dough and roll it between your hands. Place finished cookie ball on prepared baking sheet. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.
- Use your thumb (or the back of a spoon) and press into the center of the cookie dough, creating a small well.
- Bake cookies for about 12 to 15 minutes or until the sides of the cookies are puffed and bottoms of cookies begin to turn a light golden color.
- Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
- While cookies cool, heat chocolate chips per package instructions, then transfer chocolate to a pastry bag or a ZipLoc bag with a corner cut (optional).
- When ready to decorate, fill the well of each cookie with cherry pie filling (typically 2-3 cherries per cookie), then top each cookie with a drizzling of melted chocolate (optional).
- Allow frosting to dry completely before serving or storing.
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.