Cherry Pie Cookies

I absolutely love cherry pie!  It is hands down my favorite pie around the holidays.  These cherry pie cookies made with Lucky Leaf pie filling, are a must to bake for the holidays! … or better yet, they are great year round!

cherrypietitleOne of my favorite cookies to bake are thumbprint cookies.  Because Lucky Leaf cherry pie filling is so fantastic, I wanted make these cute little thumbprint cookies with my favorite pie filling.  I mean look at that delicious cherry pie filling!  The cherries are absolute perfection.


The best part about these cookies is that are cute and little and just the right size.  They are made with a delicious butter cookie and the cherry pie filling gives it a burst of flavor.  And the cherry baked into the center reminded me of taking a bite of cherry pie.  Of course the white chocolate glaze on top gives it the perfect finishing touch.


I loved how they turned out!  The cherry pie filling gave these cookies a bright and beautiful presentation.  They looked fantastic and would be the first cookies to get eaten in a cookie exchange.  They are fun, easy to bake and the perfect cookie!

5.0 from 9 reviews
Cherry Pie Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
Delicious butter thumbprint cookies with delicious cherry pie filling in the center. This is the perfect holiday cookie!
  • ½ cup butter, softened
  • ½ cup margarine, softened
  • 2 cups flour
  • ¾ cup powdered sugar
  • 1 tsp vanilla
  • 21 ounce Lucky Leaf Cherry Pie Filling
  • ½ cup white chocolate baking chips
  1. Preheat oven to 325 degrees. In a stand mixer or with a hand mixer beat together butter, and margarine until fluffy. Add flour powdered sugar, and vanilla just until combined and a soft dough is formed.
  2. Roll the dough into tablespoon sized balls and place on an ungreased cookie sheet. about 2 inches apart. Make an indentation in the center of each ball. Scoop 1-2 cherries into each center indentation in the cookie.
  3. Bake for 12 to 15 minutes. Allow cookies to cool. Melt the ½ cup white chocolate in the microwave stirring 30 seconds at a time in a microwave safe dish until smooth and be careful not to let it burn.
  4. Once chocolate is melted scoop into a ziplock blog. Snip the corner with scissors and drizzle the chocolate over each cookie.
If you want to add a little bit of nutty flavor to the butter cookie, add ¼ cup finely ground walnuts or pecans.

This post was sponsored by Lucky Leaf®.  All opinions expressed are my own!

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  1. Sharon Armstrong says

    Not trying to be persnickety or anything- more of just a heads up….in the instructions you have listed adding the vanilla twice- but don’t have anything about adding the flour…just a simple typo is all- just wanted to give you a heads up.. By the way- these sound and look amazing- can’t wait to try them out :-)

  2. Kathryn says

    Sounds great…but I’m guessing the flour also gets mixed in along with the powdered sugar? (It was omitted in the instructions) :)

  3. says

    Wow, these cookies look amazing Alyssa! I love cherry pie too but turning them into cookies makes them so much easier without making the pie dough. Pinning – love these :)

  4. Tammy says

    I think I’m going to make these because husband loves cherry pie and they sound yummy. Does anything need to be adjusted for high altitude? Thanks for sharing !!

  5. Autumn says

    I am making these to put in tins as gifts for my family and friends. How many would you say it makes on average? Was the number 24 used as one cookie per person or more than one per person?

  6. Alex says

    I made these tonight! I didn’t have margarine and used all butter – seemed to work out okay. I had to add about a tablespoon of milk to form a dough – it was way too powdery. I also had to increase the baking time to 20 minutes. Naturally, they didn’t come out as cute as yours but still very good!

  7. Doris Henson says

    Do you think it would make a difference if I used all butter in place of the margarine. I was thinking yesterday while I was in the store that your recipe called for cake flour….and now when I bring it up it is margarine…not cake flour…and I was fixin’ to make these. Hate to have to go back out to a store AGAIN…but don’t want to mess up the recipe either.

    • Alyssa says

      You melt the white chocolate and scoop it into a ziplock bag. Seal it and snip the corner just a little. Drizzle it on the top.

  8. Michelle says

    Fantastic! I made these yesterday, yum!! As someone mentioned, the dough is super crumbly, but it comes together to form the cookie balls very easily, no need for additional liquid. I used dark chocolate to drizzle on top, delicious!

  9. Susan says

    Two of my favorites are thumbprints and cherry pie! Just made these with all butter. Dough was perfect consistency and they baked beautifully. If yours spread it is generally an oven that’s too cool or a baking sheet that hasn’t cooled completely. Could also be that you don’t have quite enough flour or were heavy on the butter. Mine are just out of the oven and as pretty as the ones pictured. So pleased. Thanks!

  10. Ashley says

    My family LOVES these. I made them last year and now they want them for every family gathering. I’ve made them with cherry, apple, raspberry, and blueberry pie filling, but the cherry is always a favorite. The last time I made them, I believe I had such a tall order I made 24 dozen of them. My counter was FILLED! I’ll be busy in a few days making them for Christmas. Thanks for this awesome recipe.

  11. says

    No one ever answered whether or not you can freeze these or if taste funny after freezing? I want to make them today but we aren’t going away until xmas eve which is a week away – please someone answer soon – it will determine whether or not I am making these cookies today.

  12. Donna says

    I just finished making this recipe. They turned out amazing!! I didn’t have any more of vanilla, so I used almond instead mmm mmm mmm. Thanks for sharing! Happy Holidays!!

  13. says

    These cookies are buttery and delicious! I made them last week as part of my Christmas cookie platter and they will be a regular every year. Actually I plan on making them throughout the year as well.

    I used all butter and yes, they do freeze well. Just separate each layer with waxed paper.


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