Cherry Pie Cookies

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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!

Cherry Pie cookies on a white plate.One 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.

An open can of lucky leaf cherries.

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.

Cherry pie cookies on a cooling rack.

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!

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

Cherry Pie Cookies

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Delicious butter thumbprint cookies with delicious cherry pie filling in the center. This is the perfect holiday cookie!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 24 Serving


  • 1/2 cup butter softened
  • 1/2 cup margarine softened
  • 2 cups flour
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 21 ounce Lucky Leaf Cherry Pie Filling
  • 1/2 cup white chocolate baking chips


  • 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.
  • 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.
  • 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.
  • Once chocolate is melted scoop into a ziplock blog. Snip the corner with scissors and drizzle the chocolate over each cookie.


Serves: 24

Calories170kcal (9%)Carbohydrates21g (7%)Protein1g (2%)Fat9g (14%)Saturated Fat4g (20%)Cholesterol11mg (4%)Sodium87mg (4%)Potassium50mg (1%)Fiber1g (4%)Sugar6g (7%)Vitamin A338IU (7%)Vitamin C1mg (1%)Calcium14mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I make these every year for Christmas. They are delicious! Everyone loves them! I was wondering if I can use All butter, or if the margarine is necessary in this recipe.

  2. These cookies came out wonderfully. For me they had to cook longer like 20 minutes. But they taste amazing! they are so light and not that much sugar. I can’t wait to make them for the holidays for my family and co-workers. Plus I think they’d be great for summer parties like the 4th of July, something about cherries during the 4th seems perfect.

  3. Everyone I’ve made these for has absolutely loved them. They’re my most requested cookie yet. I do add an extra tablespoon or two of water to the dough depending on the humidity in my area, as it’s always been really dry without any extra liquid. I also knead the dough versus beat it since it’s too crumbly otherwise. I still bake at 325, but these take about 25 minutes in my oven. Overall, these are excellent cookies. They freeze well, and are fun to experiment with other fillings besides cherry as well. My second favorite is raspberry!

  4. I love date filled cookies but thought about trying another filling. There is a bottom, the filling,and then the top securing together with a fork around the edges. Would cherries work?

  5. oh my. absolutely delicious. I tried this recipe with apple and also binder l blueberry… freaking amazing. thank ❤

  6. One of my hubby’s favorite cookies around the holidays. I have to double the batch in order to share with friends and family! Lol he is a piggy

  7. For those that want to use all butter rather than margarine, it works fine. I used all unsalted butter (because that’s what I have on hand) and a pinch of salt.

    The vanilla didn’t seem to fully incorporate, so probably add that to the butter before adding dry ingredients.

    I used blueberry filling and cherry filling. Both tasty!

    Use the recommended bake time! These will still be soft and doughy when you pull them out. Very soft and buttery cookie with a light color. If you leave them in too long, they will harden up, but they will be crumbly.

    Hope this helps!

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