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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!
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.
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!
This post was sponsored by Lucky Leaf®. All opinions expressed are my own!
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Cherry Pie Cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup margarine, softened
- 2 cups all-purpose flour
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 1 (21-ounce) can cherry pie filling
- ½ cup white chocolate baking chips
Instructions
- Preheat oven to 325 degrees, and line a baking sheet with parchment paper.
- In a stand mixer or with a hand mixer whisk together the butter, and margarine until fluffy.
- Add flour powdered sugar, and vanilla until they are just combined and a soft dough is formed.
- Roll the dough into tablespoon-sized balls and place them on the baking sheet about 2 inches apart. Make an indentation in the center of each ball.
- Scoop 1-2 cherries from the pie filling into each center indentation in the cookie.
- Bake for 12-15 minutes. Remove the cookies from the fridge and allow them to cool.
- Melt the white chocolate in the microwave stirring every 30 seconds in a microwave-safe dish until smooth, be careful not to let it burn.
- Once the chocolate is melted scoop it into a ziplock bag. Snip the corner with scissors and drizzle the chocolate over each cookie.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
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 !!
We are at a pretty high altitude so I think it should be just fine! 🙂
When do you add the flour?????
You add it with the powdered sugar. Sorry I have fixed that in the instructions. 🙂
My brother’s favorite pie is Cherry too. I might have to surprise him with these cookies sometime.
Where does the flour come in. I’m not seeing when to incorporate. Thanks
Sorry. I fixed that. With the powdered sugar.
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 🙂
Do they freeze well?
I
I froze them in an air tight container… made a layer of cookies froze them then covered with parchment paper made a second layer froze paper repeat… worked great!
Could you use all butter instead of half margarine, half butter??
I’m sure that would be just fine. :). Let me know how they turn out!
Did all butter work out well? I do not use margarine so I’m curious why it would be half and half… if only to save calories I understand, but I’m curious! Thanks 🙂
I used all butter turned put as expected..standard shortbread cookie!!
Ooh yes, I want to know how the all butter ones worked out…please share
These look fantastic! Thanks so much for sharing! Pinned 😉
What a perfect cookie!! Thank for the recipe.
Do these need to be refrigerated after making them or did you keep them at room temperature?
You can refrigerate them. Mine didn’t last long to know how to store then. The family loved them. 🙂
Sounds great…but I’m guessing the flour also gets mixed in along with the powdered sugar? (It was omitted in the instructions) 🙂
Simple and perfect! I need to make things like this more often. Great idea, Alyssa! Pinned!
great recipe as usual. how can I print it?
You click on the blue print button right under the picture of the cookies.
Oh my, these look super delicious! I am pinning them and adding them to my Christmas Baking list!
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 🙂
Yep. Fixed it! Thanks
I tried these twice and both times i was very disappointed.I had to cook them at least 10mins longer and the “crust” didnt stay together…a big waste of money and time
Sorry to hear! They turned out amazing for us!