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

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 24 Serving


Delicious butter thumbprint cookies with delicious cherry pie filling in the center. This is the perfect holiday cookie!

Course Dessert, Snack
Cuisine American


  • 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


  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.

Nutrition Facts

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.

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. 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 🙂

      1. 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

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

    1. 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 🙂

    1. 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!

  3. 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. 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. 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. 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. 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.

    1. 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. 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. 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. 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. 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.

    1. that’s exactly what I would like to know if these cookies freeze well, I looked over all of the answers but nobody seems to know!!! I made these several days ago and they turned out delicious, but I wondered if they’ll keep fresh until Friday, 4 days from now or I should freeze them,

  12. 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. 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.

  14. Made these and they are special because of the cherry filling and the frosting. They’ll be part of my holiday cookie selection this year

  15. I did everything except I made it with only butter and I don’t think that would’ve ever changed the texture however my cookies are very powdery when you bite into them and I really don’t like the texture. Now I really don’t think it’s because of the lack of margarine … are yours the same texture?

  16. 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!

  17. 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

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

  19. 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?

  20. 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!

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