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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.
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.
i have made these 4 times in one month! They are delicious.
Can you freeze these?
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!
They are not only beautiful but oh so easy and very impressive! Everyone loved them. Will make again and again…
I added this to my July 4th recipies. I will drizzle these with blue chocolate melts!
I tried these tonight and the dough spread
Sorry hit post too soon, the dough spread and I’m not sure why?
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!
How did you drizzle hot white chocolate I with a Baggie??
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.
How did you frizzle hot white chocolate in a Baggie?
Great recipe!! Used all butter. Thanks for sharing.
Simple and perfect! And what a pretty pretty cookie 🙂
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.
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!
These are great. They’re like thumbprint cookies with pie filling instead of jam. Delicious!
Can you freeze these cookies?