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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!

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Cherry Pie Cookies

By: Alyssa Rivers
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
Servings: 24 Serving

Ingredients 

  • 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

Instructions 

  • 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 1/2 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.

Nutrition

Calories: 170kcalCarbohydrates: 21gProtein: 1gFat: 9gSaturated Fat: 4gCholesterol: 11mgSodium: 87mgPotassium: 50mgFiber: 1gSugar: 6gVitamin A: 338IUVitamin C: 1mgCalcium: 14mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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75 Comments

  1. 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.

  2. 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!

  3. 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!

    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.

  4. 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.

  5. 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!

  6. These are great. They’re like thumbprint cookies with pie filling instead of jam. Delicious!