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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 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?
Yes, that sounds delicious! XOXO
If you double the recipe one can will fill all cookies, use a tablespoon measuring to exact measure..70 cookies!!!
oh my. absolutely delicious. I tried this recipe with apple and also binder l blueberry… freaking amazing. thank ❤
Can theses cookies be frozen?
Yes, they can! Enjoy your cookies! XOXO
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
Should the cherry cookies have sugar or powdered sugar.
I am assuming you use plain, not self-rising flour?
YES!
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!
That is all great to hear! Thanks for sharing your way of making it! I will have to try it soon too!! XOXO
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?
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
They look divine!
Can you use all butter? I do not eat margarine.
You actually explained that perfectly!
I forgot to mention that since I’m not a fan of white chocolate, I used a powdered sugar glaze over my cookies.
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.
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!!
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.
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,