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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.
Do you use plain flour or self rising flour?
I used all purpose flour.
I make these every year for Christmas. They are delicious! Everyone loves them! I was wondering if I can use All butter, or if the margarine is necessary in this recipe.
These cookies came out wonderfully. For me they had to cook longer like 20 minutes. But they taste amazing! they are so light and not that much sugar. I can’t wait to make them for the holidays for my family and co-workers. Plus I think they’d be great for summer parties like the 4th of July, something about cherries during the 4th seems perfect.
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!
can you use the roll of sugar cookies dough
Yes, you can use a purchased roll of sugar cookie dough. Just follow the instructions for rolling it into balls.