Cherry Pie Cookies Recipe
Introduction
Cherry pie cookies are the perfect bite-sized treats that combine the delightful flavors of cherry pie with the convenience of a cookie. These cookies are ideal for cherry pie lovers who want to enjoy their favorite dessert in a smaller, more portable form. Whether you’re hosting a gathering, looking for a sweet snack, or just indulging in some baking therapy, these cherry pie cookies are sure to impress. The buttery, flaky crust paired with the sweet-tart cherry filling makes each bite a delicious experience.
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cherry Filling:
- 1 can (21 oz) cherry pie filling
- ½ teaspoon almond extract (optional for extra flavor)
- 2 tablespoons cornstarch (optional for thickening)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Optional:
- Extra sugar for sprinkling
- Whipped cream or ice cream for serving
Instructions
1. Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.
- Once the dough is ready, divide it in half, shape each half into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step helps the dough firm up, making it easier to roll out later.
2. Prepare the Cherry Filling:
- While the dough chills, prepare the cherry filling. If you’d like a thicker filling, stir in 2 tablespoons of cornstarch into the cherry pie filling. Add almond extract if using, and stir until well combined. Set aside.
3. Roll Out the Dough:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Remove one disc of dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
- Using a round cookie cutter (about 2-3 inches in diameter), cut out circles from the dough. Re-roll scraps as needed to get more circles.
- Place half of the circles on the prepared baking sheets, leaving about 2 inches of space between each cookie.
4. Add the Cherry Filling:
- Spoon a small amount (about 1 teaspoon) of cherry filling onto the center of each circle on the baking sheet.
- Use a sharp knife or a small cookie cutter to cut out small shapes (like hearts or stars) from the center of the remaining dough circles. These will serve as the top layer for your cherry pie cookies.
- Carefully place the cut-out circles on top of the cherry-filled circles, pressing the edges gently with a fork to seal the cookies.
5. Bake the Cookies:
- If desired, sprinkle the tops of the cookies with a little extra granulated sugar for added sweetness and crunch.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The tops should remain slightly pale for a soft, pie-like texture.
6. Glaze the Cookies:
- While the cookies are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Drizzle the glaze over the warm cookies using a spoon or a small piping bag.
7. Serve and Enjoy:
- Allow the cookies to cool completely so the glaze can set. These cherry pie cookies can be enjoyed on their own, or served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies (without glaze) for up to a month.
Conclusion
These cherry pie cookies are a delightful fusion of classic cherry pie and buttery sugar cookies, making them a hit at any occasion. Easy to make and even easier to eat, they bring the comfort of homemade cherry pie into a bite-sized, portable form. Whether you’re a novice baker or a seasoned pro, this recipe is sure to become a favorite in your baking repertoire. Enjoy the rich flavors and tender textures of these charming cookies!
