Cherry Pie Cookies
Delightful cookies that combine the classic flavors of cherry pie with a soft, buttery cookie and a sweet glaze.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Using unsalted butter allows you to control the overall saltiness.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling & Glaze
- 1 cup cherry pie filling Store-bought is convenient, homemade can be used too.
- 1 cup powdered sugar Creates a smooth glaze; granulated sugar can be used but will not dissolve as easily.
- 2-3 tablespoons milk Adjust for desired glaze consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.
Assembly
- Scoop tablespoon-sized portions of the dough, flatten slightly, and place about half a teaspoon of cherry pie filling in the center. Fold the dough over to enclose the filling.
- Arrange the cookies on a baking sheet lined with parchment paper, ensuring they are spaced apart.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove cookies from the oven and let them cool completely on a wire rack.
Glazing
- In a small bowl, mix the powdered sugar with milk to create a glaze. Drizzle this over the cooled cookies.
- Allow the glaze to set for a few minutes before serving.
Notes
Chill the dough for 30 minutes if it's too soft to handle. To enhance flavor, add a pinch of almond extract along with the vanilla. For extra decoration, sprinkle chopped nuts on the glaze before it sets.