This Cherry Cookies Recipe is the perfect cookie if you are craving a cherry pie but just want to make cookies. This easy recipe uses just a few ingredients to make a buttery cookie with lots of cherry flavor in the topping.

The cookie is similar to shortbread cookie recipes. It’s an easy cookie that is very versatile. Use any pie topping to make pie cookies. It’s the easiest way to enjoy a pie without making a full pie!

Can I substitute the canned cherry pie filling?

If you don’t have canned cherries, you could substitute them with a jar (or 2) of maraschino cherries. This may be a little sweeter than the pie filling. Drain as much maraschino cherry juice so the cookies don’t get mushy. I do not recommend this because it will not taste like a cherry pie.

I wouldn’t recommend using fresh cherries. I prefer cherries that have a sweet cherry glaze.

Can I use unsalted butter? 

You can use unsalted butter – add about 1/2 teaspoon of salt to the flour mixture.

If you are looking for a delicious cake that uses chopped maraschino cherries – you must try this Cherry Chip Cake Made With White Cake Mix.

 

 

     

Tips for making Cherry Cookies:

• Change the color with food dye! Add some pink color to make pink cookies for Valentine’s Day. You could also use red food coloring.
• I like to prepare 2 cookie sheets so I can bake them right after each other.
• Substitute the vanilla extract with a teaspoon of almond extract.

 

This would be a great recipe to add to cookie trays for the holidays.

Scroll to the bottom for the printable recipe card.

Chocolate Cherry Cookies Recipe

Serves: 24 | Prep: 20 Minutes | Bake: 15 Minutes

Ingredients:

• 1 cup salted butter, softened
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup powdered sugar
• 21 ounce cherry pie filling, (1 can)
• 1/2 cup Ghirardelli’s chocolate melting wafers

 

 

Instructions For Cherry Cookies:

Pre heat oven to 325 degrees F. Line baking sheets with parchment paper, then set aside.

 

Using a stand mixer with the paddle attachment (or hand mixer and large bowl), add the room temperature softened butter to the bowl of a stand mixer and cream butter on medium high speed until fluffy. Lower the mixer speed to low and add vanilla extract, then blend for 30 seconds. 

Add dry ingredients (2 cups of flour and 3/4 cup powdered sugar) to a medium bowl and whisk together. Slowly add the dry ingredients to the wet ingredients until they form a dough. Do not over-mix.

 

 

Using a 1 tablespoon cookie scoop, scoop 1 tablespoon of dough and roll the cookie dough balls between your hands. Place the cookie ball on a prepared baking sheet about two inches apart. 

Use your thumb (or the back of a small spoon) and press into the center of the cookie dough, creating a small well.

 

 

Bake cookies for about 12-14 minutes or until the sides are puffed, and the bottoms begin to turn a light golden brown color.

 

 

Remove baked cookies to a cooling rack and let cool. If you don’t have a wire rack, place a paper towel on the counter and place the cookies on the paper towels to cool.

Topped the cooled cookies with some cherry filling.

 

 

Melt the chocolate wafers as directed on the package and drizzle some chocolate over each cookie using a spoon. 

Store in an airtight container.

Yield: 24

Cherry Cookies Recipe

Print

This Cherry Cookies Recipe is the perfect cookie if you are craving a cherry pie but just want to make cookies.

Ingredients

• 1 cup salted butter, softened
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup powdered sugar
• 21-ounce cherry pie filling - 1 can
• 1/2 cup Ghirardelli's chocolate melting wafers

Instructions

1. Pre heat oven to 325 degrees F. Line baking sheets with parchment paper, then set aside.
2. Using a stand mixer with the paddle attachment (or electric mixer and large bowl), add the room temperature softened butter to the bowl of a stand mixer and cream butter on medium high speed until fluffy. Lower the mixer speed to low and add vanilla extract, then blend for 30 seconds. 
3. Add dry ingredients (2 cups of flour and 3/4 cup powdered sugar) to a medium bowl and whisk together. Slowly add the dry ingredients to the wet ingredients until they form a dough. Do not over-mix.
4. Using a 1 tablespoon cookie scoop, scoop 1 tablespoon of dough and roll the cookie dough balls between your hands. Place the cookie ball on a prepared baking sheet about two inches apart. 
5. Use your thumb (or the back of a small spoon) and press into the center of the cookie dough, creating a small well.
6. Bake cookies for about 12-14 minutes or until the sides are puffed, and the bottoms begin to turn a light golden brown color.
7. Remove baked cookies to a cooling rack and let cool. If you don't have a wire rack, place a paper towel on the counter and place the cookies on the paper towels to cool.
8. Topped the cooled cookies with some cherry filling.
9. Melt the chocolate wafers as directed on the package and drizzle some chocolate over each cookie using a spoon.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 
 

 

Im always looking for the best cookie recipe. Check out some of my favorites!

• Chocolate Chip Cookie Recipe Without Brown Sugar
• Chocolate Chip Walnut Cookies Recipe
• Peanut Butter Sugar Cookie Recipe
• Looking for easy cookies – this is it – Brownie Mix Cookie Recipe – Just 5 Ingredients! 
• Chocolate OREO-Stuffed Cookies Recipe – these are yummy chocolate cookies
• My favorite chocolate chip cookie recipe – the secret ingredient is pudding!

Next time you are in the baking aisle – grab a can of cherry pie filling to make your new favorite cookies.