Cherry Pie Stuffed Cookies are a delightful fusion of traditional cherry pie and soft, chewy cookies. These bite-sized treats bring the best of both worlds: the rich, sweet cherry filling of a classic pie and the comforting texture of homemade cookies. Perfect for picnics, holiday gatherings, or just a sweet afternoon snack, these cookies are sure to impress.
Whether you are a seasoned baker or a beginner, this recipe is simple to follow and yields impressive results. By combining basic cookie dough with a luscious cherry pie filling, you create a dessert that’s both unique and irresistibly tasty. Learn more about the basics of cookie dough here.
Ingredients List :
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 1 can (21 oz) cherry pie filling
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
This combination of ingredients ensures that each cookie is bursting with flavor, from the rich, buttery dough to the sweet and tangy cherry center. For more on the role of baking soda in cookies, check out this informative article.
Now that you have your ingredients ready, let’s dive into the step-by-step preparation to make these cherry pie stuffed cookies.
Step-by-Step Preparation :
Preparing the Cookie Dough :
To start, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this mixture aside.
In a large bowl, beat 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of packed brown sugar until creamy and smooth. Add in 1 large egg and 1 teaspoon of vanilla extract, continuing to beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. This forms your cookie dough, which should be soft and pliable. If the dough feels too sticky, you can chill it in the refrigerator for about 30 minutes to make it easier to handle. Discover more tips on handling cookie dough.
Making the Filling :
The star of these cookies is the cherry pie filling. Using a small cookie scoop or spoon, take a tablespoon of the prepared cookie dough and flatten it slightly in your hand. Place a teaspoon of cherry pie filling in the center of the flattened dough. Make sure to break up any large cherry pieces to ensure a smooth filling that doesn’t leak.
Next, scoop another tablespoon of cookie dough and flatten it, placing it on top of the cherry filling. Seal the edges of the cookie dough together to completely enclose the filling. This step is crucial to prevent the filling from leaking out during baking.
For a more detailed guide on using fruit preserves in baking, you can refer to this comprehensive resource.
Assembling the Cookies :
Once all your cookies are assembled, place them on the prepared baking sheet, spacing them about 2 inches apart. This allows enough room for the cookies to spread without merging into each other.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking, which can lead to a dry texture. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cherry Pie Stuffed Cookies :
Step-by-Step Preparation :
Baking Instructions :
With your cookies now assembled and ready to bake, it’s time to move on to the next crucial step: baking. Preheat your oven to 350°F (175°C) if you haven’t already. Place the cookies on the lined baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. This baking time ensures that the cookies are fully cooked while keeping the center soft and chewy. To avoid overbaking, keep a close eye on the cookies during the last few minutes of baking.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. This allows them to firm up slightly, making it easier to transfer them to a wire rack. For more tips on achieving the perfect bake, check out this guide to baking cookies.
Glazing the Cookies :
The final touch for these cherry pie stuffed cookies is the glaze. In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. The consistency should be thick but pourable. If the glaze is too thick, add a little more milk; if too thin, add more powdered sugar.
Using a small spoon or fork, drizzle the glaze over the cooled cookies. The glaze not only adds a sweet finish but also enhances the visual appeal of the cookies. Allow the glaze to set at room temperature, which should only take a few minutes.
For additional tips on glazing techniques, you can visit this informative resource.
Now your cherry pie stuffed cookies are ready to enjoy! These treats are perfect for any occasion and are sure to impress with their combination of flavors and textures.
Additional Tips and Variations :
Tips for Perfect Cookies :
To ensure your cherry pie stuffed cookies turn out perfectly every time, follow these tips:
- Even Baking: Rotate the baking sheet halfway through the baking time to ensure even baking. This helps prevent some cookies from becoming too brown while others remain undercooked.
- Preventing Leaks: Make sure to seal the edges of the cookies well to prevent the cherry filling from leaking out during baking. Using slightly chilled dough can also help in maintaining the shape of the cookies.
- Storage: Store the cookies in an airtight container at room temperature for up to three days. If you want to keep them longer, they can be stored in the refrigerator for up to a week or frozen for up to three months.
Variations and Creative Twists :
While the classic cherry pie stuffed cookies are delightful on their own, there are several ways you can customize them:
- Different Fillings: Experiment with other fruit fillings like blueberry, apple, or raspberry. Each variation brings a unique flavor profile to the cookies.
- Toppings: Add a sprinkle of chopped nuts or shredded coconut on top of the glaze for added texture and flavor.
- Dietary Adjustments: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. To make the recipe vegan, use a vegan butter substitute and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg.
Frequently Asked Questions :
- How to store cherry pie stuffed cookies?
- Store these cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze them. Learn more about cookie storage here.
- Can I use fresh cherries instead of canned filling?
- Yes, you can use fresh cherries. Pit and chop them, then cook with some sugar and cornstarch until thickened. This homemade filling can be used just like the canned version.
- How to prevent the filling from leaking out?
- Ensure the cookie dough is well-sealed around the filling. Slightly chilling the dough before baking can help maintain its shape and prevent leaks. For additional tips on handling cookie dough, refer to this helpful guide.
Troubleshooting Common Issues :
- Cookies spreading too much:
- Ensure your dough is not too warm. Chilling the dough before baking can help maintain the cookie shape. Also, measure the ingredients accurately to avoid excess butter or sugar.
- Filling oozing out:
- Make sure the edges of the cookies are sealed well. Avoid overfilling and use slightly thicker dough for the top layer to help contain the filling.
- Cookies not baking evenly:
- Rotate the baking sheet halfway through the baking time. Ensure your oven is properly calibrated and the baking sheet is placed in the center of the oven.
Conclusion :
Summarizing the Recipe :
In conclusion, cherry pie stuffed cookies are a delicious and creative way to enjoy the flavors of cherry pie in a convenient, portable form. This recipe combines a buttery, soft cookie dough with a sweet cherry filling and a simple glaze to create a treat that’s perfect for any occasion. Learn more about cherry pie here.
Encouragement to Experiment :
Don’t hesitate to experiment with this recipe by trying different fillings, toppings, and dietary adjustments. The versatility of these cookies makes them a fun and rewarding baking project. Whether you’re making them for a special event or just to satisfy a sweet craving, these cherry pie stuffed cookies are sure to be a hit. Happy baking!
Print
Cherry Pie Stuffed Cookie
- Total Time: 35 minutes
Ingredients
For the Cookie Dough:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
For the Filling:
1 can (21 oz) cherry pie filling
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
For the Cookie Dough:
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth.
4. Add the egg and vanilla extract, and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
For the Filling:
6. Using a small cookie scoop or spoon, scoop a tablespoon of cookie dough and flatten it slightly in your hand.
7. Place a teaspoon of cherry pie filling in the center of the flattened dough.
8. Scoop another tablespoon of cookie dough and flatten it, placing it on top of the cherry filling. Seal the edges of the cookie dough together to completely enclose the filling. Repeat with remaining dough and filling.
Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the Glaze:
11. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
12. Drizzle the glaze over the cooled cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 200 kcal
I like this site very much, Its a real nice berth to read and get
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did not work for me , tried making smaller and bigger cookies they just expanded , not sure if i need to add more baking powder or add cornstarch! turned to flat combined mess
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