Cherry Cheesecake Cookies Recipe
Introduction
Cherry Cheesecake Cookies are a delightful treat that combines the richness of cream cheese with the sweet burst of cherry pie filling. These soft, fruity cookies make a perfect dessert or snack for any occasion.
Ingredients
- 1 (16oz.) package refrigerated sugar cookie dough
- 4 ounces whipped cream cheese
- ⅓ cup all-purpose flour
- ½ cup granulated sugar (optional coating)
- ¾ cup cherry pie filling
Instructions
- Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Step 2: In a large bowl or stand mixer fitted with a paddle attachment, beat together the cookie dough, cream cheese, and flour until fully combined, scraping down the sides as needed.
- Step 3: Use a small cookie scoop (about 4 teaspoons) to portion out the dough and lightly roll each portion into balls with your hands.
- Step 4: Roll the dough balls in granulated sugar and place the cookies 2 inches apart on the prepared baking sheet.
- Step 5: Bake for 10 to 12 minutes, until the edges are set but the centers remain soft.
- Step 6: Remove from the oven and gently press the back of a round teaspoon into the center of each cookie to create a small well. Transfer the cookies to a wire rack to cool completely.
- Step 7: Once cooled, use a teaspoon to scoop cherry pie filling into each well, placing about 1 cherry per cookie.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the dough mixture before baking.
- Try using different pie fillings like blueberry or raspberry for a variation.
- If you prefer less sweetness, skip rolling the dough balls in granulated sugar before baking.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Reheat briefly in the microwave for a soft, warm cookie experience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without cream cheese?
The cream cheese adds moisture and a slight tang that balances the sweetness. Omitting it will change the texture and flavor, so it’s best to use it as directed.
Can I freeze Cherry Cheesecake Cookies?
Yes, you can freeze the baked cookies (without the cherry filling) in an airtight container for up to 2 months. Thaw at room temperature and add the cherry filling before serving.
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Cherry Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these Cherry Cheesecake Cookies, featuring soft sugar cookie dough blended with whipped cream cheese, baked to perfection, and topped with juicy cherry pie filling. A perfect treat combining creamy, fruity, and buttery flavors in every bite.
Ingredients
Cookie Dough Mixture
- 1 (16oz.) package refrigerated sugar cookie dough
- 4 ounces whipped cream cheese
- ⅓ cup all-purpose flour
Coating
- ½ cup granulated sugar (for rolling cookie dough balls)
Topping
- ¾ cup cherry pie filling
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to ensure cookies do not stick during baking.
- Mix Dough Ingredients: In a large bowl or a stand mixer fitted with a paddle attachment, beat together the refrigerated sugar cookie dough, whipped cream cheese, and all-purpose flour until the mixture is fully blended and smooth. Scrape down the sides as needed to incorporate all ingredients evenly.
- Portion and Shape: Using a small cookie scoop (about 4 teaspoons), scoop portions of the dough and gently roll each into a ball with your hands to ensure even size and shape.
- Coat in Sugar: Roll each cookie dough ball in granulated sugar to give a sweet, slightly crunchy coating and place them on the prepared baking sheet, spacing each ball about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are set but the center remains soft. This results in chewy cookies with a slight crisp on the edges.
- Create Wells: Remove cookies from the oven and while still warm, use the back of a rounded teaspoon to gently press a small well into the center of each cookie. This indentation will hold the cherry topping. Transfer the cookies to a wire rack to cool completely to prevent the cherry filling from melting or spreading too much.
- Add Cherry Topping: Once cookies are completely cooled, use a teaspoon to scoop about one cherry from the cherry pie filling into each cookie’s well, adding a sweet and fruity finish to the creamy, soft cookie.
Notes
- For best results, allow cream cheese to soften to room temperature before mixing for a smoother blend.
- Chilling the dough for 15-30 minutes before baking can help cookies maintain their shape better.
- You can substitute cherry pie filling with your favorite flavor of pie filling, such as blueberry or raspberry, for variety.
- Make sure the cookies are fully cooled before adding the cherry filling to prevent it from melting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cherry cheesecake cookies, cream cheese cookies, cherry pie filling cookies, soft sugar cookies, easy dessert cookies
