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Delicious Cherry Pie Cookies Recipe

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These Cherry Pie Cookies are a delightful twist on the classic cherry pie, packed into a bite-sized, handheld treat. With a buttery, flaky crust and a sweet cherry filling, these cookies taste just like a miniature version of your favorite pie. The cherry filling is made with real cherries and a touch of sugar, creating a perfect balance of tart and sweet. Ideal for the holidays, picnics, or just because, these cookies are sure to be a crowd-pleaser. They are easy to make, and their beautiful appearance makes them the perfect dessert for sharing with friends and family.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg
  • 2 tablespoons milk
  • 1 cup cherry preserves or cherry pie filling
  • 1 tablespoon cornstarch (optional, for thickening the filling)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the dough: In a medium bowl, combine the flour, sugar, and salt. Add the cold butter cubes and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg, vanilla extract, and milk, and mix until the dough comes together.
  3. Chill the dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
  4. Make the cherry filling: If using cherry pie filling, you can skip this step. If using cherry preserves, combine the preserves and cornstarch in a small saucepan over medium heat. Stir until the mixture thickens, about 5-7 minutes. Let it cool slightly.
  5. Roll out the dough: Once chilled, roll out the dough on a lightly floured surface to about ¼-inch thickness. Using a round cookie cutter (about 2-3 inches in diameter), cut out circles of dough.
  6. Fill the cookies: Place a small spoonful (about 1 teaspoon) of cherry filling in the center of each dough circle. Be careful not to overfill.
  7. Seal the cookies: Fold the dough over the filling to form a half-moon shape, pressing the edges together gently with a fork to seal.
  8. Bake the cookies: Place the filled cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown.
  9. Cool and dust: Let the cookies cool on a wire rack. Once cooled, dust them with powdered sugar for a sweet finish.
  10. Serve: Enjoy these Cherry Pie Cookies with a cup of tea or coffee for the perfect treat!

Notes

  • Substitute for cherry filling: You can use fresh or frozen cherries, simmered with sugar and cornstarch, as an alternative to cherry preserves or canned pie filling.
  • Make ahead: The dough can be made ahead and stored in the refrigerator for up to 2 days. You can also freeze the dough for up to 1 month.
  • Shape variation: For a more traditional pie shape, you can fold the dough into a triangle instead of a half-moon.
  • Storage: Store the cooled cookies in an airtight container at room temperature for up to 4-5 days.

Keywords: Cherry Pie Cookies, Cherry cookies, Cherry pie dessert, Mini cherry pies, Handheld cherry pie, Easy cherry cookies, Cherry filling cookies, Festive cookies, Homemade cherry pie cookies, Cherry treat recipe

Find it online: https://inqelab.com/delicious-cherry-pie-cookies-recipe/