Cherry Cheesecake Cookies
User Reviews
5
Cherry Cheesecake Cookies
Description
The dough mixes softened butter, cream cheese, granulated sugar, egg, and vanilla extract until fluffy. Dry ingredients including all-purpose flour, baking soda, and salt are incorporated to form the dough, which is refrigerated for 3 to 24 hours. Chilling helps the dough to firm up and prevents excessive spreading during baking.
Balls of dough, about 1½ tablespoons each, are rolled in graham cracker crumbs for a crunchy, slightly sweet outer layer. Baking at 350°F until the edges turn just golden produces a soft yet set cookie. Immediate indentation with a measuring spoon forms a well for adding the cherry pie filling, which remains warm in the center once cooled.
This cookie balances creaminess from the cheese, sweetness from sugar and cherries, and a pleasing texture contrast from the graham cracker crust and fruit filling. The result is a portable dessert capturing classic cheesecake elements in cookie form.
Either full-fat or reduced-fat cream cheese works, but fat-free is not recommended for texture reasons. Substituting a small amount of almond extract for vanilla adds flavor variety. Proper measuring of flour by lightly spooning and leveling avoids dry or tough cookies. Nutrition values may vary.
Ingredients
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- graham cracker crumbs
- 21 ounce cherry pie filling canned
Instructions
- Line two cookie sheets with silicone baking mats or parchment paper.
- In a large bowl, beat together the butter, cream cheese, and sugar until fluffy and well-combined.
- Beat in egg, scraping down the sides as needed.
- Stir in vanilla extract until incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Stir in flour mixture until just incorporated.
- Cover, and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate the dough for 8-24 hours.
- Toward the end of the chilling time, preheat oven to 350 F.
- Scoops dough using a medium cookie scoop (1 ½ tablespoons).
- Roll in graham cracker crumbs, and place on prepared baking sheet.
- Bake for 8-12 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and immediately press 1/2 tablespoon measuring spoon into each cookie to create an indentation.
- Fill indentation with fruit filling.
- Let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.
- Store leftover cookies in the fridge.
Notes
- Use full-fat or reduced-fat cream cheese for best texture; avoid fat-free cream cheese.
- Almond extract can replace up to 1 teaspoon of vanilla extract for flavor variation.
- Measure flour by spooning lightly and leveling to prevent dry or doughy cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 159kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 202mg | 8% |
| Potassium | 64mg | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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