Stuffed Cherry Pie Cookies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Chill Time
30 mins
-
Servings
12
-
Calories
487 kcal
-
Course
Dessert, Baked Goods, Others
Stuffed Cherry Pie Cookies
Report
🍒🩷❤️ Soft and chewy buttery cookies stuffed with cherry preserves are QUICK and EASY to make and the perfect Valentine's Day dessert! I like to add a simple glaze so that I can add sprinkles for a more festive look! You can easily change the colors of the sprinkles and the flavor of jam inside making these cookies not only delicious but very versatile for other holidays.
Share:
Ingredients
Cookies
- ¾ cup butter softened (I use unsalted but if using salted omit the added salt)
- ¾ cup light brown sugar packed
- ¾ cup white granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract (or sub 1 teaspoon vanilla extract + 1 teaspoon almond extract)
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup cherry preserves, divided (or cherry jam, NOT cherry pie filling and not cherry jelly
Glaze (optional but recommend)
- 2 ½ cups confectioners' sugar sifted if lumpy
- 2-3 tablespoons whole milk (2% may be substituted)
- ½ teaspoon pure vanilla extract (or sub with 1/2 teaspoon almond extract)
- Valentine's sprinkles optional and as desired
Instructions
- Cookies - To the bowl of a stand mixer (or large mixing bowl and handheld electric mixer), add the butter, sugars, and beat on high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl.
- Add the eggs, vanilla, and beat to incorporate and until light and fluffy, about 2 minutes. Stop and scrape down the sides of the bowl.
- With the mixing running on low, slowly add the flour, baking soda, baking powder, salt, and beat to just incorporate - don't overmix. Dough Tips - Dough should be smooth enough to work with and form into balls and not overly sticky. If for some reason it's sticky, add 1-3 tablespoons flour, 1 tbsp at a time. I don't foresee this to be necessary but if you need this option, now you know what to do.
- Divide the dough into 12 equal sized mounds, roll into balls between your palms, and flatted each about halfway into discs.
- Place the discs on a clean countertop or work surface, and add a dollop (about 1 heaping tablespoon) of cherry preserves or jam to the center of each, and fold the edges into the center to completely enclose the preserves or jam. Tip - It's very important to seal well because you don't want the jam to leak out while baking because not only will it make a mess, it'll be prone to burning.
- Chilling - Place the 12 stuffed dough balls into the fridge and chill for 30 minutes. Do not skip this step or try to game the system and do it in the freezer because they can actually get overly cold.
- While the dough is chilling, preheat your oven to 350F, and line 1 or 2 baking sheets with Silpat baking mats or parchment paper; set aside.
- After the dough has chilled, place the mounds of dough on the baking sheet(s), evenly spaced. Spacing Tips - These are pretty big cookies and I wouldn't be surprised if you can only fit 6-8 per baking sheet, even if you're using half sheet pans. It's better to use 2 sheets than crowd onto 1.
- Baking - Bake the cookies for about 12 minutes, or until the edges are set and the tops are mostly set even if a little glossy. Baking Tips - I tend to pull cookies when they're a bit underdone looking on top because they do firm up as they cool. However, everyone's preferences are different so bake as long as you like and for as long as is necessary in your oven since all ovens, climates, baking sheets, etc. vary. I always rotate my baking sheets once midway through baking. And I prefer to bake 1 sheet of cookies at a time because the sheet on the bottom never turns out as nice as the sheet on top, but it's up to you.
- Cooling - Allow cookies to cool on the baking sheet for about 15 minutes. Make sure they're sufficiently cooled if you're glazing them or it'll just melt and turn into a mess.
- Glaze (optional but recommended) - To a medium bowl, add all the ingredients (except sprinkles), whisk to combine, and if necessary add a bit more sugar/milk to thicken or thin out the glaze, as desired.
- Using a small spoon, drizzle the glaze over the cooled cookies.
- If desired, add sprinkles to the top of each cookie before the glaze sets. Wait about 15 minutes, or until the glaze has set fully before enjoying (or sooner if you don't care about a bit of messiness).
Equipments used:
Notes
- Storage: Cookies will keep airtight at room temp for up to 5 days. But with cookies, they're always best the fresher they are. I don't recommend storing them in the fridge, they'll dry out unncessarily. If you aren't comfortable storing glazed items at room temp, you may consider omitting the glaze. If you want to freeze cookies once they're baked, don't glaze them before freezing - do that after you thaw them. I have never frozen unbaked stuffed dough balls but they'll probably fare fine, although I haven't personally tested it.
Nutrition Information
Show Details
Serving
1cookie
Calories
487kcal
(24%)
Carbohydrates
91g
(30%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
58mg
(19%)
Sodium
180mg
(8%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
64g
(128%)
Vitamin A
398IU
(8%)
Vitamin C
2mg
(2%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 487kcal | 24% |
| Carbohydrates | 91g | 30% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 180mg | 8% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 64g | 128% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
