Cherry Cheesecake Cookies
These Cherry Cheesecake Cookies are tender, sweet cookies that are made with a refrigerated cookie dough base and tart cherry pie filling! Ready to enjoy in under 30 minutes!
These Cherry Cheesecake Cookies are tender, sweet cookies that are made with a doctored-up refrigerated cookie dough base and tart cherry pie filling! Ready to enjoy in under 30 minutes!
The Best 5-Ingredient Cookies
Pop one of these Cherry Cheesecake Cookies into your mouth and prepare to be amazed! They have a soft sugar cookie base that’s topped with cherry filling, turning everything you love about cheesecake into a cookie!
While these cookies are great to enjoy any time of the year I especially love making them for special occasions! Specifically when celebrating a wife-to-be, a new mom, or even sending in a tray of them to my kid’s class Valentine’s Day Party!
Since they’re made with only 5 ingredients in under 30 minutes you can even make them last minute! Proving that even procrastinators can deliver a delicious dessert to share!
Cherry Cheesecake Cookie Ingredients
For an easy treat that comes together in no time look no further than this Cherry Cheesecake Cookies Recipe! Simply begin by grabbing a package of refrigerated sugar cookie dough from the grocery store.
The brand doesn’t matter, but try to grab one that’s 16oz. The cookie dough is then added to a bowl to be combined with whipped cream cheese and all-purpose flour.
Afterward, the completed cookie dough will be rolled into balls and then coated in granulated sugar. This simple step adds a touch of sweetness while also giving the cookies a slight crust.
Once the cookies have been baked you’ll add the ‘thumbprint’ and fill the wells with cherry pie filling! Here you can choose between grabbing a can of cherry filling or making your own homemade filling.
Try cheesecake cookie variations by swapping out the cherry filling with blueberry! Or any fruit filling of your choice!
How To Make Cherry Cream Cheese Cookies
- Beat the cookie dough, cream cheese, and flour together until fully combined.
- Portion out the dough with a small cookie scoop.
- Roll the cookie dough into balls using your hands.
- Coat each cookie dough ball in granulated sugar. Then place them on a baking sheet that’s lined with parchment paper.
- Bake the cookies until the edges are set. Then, remove the cookies and gently press the back of a teaspoon into the center of each cookie.
- Cool the cookies completely on a wire rack.
- Scoop cherry pie filling into each well. Serve and enjoy!
How To Store Cherry Cookies
Store the cookies at room temperature in an airtight container. I enjoy them the most within the first two days! After that, the cookies become a bit crumbly.
Whip up another great 30-minute or less cookie recipe:
- Brownie Cookies – Loaded with chocolate chips and made from an adapted brownie box mix!
- Peanut Butter Cookies – Uses pantry staple ingredients to deliver the perfect salty and sweet treat!
- No Bake Cookies – Delicious oat-based cookies that have just 7 ingredients!
- Cookie Butter Chocolate Chip Cookies – Yields three dozen chewy cookies, perfect for a crowd!
- Circus Animal Sugar Cookies – Refrigerated cookie dough, chopped animal circus cookies, white chocolate chips, and sprinkles!
Steps
Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
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.
Use a small cookie scoop (4 teaspoons) to portion out the dough and lightly roll it into balls with your hands.
Roll the dough balls in granulated sugar and place cookies 2 inches apart on the prepared baking sheet.
Bake for 10 to 12 minutes until the edges are set.
Remove from the oven and gently press the back of a round teaspoon into the center of each to create a well. Transfer the cookies to a wire rack to cool completely.
Use the teaspoon to scoop cherry pie filling into the well, about 1 cherry in each cookie.
Notes
- How To Store: I recommend placing the cookies in an airtight container and storing them at room temperature. I find that they taste best when eaten within the first two days.
- Regular cream cheese can be used in this recipe, however, you want to make sure it's softened and the cookies may take an additional couple of minutes to bake.
Nutrition
- Calories117
- Carbs17g
- Protein1g
- Fat5g
- Saturated fat2g
- Fiber1g
- Sugar11g
- Sodium70mg
Estimates per serving, when a serving size is listed.
