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Easy Glazed Stuffed Cherry Pie Cookies

glazed stuffed cherry pie cookies - featured image
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These cookies combine gooey cherry pie filling wrapped in buttery, tender cookie dough, topped with a shiny, sweet vanilla glaze. They offer a handheld pie experience that’s quick and easy to make.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (320 g)
  • ½ cup unsalted butter (115 g), softened
  • ¾ cup granulated sugar (150 g)
  • ¼ cup packed brown sugar (50 g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup cherry pie filling (240 ml)
  • Optional: ½ teaspoon cinnamon or almond extract
  • 1 cup powdered sugar (120 g)
  • 2 tablespoons milk (30 ml), dairy or non-dairy
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar and ¼ cup packed brown sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until fully combined.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Gradually add the flour mixture to the butter mixture, beating on low speed or stirring with a wooden spoon until just combined. Do not overmix.
  6. If desired, stir a pinch of cinnamon or ½ teaspoon almond extract into the cherry pie filling.
  7. Scoop about 1 ½ tablespoons (22 g) of dough per cookie and flatten slightly in your palm. Place a teaspoon of cherry filling in the center, then fold the dough over to enclose the filling, pinching edges to seal. Roll gently into a ball and place on the prepared baking sheet about 2 inches apart.
  8. Bake for 12-14 minutes until cookies are golden around the edges but still soft in the center. The cherry filling may bubble slightly.
  9. Transfer cookies to a wire rack and let cool for at least 10 minutes before glazing.
  10. Whisk 1 cup powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla extract until smooth. Adjust milk amount for desired consistency.
  11. Drizzle the glaze over cooled cookies using a spoon or fork. Let glaze set for 15-20 minutes before serving or storing.

Notes

If dough is too sticky, chill for 15 minutes before shaping. Pinch dough edges firmly but gently to prevent filling leaks. If cherry filling is watery, thicken with cornstarch and heat briefly. Use a fork to drizzle glaze for a professional look. Dough can be refrigerated up to 2 days before baking. Cookies store well at room temperature for 3 days, refrigerated for up to a week, or frozen for 3 months.

Nutrition

Keywords: cherry pie cookies, glazed cookies, stuffed cookies, cherry filling, sweet treat, easy dessert, handheld pie, quick cookies

Find it online: https://nadinetable.com/easy-glazed-stuffed-cherry-pie-cookies-recipe-for-a-perfect-sweet-treat/