These cherry cookies are chocolate fudgy cookies rolled in a sparking sugar and topped with a cherry filling. They are perfect for cherry season or for Christmas!
These cherry cookies are the perfect cookie for fans of cherry pie! The chocolate cookies make the perfect base for the cherry flavor. These will be the new favorite cookie at Valentine's day or for you holiday season.
For other holiday recipes try, Gingerbread Cheesecake, Cherry Cheesecake, and Christmas Cranberry Cake.
Why This Recipe Works
- Chocolate Cookie- The base cookie for this recipe is a delicious chocolate cookie that tastes so good all by itself! Chocolate lovers will be happy.
- Cherry filling- The filling in this cookie is like cherry pie filling, but in a convenient cookie form!
- Easy Recipe- These are easy cookies to make while still looking impressive. You don't even need an electric mixer!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Cherries- Either fresh cherries or frozen cherries will work for this recipe. Frozen will need to cook longer. I recommend dark sweet cherries.
- Unsweetened cocoa powder- I recommend using a dutch process cocoa powder for a more rich chocolate flavor. This is the one I used.
- Unsalted butter- The butter is melted and cooled to room temperature. If you use hot butter, it will result in more of a spread.
- Brown sugar- I used light brown sugar.
- Eggs- Pull these out 2 hours before baking.
Step By Step Instructions
Here is how to make and bake these cherry cookies. You will not need an electric hand mixer or a stand mixer for this recipe.
STEP 1: Make cherry filling. Start by adding the pitted cherries, sugar, cornstarch, and water to a saucepan over medium heat.
Mix it until the heat breaks the cherries open and they soften. Then, continue to mix while it thickens a little. Mash a few of the cherries with a wooden spoon and take it off the heat.
STEP 2: Mix dry ingredients. In a medium bowl, sift the all purpose flour, cocoa powder, baking soda, and salt. Mix them and set it aside.
STEP 3: Mix the wet ingredients. In a large bowl, combine the melted butter, brown sugar, sugar, vanilla extract, and eggs together. Whisk them until just combined.
STEP 4: Combine. Add the flour mixture to the wet ingredients and mix until just combined with a spatula.
Preheat your oven to 350°F and line baking sheets with parchment paper.
STEP 5: Scoop. Pour the cane sugar or white sugar into a separate small bowl. Use a large 3 tablespoon cookie scoop to shape the dough into cookie dough balls. Roll dough balls in the sugar.
STEP 6: Bake cookies. Place cookies 6 per prepared baking sheet. Press a hole into the center of each cookie with a ⅛ cup or the bottom of a spice jar.
Bake one sheet at a time for 13-15 minutes. Press the holes back in if they are less defined after baking. After letting the cookies sit in the pan
STEP 7: Cool. Let the cookies sit in the cookie trays for 5 minutes before transferring to a wire rack to cool completely.
STEP 8: Fill. Scoop ⅛ cup of cherry filling on top of each cookie.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking
Storing and Freezing
Store the cherry cookies at room temperature in an airtight container up to 5 days.
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Christmas Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
- 2 ⅔ cups All-purpose flour
- ½ cup Unsweetened cocoa powder
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- Cane sugar or regular white granulated sugar for rolling the cookies.
- 1 lb Cherries fresh or frozen
- ½ cup White granulated sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- Start this first before the cookies. In a medium saucepan over medium heat, add the cherries (pitted first!), sugar, cornstarch, and water.1 lb Cherries, ½ cup White granulated sugar, 1 tablespoon Cornstarch, 1 tablespoon Water
- Mix until the heat breaks open the cherries and they softened. This will take slightly longer if they are frozen. Mix until the sauce thickens slightly. Mash a few of the cherries with a wooden spoon.
- Take off the heat and cool completely.
- In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.2 ⅔ cups All-purpose flour, ½ cup Unsweetened cocoa powder, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
- In a large bowl, mix the melted butter (Make sure it is cooled back to room temperature before using), brown sugar, sugar, vanilla. and eggs. Whisk until combined.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and use a rubber spatula to mix until just combined.
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Let the cookie dough sit in the bowl while the oven preheats before scooping.
- Scoop using a large cookie scoop, 3 tablespoon cookie scoop. Pour the cane sugar, or white sugar, into a bowl. Roll the cookie dough balls in the sugar.Cane sugar
- Place 6 cookie dough balls per cookie sheet. Use a ⅛ cup or the back of a spice jar to press a hole into the cookies. Bake 1 sheet at a time for 13-15 minutes.
- Press the ⅛ cup into the cookies again. Then, let it sit on the hot pans for 5 minutes. Transfer to a cooling rack and cool completely.
- Scoop a ⅛ cup of cherry filling on top of the cookies.
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