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    Home » Cookie Recipes

    Dec 5, 2022 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Cherry Cookies

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    Jump to Recipe Print Recipe
    Pinterest pin for cherry cookies

    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!

    Cherry cookies on a wire rack.

    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.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step By Step Instructions
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    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!
    One cookie split in half.

    Ingredient Notes

    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.

    Cherry pie topping in a bowl.

    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.

    Wet ingredients in a bowl.
    Chocolate cookie dough in a glass bowl.

    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

    Cookie dough ball rolled in cane sugar.
    A hole inside the cookie dough ball.

    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.
    Cherry cookies on a wire rack.

    FAQ

    Can these cookie dough balls be frozen?

    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.

    Can I chill the cookie dough overnight?

    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.

    Can I chill the cookie dough overnight?

    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.

    Freezing

    Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.

    A cherry cookie split in half showing the inside.

    Other Christmas Cookie Recipes To Try

    • Chocolate Peppermint Cookies
    • Grinch Cookies
    • Hot Cocoa Cookie Blossoms
    • The Best Chocolate Chip Cookies

    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.

    📖 Recipe

    Cherry cookies on a wire rack.

    Cherry Cookies

    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!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 13 mins
    Total Time 43 mins
    Course Dessert
    Cuisine American
    Servings 12 Large cookies
    Calories 406 kcal

    Ingredients
     
     

    Chocolate Cookies

    • 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.

    Cherry Pie

    • 1 lb Cherries fresh or frozen
    • ½ cup White granulated sugar
    • 1 tablespoon Cornstarch
    • 1 tablespoon Water

    Instructions
     

    Cherry Filling

    • 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.

    Chocolate Cookies

    • 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.

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
    High altitude baking- Add an extra 2 tablespoon of flour.
    Pull out dairy ingredients 2 hours before baking.

    Nutrition

    Calories: 406kcalCarbohydrates: 65gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 266mgPotassium: 198mgFiber: 3gSugar: 39gVitamin A: 497IUVitamin C: 3mgCalcium: 44mgIron: 2mg
    Keyword cherry cookies, cherry pie filling, chocolate cookies, thumbprint cookies
    Tried this recipe?Let us know how it was!

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