Description
Delight in these Cherry Cheesecake Cookies, featuring a soft sugar cookie base blended with creamy whipped cream cheese and topped with a sweet cherry pie filling. Perfectly coated in sugar for a subtle crunch, these cookies are easy to make and wonderfully indulgent for any occasion.
Ingredients
Scale
Cookie Dough
- 1 (16 oz.) package refrigerated sugar cookie dough
- 4 ounces whipped cream cheese
- ⅓ cup all-purpose flour
Coating
- ½ cup granulated sugar (optional coating)
Topping
- ¾ cup cherry pie filling
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Ingredients: In a large bowl or stand mixer fitted with a paddle attachment, combine the refrigerated sugar cookie dough, whipped cream cheese, and all-purpose flour. Beat together until fully incorporated, scraping down the sides of the bowl as needed to ensure everything is well mixed.
- Shape Cookies: Using a small cookie scoop equivalent to 4 teaspoons, portion out the dough. Lightly roll each portion into a ball using your hands to create even cookies.
- Coat in Sugar: Roll each dough ball in granulated sugar to add a slight crunch and sweetness to the exterior of the cookies.
- Arrange on Baking Sheet: Place the sugar-coated dough balls 2 inches apart on the prepared baking sheet to allow space for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges of the cookies are set and lightly golden.
- Create Wells: Remove the warm cookies from the oven and, using the back of a round teaspoon, gently press into the center of each cookie to create a small well for the cherry filling. Transfer the cookies to a wire rack to cool completely.
- Add Cherry Filling: Once cooled, use the teaspoon to scoop approximately one cherry from the cherry pie filling into the well of each cookie, adding a sweet and fruity topping.
Notes
- Storage: Store cookies in an airtight container at room temperature. Best enjoyed within two days for optimal freshness and flavor.
- Cream Cheese Substitution: Regular cream cheese can be used instead of whipped cream cheese. Make sure it is softened before mixing. Baking time may increase by a few minutes when using regular cream cheese.
- Cookie Scoop Size: A 4 teaspoon cookie scoop ensures uniform cookie sizes and even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
