Description

Cherry Cheesecake Cookies are a delightful blend of creamy frosting and sweet cherries, perfect for any occasion. These cookies combine the flavors of a classic cheesecake into a portable treat, making them a favorite for quick desserts or gatherings.

Ingredients

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1 cup salted butter (room temperature)
1½ cups brown sugar (light or dark)
1 egg (large)
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
2 cups graham cracker crumbs (about 12 crackers)
2 cups all purpose flour
4 oz cream cheese (room temperature)
½ cup salted butter, softened
2½ cups powdered sugar
1½ teaspoons vanilla extract
1–2 tablespoons cornstarch
½ cup graham cracker crumbs (about 4 crackers)
1 tablespoon salted butter (melted)
1 (21 oz) can cherry pie filling

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Instructions

With an electric mixer using a paddle attachment, combine the butter and brown sugar and beat on high speed until light and fluffy, about 3 minutes.
Add the egg and vanilla extract and mix on medium speed until fluffy and well combined.
Mix in salt, baking soda, and graham cracker crumbs until just combined.
Add flour one cup at a time, mixing on low speed for about 1 minute until fully incorporated.
Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats.
Scoop out 12 balls of dough with a ⅓ cup measure, rolling in graham cracker crumbs if desired, and place evenly on the baking sheets.
Bake for 10-11 minutes until cookies begin to crack. Allow to cool completely.
Mix cream cheese and softened butter together with an electric mixer on medium/high speed until smooth.
Gradually add powdered sugar one cup at a time, mixing on low speed until fully combined.
Add vanilla extract and mix well.
Add cornstarch 1 tablespoon at a time as needed to reach desired thickness.
Transfer frosting to a piping bag, using a large round tip to frost each cookie in a spiral pattern.
Combine graham cracker crumbs and melted butter, sprinkle generously on frosted cookies, then top with cherry pie filling, placing 3-5 cherries on each cookie.
Serve within 2 hours or refrigerate for up to 3 days.

Notes

Make sure the butter is at room temperature for easier mixing.
Chill the cookies after frosting for a firmer texture before serving.
Use your favorite pie filling for a different flavor option.

Nutrition

Serving Size: 1 cookie
Calories: 310
Sugar: 28g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg