Ingredients for Cherry Cheesecake Cookies
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces (225g) softened cream cheese
- Unsalted Butter
- 1 cup granulated sugar
- 2 large eggs
- Vanilla Extract
- 1 cup graham cracker crumbs
- Cherry Pie Filling
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How to Make Cherry Cheesecake Cookies
- Preheat oven to 350°F (175°C). Adjust oven racks to upper-middle and lower-middle positions.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 8 ounces (225g) softened cream cheese, 1/2 cup (1 stick) softened unsalted butter, and 1 cup granulated sugar using an electric mixer on medium-high speed until light and fluffy (about 2 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until well combined.
- Reduce mixer speed to low. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 30 minutes to allow it to firm up.
- Line two baking sheets with parchment paper.
- Place 1 cup graham cracker crumbs in a shallow dish.
- Roll the chilled dough into 1-inch balls. Roll each ball in the graham cracker crumbs to coat evenly.
- Place the coated dough balls about 2 inches apart onto the prepared baking sheets.
- Using a tablespoon measure, gently make an indentation in the center of each cookie ball.
- Place 3 fresh cherries into each indentation.
- Bake for 12-14 minutes, rotating and switching the baking sheets halfway through, until the edges are golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
25g
Fat
22g
Carbs
7g
