Description
These Cherry Cheesecake Cookies are indulgent bites with a buttery base, smooth cream cheese frosting, and topped with cherry goodness. Ideal for quick snacks or desserts!
Ingredients
Scale
- 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
Instructions
- Combine the room temperature butter and brown sugar using an electric mixer until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined and fluffy.
- Incorporate the salt, baking soda, and graham cracker crumbs, mixing until just combined.
- Gradually add the flour, mixing on low speed until fully integrated.
- Preheat your oven to 350°F and prepare baking sheets with parchment paper or silicone mats.
- Scoop out 12 balls of dough and optionally roll them in graham cracker crumbs before placing them on baking sheets.
- Bake for 10-11 minutes until the cookies begin to crack. Allow them to cool completely.
- For the frosting, mix cream cheese and softened butter until smooth and creamy with an electric mixer.
- Gradually add the powdered sugar, mixing on low until thoroughly combined after each addition.
- Stir in vanilla extract after all the powdered sugar is incorporated.
- Adjust the thickness with cornstarch, adding it one tablespoon at a time until desired consistency is reached.
- Spoon the frosting into a piping bag and frosted each cookie in a spiral pattern.
- Combine graham cracker crumbs with melted butter and sprinkle generously onto the frosted cookies.
- Top each cookie with 3-5 cherries from the cherry pie filling to finish.
Notes
Allow cookies to cool for at least 15 minutes before frosting to prevent melting.
Store any leftovers in an airtight container in the refrigerator for freshness up to 3 days.
The cookies can be frozen before frosting for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg