Cherry Cheesecake Cookies
Two of our favorite desserts rolled into one. These soft, chewy, contest-winning cherry cheesecake cookies are hard to beat.
Serving30 servings
Ingredients
- ½ cup butter, softened to room temperature
- 3 ounces cream cheese
- 1 egg, separated
- 1 teaspoon vanilla
- 1 lemon, for zest
- ¼ teaspoon salt
- 1 cup powdered sugar
- 1 cup flour
- 1 cup graham cracker crumbs
- 20 ounces cherry pie filling
Instructions
- In a medium bowl, cream butter, cream cheese, egg yolk, vanilla, 1 teaspoon lemon zest, and salt until fluffy.
- Gradually mix in powdered sugar and flour to make stiff dough.
- Cover bowl with plastic wrap and place in the fridge to chill for about 2 hours.
- Remove from fridge and preheat oven to 325 ℉.
- Shape dough into small one inch balls.
- Beat egg white until foamy.
- Dip balls in egg white then roll in graham cracker crumbs. Arrange cookie dough balls about 2 inches apart on ungreased cookie sheet and make a depression in the middle of each cookie with your thumb.
- Bake for 12-15 minutes, or until cookies begin to brown on the bottoms.
- Remove cookies from baking sheet and let cool.
- Fill depression with a teaspoon of pie filling (or as much as you can fit on each cookie).
Notes
You can substitute other flavors of pie filling if you don't like cherry. Blueberry, strawberry, and blackberry would all be delicious options.
Nutrition
Calories: 105 kcal · Carbohydrates: 15 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 3 g · Cholesterol: 17 mg · Sodium: 80 mg · Potassium: 40 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 179 IU · Vitamin C: 3 mg · Calcium: 10 mg · Iron: 1 mg