Cherry Centered Cheesecake Cookies Recipes

CHERRY CHEESECAKE SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
• Combine sugar cookie mix, softened butter, and egg in a medium-sized mixing bowl and mix well.
• Add 2 tablespoons of flour and mix until a soft dough forms (dough will be crumbly).
• Refrigerate dough while you make the cream cheese filling and the topping.
• For the cream cheese filling, combine cream cheese, sugar, and vanilla and mix until smooth. Transfer cream cheese filling to a zippered bag and cut off the tip to pipe.
• To make the crumb topping, combine graham cracker crumbs and brown sugar and set aside.
• To put the cookies together, create 2 tablespoon dough balls and place them 2" apart on the prepared cooking sheet (I used a 2 tablespoon cookie scoop).
• With a tablespoon, create a bowl in the middle of each cookie dough ball.
• Pipe or spoon about a teaspoon of the cheesecake mixture into the cookie.
• Fill the cookie with three cherries or about 2 teaspoons of cherry pie filling.
• Bake for 15-17 minutes or until the edges of the cookie start to brown and the center is set.
• When you remove the cookies from the oven, let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
• Let cool and then drizzle with the remaining cream cheese mixture and sprinkle with the graham cracker topping.

CHERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
• In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
• Stir graham cracker mixture into butter mixture until just combined.
• In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
• Using a medium cookie scoop (about 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Flatten slightly, pressing your thumb or a round measuring teaspoon into the center of the ball to create a small bowl shape. Repeat with the remaining dough.
• Spoon or pipe the cream cheese mixture into the indents of the cookies.
• Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
• Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
• Spoon cherry pie filling onto cooled cookies just before serving.

CHERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
• In a large bowl or stand mixer fitted with a paddle attachment, beat together the cookie dough, cream cheese, and flour until fully combined, scraping down the sides as needed.
• Use a medium cookie scoop to portion out the dough and lightly roll it into balls with your hands.
• Roll the dough balls in granulated sugar and place cookies 2 inches apart on the prepared baking sheet.
• Bake for 10 to 12 minutes until the edges are set.
• Remove from the oven and gently press the back of a round teaspoon into the center of each to create a well. Transfer the cookies to a wire rack to cool completely.
• Use the teaspoon to scoop cherry pie filling into the well, about 1 cherry in each cookie.

CHERRY CHEESECAKE COOKIES

Steps:

• MAKE DOUGH Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
• HEAT OVEN Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.
• ASSEMBLE COOKIES Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days.).