~ Cherry Filled Cookies ~ Soft

Cassie *


A family tradition! Soft, tender cherry filled cookies! We've made these at Christmas time for as long as I remember. They're always a welcomed addition to our cookie trays!


★★★★★ 1 vote

24 - 3 inch or 12 large
10 Min
15 Min


  • 3 c
  • 3tsp
    baking powder
  • 3/4 tsp
  • 2 Tbsp
    butter flavor shortening
  • 1 stick
    unsalted, butter - softened
  • 1 c
  • 1 tsp
    vanilla extract
  • 1
    egg, beaten
  • 1/2 c
  • Cherry
    pie filling

How to Make ~ Cherry Filled Cookies ~ Soft


  1. Sift together flour, salt, baking powder. Set aside.

    Cream together shortening, butter, sugar until fluffy. Beat in egg and vanilla.

    Beat in flour, then milk. Chill covered for 25 minutes.
  2. Roll out half dough to about 1/8 inch on well floured surface. If too sticky add a little more flour. Just make sure your surface is well floured...you can always dust extra off cookie. Cut with 3 inch cookie cutter. I made mine larger, therefore less cookies.

    Place cookies 1 inch apart on ungreased baking sheet or as I did on parchment paper. Add 1/2 - 1 tablespoon cherry filling. Roll out remaining dough and cut tops for filled cookies.
  3. Crimp with fork tines around edges. Cut a slit on top to release steam or poke with tines of fork.
  4. Bake at 375 degree F for 12 - 15 minutes or until starting to turn golden on edges.

    Cool on cooling rack. Store in container with lid.

Printable Recipe Card

About ~ Cherry Filled Cookies ~ Soft

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom

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