Cherry Pie Cookies

Every year for Christmas I make TONS of cookies!  By tons….I mean TONS!  I bring them to several different houses for Christmas get togethers, as well as make little cookie packages for all my amazing neighbors.  Oh, and work!  Don’t forget work!  I have to bring cookies into my work….they expect it from me.

I always try to make at least one new cookie every year…and last year I tried this recipe, and it is a keeper!  They are so soft and delicious!  They didn’t last long on my cookie platters, that’s for sure!  I did switch up the recipe a little bit to make them milk free because my little guy has a milk allergy and I try to make as many recipes as I can milk free so he can enjoy them too.


Preheat your oven to 350 degrees.  Recipe yields 3 dozen cookies.

Recipe adapted from Simple Splendor:


~ 1 Cup Shortening plus 6 teaspoons water (or you can use just 1 cup of good old butter without the water for cookies that aren’t dairy free)

~ 1 Cup margarine (I used dairy free)

~ 1.5 Cups confectioners sugar

~ 4 Cups flour

~ 1 Tablespoon vanilla

~ 1 can cherry pie filling


~ 1 Cup confectioners sugar

~ 2 Tablespoons vanilla soymilk (or regular milk can be used but add a teaspoon of vanilla to give it more flavor)


With a mixer, whip together shortening and water until well combined.  Add the margarine and whip together until fluffy.  Next, add the confectioners sugar, flour and vanilla.  Mix until just combined.  Chill the dough in the refrigerator for at least an hour.

Roll dough into 1 inch balls and make a thumbprint in the center of the balls.  Add a cherry from the cherry pie filling into the thumbprints on the cookies.  Bake 13-16 minutes on a parchment lined cookie sheet.

While the cookies are baking, make the glaze.  Just whisk the confectioners sugar and vanilla soymilk until there are no lumps.  You don’t want the glaze too thin though because it will go all over the cookies and not look as beautiful.

When the cookies are cooled off, you can glaze them.  Either just use the spoon and quickly drizzle over the cookies or you can put the glaze in a sandwich bag and cut a tiny corner off and do it that way.  Which ever one you feel more comfortable with is fine.

I hope you enjoy these cookies as much as we did!!!  Let me know how they turned out

Stay sweet~  Amanda



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