Cherry Cheesecake Cookies

Name: Cherry Cheesecake Cookies
Ingredients: 3 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 (8 ounce) packages cream cheese, softened; 20 tablespoons unsalted butter, softened; 1 1/2 cups sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 cup graham cracker crumbs (see note); 3 (20 ounce) cans cherry pie filling, drained

10 ingredients

3 steps

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8 ounce) packages cream cheese, softened
20 tablespoons unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs (see note)
3 (20 ounce) cans cherry pie filling, drained

Directions

1

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.
2

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.
3

ASSEMBLE COOKIES Roll dough into 11/2-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.).