Cherry Cheesecake Cookies

• Vegetarian

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 (20-ounce cans Cherry pie filling
  • 1 tsp Salt
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla extract

• Snacks

  • 1 cup Graham cracker crumbs

• Dairy

  • 1 cup Butter
  • 2 (8-ounce packages Cream cheese

Found on aroundmyfamilytable.com

Description

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 1 cup butter, softened
• 1 ½ cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 3 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup graham cracker crumbs (about 5 graham cracker sheets)
• 2 (20-ounce) cans cherry pie filling

Directions

• 1. In a large bowl, combine cream cheese, butter, and sugar and beat well with an electric mixer until smooth, about 2 minutes. Add eggs, vanilla and lemon zest and mix again to combine.
• 2. Add the flour, baking powder, and salt, and mix on low-speed just until combined. Do not overmix. Cover dough with plastic wrap and refrigerate for 30-60 minutes, until firm.
• 3. Preheat oven to 350 degrees. Prepare 2 baking sheets by lining them with parchment paper. Place graham cracker crumbs in a shallow bowl or dish.
• 4. Scoop the dough using a small ice cream scoop and roll into 1 ½ inch balls between your hands, then place in the bowl with the graham cracker crumbs and roll to coat the dough in the crumbs. Place the balls of cookie dough on the baking sheet, 2-inches apart so they don’t spread into each other while baking. Using your thumb or the back of a round tablespoon, make an indentation in the center of each cookie.
• 5. Bake cookies for 10-14 minutes, until they are just set and beginning to brown on the bottoms. Remove the cookies from the oven and transfer to wire racks to cool completely. Fill the depression in the center of each cookie with cherry pie filling.
• Adapted from Cook’s Country.