Cookies with Fruit Archives - Family Cookie Recipes

BLACKBERRY OATMEAL COOKIES

Nellie — Fri, 17 Apr 2026 17:27:37 +0000

These Blackberry Oatmeal Cookies are soft, chewy, and bursting with fresh blackberry flavor in every bite. Made with simple oatmeal cookie ingredients and loaded with juicy blackberries and white chocolate chips, they are sweet enough to balance the tartness of the berries and even better than you might expect.

Recipe Highlights

Fresh blackberry flavor: Quartered fresh blackberries are folded gently into the dough, giving every cookie bursts of juicy, slightly tart flavor throughout.
Perfect texture: Soft and chewy with just the right amount of chew from the oats, these cookies have a consistency that is hard to beat.
White chocolate chips: The creamy sweetness of white chocolate pairs beautifully with the tartness of the blackberries and adds a lovely texture to every bite.
Simple ingredients: Made with basic pantry staples and fresh blackberries, this recipe is straightforward and easy to pull together any time of year.
Easy to customize: Leave out the white chocolate chips, add more, or swap in a different mix to make this recipe your own.
A fun twist on a classic: If you love a classic oatmeal cookie, this version with fresh fruit takes a familiar favorite in a whole new direction.

Ingredients in Blackberry Oatmeal Cookies

Blackberries: The star of this recipe. You will need about one cup of fresh blackberries, washed, patted dry, and quartered. Very large berries may need to be cut into sixths or eighths.
Butter: Softened to room temperature before mixing so it creams smoothly with the sugars. Two full sticks give these cookies a rich, tender base.
Granulated sugar: Adds sweetness and helps create lightly crisp edges on each cookie.
Brown sugar: Fresh and soft brown sugar adds a subtle molasses flavor and contributes to the chewy texture these cookies are known for.
Eggs: Two large eggs bind everything together and give the dough structure.
Vanilla extract: Rounds out the flavor of the dough. The higher the quality, the better.
All-purpose flour: The base of the dough. Cake flour also works well if that is what you have on hand.
Baking soda: The leavening agent in these cookies. Make sure yours is not old or expired for the best results.
Salt: Just enough to enhance and balance all of the other flavors in the dough.
Oats: Quick oats work best, though old-fashioned oats are a great option too. For the best texture, try a 50/50 mix of both.
White chocolate chips: A perfect pairing with the blackberries. Add as many or as few as you like, or leave them out entirely.

Tips for the Best Blackberry Oatmeal Cookies

Full instructions can be found on the recipe card below, but here are a few helpful tips.

Do not overbake: Pull the cookies from the oven when they still look slightly underdone in the center, as they will continue to set on the pan for a few minutes after baking.
Coat the blackberries in flour: Tossing the cut blackberries in a small amount of flour before folding them into the dough helps prevent the batter from turning purple and keeps the berries from sinking.
Fold gently: When adding the blackberries to the dough, fold carefully and just enough to distribute them evenly. Overworking the dough at this stage can break up the berries and change the texture.
Cream the butter and sugars well: Spending 2 to 3 extra minutes creaming the butter and sugars together makes a noticeable difference in the consistency of the finished cookie.
Use a cookie scoop: A 1.5 tablespoon cookie scoop gives you perfectly sized, uniform cookies every single time without any guesswork.
Line your baking sheets: Parchment paper or a silicone baking mat keeps the cookies from sticking and makes cleanup effortless.

Storage Instructions

Store in an airtight container at room temperature for up to 3 days.
To freeze, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container. Freeze for up to 3 months and thaw at room temperature before serving.

BLACKBERRY OATMEAL COOKIES

Blackberry Oatmeal Cookies are made by adding blackberries to a deliciously soft and chewy oatmeal cookie recipe.

Course Cookies

Cuisine American

Keyword Blackberry Oatmeal Cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 153kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla extract
1 ¼ cups flour + 2 TBSP flour divided
½ tsp baking soda
1 tsp salt
3 cups quick oats
1 cup white chocolate chips
1 cup blackberries quartered (if your blackberries are huge, you might cut them into sixths or even eighths!)

Instructions

Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.
Combine the 1 1/4 cup of flour, baking soda and salt in a separate bowl and add to the creamed mixture, mixing just enough to combine. Gently mix in the oats and white chocolate chips.
Place the remaining 2 TBSP flour in a small bowl and gently coat the blackberry pieces until evenly coated. (The flour helps to keep all of your batter from turning purple when you add the blackberries! If you really want to avoid any batter turning purple, you could place the blackberries in the freezer for 30 minutes before coating in flour. I didn’t do that step this time around and it still worked fine!) Very gently fold the blackberries into the cookie dough, just enough to separate them evenly into the mixture.
Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12-13 minutes at 325.
Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely. Enjoy!

Nutrition

FAQs

Can I use frozen blackberries? Fresh blackberries work best in this recipe, but if you use frozen, do not thaw them first. Add them straight from the freezer and coat in flour as directed to help control excess moisture.

What kind of oats are best in oatmeal cookies? Quick oats produce a slightly denser, puffier cookie, while old-fashioned oats give you a chewier result. A 50/50 mix of both is a great way to get the best of both worlds.

Can I leave out the white chocolate chips? Absolutely. The cookies are delicious without them, and you can easily swap in a different mix in like dark chocolate chips or chopped macadamia nuts if you prefer.

Why did my cookies turn purple? The natural juices in the blackberries can bleed into the dough when the berries are folded in. Coating the pieces in flour helps minimize this, and placing the cut berries in the freezer for 30 minutes before coating can reduce it even further.

How do I know when the cookies are done? The cookies are ready when the edges look set, but the centers still appear slightly underbaked, usually around 12 to 13 minutes. They will firm up as they cool on the pan.

More delicious cookies with fruit:

Sweet and slightly tangy, Raspberry Chocolate Chip Cookies pack bright raspberry flavor into a soft, buttery cookie loaded with chocolate chips.
Peach Snickerdoodles are a summery twist on a classic, with a crisp, sugary exterior and a soft center full of warm spice, and are worth making all season long.
Soft, buttery, and loaded with fresh strawberry flavor, Strawberry Shortcake Cookies taste like your favorite summer dessert in cookie form.
A chewy, chocolatey cookie base topped with sweet cherry flavor, Cherry Chocolate Chip Cookies are a simple and totally irresistible combination.
Blueberry Cream Cookies are as beautiful to look at as they are delicious to eat, soft and pillowy with a creamy blueberry filling in every bite.

These Blackberry Oatmeal Cookies are the kind of treat that surprises people in the best possible way, familiar enough to feel comforting and just different enough to feel special.

The post BLACKBERRY OATMEAL COOKIES appeared first on Family Cookie Recipes.

BROWN BUTTER BLUEBERRY COOKIES

Nellie — Wed, 15 Apr 2026 15:02:25 +0000

These Brown Butter Blueberry Cookies are the kind of cookie that feels a little special without requiring any extra effort. Nutty browned butter gives the dough a rich, toasty depth of flavor, and fresh blueberries add juicy bursts of fruit in every bite. The edges bake up lightly crisp while the centers stay soft, and the optional white chocolate chips add a creamy sweetness that pairs beautifully with the blueberries.

Recipe Highlights

Brown butter flavor: Browning the butter before mixing it into the dough adds a deep, nutty, almost caramel-like flavor that takes these cookies to another level.
Fresh blueberries: Juicy blueberries baked right into the dough create pockets of bright fruit flavor throughout every cookie.
Perfect texture: These cookies have lightly crisp edges and soft, tender centers for the best of both worlds in every bite.
Simple ingredients: Everything in this recipe is easy to find and comes together quickly with just one bowl after the butter is browned.
Optional white chocolate chips: A handful of white chocolate chips adds a creamy sweetness that complements the blueberries and brown butter perfectly.
Great for spring and summer: Fresh blueberries and bright fruit flavor make these a natural fit for warm-weather baking.

Ingredients in Brown Butter Blueberry Cookies

Unsalted butter: Browned on the stovetop before being added to the dough, giving these cookies their signature nutty, toasty flavor that sets them apart from a standard butter cookie.
Brown sugar: Adds deep, molasses-rich sweetness and contributes to the soft, chewy texture of the cookie.
Granulated sugar: Sweetens the cookies and helps create those lightly crisp edges.
Egg: Adds structure and richness and helps bind the dough together.
Vanilla extract: Enhances the warm, toasty notes from the browned butter and rounds out the overall flavor.
All-purpose flour: Provides the structure for the cookies without making them dense or heavy.
Baking soda: Helps the cookies spread slightly and keeps them soft in the center.
Salt: Balances the sweetness and enhances the nutty brown butter flavor throughout the cookie.
Fresh blueberries: The star of the cookie. Fresh blueberries bake into juicy, jammy pockets of fruit flavor that make every bite delicious.
White chocolate chips: Optional but highly recommended. They add a creamy, sweet contrast to the tart blueberries and nutty butter.

Tips for the Best Brown Butter Blueberry Cookies

Full instructions are in the recipe card below, but here are a few helpful tips.

Watch the butter carefully: Brown butter goes from perfectly golden to burnt quickly. Stay at the stove and stir frequently once the butter starts to foam. You are looking for a golden amber color and a nutty aroma before removing it from the heat.
Let the butter cool before mixing: Adding hot browned butter directly to the sugar can partially cook the egg when added. Let it cool for at least 5 to 10 minutes first.
Do not skip the chill time: Chilling the dough for 20 to 30 minutes helps prevent the cookies from spreading too much during baking and gives you thicker, softer centers.
Use fresh blueberries: Fresh blueberries hold their shape better than frozen during baking. If you use frozen, do not thaw them first and expect a little more color bleeding into the dough.
Fold blueberries in gently: Blueberries are delicate and can break apart and bleed into the dough if overmixed. Fold them in carefully with a spatula for the best results.
Cool on the baking sheet: These cookies need a few minutes on the hot pan after baking to finish setting up. Moving them too soon can cause them to fall apart.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 3 days. Because of the fresh blueberries, these cookies are best enjoyed within the first couple of days. For longer storage, keep them in the refrigerator for up to 5 days.

These cookies can also be frozen. Freeze baked cookies in an airtight container for up to 2 months and thaw at room temperature before serving. You can also freeze portioned dough balls and bake directly from frozen, adding 2 to 3 minutes to the bake time.

Brown Butter Blueberry Cookies Recipe

Brown Butter Blueberry Cookies are soft, buttery, and loaded with fresh blueberries. Nutty brown butter makes these an irresistible spring treat!

Course Cookies

Cuisine American

Keyword Brown Butter Blueberry Cookies

Prep Time 15

Cook Time 10

Chill Time 30

Servings cookies

Calories 168kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup fresh blueberries
½ cup white chocolate chips optional

Instructions

Place butter in a small saucepan over medium heat. Cook, stirring frequently, until melted, foamy, and golden brown with a nutty aroma. Remove from heat and cool slightly.
Whisk browned butter, brown sugar, and granulated sugar together until smooth. Add egg and vanilla and mix until well combined.
Stir in flour, baking soda, and salt until a soft dough forms.
Gently fold in blueberries and white chocolate chips if using.
Cover dough and refrigerate for 20 to 30 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop dough into balls and place about 2 inches apart on the prepared baking sheet.
Bake for 10 to 12 minutes until edges are lightly golden and centers are set.
Cool on the baking sheet for several minutes before transferring to a wire rack.

Nutrition

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but do not thaw them before folding them into the dough. Frozen blueberries will release more moisture during baking and may cause some color bleeding into the dough, but the flavor will still be great.

Do I have to chill the dough?

Chilling is strongly recommended. It prevents excessive spreading and gives you thicker, softer cookies. Even 20 minutes in the refrigerator makes a noticeable difference.

Can I leave out the white chocolate chips?

Absolutely. The cookies are delicious without them. You could also substitute regular chocolate chips or chopped macadamia nuts for a different variation.

How do I know when the butter is browned enough?

The butter is ready when it turns a deep golden amber color, the foam begins to subside, and it smells nutty and toasty. Watch for small brown bits forming at the bottom of the pan, which is where all that flavor comes from.

Can I make the dough ahead of time?

Yes. The dough can be made and refrigerated for up to 48 hours before baking. This actually deepens the flavor even further, so making it ahead is a great option.

More delicious blueberry cookie recipes to try:

With a buttery pie crust base, blueberry filling, and a touch of lemon zest, Lemon Blueberry Pie Cookies are an adorable lattice-topped treat that delivers all the flavor of a homemade pie in cookie form.
Blueberry Oatmeal Cookies are a delightful twist on a classic, combining soft and chewy oatmeal, fresh blueberries, and a hint of coconut flavor in every bite.
Loaded with fresh blueberries, bright lemon flavor, homemade blueberry jam, and a crumbly streusel topping, Lemon Blueberry Muffin Cookies are a from-scratch treat that tastes just like your favorite muffin.
Soft, sweet, and impossibly tender with a melt-in-your-mouth texture, Blueberry Banana Cookies are a glazed, muffin-top style treat packed with beautiful banana blueberry flavor.
Blueberry Sugar Cookies combine a soft vanilla cookie base with a luscious blueberry buttercream frosting for a beautiful frosted cookie that works perfectly for any occasion.

These Brown Butter Blueberry Cookies are a simple but impressive cookie with a rich, nutty flavor, juicy fruit, and a soft, chewy texture that makes them completely impossible to stop at just one.

The post BROWN BUTTER BLUEBERRY COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY LEMONADE CAKE MIX COOKIES

Nellie — Wed, 04 Feb 2026 21:02:23 +0000

Strawberry Lemonade Cake Mix Cookies are soft, crinkly cookies made with a lemon cake mix and freeze-dried strawberries for the perfect balance of tart and sweet. With just five simple ingredients, these cookies come together fast and are an easy option for spring, summer, or anytime you want a bright, fruity dessert.

Recipe Highlights

Easy to customize. Swap the freeze-dried strawberries for raspberries or blueberries to change up the flavor.
Only 5 ingredients. No complicated steps or long ingredient list—just mix, scoop, and bake.
Soft, crinkle-style cookies. Rolling the dough in powdered sugar creates that classic cracked top as they bake.
Bright, fresh flavor. Lemon and strawberry balance each other perfectly without being overly sweet.

Ingredients You’ll Need

Powdered sugar: Coats the dough balls and creates the signature crinkle finish once baked.
Lemon cake mix: Acts as the base of the cookies, providing lemon flavor and structure without extra measuring.
Freeze-dried strawberries: Add concentrated strawberry flavor without extra moisture; crushing them creates both flavor and color.
Eggs: Bind the dough together and help create a soft, chewy texture.
Oil: Keeps the cookies tender; vegetable, canola, coconut oil, or melted butter all work well.

Tips for Perfect Cake Mix Crinkle Cookies

Cake mix cookies are simple, but a few small details make a big difference.

Slightly underbake. The cookies will finish setting on the baking sheet as they cool.
Preheat the oven fully so the cookies bake evenly and crinkle properly.
Use a cookie scoop for evenly sized cookies that bake at the same rate.
Don’t overmix after adding the strawberries or the dough will turn completely pink.
Pack on the powdered sugar. A heavy coating helps create those beautiful cracks.

Storage & Freezing

How long do these cookies last?

Once cooled, store cookies in an airtight container at room temperature for 3–4 days. Adding a slice of bread to the container helps keep them soft longer.

Can you freeze cake mix cookies?

Yes, these cookies freeze very well. Place cooled cookies in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Strawberry Lemonade Cake Mix Cookies

Strawberry Lemonade Cake Mix Cookies made with a lemon cake mix and freeze dried strawberries. Only 5 ingredients to make these soft crinkle cookies that are the perfect balance of tart and sweet.

Course Cookies

Cuisine American

Keyword Strawberry Lemonade Cake Mix Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 117kcal

Author Jessica & Nellie

Ingredients

15.25 oz lemon cake mix
1 oz freeze dried strawberries
2 large eggs
½ cup canola or vegetable oil
½ cup powdered sugar

Instructions

Preheat your oven to 350°.
Line two cookie sheets with parchment paper or silicone baking mats.
In a large bowl mix together the cake mix, oil, and eggs.
In a separate bowl, crush the freeze dried strawberries. You want to have some chunks and some will become a powder.
Carefully fold the crushed strawberries into the cookie dough, don’t overmix or the dough will become completely pink.
Using a cookie scoop or a spoon, scoop all of the dough into approx 1.5”-2” balls.
Place the powdered sure into a bowl. Roll each of the dough balls in the powdered sugar. Try to get as much powdered sugar onto the ball as possible.
Place each of the powdered balls onto your prepared cookie sheets, leaving a couple inches between each.
Place the cookies in the preheated oven, and bake them for 8-10 minutes rotating the pans halfway through.
Remove the cookies when they are done baking and let cool on the trays.
Serve or store in an airtight container once completely cooled.

Nutrition

Frequently Asked Questions

Can I use a different fruit?

Absolutely. Freeze-dried raspberries or blueberries work beautifully and pair well with lemon.

Can I skip the powdered sugar?

You can, but the cookies won’t have the classic crinkle look or texture. The powdered sugar adds both visual appeal and flavor.

Can I use butter instead of oil?

Yes. Substitute ½ cup melted butter for the oil if preferred.

Love cake mix cookies? Here are our favorite cake mix cookie recipes!

With just four ingredients, Cake Mix Jello Cookies are perfectly festive, flavorful, and easy to customize using your favorite Jello flavors for fun, fruity cookies everyone loves.
Lemon Cake Mix Cool Whip Cookies are soft, lemony cookies made with only three ingredients—cake mix, Cool Whip, and an egg—for a quick and delicious treat.
Strawberries and Cream Cake Mix Cookies are thick, bakery-style cookies made with vanilla cake mix, cream cheese, white chocolate chips, and swirls of strawberry jam for rich strawberry flavor in every bite.
Strawberry Cake Mix Cookies come together with simple ingredients for a soft, chewy cookie studded with pink candies, making them perfect for Valentine’s Day.
Cake Mix Lemon Oreo Cookies are an easy dessert made with a few ingredients and filled with a creamy lemon cream cheese center for an extra-special twist.

Strawberry Lemonade Cake Mix Cookies made with a lemon cake mix and freeze-dried strawberries. Only 5 ingredients to make these soft crinkle cookies that are the perfect balance of tart and sweet.

The post STRAWBERRY LEMONADE CAKE MIX COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY CAKE MIX COOKIES

Jessica — Mon, 02 Feb 2026 22:31:07 +0000

Strawberry Cake Mix Cookies made with just a cake mix, eggs, butter & pink candies for a soft, chewy cookie with fantastic flavor; perfect for Valentine’s Day!

This cake mix cookie recipe is simple, delicious, and perfect for so many occasions. I like to keep a variety of cake mixes on hand—strawberry is one of my kids’ favorites—and I especially love making these around Valentine’s Day as a fun treat to share at school. Adding pink, white, and red chocolate candies makes them extra festive and fun.

Strawberry Cake Mix Cookies Ingredients

Cake mix: Use one 15.25-oz box Strawberry Cake Mix. I am partial to any super moist cake mix, but whatever you prefer will work. you can also add ½ tsp strawberry emulsion… it adds more strawberry flavor

Eggs: You will need 2 eggs to help bind ingredients together.

Butter: Add melted butter to soften the dough and lend to chewy cookies. Alternately, you can use vegetable oil, light olive oil or coconut oil.

Chocolate chips: For extra chocolatey goodness add white chocolate chips to the dough. The recipe calls for 1 ½ cups white chocolate chips, but I like to use half white chocolate chips and half M&M candies for a fun pop of color.

Tips for Successful Cake Mix Cookies

Here are a few things to know about making cake mix cookies:

You can use vegetable oil in the dough instead of butter. I actually think I like the cookies with oil better, which makes sense being as it’s 100% fat, instead of having some water content as butter does.
The dough will be thick… and as it sits, it will get thicker! It’s fine, just scoop it out and onto the pan. You can wet your fingers just slightly and pat down any rough edges of the cookies… or just leave them and they’ll round out as they’re baked.
Don’t skip the step to top your cookies with more M&M’s, chocolate chips, etc. It makes them look so pretty!

Strawberry Cake Mix Cookies

These Strawberry Cake Mix Cookies use just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. They’re soft, sweet, and packed with strawberry flavor in every easy bite!

Course Cookies, Dessert

Cuisine American

Keyword cake mix cookies, Strawberry Cake Mix Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 103kcal

Author Jessica & Nellie

Ingredients

15.25 oz box strawberry cake mix
2 eggs
⅓ cup melted butter or vegetable oil
1 ½ cups white chocolate chips you can also use M&M candies.
½ tsp strawberry emulsion or extract (optional)

Instructions

Preheat oven to 350°F. Line two cookie sheets with parchment paper, set them aside.
Combine cake mix and eggs in a medium mixing bowl. Add the melted butter (or oil, for softer cookies!) and strawberry emulsion. Mix well.
Fold in the white chocolate chips/candies and stir to combine. I prefer to stir the candy in by hand so that they don't get crushed.
Use a medium 1.5 TBSP cookie scoop to measure out dough and place on the cookie sheets. Top with a few more chocolate candies!
Bake for 8-10 minutes. Once they are done, remove from oven and let them rest for another 3-5 minutes on the hot cookie sheet. Transfer to baking racks to cool completely. Enjoy!

Notes

These strawberry cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

How do I store my cookies to keep them fresh longer?

When stored properly cookies can stay fresh for 1-2 weeks. If you have a favorite cookie jar with an air tight container that would be great. I also was taught a trick by my mother-in-law that has been a game changer. I add a piece of bread to my cookie container, the moisture from the bread keep the cookies moist a bit longer. I know, it sounds crazy but I promise it works!

Can I use different flavor cake mix for this recipe?

You sure can! My family and I are partial to strawberry cake, but you can switch up the cake flavor based on your tastes. Also, you can switch up the cake flavor and turn these cookies into several different holiday cookies. Do a white cake and add red/white/blue candies and you’ve got a festive 4th of July treat. The sky is the limit!

How do I stop my cookies from spreading so much?

This is a common cookie problem, but totally fixable! If you have a silicone baking mat that would be a perfect solution. This type of baking mat grips the bottom of the cookie dough and prevents them from spreading too much. You also can use parchment paper, one of our tips above, this will also help prevent the cookies from spreading.

Enjoy a few of our other favorite cookie recipes here:

Made with pudding mix and white chocolate chips, Banana Pudding Cookies are a fun and delicious twist on a classic favorite.
These Cherry Chocolate Chip Cookies are soft, chewy, and bursting with sweet cherry flavor in every bite. With bits of maraschino cherries and rich chocolate chips, they’re a fun twist on the classic cookie you’ll want to bake right away.
Raspberry Meltaway Cookies truly melt in your mouth, thanks to a soft dough made with cornstarch and powdered sugar. Topped with a simple almond glaze swirled with raspberry jam, they’re as beautiful as they are delicious.
Our recipe for Frosted Strawberry Cookies are made with fresh strawberries for a bright, irresistible flavor. Topped with a luscious strawberry buttercream you’ll absolutely love.
Made with fresh blackberries and a hint of lemon for a bright, fruity flavor. These Blackberry Cookies are simple to make and perfect for any occasion.

Strawberry Cake Mix Cookies come together with just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. Soft, sweet, and full of strawberry flavor, they’re an easy treat everyone will love!

The post STRAWBERRY CAKE MIX COOKIES appeared first on Family Cookie Recipes.

RASPBERRY CHOCOLATE THUMBPRINT COOKIES

Nellie — Wed, 14 Jan 2026 16:25:12 +0000

Raspberry Chocolate Thumbprint Cookies are rich, fudgy chocolate cookies filled with sweet-tart raspberry jam for the perfect balance of flavors. These classic thumbprint cookies feel elegant enough for holidays and Valentine’s Day, but they’re easy enough to make anytime you’re craving something chocolatey with a fruity twist.

The soft chocolate cookie base stays tender and slightly fudgy, while the raspberry center adds brightness and just the right amount of sweetness. Finished simply or dressed up with powdered sugar or a chocolate drizzle, these cookies always disappear fast.

Recipe Highlights

Chocolate and raspberry is a classic pairing: The deep cocoa flavor and bright raspberry jam complement each other beautifully.
Soft and fudgy texture: These cookies bake up tender with just-set edges and soft centers.
Simple but impressive: They look bakery-worthy without requiring complicated steps.
Perfect for holidays: Great for Valentine’s Day, Christmas cookie trays, or gifting.

Ingredients You’ll Need

Unsalted butter: Softened butter creates a rich, tender cookie dough.
Granulated sugar: Sweetens the dough and helps create a soft texture.
Egg yolk: Adds richness and keeps the cookies tender and fudgy.
Vanilla extract: Enhances the chocolate flavor and adds warmth.
All-purpose flour: Provides structure while keeping the cookies soft.
Unsweetened cocoa powder: Gives the cookies a deep, chocolatey flavor.
Salt: Balances the sweetness and enhances the cocoa.
Baking powder: Adds just a bit of lift so the cookies don’t bake too dense.
Raspberry jam: Thick jam works best so it stays neatly in the center while baking. Seedless is ideal.
Optional toppings: Powdered sugar, melted chocolate, or freeze-dried raspberries add a decorative finish.

Tips for Success

Full recipe instructions can be found on the recipe card below, but here are a few helpful tips.

Use thick jam: Thicker jam stays in place and gives the cookies a clean, defined center.
Chill the dough: This prevents spreading and keeps the cookies nice and round.
Don’t worry about cracks: If the dough cracks when pressing the thumbprint, just gently pinch it back together.
Don’t overbake: The cookies will firm up as they cool, keeping the centers soft and fudgy.

Storage Instructions

Store Raspberry Chocolate Thumbprint Cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

Raspberry Chocolate Thumbprint Cookies Recipe

Raspberry Chocolate Thumbprint Cookies are rich, fudgy cookies with sweet raspberry jam centers, perfect for holidays and gifting.

Course Cookies

Cuisine American

Keyword Raspberry Chocolate Thumbprint Cookies

Prep Time 15

Cook Time 30

Servings cookies

Calories 93kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter softened
⅔ cup granulated sugar
1 large egg yolk room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking powder
⅓ to ½ cup thick raspberry jam seedless works best
Optional: powdered sugar or melted chocolate for finishing

Instructions

Cream butter and sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 1–2 minutes.
Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract until smooth and fully combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Make the dough: Add the dry ingredients to the wet ingredients and mix just until a soft dough forms. The dough will be thick but pliable.
Chill: Cover and refrigerate the dough for 30 minutes to prevent spreading.
Preheat oven: Preheat oven to 350°F and line baking sheets with parchment paper.
Shape cookies: Scoop dough into 1½ tablespoon-sized balls and place them about 2 inches apart on the baking sheet.
Create thumbprints: Use your thumb or the back of a rounded teaspoon to press an indentation into the center of each cookie gently.
Fill with jam: Spoon about ½–1 teaspoon of raspberry jam into each indentation.
Bake: Bake for 10–12 minutes, until the edges are set and the cookies look slightly soft in the center.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Tips for Best Results:
Use thick jam so it stays neatly in the center while baking. If cracks form when making the thumbprint, gently press the dough back together — totally normal. Cookies will firm up as they cool, keeping the centers soft and fudgy.

Nutrition

FAQs

Can I use a different jam?
Yes! Strawberry, cherry, or blackberry jam all work well, but raspberry pairs especially nicely with chocolate.

Do these cookies freeze well?
Yes. Freeze the baked and cooled cookies in an airtight container for up to 2 months.

Why only egg yolk and not the whole egg?
Using just the yolk keeps the cookies richer and more tender, without making them cakey.

Can I skip the chilling step?
Chilling is strongly recommended. Without it, the cookies may spread more and lose their shape.

Optional Finishing Touches

Lightly dust with powdered sugar once completely cooled
Drizzle with melted dark or semi-sweet chocolate
Sprinkle with crushed freeze-dried raspberries for extra color and flavor

More delicious raspberry chocolate cookie recipes to try:

Chocolate Raspberry Shortbread Cookie Bars feature a buttery shortbread base layered with rich chocolate, sweet raspberry jam, and a nutty crumb topping.
Rich chocolate and sweet raspberry come together in Chocolate Raspberry Thumbprint Cookies, a classic jam-filled cookie that’s easy to love.
Chocolate Raspberry Cheesecake Cookies are soft, indulgent cookies made with cream cheese, chocolate chips, and bright raspberry flavor.
With layers of buttery cookie dough, raspberry cream cheese, and chocolate fudge, Raspberry Chocolate Bars are a decadent dessert for any occasion.
Raspberry Chocolate Crinkle Cookies put a fruity twist on the classic chocolate crinkle cookie with the addition of raspberry preserves.
Adding fresh raspberries takes Raspberry Chocolate Chip Cookies to the next level, creating soft, chewy cookies packed with flavor.

Raspberry Chocolate Thumbprint Cookies are a classic, chocolate cookie with a bright raspberry center that makes them perfect for holidays, gifting, or anytime you want a simple but elegant dessert.

The post RASPBERRY CHOCOLATE THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

CHEESECAKE COOKIES

Nellie — Fri, 09 Jan 2026 17:56:21 +0000

Cheesecake Cookies combine everything you love about classic cheesecake in an easy, handheld cookie form. Soft graham cracker cookies are baked with a simple cheesecake filling right in the center, then topped with your favorite fruit or pie filling for the perfect finishing touch.

If cheesecake is one of your favorite desserts, these cookies are a must-try. The graham cracker base is soft and chewy, the cheesecake filling is rich and creamy, and the topping options make them endlessly customizable for holidays, parties, or just because.

Recipe Highlights

All the flavor of cheesecake, no springform pan required: These cookies give you that classic cheesecake taste without water baths, long bake times, or complicated steps.
Soft, chewy, and creamy: The graham cracker cookie base stays tender while the cheesecake filling adds a rich, smooth contrast.
Perfect for customizing: Use cherry pie filling, fresh berries, or any fruit topping you love to make these your own.
Great make-ahead dessert: These cookies store well in the fridge, making them ideal for parties, holidays, or prep-ahead treats.

Ingredients in Cheesecake Cookies

Graham cracker crumbs – You will need 2 1/2 cups of graham cracker crumbs for the cookie dough. You can use pre-crushed graham cracker crumbs or you can easily make your own. You will need about 20 full graham crackers. The best way to get uniform crumbs that are fine enough is to crush them in the blender. I like to do about 6-7 graham crackers at a time. If you put too many graham crackers in the blender at once, it will be difficult for the blender to blend them all at once.
Flour – All-purpose flour works best.
Baking powder – This is the leavening agent in the cookies. For best results, make sure your baking powder isn’t old or expired.
Butter – You will need 1 cup of softened butter (2 sticks). For best results, use real butter.
Brown sugar – A cup of brown sugar adds the right amount of flavor and sweetness. Fresh brown sugar works best.
Eggs – You will need two eggs for these cookies and the yolks and egg whites need to separated. The egg whites are added to the cookie dough and the yolks to the cheesecake filling.
Cream cheese – The cream cheese needs to be softened to room temperature before mixing with the other ingredients.
Sugar – Just 1/2 cup of granulated sugar will sweeten up the cheesecake filling.
Vanilla extract – This just adds a little bit of flavor to the filling. The higher the quality of vanilla, the better the flavor!

Tips for the Best Cheesecake Cookies

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Line your pans: Parchment paper or silicone baking mats make removal easy and prevent sticking.
Soften, don’t melt the butter: Soft butter ensures a tender cookie. Melted butter will cause spreading.
Use a cookie scoop: This keeps the cookies uniform in size and helps them bake evenly.
Don’t overbake: The cookies should look slightly underdone in the center when removed from the oven. They’ll finish setting as they cool.

Storage Instructions

Store Cheesecake Cookies in an airtight container in the refrigerator for up to 4 days. These cookies are best served chilled.

Cheesecake Cookies Recipe

Cheesecake Cookies are graham cracker cookies baked with a simple cheesecake filling and topped with your favorite fruit or pie filling.

Course Cookies

Cuisine American

Keyword Cheesecake Cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 216kcal

Author Jessica & Nellie

Ingredients

2 ½ cups graham cracker crumbs about 20 graham cracker sheets
2 cups flour
3 tsp baking powder
1 cup butter softened
1 cup brown sugar
2 eggs separated
6 oz cream cheese softened
½ cup sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350°.
In a large bowl, mix together the graham cracker crumbs, flour and baking powder.
In another bowl, use an electric mixer to beat the butter and brown sugar together for 2-3 minutes. Add the egg whites from the two eggs and beat for another 1-2 minutes.
Add the butter mixture to the graham cracker mixture and mix just until combined.
In another bowl, beat the cream cheese, egg yolks, sugar and vanilla together. Mix until smooth and well combined.
Use a large cookie scoop (2 Tbsp) to scoop out the cookie dough. Roll each scoop into a ball and place two inches apart on a greased or parchment paper lined cookie sheet. Use the palm of your hand to flatten each cookie dough ball a little bit (cookies should be about 1/2″ thick). Use your thumb to press an indentation in each cookie. Be careful not to press down too far into the cookie. Use a small spoon to spoon the cheesecake filling into each indentation.
Bake for 12 minutes. Let the cookies cool for about 4-5 minutes before transferring to a wire rack to cool completely.
Once the cookies are cooled, top with your favorite fresh fruit or pie filling. Refrigerate until ready to serve.

Nutrition

FAQs

How many graham crackers make 1 cup of crumbs?
About 8 full graham cracker sheets equal 1 cup of crumbs. You’ll need roughly 20 sheets for this recipe.

What type of cream cheese works best?
Regular cream cheese works best, but low-fat or non-fat varieties can also be used. Just make sure it’s fully softened before mixing.

How do I soften cream cheese quickly?
Cut it into smaller pieces and let it sit at room temperature for 15–20 minutes, or microwave for 10–15 seconds, checking often to avoid melting.

What toppings work best?
Cherry pie filling is classic, but strawberry, raspberry, blueberry, or fresh fruit all work beautifully. Crushed cookies or candy also make fun variations.

More delicious cheesecake cookie recipes to try:

Chocolate Oreo Cheesecake Cookies are soft, chewy, and loaded with cookies-and-cream flavor thanks to cocoa powder, cream cheese, crushed Oreos, and optional chocolate chips.
Made with sugar cookie dough and a creamy cheesecake layer, Cheesecake Sugar Cookie Bars are an easy one-pan dessert finished with fun sprinkles on top.
Raspberry Cheesecake Cookies are buttery, soft cookies flavored with cream cheese, raspberries, and white chocolate for a tender, cheesecake-inspired treat.
With creamy cheesecake stuffed inside sprinkle-filled cookie dough, Cheesecake Stuffed Funfetti Cookies combine two favorite desserts into one colorful, indulgent bite.
Chocolate Cheesecake Cookies blend rich chocolate flavor with creamy cheesecake for soft, chewy cookies that are always a crowd favorite.

Cheesecake Cookies are graham cracker cookies baked with a simple cheesecake filling and topped with your favorite fruit or pie filling.

The post CHEESECAKE COOKIES appeared first on Family Cookie Recipes.

WHITE CHOCOLATE CRANBERRY COOKIES

Jessica — Mon, 08 Dec 2025 20:04:33 +0000

Cranberry White Chocolate Cookies made with classic ingredients including butter, sugar, eggs and flavored with white chocolate chips and dried cranberries!

These classic cookies are a festive favorite for this time of year! I love the buttery crisp edges and chewy centers. The sweet white chocolate balances the tangy cranberries and yields a fantastic cookie!

For a more bakery-style look, top the cookies with additional white chocolate chips and cranberry pieces.

Ingredients for White Chocolate & Cranberry Cookies

Shortening & butter: Use ½ cup of each shortening and butter, softened, to ensure they cream smoothly with your sugars.

Sugars: You’ll need 1 ¼ cup brown sugar and ¼ cup white sugar for this recipe. The brown sugar adds chewiness, while white sugar promotes slight crisp edges.

Eggs: Add 2 large eggs, one at a time to maintain a uniform batter.

Extract: For more great flavor, use 1 tsp vanilla extract.

Flour: For the structural base of this dough, you need 2 ¼ cups all-purpose flour.

Baking soda: Help the cookies rise as they bake by adding 1 tsp baking soda to the dough.

Salt: Balance the sweetness with 1 tsp salt.

Chocolate & cranberries: Incorporate about 1 ¾ cups of white chocolate chips and 1 ¼ cup of dried cranberries gently, folding them in last to avoid overmixing.

Baking Tips for Cranberry Cookies

1. Measuring flour: For the best results, spoon flour into the measuring cup and level it off. Too much flour can make the cookies dry or dense.

2. Mix-ins: Try adding chopped pecans or walnuts for added crunch, or swap white chocolate for dark or semi-sweet chips for a flavor twist.

3. More flavor! Add a sprinkle of coarse sugar or flaky sea salt on top before baking for a bakery-style finish.

4. For chewier cookies: Bake just until the centers look slightly underdone. Let them finish setting on the hot baking sheet after taking them out of the oven.

5. Cookie scoop: Use a 1-tablespoon cookie scoop for uniform cookies that bake evenly.

Cranberry White Chocolate Cookies Recipe

Cranberry White Chocolate Cookies made with classic ingredients including butter, sugar, eggs and flavored with white chocolate chips and dried cranberries!

Course Cookies, Dessert

Cuisine American

Keyword White Chocolate Cranberry Cookies

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Calories 262kcal

Author Jessica & Nellie

Ingredients

½ cup shortening
½ cup butter softened
1 ¼ cup brown sugar
¼ cup white sugar
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 ¾ cup white chocolate chips divided
1 ¼ cup dried cranberries divided

Instructions

In a large stand mixer bowl, cream the shortening, butter, brown sugar, and white sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each egg. Add vanilla extract.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the 1 ½ cups white chocolate chips and 1 cup dried cranberries.
Cover and chill the dough in the refrigerator for 30 minutes. (Optional but recommended!)
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll the dough into 1-tablespoon-sized balls and place on the prepared baking sheet, spacing about 2 inches apart.
Bake for 9-10 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

For a more bakery-style look, top the cookies with additional white chocolate chips and cranberry pieces.

Nutrition

Do I have to chill the cookie dough?

No, you do not. Chilling the dough is optional but recommended. It prevents spreading and helps the cookies hold their shape while baking.

Can I use fresh cranberries instead of dried?

Dried cranberries are preferred for texture and sweetness. Fresh cranberries will add excess moisture to the dough and not be as sweet.

Can I freeze the dough or baked cookies?

Yes, you can freeze the cookie dough balls for up to 3 months. Bake directly from frozen and add an extra 1-2 minutes to the bake time. Baked cookies also freeze well.

How do I know when they are done?

Look for lightly golden edges with soft centers. The cookies will continue to set as they cool on the baking sheet.

Try more of our fruit filled cookie recipes here:

These Pumpkin Oatmeal Cranberry Sandwich Cookies blend cozy pumpkin spice, chewy oats, and tart cranberries with a luscious cream cheese filling for the ultimate fall bite!
Cranberry Pistachio Snowball Cookies mix buttery, melt-in-your-mouth goodness with festive pops of tart cranberries and crunchy pistachios, all wrapped in a snowy layer of powdered sugar. A delicious addition to any holiday cookie tray.
Our recipe for White Chocolate Cranberry Cookie Bars create soft, chewy bars, loaded with festive flavor! They’re an easy, eye-catching holiday dessert that always wins over a crowd.
A festive blend of tart cranberries, creamy white chocolate, and buttery macadamia nuts, creates the perfect balance of sweet, tangy, and crunchy. Cranberry Macadamia Nut Cookies are a cheerful holiday treat that feels special in every bite.
These Cranberry Orange Cookies are bursting with bright citrus flavor and juicy fresh cranberries. They’re a refreshing, festive treat that brings a delicious pop of fall flavor to any dessert table.

Cranberry White Chocolate Cookies are soft, chewy cookies loaded with sweet white chocolate chips and tart dried cranberries for a festive and flavorful treat.

The post WHITE CHOCOLATE CRANBERRY COOKIES appeared first on Family Cookie Recipes.

CRANBERRY PISTACHIO SNOWBALLS

Jessica — Tue, 21 Oct 2025 19:23:47 +0000

Cranberry Pistachio Snowball Cookies made with dried cranberries & pistachios rolled twice in powdered sugar! Perfect holiday Snowball Cookies for cookie trays & gift exchanges.

This unique cookie recipe is new favorite of ours! It’s so simple to make and it has so much flavor packed into every bite that it’s hard to stop eating. With every batch making about 2 dozen cookies, there’s plenty to share with friends and family!

What are cranberry pistachio snowballs?

These small round shortbread cookies contain scattered (chopped) pistachios and dried cranberries in them. Then they’re baked and rolled TWICE in powdered sugar for an awesome powdery white appearance that mimics the classic winter snowball. (This is also how they get their name!)

Cranberry Pistachio Snowball Ingredients

-Confectioners Sugar: We’re going to need 1 ½ cups of powdered sugar but it’s going to be divided between the cookie dough batter and the two coats of sugar at the end.

-Butter: Using ¾ cup of softened butter will get us a rich and buttery cookie that practically melts in your mouth.

-Vanilla Extract: We need 1 teaspoon of vanilla extract to give us a good base. I recommend the high quality stuff as there is a difference, but use what you have on hand.

-Flour: Using 2 cups of all-purpose flour will give us the doughy base for our cookie dough batter.

-Salt: This will help to enhance the other flavors, so make sure you add the ½ tsp of salt that we need.

-Pistachios: ¼ cup of finely chopped pistachios will give us a subtle crunch, color, and savory aspect to these delicious cookies.

-Dried Cranberries: Adding a sweet and sour note are the dried cranberries. We will need ¼ cup of finely chopped cranberries for the perfect cran to cookie ratio.

Cranberry Pistachio Snowballs

Cranberry Pistachio Snowball Cookies made with dried cranberries & pistachios rolled twice in powdered sugar! Perfect holiday Snowball Cookies for cookie trays & gift exchanges.

Course Cookies, Dessert

Cuisine American

Keyword Cranberry Pistachio Snowball Cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 130kcal

Author Jessica & Nellie

Ingredients

1 ½ cup confectioners sugar
¾ cup butter, softened
1 tsp vanilla extract
2 cups flour
½ tsp salt
¼ cup pistachios, finely chopped
¼ cup dried cranberries, finely chopped

Instructions

In a large bowl, add ½ cup of the confectioner’s sugar, butter and vanilla extract. Using an electric hand whisk, whisk the mixture till smooth and creamy.
Add the flour and salt. Whisk on low speed till combined. Add the chopped cranberries and pistachios, whisk to combine.
Chill the batter in the fridge for at least 2 hours.
Preheat oven to 350°F. Line a large baking tray with parchment paper and spray lightly with cooking spray.
Form dough into 1 inch balls and place on baking tray, at least 1 inch apart.
Bake for 10-15 minutes, until the bottom is lightly golden brown. Cool on a wire rack for 5 minutes, then roll in the remaining 1 cup of confectioner’s sugar.
Leave cookies to cool completely, then roll again in confectioner’s sugar.

Notes

Store cookies on the countertop in an airtight container for up to 5 days.

Nutrition

Why are my snowball cookies flat?

If your cookies fell flat the most common reasons for this to occur would be if you used melted butter or didn’t chill the dough long enough. While we do want softened butter in the dough, melted butter is too soft and won’t hold up as well. In the hot oven a warm dough will “melt” and fall flat instead of staying shaped as we want it to.

Can snowball cookies be frozen?

Yes, these cookies do great when frozen. Simply let them cool completely and then place in an airtight container for up to 3 months. You can toss them in another coating of powdered sugar after they’ve thawed so that they look fresh again.

How to store snowball cookies

Keep your snowball cookies stored in an airtight container at room temperature for up to a week. Any longer than that and the cookies will grow stale.

Cranberry Pistachio Snowball Cookies made with dried cranberries & pistachios rolled twice in powdered sugar! Perfect holiday Snowball Cookies for cookie trays & gift exchanges.

The post CRANBERRY PISTACHIO SNOWBALLS appeared first on Family Cookie Recipes.

CHERRY PIE COOKIES

Jessica — Wed, 06 Aug 2025 23:47:55 +0000

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

Cherry Pie Cookies came to be when I was craving cherry pie today, but didn’t really feel like whipping up a pie crust. So instead, I made Nellie’s Super Soft Sugar Cookies and translated them into Cherry Pie Cookies! They’re so easy and taste delicious- I think they’d be gorgeous on a holiday table. Enjoy!

Tips to get the PERFECT Cherry Pie Cookies:

Three kitchen items make these cookies come together really fast.

First, you’re going to need a mini muffin tin, since that’s what you bake the cookie cups in.
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Since you bake these cookies in a mini muffin tin, you don’t really have to worry about shape. But using a cookie scoop enables you to measure out the same amount of cookie dough for each cookie cup, and it makes the process super fast. They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies.

Cherry Pie Cookie recipe ingredients

Here’s what you’ll need to make our Cherry Pie Cookies:

–Sugar: You will need 1 cup ofgranulated sugar to make sure that these cookie cups turn out sweet and delicious

–Butter: Use 1/2 cup of softened butter to make the cookies richer in taste.

–Egg: Using one egg will help to get the dough to bind together well.

–Vanilla: Use a teaspoon of vanilla extract to help enhance the flavors in the dough.

–Sour cream: Adding in 1/3 cup of sour cream will give the cookies the most incredible texture and moist flavor.

–Salt: Use 1/2 teaspoon of this natural flavor enahcner to make your cookies turn out great tasting.

–Baking soda: 1/2 teaspoon of baking soda will make the cookies puff up as they bake and turn out lovely.

–Flour: Use 2 cups of all-purpose flour for the gluten base of the dough recipe.

–Cherry pie filling: You will need 1 can of cherry pie filling to use for filling all of the cookie cups.

Optional: White chocolate, for drizzling on top

Enjoy!

Cherry Pie Cookies

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

Course Cookies

Cuisine American

Keyword cookie cups

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 113kcal

Author Jessica & Nellie

Ingredients

Ingredients:

1 cup sugar
1/2 cup softened butter
1 egg
1 tsp. vanilla
1/3 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 can cherry pie filling
Optional: White chocolate for drizzling on top

Instructions

Instructions:

Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
With a hand mixer, cream together sugar and butter. Add egg and vanilla.
In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth.
Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth – it will all bake the same.
Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. Don’t push through cookie completely.
Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out.
Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries.
Drizzle tops with melted white chocolate, if desired. Enjoy!

Nutrition

How to store Cherry Pie Filling Cookies

Store in the refrigerator. Cookies can be completely made and assembled up to 8-12 hours ahead of time. If any longer, make cookies earlier, then add filling just prior to serving.

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

The post CHERRY PIE COOKIES appeared first on Family Cookie Recipes.

PEACH COBBLER COOKIES

Jessica — Mon, 04 Aug 2025 20:30:17 +0000

Peach Cobbler Cookies made with a buttery sugar cookie dough topped with sweet peaches & brown sugar streusel topping. Everything you love about peach cobbler in cookie form!

My family loves peaches! I love that this cookie recipe really showcases peach flavors. I find the flavors, like the fruit, hit somewhere between summer and fall and are simultaneously full of bright fruit flavor and a warm, comforting dessert.

Ingredients for Peach Cobbler Cookies

Butter: You need ½ cup of salted butter, softened, for this cookie recipe.

Sugars: Use ½ cup of each light brown sugar and white granulated sugar.

Egg: Bind the ingredients with 1 large egg.

Extract: Enhance the flavors by adding 1 tsp of vanilla extract to the dough.

Flour: The base of this cookie recipe is 1 ½ cups of all-purpose flour.

Leavening agents: Help the cookies rise as they bake by using ¾ tsp of baking powder and ½ tsp of baking soda.

Peach Filling

Peaches: For the delicious cookie filling, you will need 1 ½ cups of canned peach halves.

Brown sugar: Mix the peaches with ¾ cup of light brown sugar.

Streusel topping

Butter: Use ¼ cup of salted butter, softened, for a rich cookie topping.

Brown sugar: Sweeten the streusel with 1 cup of light brown sugar.

Flour: Also include ¼ cup of all-purpose flour in the mixture.

OPTIONAL: add in ¼ tsp cinnamon!

Tips for making Peach Cookies with Streusel Topping

Full instructions in the recipe card below, but here are a few tips for making the baking process simpler!

Canned peaches: We got a 29 oz can of peach halves for this recipe and used about ⅔ of them. Make sure you drain the pieces as much as possible before adding them to the pot. Any extra liquid that is added is going to increase the amount of time it takes for the cobbler filling to cook.
Fresh peaches: If you have fresh peaches then you can use those instead. The end result will be very similar. Just make sure you use ripe peaches so that it’s full of flavor!
Add Spice if you like! One of our favorite modifications to these cookies is adding 1/4 tsp cinnamon to the streusel. The warm spice of the cinnamon pairs great with the light sweetness of the peaches. Or for some extra texture, you can add ¼ cup of old fashioned oats to your streusel topping as well.

How long are these good for & how do you store them?

Store your peach cookies in an airtight container at room temperature. Keeping them airtight will preserve their freshness and keep them from drying out. They will stay fresh for up to 4 days.

If you want to keep them longer, refrigerate the cookies for up to one week, but allow them to come to room temperature before eating for the best texture and flavor.

You can enjoy these cookies at room temperature, cold, or reheated in the microwave for about 10 seconds.

Can you freeze peach cookies?

Yes, you can freeze fully baked and cooled peach cookies. Place them in a freezer-safe container or bag, separated by parchment paper to prevent sticking.

They will keep well for up to 3 months. Thaw them overnight in the refrigerator and bring to room temperature before serving.

Peach Cobbler Cookie Recipe

Peach Cobbler Cookies made with a buttery sugar cookie dough topped with sweet peaches and a brown sugar streusel topping. Everything you love about peach cobbler in cookie form!

Course Cookies, Dessert

Cuisine American

Keyword Peach Cobbler Cookies

Prep Time 20

Cook Time 17

Total Time 37

Servings cookies

Calories 371kcal

Author Jessica & Nellie

Ingredients

Cookie Dough:

½ cup salted butter softened
½ cup light brown sugar
½ cup white granulated sugar
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda

Peach Filling:

1 ½ cups canned peach halves
¾ cup light brown sugar

Streusel topping:

¼ cup salted butter softened
1 cup light brown sugar
¼ cup all-purpose flour
¼ tsp cinnamon optional

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat mat and set aside.
Prepare your cookie dough first. Combine the salted butter, brown sugar, and granulated sugar in a large mixing bowl. Using an electric hand mixer on medium high speed, cream the ingredients together until smooth.
Add the egg and vanilla. Whisk again until the egg is fully incorporated. Gently whisk in the flour, baking powder, and baking soda. Make sure no pockets of dry ingredients remain in the cookie dough.
Drop balls of cookie dough onto a large baking sheet. Bake for 12 minutes. As soon as your cookies come out of the oven, use a small dish or the back of a spoon to create a small indent in the center of each cookie. Let your cookies cool while you prepare the filling.
Dice the peaches and then add them to a pot with brown sugar. Cook over medium heat for 5-7 minutes, or until the mixture starts to bubble.
In a small bowl, whisk together the softened butter, flour, and brown sugar. Top each cookie with a spoonful of filling followed by a sprinkle of the streusel mixture. Bake your cookies for another 5 minutes. Enjoy!

Notes

Store your peach cookies in an airtight container at room temperature. They will stay fresh for up to 4 days.

If you want to keep them longer, refrigerate the cookies for up to one week, but allow them to come to room temperature before eating for the best texture and flavor.

Nutrition

How do you serve these peach cobbler cookies?

These cookies are great served on their own or paired with a scoop of ice cream.

Can I substitute canned peaches with fresh ones for the filling?

Fresh peaches can be used if peeled, pitted, and diced. Since fresh peaches contain more water, cook them slightly longer to reduce excess moisture.

Adjust the cooking time when simmering with brown sugar to reach the right filling consistency.

Can I swap the peaches for a different fruit topping?

You can replace peaches with similar fruits like nectarines, apricots, or plums. These fruits should be prepared in the same way—diced and cooked with brown sugar.

Keep in mind that fruit firmness and moisture content may slightly alter the baking time and texture.

Have an abundance of peaches? Try more recipes here:

Sweet, spicy, and refreshing—this Peach Salsa is a vibrant twist on the classic, perfect for chips or grilled meats.
These soft, chewy Peaches & Cream Cookies are loaded with juicy peach bits and whipped cream, giving you that nostalgic peaches & cream flavor in every bite—like summer wrapped in a cookie.
Naturally sweet and ultra-creamy, this Peach Milkshake is a refreshing way to end your day or cool down in the afternoon.
A juicy twist on a classic—these Peach Snickerdoodles are soft, cinnamon-sugar coated, and studded with chunks of fresh peach for the perfect balance of cozy and fruity.
Our recipe for Peach Mug Cake is the ultimate quick treat—soft, fluffy, and bursting with juicy peach flavor, all made in under five minutes right in your microwave. Perfect for when you want dessert now!

Delicious Peach Cobbler Cookies start with a balanced mix of ingredients that create a soft, flavorful base and a sweet, fruity filling. The balance of sweetness, softness, and a touch of spice, make each bite satisfying and reminiscent of classic peach cobbler.

The post PEACH COBBLER COOKIES appeared first on Family Cookie Recipes.