Cherry Pie Cookies
Listen, no shade intended, but nine out of ten days I don’t have the time to fuss with pie.
Even for a notorious corner-cutter like me, the simplest pie crust can require more attention than I am willing to spend on a sunny summer day.
Enter the pie crumb: basically just all the ingredients for pie dough baked into a crumble you don’t have to form.
It’s the most flavorful way to get pie vibes in your life without racking up any time pulsing, chilling, rolling, and pinching in the kitchen add a few cups of your fave dried fruit, bake it into some cookie dough, and you’re a shoo-in for the blue ribbon at the county fair.
Sub in other dried fruits if you’re more of an apple, blueberry, or coconut cream pie kinda person.
Add ½ teaspoon of your favorite ground spices for extra edge. (It’s not my pref, but it might be yours!)
Ingredients:
113g unsalted butter, softened 1 stick (8 T)
80g sugar ⅓ cup + 2 tsp
70g light brown sugar ⅓ cup (packed)
1 large egg
145g flour 1 cup
3g kosher salt ¾ tsp
1g baking powder ¼ tsp
1g baking soda ⅛ tsp
1 recipe Pie Crumbs (recipe follows)
130g dried cherries ¾ cup
1 large egg white
45g turbinado sugar, for topping
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes until well combined.
Add the flour, salt, baking powder, and baking soda and paddle on low speed until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Still on low speed, add the pie crumbs and mix until they’re incorporated no more than 30 seconds. Chase the pie crumbs with the dried cherries, mixing them in for 30 seconds.
Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto a parchment-lined sheet pan. Use the palm of your hand to flatten the domes.
Brush the surface of each flattened round with egg white and sprinkle the turbinado sugar on top.
Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour (or up to 1 week).
Do not bake your cookies at room temperature they will not bake properly.
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
Arrange the chilled dough rounds a minimum of 4 inches apart on the pans.
Bake at 350°F until the cookies puff, crackle, and spread 8 to 10 minutes. They should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that’s not the case.
Let the cookies cool completely on the pans, then transfer to a plate or an airtight container for storage.
At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month
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