These Cherry Danish Cookies are a delightful blend of buttery pastry and sweet-tart cherries, perfect for any occasion. With a crisp, golden exterior and a soft, jam-filled center, each bite offers a satisfying contrast of textures. Ready in just 30 minutes, they’re an effortless treat that feels indulgent yet approachable.
The rich, buttery dough pairs beautifully with the bright, fruity burst of cherry filling, creating a harmony of flavors that’s hard to resist. Lightly sweet and irresistibly flaky, these cookies are ideal for breakfast, dessert, or a midday snack. Plus, at just 115 calories per cookie, you can savor every bite guilt-free. Freshly baked and fragrant, they’re sure to become a new favorite in your kitchen.
Ingredients for Cherry Danish Cookies
- 1 cup butter, softened (unsalted preferred)
- 8 ounces cream cheese, softened
- 1 Tablespoon milk (any type works)
- 1 Tablespoon sugar
- 1 egg yolk (save the white for another use)
- 1 ½ cups flour (all-purpose)
- ½ teaspoon baking powder
- 30 ounces cherry pie filling (or substitute with other pie fillings like apple or blueberry)
- 1 ½ cups powdered sugar (for glaze)
- 2 Tablespoons milk (for glaze, adjust as needed)
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, beat together the softened butter, cream cheese, milk, and sugar until smooth and creamy.
- Add the egg yolk and mix until fully incorporated.
- In a separate bowl, whisk together the flour and baking powder. Gradually stir into the butter mixture until a stiff dough forms. (Tip: Chill the dough overnight or for a few hours for easier handling.)
- On a floured surface, roll out the dough to about ¼ inch thickness. Use a 2-inch round cookie cutter to cut out circles.
- Place the circles on an ungreased cookie sheet, spacing them about 1 inch apart.
- Use your thumb to make an indent in the center of each cookie. Fill each indent with 1 teaspoon of cherry pie filling.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on the sheet.
- For the glaze, mix powdered sugar and milk in a bowl. Adjust consistency by adding more powdered sugar if too runny or a little milk if too thick. Stir until smooth.
- Transfer the glaze to a sandwich bag with a small corner snipped off. Pipe the glaze in a decorative pattern over the cooled cookies.
- Let the glaze set before serving. Enjoy your delicious Cherry Danish Cookies!
Perfect Pairings: Sauce and Topping Ideas
While the cherry pie filling is delicious on its own, you can elevate your Cherry Danish Cookies with a drizzle of white chocolate ganache or a sprinkle of chopped almonds for added texture. For a tangy twist, try a dollop of lemon curd alongside the cherry filling. These additions will make your cookies even more irresistible!
Storage Tips: Keeping Your Cookies Fresh
Store your Cherry Danish Cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 2 months. If frozen, let them thaw at room temperature before serving. To maintain the glaze’s texture, avoid stacking the cookies directly on top of each other—use parchment paper between layers.
Time-Saving Hacks for Busy Bakers
Short on time? Skip the overnight chilling and pop the dough in the freezer for 30 minutes instead. You can also use pre-made pie filling to save prep time. For the glaze, mix it in advance and store it in a squeeze bottle for easy piping. These small tweaks can help you whip up these cookies in no time!
Recipe Variations: Mix It Up!
Not a fan of cherries? Swap the cherry pie filling for blueberry, apple, or apricot for a different flavor profile. You can also add a pinch of cinnamon or nutmeg to the dough for a warm, spiced twist. For a festive touch, sprinkle the glaze with colored sugar or edible glitter before it sets.
Equipment Guidance: Tools to Make It Easier
Using a 2-inch round cookie cutter ensures uniform cookies, but you can also use the rim of a glass if you don’t have one. A piping bag or sandwich bag with a snipped corner is perfect for the glaze, but a small spoon works too. For even baking, invest in a non-stick silicone baking mat or parchment paper to line your cookie sheet.
Cherry Danish Cookies
Ingredients
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 1 Tablespoon milk
- 1 Tablespoon sugar
- 1 egg, yolk
- 1 ½ cups flour
- ½ teaspoon baking powder
- 30 ounces cherry pie filling
Glaze
- 1 ½ cups powdered sugar
- 2 Tablespoons milk
Instructions
- Preheat oven to 400 ℉.
- Beat butter, cream cheese, milk and sugar together. Then add egg yolk.
- Stir flour and baking powder into butter mixture to make a stiff dough. Works best if chilled overnight or for a few hours.
- Roll out dough ¼” thick. Cut into circles with a 2 inch round cookie cutter.
- Place on ungreased cookie sheet 1″ apart. Make an indent in each cookie with your thumb and fill with 1 teaspoon of cherry pie filling.
- Bake 10-12 minutes. Cool completely.
- Mix powdered sugar and milk. If it’s too runny add more powdered sugar. If too thick, add a little milk. Mix until smooth.
- Put glaze in a sandwich baggie with the corner snipped off. Pipe the glaze onto the top of each cookie.