Best 11 Crisp Cherry Topped Cookies Recipes

YULETIDE CHERRY COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Shape dough into 1-in. balls; roll in crushed cereal. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Immediately press a cherry half into the center of each cookie. Remove to wire racks to cool.

CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
• In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
• Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

CHERRY-VANILLA CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch-square baking dish.
• Toss the cherries in a large bowl with 1/2 cup sugar, the rum, vanilla, cinnamon, salt and 2 tablespoons flour. Transfer to the prepared baking dish.
• Whisk the remaining 1/4 cup flour, the oats, almonds and the remaining 1/4 cup sugar in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries. Bake until the filling is bubbling and the topping is golden brown, 50 minutes to 1 hour. Let cool slightly before serving.

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

FUDGY-TOPPED CHOCOLATE-CHERRY COOKIES

Steps:

• Heat oven to 350°F. In a large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in almonds. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Place 1 cherry on each cookie. Bake 8 to 10 minutes. Cool 1 minute before removing from cookie sheet.
• Meanwhile, in small microwavable bowl, microwave chocolate chips and cream uncovered on HIGH 30 to 45 seconds; stir until smooth. Spoon generous teaspoon on each cookie and spread over cookie. Allow chocolate to set until firmed; about 30 minutes.

CHERRY COOKIES

Steps:

• Pre heat oven to 375 and grease well cookie sheets.
• Combine butter, sugar, vanilla, salt and flour.
• Will be stiff.
• Stir in chopped cherries.
• Form into balls and place on sheets 2 inches apart.
• Bake for 15 minutes, DO NOT LET BROWN.

THIN AND CRISP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

CHERRY OATMEAL CRISP

Steps:

• Spread pie filling into a greased 9-inch square baking dish.
• Combine the next six ingredients in a bowl.
• Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling.
• Bake at 375 degrees for 35-40 minutes or until golden brown.
• Top with whipped cream and dig in!

CHERRY CHIP COOKIES I

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine margarine, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in cherry flavored chips (other flavors work well, too!).
• Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 12 minutes. Remove immediately from cookie sheets and onto wire racks to cool.

CRISP AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in vanilla.
• Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.)
• Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly.
• Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes; remove from oven and bang sheet on stove top or counter to deflate. Return to oven and bake 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.
• Transfer sheet to a wire rack and let cool 5 minutes, then transfer cookies to a rack with a spatula; let cool completely. Repeat with remaining sheets, one at a time. Cookies can be stored in an airtight container at room temperature up to 3 days, or frozen up to 2 months.

CHERRY OATMEAL CRISP DESSERT

Steps:

• Spread pie filling into a greased 9-in. square baking pan. In a bowl, combine the next six ingredients. Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling. Bake at 375° for 35-40 minutes or until golden brown. Serve with whipped cream or ice cream if desired.