Buttery Gluten Free Cherry Pie Cookies Recipe

Is there anything more comforting than the smell of warm cherry pie wafting through your kitchen? I’ve always believed that pie is a love language, but let’s be real, making a whole one from scratch can feel like a weekend project. That’s where these Buttery Gluten-Free Cherry Pie Cookies come in! They capture all the nostalgic, fruity, buttery joy of a classic cherry pie but in a delightful, hand-held, no-fuss cookie form. Perfect for when that pie craving hits but your schedule says, “Nope, not today.”

These little gems are my secret weapon for potlucks, holiday cookie exchanges, or just because it’s Tuesday. They’re the happy marriage of a flaky pie crust and a sweet-tart cherry filling, all baked into a perfect, single-serving treat. And because they’re gluten-free, more of our favorite people can enjoy them.

Table of Contents

Table of Contents

Why You’ll Love Buttery Gluten Free Cherry Pie Cookies

• Incredibly Easy: No fancy pie crimping skills required! This is a simple slice-and-bake situation.
• Naturally Gluten-Free: Made with a trusty 1:1 gluten-free flour blend, so no one misses out on the fun.
• Perfect for Sharing: These portable cookies are a huge hit at parties and make for a lovely homemade gift.
• Customizable: Use your favorite jam or pie filling! Raspberry, blueberry, or apple would all be divine.

Ingredients

Here’s what you’ll need to create these delightful little pie cookies. The simplicity is part of the magic.

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• 1 ¼ cups 1:1 gluten-free flour blend (like Bob’s Red Mill)
• ¼ teaspoon salt
• 6 Tablespoons cold unsalted butter, cubed
• 3-4 Tablespoons ice cold water
• ½ cup cherry pie filling (or your favorite flavor)
• 1 large egg, beaten (for egg wash)
• Coarse sugar, for sprinkling

Step-by-Step Instructions

1. Make the Dough: In a large bowl, whisk together the gluten-free flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
2. Add Water: Sprinkle the ice water over the mixture, one tablespoon at a time, and mix with a fork until the dough just begins to clump together. You may not need all the water. Be careful not to overwork it.
3. Chill: Gently form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to roll.
4. Preheat and Roll: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface (using more GF flour), roll the dough out to about ¼-inch thickness.
5. Cut and Fill: Using a round cookie cutter (about 3 inches in diameter), cut out circles of dough. Place half of the circles on the prepared baking sheet. Spoon about a teaspoon of cherry pie filling into the center of each circle on the sheet, leaving a small border around the edge.
6. Top and Seal: Place the remaining dough circles on top of the filled ones. Use a fork to crimp the edges firmly together to seal in the filling.
7. Bake: Brush the tops of each cookie with the beaten egg and sprinkle generously with coarse sugar. Bake for 15-18 minutes, or until the edges are golden brown.
8. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Try to resist eating them all in one sitting!

Equipment You’ll Need

• Mixing bowls
• Pastry cutter or your clean fingers
• Rolling pin
• Round cookie cutter (a glass works in a pinch!)
• Parchment paper
• Baking sheet

Tips & Variations

This dough is wonderfully forgiving. If it gets too warm while you’re working with it, just pop it back in the fridge for 10 minutes. If you don’t have a cookie cutter, a glass or even a knife to cut squares will work just fine—rustic is charming!

Fun Variations: Swap the cherry filling for apricot jam, apple butter, or even a little dollop of Nutella. For a lemon curd version, add a teaspoon of lemon zest to the dough. You truly can’t go wrong. If you’re looking for another fantastic gluten-free dessert, you have to try my Gluten-Free Lemon Bars—they’re sunshine in a pan!

Serving Suggestions

These cookies are a star all on their own, but they’re next-level when served slightly warm with a scoop of vanilla ice cream melting on top. They’re perfect for a festive dessert platter, packed into a lunchbox for a sweet surprise, or enjoyed with a cup of coffee as an afternoon pick-me-up.

Nutrition Facts

Approximate values per cookie: Calories: 145, Fat: 8g, Carbs: 18g, Protein: 2g. (Disclaimer: These are estimates and will vary based on specific ingredients used.)

I hope these cookies bring as much joy to your kitchen as they do to mine. They’re proof that you don’t need hours to create something truly special and delicious. The flaky, buttery crust paired with the sweet cherry filling is a combination that never fails to make people smile.

Frequently Asked Questions

Can I make these dairy-free?

Absolutely! Simply swap the butter for a high-quality, firm vegan butter stick. Just make sure it’s very cold when you incorporate it into the flour.

How should I store leftover cookies?

Keep them in an airtight container at room temperature for up to 2 days. For longer storage, they freeze beautifully for up to 3 months. Just thaw at room temperature when you’re ready for one!

My dough is too crumbly. What should I do?

Different gluten-free flour blends absorb liquid differently. If your dough is too dry and won’t come together, just add another half tablespoon of ice water and gently mix it in.

Can I use homemade cherry pie filling?

Of course! If you have a fabulous homemade filling, by all means use it. A great resource for understanding how to thicken fruit fillings properly is this guide from Serious Eats. Just make sure it’s not too runny, so it doesn’t leak out of the cookies.