The Cherry Pie Cookie Cups recipe is my favorite cherry recipe and are like mini cherry pies. Cherry sugar cookie cups are filled with cherry pie filling.
Cherry Pie Cookie Cups Recipe
Forget apple pie, cherry pie is truly American. And, today happens to be National Cherry Pie Day. Instead of making a traditional cherry pie to celebrate, why not try these cherry pie cookie cups. These are a great spin on the classic cherry pie and are a fun new way to enjoy the classic flavors. Plus, who doesn’t love cookies? Of course, if you don’t like cherries, no worries. You can make these with any pie flavor you love. By the way, these are great warm served on top of some vanilla ice cream. Just in case you have any left over. 😉
Yields: 1 dozen
Cherry Sugar Cookie Cups Ingredients
- 12 count mini muffin pan
- 1 (16.5 oz) Pillsbury slice and bake sugar cookie roll
- 21 oz can cherry pie filling
- Wilton cookie icing
Mini Cherry Pie Directions
1. Preheat oven to 350°. Grease or spray mini muffin pan with a non-stick coating.
2. Slice the cookie dough roll into 6 (½ inch) slices (you will have ½ of the roll left in case you want to double the recipe). Cut each slice in half and roll into 1 inch balls.
3. Place the sugar cookie dough balls into each muffin tin cup and bake according to package directions (14-18 minutes) or until golden brown.
4. Remove from oven. If there are some cookie cups that did not naturally form an indentation during the baking process, use a teaspoon to gently press down in the middle.
5. Allow the cookie cups to cool in the pan on a wire rack for 5 minutes.
6. After that fill each cup with 2 Tablespoons of cherry pie filling.
7. Generously drizzle the cookie icing on top of each cherry cookie cup.
8. In conclusion....just ENJOY!!
*Chill until ready to serve!
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Tamra Phelps
These definitely look delicious. They also look fairly quick and easy, which is great.
Irene
I loved these but the cookie dough got very soft like they crumbled when I touched them. Is there something I did wrong?
Mary
Maybe try cooking them a little less so they are soft and not crispy. I have also learned that the pan has a lot to do with it being light vs dark. You might also try making them in the little cupcake papers as that might help also.
Phyllis
Hi. I had the same problem. About half of them fell apart. Are you saying use a light muffin tin instead of using a darker muffin tin? Also, I could only find cookie dough in the pre cut pieces. Should that make a difference? These are so tasty that I really want to be able to successfully make them!
Mary
You can use a light muffin tin or decrease the cooking time. You can use a sugar cookie dough roll or try using 2 of the small pre cut pieces. Make a ball out of 2 of them.
Sharon
Can never find the Pillsberry sugar cookie stuff can I make these with just a sugar cookie dough?
Mary
Yes, any type of sugar cookie dough should work.
Mary
How do you store these cookies so they do not get stale or hard
Mary
I store them in an airtight container with a slice of bread. The bread helps to keep the cookies soft.
Leslie
@Mary, how much in advance can these be made?
Mary
You can make the cookie up to 3 days in advance. However, I wouldn't put the cherry pie filling and topping in them until almost ready to serve. They might get soggy from the filling.
Martha
I'm going to be daring and try an assortment of fillers...... It's fresh fruit time so Im going to do an apple/brown sugar/cinnamon & molasses, a strawberry with cream cheese and maybe even try a chocolate filler, like a deep dark decadent pie filling....if I split it, I can do part chocolate and maybe some butterscotch.... That cookie vessel just screams for experiment!! I think I'd better get two rolls of cookie dough! LOL