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 (1/2 inch) slices (you will have 1/2 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!
CHERRY PIE COOKIE CUPS RECIPE
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.
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
Instructions
1. Preheat oven to 350°. Grease or spray mini muffin pan with a non-stick coating.
2. Slice the cookie dough roll into 6 (1/2 inch) slices (you will have 1/2 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!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 165 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 6mg Sodium: 101mg Carbohydrates: 29g Fiber: 1g Sugar: 9g Protein: 1g
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These definitely look delicious. They also look fairly quick and easy, which is great.
I loved these but the cookie dough got very soft like they crumbled when I touched them. Is there something I did wrong?
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.