There are moments when you need a dessert that looks impressive but takes almost no effort. That’s exactly where these Cherry Pie Cookie Cups come in. They perfectly capture the soul of a classic cherry pie—that sweet, slightly tart filling and buttery crust, but shrink it down into a delightful, two-bite treat. These little cups are my secret weapon for potlucks, holiday parties, or any time I get a sudden craving for something sweet and satisfying. They have all the charm of a homemade pie without any of the fuss.
Imagine a soft, chewy sugar cookie base, cradling a generous spoonful of vibrant cherry pie filling, all topped off with a simple, sweet glaze. It’s a combination that’s impossible to resist and looks absolutely beautiful on a dessert platter. If you’re a fan of pie-inspired cookies, you’ll definitely want to check out these Apple Pie Cookies too!
Why make this recipe
If you’re still on the fence, here are a few reasons why these cookie cups need to be on your baking list:
Unbelievably Easy: This recipe is a dream for busy bakers. It uses refrigerated sugar cookie dough and canned pie filling, which cuts the prep time down to just a few minutes. No rolling pins or complicated pastry required!
Perfect for Parties: Making 24 individual servings, this recipe is tailor-made for sharing. They are easy to serve, require no cutting or utensils, and are always a huge hit with both kids and adults.
Quick and Convenient: From start to finish, you can have these delicious treats ready in just 25 minutes. It’s the perfect solution for a last-minute dessert emergency.
Customizable: While cherry is a classic, you can easily swap it out for your favorite pie filling. Blueberry, apple, or even lemon would be fantastic variations.
Ingredients
- 1 16.5 oz. roll refrigerated sugar cookie dough
- 1/2 cup granulated sugar
- 1 21 oz. can cherry pie filling
- 1 cup powdered sugar
- 1 tablespoon melted butter
- 1-2 tablespoons milk
How to make Cherry Pie Cookie Cups
Step 1: Begin by preheating your oven to 350°F. Take your mini muffin tin (the 24-cup size is perfect) and spray it generously with cooking spray to prevent any sticking. This is a crucial step for easy removal later!
Step 2: Unwrap your refrigerated sugar cookie dough and divide the entire roll in half. Cut each half into 12 equal slices, giving you 24 pieces in total. Roll each slice into a small ball with your hands.
Step 3: Pour the granulated sugar into a small bowl. Roll each cookie dough ball in the sugar until it’s lightly coated, then place one ball into each cup of your prepared mini muffin tin.
Step 4: Bake the cookie cups for about 15 minutes. They should be golden brown and puffed up. As soon as you take them out of the oven, use the back of a small spoon or a tart shaper to gently press down the center of each cookie, creating an indentation for the filling.
Step 5: Carefully spoon about one tablespoon of the cherry pie filling into the indentation of each cookie cup. Try not to overfill them.
Step 6: Return the filled cookie cups to the oven and bake for an additional 3 to 5 minutes. This just helps the filling set a little and warm through.
Step 7: Let the cookie cups cool in the muffin tin for about 10-15 minutes before carefully removing them to a wire rack to cool completely. This cooling period helps them firm up so they don’t fall apart.
Step 8: While the cups are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, melted butter, and one tablespoon of milk. If the glaze is too thick, add another tablespoon of milk until you reach a smooth, drizzly consistency. Drizzle the glaze over the cooled cookie cups before serving.
How to serve Cherry Pie Cookie Cups
These Cherry Pie Cookie Cups are fantastic just as they are, arranged on a platter for a party or potluck. For an extra touch of indulgence, serve them slightly warm with a small scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The contrast between the warm, fruity cookie and the cool, creamy topping is absolutely divine.
How to store Cherry Pie Cookie Cups
To keep your cookie cups fresh, store them in an airtight container in the refrigerator. The cherry filling and milk-based glaze mean they need to be kept chilled. They will stay fresh and delicious for up to 4 days. You can also freeze the cookie cups before glazing. Simply place them in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator and add the glaze just before serving.
Tips to make
Don’t Skip the Spray: Make sure you grease the mini muffin tin very well. Even non-stick pans can cause the sugary cookie dough to stick, so a thorough coating of cooking spray is your best friend.
Work Quickly: When you press the indentations into the cookies, do it as soon as they come out of the oven. The cookies are soft and pliable when hot, making it easy to create the “cup” shape. If they cool too much, they might crack.
Mind the Filling: It can be tempting to load up the cups, but stick to about one tablespoon of cherry pie filling per cup. Overfilling can cause them to bubble over and make a sticky mess in your oven.
Experiment with Flavors: This recipe is a fantastic base for creativity! If you love the cookie cup concept, try a different combination like our Chocolate Caramel Cookie Cups. You can also try other pie fillings like blueberry or peach, or even add a drop of almond extract to the glaze to complement the cherry flavor.
FAQs About Cherry Pie Cookie Cups
Can I use homemade sugar cookie dough?
Absolutely! If you have a favorite recipe for sugar cookies, feel free to use it. Just make sure the dough is firm enough to hold its shape. You’ll need enough dough to make 24 small balls.
Can I make these in a standard-sized muffin tin?
You can, but the baking time and yield will change. You would use more dough per cup and likely need to bake them for a longer period. Keep a close eye on them to prevent burning.
My cookie cups are sticking to the pan. What did I do wrong?
This usually happens for two reasons: the pan wasn’t greased well enough, or the cups weren’t allowed to cool slightly before removal. Be generous with the cooking spray and give them at least 10 minutes in the pan after baking to firm up.
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Final Thoughts
Cherry Pie Cookie Cups are the perfect mashup of two classic desserts, delivering big flavor with minimal effort. They are chewy, sweet, and bursting with fruity goodness. Whether you need a quick treat for a bake sale, a holiday gathering, or just a Tuesday afternoon, this recipe is a reliable winner that will have everyone asking for more. Enjoy every bite!
Print
Easy 25-Minute Cherry Pie Cookie Cups Recipe
- Total Time: 25 mins
- Yield: 24 1x
- Diet: Vegetarian
Description
Bite-sized sugar cookie cups filled with sweet cherry pie filling and topped with a simple powdered sugar glaze.
Ingredients
1 16.5 oz. roll refrigerated sugar cookie dough
1/2 cup granulated sugar
1 21 oz. can cherry pie filling
1 cup powdered sugar
1 tablespoon melted butter
1–2 tablespoons milk
Instructions
- Step 1: Preheat the oven to 350 degrees and generously spray a 24-cup mini muffin tin with cooking spray.
- Step 2: Divide the cookie dough in half, then cut each half into 12 slices for a total of 24 pieces.
- Step 3: Roll each slice into a ball, then roll it in the granulated sugar to coat.
- Step 4: Place each sugar-coated ball into a prepared muffin cup.
- Step 5: Bake for 15 minutes.
- Step 6: Remove the tin from the oven and immediately press down the center of each cookie to create a small indentation.
- Step 7: Fill each indentation with 1 tablespoon of cherry pie filling.
- Step 8: Return the tin to the oven and bake for an additional 3 to 5 minutes.
- Step 9: Allow the cookie cups to cool slightly in the pan before carefully removing them to a wire rack to cool completely.
- Step 10: In a small bowl, mix together the powdered sugar, melted butter, and 1 tablespoon of milk to create a glaze, adding more milk as needed to reach a drizzling consistency.
- Step 11: Drizzle the glaze over the cooled cookie cups.
Notes
Store in the refrigerator.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American