Description
Bite-sized sugar cookie cups filled with sweet cherry pie filling and topped with a simple powdered sugar glaze.
Ingredients
Scale
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