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Cherry Pie Cookie Cups taste like mini cherry pies with a sugar cookie crust! This is an easy recipe you can make with four ingredients. The cookie cups are filled with cherry pie filling and topped with a simple glaze. They’re cute little bites for parties, BBQs, picnics, and potlucks!
Easy Mini Cherry Pies
This mini cherry pies recipe combines sugar cookies with cherry pie filling for a fun and cute dessert. If you love cherry pie, this recipe is a really easy way to get those same flavors in a bite-sized treat.
We’re using two of my favorite short-cuts for this recipe: prepared sugar cookie dough and canned cherry pie filling!
If you want to make them from scratch, you can do that, too. Use my favorite sugar cookie recipe and homemade cherry pie filling.
Whether you use the short-cuts or go the homemade route, I think you will love these cherry pie filling cookies. They’re so cute!
Ingredients Needed
- Refrigerated sugar cookie dough: You can use from scratch dough or any brand. I like the break and bake kind for ease.
- Cherry pie filling: Use your favorite brand – any pie filling works too.
- Powdered sugar: To make the glaze
- Heavy whipping cream: I love heavy cream in icing, but you can use any milk or nondairy milk.
How to Make Mini Cherry Pies
- Coat a mini muffin pan with nonstick baking spray (the kind with flour), or you can butter and flour the pan.
- Place a cookie dough ball in each muffin mold and then bake them for 18 to 22 minutes at 350°F. Cool them for five minutes, and then use the back of a teaspoon to press them into a cup shape.
- Allow them to cool completely, and then gently loosen the cookie cups with a butter knife. This will make them easier to remove from the pan.
- Fill each cookie cup with cherry pie filling.
- In a small bowl, whisk the powdered sugar and heavy cream. Drizzle the glaze over the top of the cherry pie cookie cups.
Variations
- Use chocolate chip cookie dough to make your cookie cups instead – chocolate and cherry are so good together.
- You can use refrigerated pie crust instead – cut 3-inch circles and press into the pan. Poke with the tines of a fork and bake at 400°F until golden. Cool, then fill with pie filling.
Tip From Dorothy
Expert Tips
- Be sure to grease the pan well, so your cookies don’t stick.
- Add a little almond extract to the glaze to give it a flavor twist! Cherries and almonds are a classic combo, so it works great.
- If you don’t want to use whipping cream for the glaze, you can substitute milk or non-dairy milk. If you do, start with less, so your glaze is not too runny.
- These cherry pie sugar cookie cups will keep in an airtight container in the refrigerator for three days. I don’t recommend freezing them.
FAQs
Freeze mini pies in an airtight container for up to 3 months. Refrigerate any leftovers.
You can use a refrigerated pie crust in place of the sugar cookies. Just cut 3-inch circles and place them in the muffin tin then bake and fill.
Cherry Pie Cookie Cups Recipe
Ingredients
- 1 package ready to bake sugar cookie dough (24 count)
- 1 21 ounces/595g can cherry pie filling
- ¼ cup (26g) powdered sugar
- 1-2 tablespoons (15-30ml) heavy whipping cream
Instructions
- Preheat oven to 350°F. Spray mini muffin pans with nonstick baking spray (the kind with flour) or grease and flour the pans. Don’t skip this step or your cookies will stick.
- Place one cookie dough ball in each muffin pan cavity. Bake 18-22 minutes or until the cookies are fully baked.
- Cool 5-10 minutes, then use the back of a wooden spoon handle or the rounded part of a ½ teaspoon to press the cookie into a cup.
- Cool completely before trying to remove. Use a butter knife to carefully loosen and pop the cookie cup out of the muffin pan.
- Fill each cookie cup with some of the cherry pie filling.
- To make glaze: whisk powdered sugar and 1 tablespoon heavy whipping cream, adding more cream until you get desired consistency. Drizzle over cherry pies.
- Store pies in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing.
Recipe Video
Recipe Notes
• Add a few drops of almond extract to the icing for a flavor twist.
• Icing can be made with milk, nonfat milk or half and half but it will be thinner and you’ll need much less (start with 1 teaspoon and work up 1 teaspoon at a time).
Recipe Nutrition
These cherry pie cookie cups pack two desserts in one little bite! That sugar cookie crust with the fruit filling is just the best combination. I hope you try them soon!
Favorite Cherry Recipes
Last Updated on June 24, 2023
Do you put the glaze on right away or wait until they cool?
I usually wait a few minutes until they cool
Have you ever made a crumb topping with these?
I haven’t but you could use my crumble topping – I’d probably half or quarter the recipe: https://www.crazyforcrust.com/how-to-make-crumble-topping-for-fruit-pies/
Do I bake them for a few more minutes after I put the pie filling in?
No the pie filling is already cooked, so you just add it after.
Made these for a Celebration of Life and they flew off the plate. Easy, tasty and quick. Well worth it.
Could you freeze just the cookie cups to use at a later date? Then thaw and fill them?
Yes totally!
Can these be made with paper cupcake liners?
Yes – easy removal for sure!
How big of a slice of cookie dough? Are the slices cut any smaller, like quartered, then place quarters into baking cups?
About a tablespoon of dough
These are absolutely delicious! Will definitely make them again and so easy to make! My family loved them.
This sounds delicious. Reminds me of a dish I learned in junior high homemaking class, where you spread the cherry filling in a dish top with cinnamon/suger, then top with sugar cookie slices. Bake till sugar cookies brown…. So delicious!
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