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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!

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Close up shot of two cherry pie cups
Table of Contents
  1. Easy Cherry Pie Cookie Cups
  2. Ingredients Needed
  3. How to Make Cherry Pie Cookie Cups
  4. Expert Tips
  5. How to remove cookie cups from the pan
  6. More Cherry Flavored Desserts to Love
  7. Cherry Pie Cookie Cups Recipe Recipe

This cherry pie cookie cups 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!

Overhead shot of cherry pie cups on a wire cooling rack

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.
  1. Coat a mini muffin pan with nonstick baking spray (the kind with flour), or you can butter and flour the pan.
  2. 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.
  3. 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.
  4. Fill each cookie cup with cherry pie filling.
  5. In a small bowl, whisk the powdered sugar and heavy cream. Drizzle the glaze over the top of the cherry pie cookie cups.

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.
Close up shot of two cherry pie cups
  1. Be sure to grease your pan – I prefer the cooking spray with flour or greasing and flouring each cavity.
  2. Make sure they are completely baked – if they’re not done they won’t come out easily.
  3. Use a knife to loosen the edges and pop them out.

More Cherry Flavored Desserts to Love

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Close up shot of two cherry pie cups
5 from 4 votes
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.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 24 cookie cups
Serving Size 1 serving

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 Notes

• If you want homemade, use my sugar cookie recipe and my homemade cherry pie filling.
• 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

Serving: 1serving | Calories: 61kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 19mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword cherry pie filling, cookie cups
Close up shot of two cherry pie cups with recipe title on top of image

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!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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1 Comment

  1. 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!