Cherry Cookie Cups (Soft Sugar Cookie Bites with Cherry Pie Filling)
Cherry Cookie Cups are one of those desserts that look like you spent hours in the kitchen—but in reality, they’re built from simple shortcuts and big flavor. Imagine soft sugar cookies baked into little cups, filled with glossy cherry pie filling, and finished with a sweet icing drizzle. They’re part cookie, part tart, part nostalgia.
Perfect for parties, bake sales, or “I just want something sweet in 15 minutes of effort” moments.
Ingredients
- 1 (16.5 oz) roll refrigerated sugar cookie dough
- 1 (21 oz) can cherry pie filling
- Cookie icing or vanilla glaze (for drizzling)
Optional extras:
- Powdered sugar for dusting
- Vanilla extract (a few drops into icing)
- Almond extract (tiny amount for cherry-amaretto vibe)
Instructions
1. Prepare the dough
Preheat your oven to 350°F (175°C).
Lightly grease a mini muffin tin.
Take your sugar cookie dough and cut it into small equal portions (about 1 tablespoon each). Roll into balls.
2. Shape cookie cups
Place each dough ball into a mini muffin cavity.
Press gently in the center using your thumb or a small spoon to create a “cup” shape.
Don’t press too thin—the base needs strength to hold the filling.
3. Bake
Bake for 10–13 minutes, or until edges are lightly golden.
Right after baking, use the back of a spoon to gently re-press the center if it has puffed up too much.
Let cool in the pan for 5–10 minutes, then transfer to a rack.
4. Fill with cherries
Once completely cooled, spoon cherry pie filling into each cookie cup.
The glossy fruit syrup will soak slightly into the cookie, creating a soft, jammy center.
5. Drizzle icing
Drizzle cookie icing or glaze over the top in zigzags or spirals.
Let set for 10–15 minutes before serving.
Method (Why this works)
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