CHERRY PIE COOKIES

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

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Cherry Pie Cookies came to be when I was craving cherry pie today, but didn’t really feel like whipping up a pie crust. So instead, I made Nellie’s Super Soft Sugar Cookies and translated them into Cherry Pie Cookies!  They’re so easy and taste delicious- I think they’d be gorgeous on a holiday table. Enjoy!

Tips to get the PERFECT Cherry Pie Cookies:

Three kitchen items make these cookies come together really fast.

• First, you’re going to need a mini muffin tin, since that’s what you bake the cookie cups in.
• The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever!
• The third item is a cookie scoop! Since you bake these cookies in a mini muffin tin, you don’t really have to worry about shape. But using a cookie scoop enables you to measure out the same amount of cookie dough for each cookie cup, and it makes the process super fast. They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies.

Cherry Pie Cookie recipe ingredients

Here’s what you’ll need to make our Cherry Pie Cookies:

–Sugar: You will need 1 cup ofgranulated sugar to make sure that these cookie cups turn out sweet and delicious

–Butter: Use 1/2 cup of softened butter to make the cookies richer in taste.

–Egg: Using one egg will help to get the dough to bind together well.

–Vanilla: Use a teaspoon of vanilla extract to help enhance the flavors in the dough.

–Sour cream: Adding in 1/3 cup of sour cream will give the cookies the most incredible texture and moist flavor.

–Salt: Use 1/2 teaspoon of this natural flavor enahcner to make your cookies turn out great tasting.

–Baking soda: 1/2 teaspoon of baking soda will make the cookies puff up as they bake and turn out lovely.

–Flour: Use 2 cups of all-purpose flour for the gluten base of the dough recipe.

–Cherry pie filling: You will need 1 can of cherry pie filling to use for filling all of the cookie cups.

Optional: White chocolate, for drizzling on top

How to make Sugar Cookie Cups

To make the sugar cookie cups, you’ll first preheat oven to 325 degrees F. Liberally spray a mini muffin tin with non-stick cooking spray. Using a hand mixer, cream together sugar and butter.  Add egg and vanilla, mix again, then add the sour cream, salt and soda.  Add flour and beat until smooth.

Scoop out 1 TBSP of dough into each muffin cup. I use a cookie scoop– it makes this process so fast and I love that all the cookies are uniform! You’ll have enough dough to make 24 cookie cups, plus about 6 more cookies. I just baked these additional cookies like normal on a cookie sheet.

Bake for 17-18 minutes. Let cookies stand for 1-2 minutes after taking them out of the oven. Spray the round side of a 1 tsp measuring spoon with non-stick spray. Press down into the center of each cookie to create a well. Let cool completely- if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.

How to make Cherry Pie Cookies:

To make Cherry Pie Cookies start by preheating the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.

With a hand mixer, cream together sugar and butter. Add egg and vanilla.  In separate bowl, combine sour cream, salt and soda.  Add flour and sour cream to butter mixture, beat until smooth.

Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same. Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}

Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. You don’t want to push through the cookie completely- but make sure you create a big enough space. {See picture}

Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you shouldn’t have any problems here!

Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries. I found my cups generally took 2-4 cherries each. I liked using a fork because I was able to tap away some of the cherry gel and just get the cherries. Drizzle tops with melted white chocolate, if desired. 

Enjoy!

How to store Cherry Pie Filling Cookies

Store in the refrigerator. Cookies can be completely made and assembled up to 8-12 hours ahead of time. If any longer, make cookies earlier, then add filling just prior to serving.

Like Cookie Cup recipes? Try these variations:

• Snickerdoodle Apple Pie Cookie Cups 
• Banana Cream Pie Cookie Cups 
• Reese’s Chocolate Cookie Cups 
• Hot Chocolate Cookie Cups 
• Fudge Peanut Butter Cookie Cups 

I remember going into labor with this cute girl and now look at her- graduating elementary school and joining the ranks of the big kids in Jr. High! She’s beyond excited. Lockers. New class schedule. Cute boys! She gave me detailed instructions on taking the best selfie too. Ha! What are your favorite memories from junior high?!

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.