A Sweet Valentine’s Memory Baked into Every Bite
Every Valentine’s Day, my Nonna would host a tiny craft party in her kitchen. Paper hearts, pink icing, and sticky little hands everywhere. But the real magic? Her tray of mini cherry pie cookie cups — buttery, golden cookie crusts filled with glossy, ruby-red cherry pie filling. These were her signature sweet treats, and they disappeared faster than you could say “Ti amo.”
Now, I make them with my kids, and whether it’s a Valentine’s bash, a school potluck, or a cozy Sunday, they’re always a hit. The best part? You don’t have to be a pastry chef to whip these up. With a few store-bought shortcuts like refrigerated cookie dough and canned filling, you can have dessert magic in under 30 minutes. And if you’re ever looking for more irresistible cherry dessert ideas, our Pinterest board is bursting with inspiration.
So if you’ve ever wondered what to do with cherry pie filling, or just need an easy cherry dessert recipe, you’ve officially found your new favorite go-to.
In This Guide
What Are Cherry Pie Cookie Cups?
Imagine the lovechild of a cherry pie and a sugar cookie. These cherry pie cookie cups are sweet little sugar cookie nests filled with luscious cherry pie filling, drizzled with a delicate powdered sugar glaze. Think mini cherry pies without the hassle of rolling dough.
Perfect for:
- Valentine’s Day
- Kid-friendly baking sessions
- Holiday dessert tables
- Finger food dessert for parties
- Cute edible gifts
They’re also a bite-sized dessert dream for busy parents and baking enthusiasts alike — easy to make, beautiful to serve, and ridiculously delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Refrigerated sugar cookie dough | 1 (16.5 oz) roll |
| Granulated sugar | 1/2 cup |
| Canned cherry pie filling | 1 (21 oz) can |
| Powdered sugar | 1 cup |
| Melted butter | 1 tbsp |
| Milk | 1–2 tbsp |
Optional swaps: Use tart cherry filling or cherry compote for a homemade twist.
How to Make Cherry Pie Cookie Cups
Quick, No-Fuss Steps:
- Preheat your oven to 350°F (175°C).
- Slice and Roll: Cut cookie dough into 24 pieces. Roll each into a ball and coat with granulated sugar.
- Form the Cups: Place balls into a greased mini muffin tin. Bake for 15 minutes.
- Indent for Filling: Immediately press the center of each cookie with a spoon to form a well.
- Fill & Bake Again: Spoon in cherry pie filling and return to the oven for 3–5 more minutes.
- Cool: Let them rest before removing from the pan.
- Drizzle: Whisk powdered sugar, butter, and milk into a glaze. Drizzle over cooled cups.
Pro Tips & Delicious Variations
Make It Perfect Every Time:
- Grease the muffin tin well or use foil liners to avoid sticking.
- Don’t overfill with cherry filling — it’ll bubble over!
- Cool completely before removing to prevent breaking.
Fun Flavor Variations:
- Fillings: Try blueberry, apple, or lemon curd.
- Dough: Use chocolate chip or peanut butter cookie dough for a twist.
- Toppings: Add white chocolate drizzle or mini chocolate chips.
Storage:
- Refrigerate for up to 4 days.
- Freeze (unglazed) in an airtight container for up to 1 month.
For a festive variation, explore our no-bake cherry dessert or dress it up like our cherry almond glazed bread.
FAQs About Cherry Pie Cookie Cups
Can I use fresh cherries?
Yes! Simmer them with a bit of sugar and cornstarch to make your own cherry compote.
Can I freeze cherry pie cookie cups?
Absolutely. Just skip the glaze before freezing. Thaw and drizzle fresh before serving.
Can I make them ahead of time?
Yes. Prep and bake the cups, store them chilled, and add the glaze just before serving.
How to store cookie cups?
Place in an airtight container and refrigerate. Serve chilled or let them come to room temp.
Related Recipes You’ll Love
Continue your cherry obsession with:
- This ultra-rich decadent chocolate cherry cake
- Our beloved classic cherry pie recipe
- Or browse our Pinterest profile for sweet and savory creations
Join Our Sweet-Loving Community
More irresistible cherry dessert ideas
Follow us on Facebook for daily recipe inspiration
Discover our favorite sweet and savory creations on Pinterest
Tried these cookie cups? Tell us how they turned out or share your favorite filling twist in the comments below. Tag your creations with #kaiRecipes — we love seeing your spins on our sweets!
Print
Cherry Pie Cookie Cups – Easy Bite-Sized Party Treats
- Total Time: 30 minutes
- Yield: 24 cookie cups
Description
Every Valentine’s Day, my Nonna would host a tiny craft party in her kitchen. Paper hearts, pink icing, and sticky little hands everywhere. But the real magic? Her tray of mini cherry pie cookie cups — buttery, golden cookie crusts filled with glossy, ruby-red cherry pie filling. Now, I make them with my kids, and whether it’s a Valentine’s bash, a school potluck, or a cozy Sunday, they’re always a hit. The best part? You don’t have to be a pastry chef to whip these up!
Ingredients
- 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 tbsp melted butter
- 1–2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C).
- Cut cookie dough into 24 pieces. Roll each into a ball and coat with granulated sugar.
- Place balls into a greased mini muffin tin. Bake for 15 minutes.
- Immediately press the center of each cookie with a spoon to form a well.
- Spoon in cherry pie filling and return to the oven for 3–5 more minutes.
- Let them rest before removing from the pan.
- Whisk powdered sugar, butter, and milk into a glaze. Drizzle over cooled cups.
Notes
Grease the muffin tin well or use foil liners to avoid sticking. Don’t overfill with cherry filling — it’ll bubble over! Cool completely before removing to prevent breaking. Try blueberry, apple, or lemon curd filling, or switch to chocolate chip or peanut butter cookie dough for fun variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 10g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg