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