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Cherry Pie Cookie Cups


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4.90 from 29 votes

Cherry Pie Cookie Cups are seriously the easiest dessert to make. This is a 3 ingredient recipe and is very budget-friendly.

If you love cookies, and cherries then this is the recipe for you. Next time you are in the mood for chocolate and cherry check out this Chocolate Cherry Cobbler with Cake Mix recipe.

Cherry Pie Cookie Cups on a serving plate topped with powdered sugar.
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There are so many different theories to how sugar cookies came to be, one of those theories is that it originated from German Protestant settlers in the colony of Nazareth Pennsylvania. I think we can all agree that no matter when they came from, sugar cookies are delicious.

Why I Love This Recipe

These delicious cookie cups are the perfect no-fuss treat to whip up in minutes! All you need are three ingredients and you can enjoy a sweet, indulgent snack that is low-cost and sure to delight cookie aficionados and cherry lovers alike.

  • Ready in under 30 minutes
  • Easy to make
  • Always a hit at parties
  • Fills the house with a delicious aroma

If you love cherries you may also enjoy these Chocolate Cherry Cookies.

Ingredients

You only need a few simple ingredients to help you make this delicious recipe, and all of these ingredients are easy to find at your local grocery store. 

Pie Filling – You will need to pick up a can of cherry pie filling at your local store. Any brand will do. 

Sugar Cookie Dough – I like to pick up a cube of the refrigerated kind. 

Sugar – You will need some powdered sugar or confectioners sugar for dusting. 

Substitutions

Pie Filling: Instead of using cherry filling, you can also use apple, blueberry, or even peach pie filling. 

Gluten Free: Use your favorite gluten-free cookie dough to make this tasty recipe.

Variations / Options / Add-Ins

Here are a few ways that you can personalize this sweet treat to suit your tastebuds. 

Chocolate: You can also add in some chocolate chips or white chocolate chips to the pie filling for an extra rich touch. 

Cookie Dough: Switch out the sugar cookie dough for double chocolate dough if you are a chocolate lover. 

Whipped Cream: When you are ready to serve these cookies you can top them with a dollop of whipped cream on the tops of the cherry pie filling. 

Equipment Needed / Helpful Tools

You really only need a couple of simple pieces of kitchen equipment to help you make this easy dessert recipe. 

Making this sweet treat is so simple, just follow the step-by-step instructions and you will be ready to enjoy it in no time at all. 

Step 1: Preheat the oven 

Preheat oven to 375 degrees F.

Step 2: Spray a mini muffin pan with cooking spray

Spray a 24 count mini muffin pan lightly with non-stick cooking spray.

Step 3: Shape the cookie dough into balls

Pinch off pieces of sugar cookie dough and roll into small balls. Place one cookie dough ball in each of the 24 mini muffin cups.

cookie dough rolled into balls in a muffin tin sprayed with cooking spray.

Step 4: Bake the cookie cups

Place muffin pan in oven and bake for 10 minutes.

Step 5: Make the cup

Remove from oven and immediately use a pastry tamper to create the small indentation of the cookie cups. Press down in the center of each muffin cup to create a “cup.”

Step 6: Let the cookie cups cool

Let cookie cups cool completely.

Step 7: Fill the cherry pie filling

Spoon cherry pie filling into the center of each cookie cup.

Step 8: Dust the top of the cookie cup

Sprinkle powdered sugar over each cup with a sifter or small shaker.

Cherry Pie Cookie Cups on a serving plate topped with powdered sugar.

Serving Suggestions

I love to serve this simple recipe with a hearty and filling meal like this Crock Pot Beef Stroganoff with Cream of Mushroom Soup with a side of this Instant Pot French Bread.

Cherry Pie Cookie Cups on a serving plate topped with powdered sugar.

Pro Tips

Here are a few tips and tricks that I use every time I make this recipe to get the perfect cookie cup. 

  • Make sure you check the cookie cups before they come out of the oven, they should be lightly golden brown around the edges. 
  • Don’t overfill the cups with pie filling – two or three tablespoons should be enough. 
  • Make sure the cookie cups have cooled completely before you attempt to remove them from the mini muffin tin or cupcake pan. 
  • If you don’t have a pastry tamper, use the bottom of a small spoon or glass to press down and make an indent in each cookie cup.  A tablespoon works great. 
  • If you don’t have cooking spray, you can use shortening or butter to grease your baking dish and then dust it with a light coating of flour. 
  • I like to use my hands to shape the cookie dough balls, but you could also use a mini cookie scoop.

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.

How to store

Store these cups in an airtight container at room temperature for up to 5 days.

Can I make these ahead of time?

Yes, you can make these cookie cups up to a day before serving. Just fill and dust with powdered sugar right before serving.

Can I freeze them?

Yes, you can also freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil and then place them in a freezer safe bag or container.

More Cherry Recipes

If you like cherries, give these recipes a try:

Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.

📋 Recipe

Corinne Schmitt
Cherry Pie Cookie Cups are a simple dessert with only 3 ingredients.
4.90 from 29 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Cookies
Cuisine American
Servings 12 people
Calories 179 kcal

Equipment

  • mini muffin pan
  • pastry tamper

Ingredients
  

  • 16 ounces Cherry Pie filling
  • 16 ounces Sugar Cookie Dough
  • 1/4 cup Powdered Sugar
  • Non-stick Cooking Spray

Instructions
 

  • Preheat oven to 375 degrees F.
  • Spray a 24 count mini muffin pan lightly with non-stick cooking spray.
  • Pinch off pieces of sugar cookie dough and roll into small balls. Place one ball in each of the 24 mini muffin cups.
    16 ounces Sugar Cookie Dough
  • Place muffin pan in oven and bake for 10 minutes.
  • Remove from oven and immediately use a pastry tamper to create the cookie cups. Press down in the center of each muffin cup to create a "cup."
  • Let cookie cups cool completely.
  • Spoon cherry pie filling into each cup.
    16 ounces Cherry Pie filling
  • Sprinkle powdered sugar over each cup with a sifter or small shaker.
    1/4 cup Powdered Sugar

Notes

  • Make sure you check the cookie cups before they come out of the oven, they should be lightly golden brown around the edges. 
  • Don’t overfill the cups with pie filling – two or three tablespoons should be enough. 
  • Make sure the cookie cups have cooled completely before you attempt to remove them from the mini muffin tin or cupcake pan. 
  • If you don’t have a pastry tamper, use the bottom of a small spoon or glass to press down and make an indent in each cookie cup.  A tablespoon works great. 
  • If you don’t have cooking spray, you can use shortening or butter to grease your baking dish and then dust it with a light coating of flour. 
  • I like to use my hands to shape the cookie dough balls, but you could also use a mini cookie scoop.

Nutrition

Serving: 1CookieCalories: 179kcalCarbohydrates: 32gProtein: 1gFat: 5gSaturated Fat: 1gCholesterol: 3mgSodium: 84mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 111IUVitamin C: 2mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!

10 thoughts on “Cherry Pie Cookie Cups”

  1. They were delicious but soggy. The pie filling made cookie dough very soggy. Still good though. Able to get a full tablespoon of filling in each

    Reply
    • I’m glad you liked how they taste, but sorry they turned out soggy. Maybe next time, wait to add the pie filling until right before you serve them and see if that helps.

      Reply
    • Did you do this step?: “As soon as the timer goes off remove the pan from the oven and use a pastry tamper to shape each piece of dough into a cup. Do this by pressing down in the center of each ball. Let the cookie cup crusts cool completely.”

      Reply
  2. they are absolutely delicious and easy to makje. Hoiwever I have a hard time getting the cups out of the baking tray even after I sprayed the tray as directed. Help !!!

    Reply

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