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.
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Sugar Cookie Cups
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.
How to Make Cherry Pie Cookie Cups
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.
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.
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.
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.
Store these cups in an airtight container at room temperature for up to 5 days.
Yes, you can make these cookie cups up to a day before serving. Just fill and dust with powdered sugar right before serving.
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:
- Homemade Candied Cherry Ice Cream
- Air Fryer Cherry Cream Cheese Crescent Roll Danish Recipe
- Cherry Cheesecake Dessert Wontons
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📋 Recipe
Cherry Pie Cookie Cups
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.
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
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.
Can these be made in advance? Refrigerate for 2 days or no?
Yes, I think you could make them in advance and refrigerate them in an air tight container for 2 days.
Not sure why but my cups turned out more like saucers and not deep cups at all!😩
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.”
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 !!!
Another option is to use a silicone mini muffin pan for easy removal.
Could mini paper liners work also?
I would think so, but haven’t used them. Can’t think of a reason they wouldn’t, other than that they might leave impressions in the dough.
Can’t wait to try these!
I hope you enjoy them. Thanks for commenting.