Cherry Pie Cookie Cups
Cherry Pie Cookie Cups are a simple dessert with only 3 ingredients.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Cookies
Cuisine: American
Servings: 12 people
Calories: 179kcal
mini muffin pan
pastry tamper
- 16 ounces Cherry Pie filling
- 16 ounces Sugar Cookie Dough
- 1/4 cup Powdered Sugar
- Non-stick Cooking Spray
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
- 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.
Serving: 1Cookie | Calories: 179kcal | Carbohydrates: 32g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 84mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg