CHERRY PIE COOKIES

I was craving cherry pie today but didn’t really feel like whipping up a pie crust, so instead, a made Nellie’s Super Soft Sugar Cookies and translated them into Cherry Pie Cookies! My kids were drooling on the floor while I was making them. {Talk about testing a 3-year old’s patience. “No, we can’t have one yet, Mommy needs to take a billion pictures of the pretty cookies first.” Poor kid!} They’re so easy and taste delicious- I think they’d be gorgeous on a holiday table. Enjoy.CHERRY PIE COOKIES: Butter With A Side of BreadCherry Pie Cookies
Yields 30 cookies

  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/3 cup sour cream
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 cups flour
  • 1 can cherry pie filling
  • white chocolate, for drizzling on top

Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray. 

With a hand mixer, cream together sugar and butter.  Add egg and vanilla.  In separate bowl, combine sour cream, salt and soda.  Add flour and sour cream to butter mixture, beat until smooth.  Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same. 

Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}

Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. You don’t want to push through the cookie completely- but make sure you create a big enough space. {See picture} 

Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you shouldn’t have any problems here! 

Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries. I found my cups generally took 2-4 cherries each. I liked using a fork because I was able to tap away some of the cherry gel and just get the cherries. 

Drizzle tops with melted white chocolate, if desired. 

Enjoy! 

CHERRY PIE COOKIES
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 1 cup sugar
  • ½ cup softened butter
  • 1 egg
  • 1 tsp. vanilla
  • ⅓ cup sour cream
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 cups flour
  • 1 can cherry pie filling
  • white chocolate, for drizzling on top
Instructions
  1. Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
  2. With a hand mixer, cream together sugar and butter. Add egg and vanilla. In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth. Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.
  3. Bake cookies for 15-18 minutes, making sure they're not getting too brown at the end. {If they are, pull them out.}
  4. Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. You don't want to push through the cookie completely- but make sure you create a big enough space. {See picture}
  5. Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you shouldn't have any problems here!
  6. Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries. I found my cups generally took 2-4 cherries each. I liked using a fork because I was able to tap away some of the cherry gel and just get the cherries.
  7. Drizzle tops with melted white chocolate, if desired.

 

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

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24 COMMENTS

  1. Those look so yummy! Can't wait to try them – maybe make them for Christmas & take to kids' house for dinner. Tk u for sharing. Can't wait to try the apple dumplings 2.

    • Panda- I kept my leftovers in the fridge, then served them again 2 days later. The cookie was soft, but they still tasted great and held together. If you want to delay serving them, I'd say bake the cookies, press the indents in, then store them covered. Then just spoon in the cherries right before serving.

    • I’d freeze the cooked cookie cup, then fill it the day you’re serving. Or you can make the dough and refrigerate it and then bake & fill the day you’re serving.

  2. How many days ahead can I make and store the cookies. I have ALOT to make and want to make them on a Sunday to serve on Friday. And is it ok to fill them the night before or will the cookie still turn soft? Thanks! These look awesome!

    • I’ve made them ahead of time and stored them in the fridge and they were great. Yes, they soften a bit but were still delicious!

    • I haven’t (I use the non stick spray that’s for baked goods specifically, so they literally pop right out of the pan after baking) but it’d work just fine!

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