Cherry Pie Cookies are an easy way to whip up some delicious cookie cups that satisfy your craving for cherry pie, without all the work!
Cherry Pie Cookies came to be when I was craving cherry pie today, but didn’t really feel like whipping up a pie crust. So instead, I 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
Yields 30 cookies
Cherry Pie 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!
If you enjoyed these Cherry Pie Cookies, be sure to try some of our other favorite cookie recipes below!
- Mint Chocolate Pudding Cookies
- Best Peanut Butter Chocolate Chip Cookies
- Hot Chocolate Cookie Cups
- Raspberry Meltaway Cookies
- Cookies & Cream Cookies
CHERRY PIE COOKIES
Cherry Pie Cookies are an easy way to whip up some delicious cookie cups that satisfy your craving for cherry pie, without all the work!
Print Pin RatePrep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Clara says
May 16, 2018 at 7:49 amCan you add cocoa to the cookie dough to make this a chocolate cookie was thinking of filling with Nutella Mousse.
Jessica says
May 17, 2018 at 3:06 pmHi Clara! Did you see our recipe for Nutella Mousse Cookie Cups? https://butterwithasideofbread.com/nutella-mousse-cookie-cups/ I think adding 3 TBSP cocoa powder to the cookie dough sounds fabulous!
Christy says
October 28, 2018 at 12:02 pmLove the recipe! Can you use rolled sugar cookie dough?
Jessica says
October 28, 2018 at 12:38 pmYou sure can!
Jamie says
December 23, 2018 at 2:29 pmHow long do these hold up with the filling? Do they refrigerate well or do they need to be eaten right away?
Jessica says
February 1, 2019 at 9:43 amThey hold up quite well! I think they’re best eaten the same day, but I’ve stored mine in the fridge for days and they were still good. The cookie gets softer, of course, but they’re still delicious!