Cherry pie cookies are adorable and delicious. They look like mini cherry pies, which are perfect for the holidays or any time of the year. People who love cherries and cherry pie will adore these little bites.
Using packaged sugar cookie dough, these cherry pie sugar cookies are quite easy to make. If you need a quick dessert to bring to a holiday party, I do believe these cookies are an excellent option.
Cookies that Look like Cherry Pies
I’m not sure what I love more: mini cookies or tiny cakes. I think I’m just obsessed with bite-sized foods of all kinds. So, of course, sugar cookies that look like little cherry pies are an instant favorite!
The red color of these mini cherry pies makes me think they are Christmas cookies, but they’d really be great all year round. Valentine’s Day is another holiday where red-colored cookies fit well.
But, if you like cherry pie, there’s no holiday required to bake up a quick batch of these goodies! I also love that they look a little fancy, but are, in fact, incredibly easy to make.
Cherry Pie Cookies Ingredients
Here’s what you need to make this recipe. The measurements are in the recipe card below.
- Package of refrigerated sugar cookie dough. Of course, you can also make your own sugar cookie dough from scratch, but using pre-made is an excellent way to speed up the process.
- Can of cherry pie filling. Again, if you have a recipe for cherry pie filling, feel free to use that.
- Powdered sugar.
- Vanilla extract.
Cherry Pie Sugar Cookies Directions
Preheat your oven to 350 degrees F and grease a muffin tin.
If the sugar cookie dough you purchased is in a roll, slice the roll into 12 even slices. Cut each of the slices into halves to create 24 pieces. Roll each piece into a ball.
If you are using the package that contains 24 cookie dough balls, no dividing is necessary.
Take the balls of dough and place one into the bottom of the muffin tin cavities. Press the dough into the bottom of the tin to evenly distribute the dough.
Bake in your preheated oven for 10-13 minutes, or until the dough is fully cooked through.
The cookies should form a natural indentation in the center. If they rise too much while baking, you can use the back of a spoon to press the center down. Transfer the cookies to a wire rack to cool completely.
Fill each sugar cookie with about a tablespoon of cherry pie filling.
To make the glaze, mix together the powdered sugar, milk, and vanilla extract.
Drizzle or pipe the glaze over the tops of the cherry pie-filled cookies.
Serve right away and enjoy!
Mini Cherry Pie Cookies Recipe Notes and FAQ
How do I store these cookies?
Store the cherry pie cookies in an airtight container for up to 1-2 days at room temperature, or 5-7 days in the refrigerator. Store in a single layer.
Can I use a mini muffin pan?
Yes. This recipe uses a regular-sized muffin pan, but you can use a mini muffin pan instead. Using a mini tin will create more of a cookie cup (like with these unicorn cookie cups) shape for the “crust” versus the more shallow pie crust shape you see here. Baking temps and times would remain the same.
- 1 16 oz package refrigerated sugar cookie dough
- 1 21 oz can cherry pie filling
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
- Preheat your oven to 350 degrees F and grease a muffin pan.
- If using a roll of refrigerated cookie dough, slice the roll into 12 even slices, and then cut each of the slices into half to create 24 pieces, rolling each into balls. If using the 24 refrigerated sugar cookie ball package, no dividing is needed.
- Take the cookie balls and place one each into the bottom of the muffin cavities. Press the cookie dough into the bottom of the muffin pan to evenly distribute the dough, until each cavity is filled.
- Bake in the preheated oven for 10-13 minutes, or until the cookie dough is fully cooked through.
- The cookies should have naturally formed an indentation in the center of each cookie, you can use the back of a spoon to press down the center if it has risen too much. Transfer the cookies to a wire rack to cool completely.
- Fill each cookie with about a tablespoon of cherry pie filling.
- Mix together the powdered sugar, milk and vanilla extract to create a glaze and drizzle or pipe over the tops of the cherry cookies.
- Serve immediately, enjoy!
Store in an airtight container for up to 1-2 days at room temperature, or 5-7 days in the refrigerator.
A regular sized muffin pan was used for this recipe. Mini muffin pans can be used, but will create more of a cookie cup shape for the cookie versus a more shallow “pie” shape. Cooking temp/times would remain the same.
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Amount Per Serving: Calories: 131Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 68mgCarbohydrates: 23gFiber: 0gSugar: 12gProtein: 1g
Nutrition facts are an estimate only.
More Recipes with Cherries
- Chocolate cherry protein pancakes
- Black forest trifle
- Lemon cherry-filled cupcakes
- Heart-shaped cherry hand pies
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Let me know if you make these cherry pie sugar cookies. I want to know how they turn out for you.