Easy Cherry Pie Cookies Recipe

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.
• Milk.
• Vanilla extract.

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

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.

Cherry Recipes to Try

• Chocolate cherry protein pancakes for a high protein breakfast.
• Black forest trifle for layers of deliciousness.
• Lemon cherry-filled cupcakes are the perfect spring dessert.
• Heart-shaped cherry hand pies are fun to eat and super tasty.

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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.