The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These easy Cherry Pie Cookies have a sugar cookie base, are filled with cherry pie filling, and are then drizzled with a simple icing. You need just five ingredients to make them!
For $0.25 per cookie, you can make twenty-four cookies. The entire recipe costs $6.06 to make.
One of the best ways to show your love for someone is through food! So, in addition to these Cherry Pie Cookies, some of our favorite recipes to show someone we care include this Easy Valentine’s Day Fudge, these White Chocolate Dipped Oreos, these Valentine’s Rolo Pretzel Turtles, and this Crockpot Chocolate Lava Cake.
If you want the taste of delicious classic cherry pie without all the work, we have the perfect recipe for you! These Cherry Pie cookies are made with sugar cookies and cherry pie filling!
You’ll get that cherry pie taste you love without the effort. All it takes is a handful of ingredients and fifteen minutes of prep time.
The soft and sweet cookies combined with the cherry pie filling in cute little pie bites are a fun and festive way to celebrate Valentine’s Day, Fourth of July, or Christmas. We love making these year-round because of how simple they are. If you have never made cookies using cherry pie filling before, you are in for a real treat!
Ingredients & Cost:
- 16 oz package refrigerated sugar cookie dough (We recommend using the cookie dough sheets because they’re already separated into 24 pieces!) – $2.68
- 21 oz can cherry pie filling – $2.98
- 1 cup powdered sugar –$0.29
- 2-3 Tablespoons milk – $0.03
- ½ teaspoon vanilla extract – $0.08
To learn more about how we price our recipes, check out Budget Recipes Explained.
- First, preheat the oven to 350 degrees F and then spray two muffin tins with non-stick cooking spray.
- Next, slice the roll of cookie dough into twelve slices. Then cut each of those slices in half, creating twenty-four pieces. ***If you’re using the cookie dough sheets that are already in 24 pies, then just separate the cookie dough.
- Roll each piece into a ball. Place one ball into the bottom of each muffin cavity in the muffin tin.
- Press the dough into the bottom of the cavity to spread the dough, filling the cavity evenly with the dough.
- Bake the trays for 10-13 minutes.
- The cookies will naturally form an indentation in the center of each cookie. Remove them from the muffin tin and place on a wire rack to cool completely.
- Next, fill each cookie with a Tablespoon of cherry pie filling.
- Finally, make the glaze and then drizzle it over the tops of the cherry cookies.
RECIPE VARIATIONS AND SUBSTITUTIONS
Regular-sized muffin pans were 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.
Serve: You can serve these cherry pie cookies on their own or with a small scoop of vanilla ice cream.
Store: Store in an airtight container for up to 1-2 days at room temperature or 5-7 days in the refrigerator.
Freeze: These don’t freeze and defrost well, so we don’t suggest freezing them.
- Muffin tins
- Measuring spoons
- Measuring cups
- Mixing bowl
- Wire rack
- Mixing spoon
The main ingredients in cherry pie filling are cherries, water, lemon juice, and sugar. While you can make your own cherry pie filling, we find using the canned version is just as good and make this recipe that much easier to make!
You can definitely get creative and use your favorite canned pie filling flavor. Peach, blueberry, raspberry, strawberry, and lemon would all work well with this recipe.
Absolutely! Fill a Ziploc bag with the glaze icing and snip one corner of the bag off. Then squeeze the icing through that hole as you pipe it over the Cherry Pie Sugar Cookies.
GET KIDS INVOLVED
Ages 2-3: Guide your child’s hands as they help roll the dough into balls. A fun counting activity would be to count each ball as they place them in the muffin tin cavities.
Ages 4-5: Using a tablespoon to scoop the pie filling, have your child fill each cookie pie cup with the filling. This will give them lots of practice measuring and pouring.
Ages 6-8: Guide their hands as they cut the dough into twelve slices, and then again into twenty-four slices. Ask them to pre-measure and mix the ingredients for the glaze. They can then drizzle the glaze over the filled cookie pies.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
These are great for feeding a crowd at an affordable price. At just $0.25 per cookie, you can easily double the recipe to make forty-eight cookies for a pot-luck, delivering to friends, or family party.
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Cherry Pie Cookies
- Muffin tins
- Measuring spoons
- measuring cups
- mixing bowl
- wire rack
- mixing spoon
FOR CHERRY PIE COOKIES:
- 16 oz package refrigerated sugar cookie dough either the log or the package already in 24 pieces
- 21 oz can cherry pie filling
- 1 cup powdered sugar
- 2-3 Tablespoons milk
- ½ tsp vanilla extract
PREP OVEN AND MUFFIN TIN:
- Move the oven rack to the middle position and preheat to 350 degrees F. Lightly spray two standard-size muffin tins with nonstick cooking spray.
PREP COOKIE DOUGH:
- Slice the roll of refrigerated cookie dough into 12 even slices.
- Then, cut each of the slices in half to create 24 pieces.
- Roll each piece into balls. If you’re using the 24 refrigerated sugar cookie ball package, no dividing is needed.
FILL MUFFIN TINS:
- Take the cookie balls and place one into the bottom of each muffin cavity.
- Press the cookie dough into the bottom of the muffin pans to evenly distribute the dough, until each cavity is filled.
BAKE, SHAPE, AND COOL:
- 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 CHERRY PIE COOKIES:
- Fill each cookie with about a tablespoon of cherry pie filling.
MAKE GLAZE AND FINISH:
- Mix together the powdered sugar, milk and vanilla extract to create a glaze.
- Drizzle or pipe the glaze over the tops of the cherry cookies.
- Serve and enjoy.
- Store in an airtight container for up to 1-2 days at room temperature, or 5-7 days in the refrigerator.
- Regular-sized muffin pans were 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.