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+ servings
A close up picture of finished Cherry Pie Cookies.
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5 from 5 votes

Cherry Pie Cookies

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!
Prep Time15 mins
Cook Time13 mins
Cooling Time45 mins
Total Time1 hr 13 mins
Course: Dessert
Cuisine: American
Keyword: cherry pie filling, sugar cookies
Servings: 24 cookies
Calories: 131kcal
Cost: $6.06

Equipment

  • Muffin tins
  • Measuring spoons
  • measuring cups
  • mixing bowl
  • wire rack
  • mixing spoon

Ingredients

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

FOR GLAZE:

Instructions

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.
  • Repeat

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.

Notes

  • 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.

Nutrition

Serving: 1cookie | Calories: 131kcal | Carbohydrates: 24g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 56mg | Fiber: 1g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg