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!
Servings: 24 cookies
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
PREP OVEN AND MUFFIN TIN:
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.
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.
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