These mini cherry pie cookie cups combine the flavor of sugar cookies with cherry pie filling for a fun and cute dessert!

If pie is your jam, you’ll have to try a few of my other pie inspired desserts too! key lime pie dip, pecan pie ritz cookies, coconut cream pie dip, cherry cheesecake cups, and boston cream pie cookie bites are a few of my favorites!

Why you’ll love this recipe:

Craving a slice of cherry pie, but don’t really feel like whipping up a pie crust? Lucky for you, this is an easy recipe you can make with only five ingredients! We’re using two of my favorite short-cuts for this recipe: store-bought sugar cookie dough and canned cherry pie filling! If you love cherry pie, this recipe is a really easy way to get those same flavors in a bite-sized treat.

Ingredients you’ll need:

Sugar cookie dough
Cherry pie filling
Powdered sugar
Heavy whipping cream
Almond extract

When you want cherry pie in a hurry, make these delicious cherry pie cookies instead! This treat combines rich, buttery sugar cookie flavor with sweet and tangy cherry pie filling. They’re then topped with a drizzle of almond icing for a little extra touch of indulgence!

These cherry pie cookie cups have all the components of a traditional cherry pie, delivered in a tiny package! Don’t be fooled by their small size – these cookie cups pack a powerful flavor punch! As an added bonus, they’re surprisingly simple to make! Everyone will think you spent hours in the kitchen preparing them.

How to make the best cherry pie cookie cups:

Preheat your oven to 350 degrees F and spray a mini (24 cup) muffin tin with cooking spray.
Grab your sugar cookie dough and slice into 24 equal squares (just follow the perforated lines) then drop one square of cookie dough into each muffin tin cavity.
Bake for 18-20 minutes, then take the handle of a spoon or spatula and press down in the center of each cookie to create a well.
Fill each cookie cup with roughly 2 teaspoons of cherry pie filling, then set aside.
Combine powdered sugar with almond extract and heavy whipping cream. Mix until smooth, then drizzle the icing onto each cookie cup before enjoying!

Cherry pie cookie cups are perfect for Christmas or Valentine’s Day thanks to their bright red appearance, but if you like cherry pie, there’s no holiday required to bake up a quick batch of these irresistible cookies! They’re easy to make and guaranteed to impress your family and friends!

These cherry pie cookie cups allow you to enjoy cherry pie in a way that’s easy to share for any occasion! Not only are these cookie cups easily portable, they’re also a great way to experience the flavors of cherry pie without having to commit to a whole slice. I’m always looking for a fun twist on a classic because it’s nice to switch things up while still enjoying the same flavors everyone knows and loves!

My top tips:

GREASE YOUR PAN: Grease your mini muffin tin liberally with nonstick cooking spray before adding the squares of sugar cookie dough. It’s no fun to make a dessert just for it to get stuck in the pan!
SUGAR COOKIE DOUGH: Using store-bought sugar cookie dough is a huge time saver here! I recommend buying the package of sugar cookie dough that comes with 24 pre-portioned squares so that all you need to do is cut along the perforated lines, then place one piece of cookie dough into each muffin tin cavity.
CREATING THE WELLS: You’ll want to press down the centers of each cookie cup while the cookies are still warm from the oven. I just used the rounded end of a spatula handle I had, but if you own a tart tamper, that would be even more efficient!
COOLING: It’s important to let the cookie cups cool completely before filling them with cherry pie filling. If you fill warm cookies, the cookies will likely absorb the filling and become soggy.
ALMOND EXTRACT: The addition of almond extract is optional here, but I think it complements the cherry pie filling perfectly! Just remember, a little bit goes a long way!
WHIPPING CREAM VS MILK: I like using heavy whipping cream to make the drizzle on top of these cookie cups because it results in a thicker, icing-like consistency rather than a glaze. Milk may be substituted for heavy whipping cream, but your drizzle will be much thinner.
DRIZZLING: I find it helpful to transfer the icing to a Ziploc bag before cutting off one end and drizzling. This makes the icing drizzle more evenly and keeps things mess free. If preferred, you can also make the icing thinner by adding more heavy cream, then drizzle it with a spoon.
REMOVING: I don’t recommend removing these from the muffin tin until the drizzle is fully set. To speed this up, you can chill in the fridge for 15 minutes to harden the icing. If the edges of the cookie cups seem stuck to the pan, run a butter knife around the edges to loosen each cup.

Looking for more easy desserts? Try these out!

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