CHERRY PIE COOKIES

Cherry pie cookies are a popular dessert that is found in many households across the United States. They are a simple recipe that can be made with ingredients that most people have on hand, and they are also easy to make ahead of time.

Cherry delight cookies are a traditional dessert that is made with cherries. The dough is rolled out and layered with cherry pie filling, then baked until golden brown.

Cookies with Cherry Pie Filling are a cookie version of cherry pie! Sugar cookies packed with delicious cherries and drizzled with white chocolate are simple to prepare.

When I had a desire for cherry pie today but didn’t feel like making a pie crust, I came up with Cherry Pie Cookies. So I prepared Nellie’s Super Soft Sugar Cookies and turned them into Cherry Pie Cookies instead! They’re simple to make and wonderful to eat, and I think they’d look lovely on a holiday table. Enjoy!

To make the PERFECT Cherry Pie Cookies, follow these steps:

These cookies come together quickly thanks to three household ingredients.

To begin, you’ll need a small muffin pan, since the cookie cups will be baked in it.
A KitchenAid mixer is the second item on the list. Mine is fantastic! I have a Bosch as well, but I like to bake with my KitchenAid. Every mixer comes with a cookie paddle that you can connect to the top of the mixer. They’re simple to use and aid in consistent mixing of the components. Put this on your wish list since it’s one of my most-used tiny appliances of all time!
A cookie scoop is the third item on the list! You don’t have to worry about the form of these cookies since they’re baked in a small muffin pan. Using a cookie scoop, on the other hand, allows you to measure out the same quantity of cookie dough for each cookie cup and speeds up the procedure. 1/2 tablespoon, 1.5 tablespoon, and 3 tablespoon scoops are available. For this and most other cookies, I used the medium size- 1.5 tbsp.

Ingredients for Cherry Pie Cookie Recipe

To create our Cherry Pie Cookies, you’ll need the following ingredients:

–Sugar: 1 cup granulated sugar is required to ensure that these cookie cups are sweet and tasty.

–Butter: To make the cookies fuller in flavor, use 1/2 cup softened butter.

–Egg: Using one egg will aid in the dough’s binding together.

–Vanilla: Add a teaspoon of vanilla essence to the dough to help bring out the flavors.

–Sour cream: Adding 1/3 cup sour cream to the cookies will give them an amazing texture and taste.

–Salt: To make your cookies taste fantastic, use 1/2 teaspoon of this natural flavor enhancer.

–Baking soda: 1/2 teaspoon baking soda puffs up the cookies as they bake, giving them a beautiful appearance.

–Flour: For the gluten foundation of the dough recipe, use 2 cups all-purpose flour.

–Cherry pie filling: To fill all of the cookie cups, you’ll need 1 can of cherry pie filling.

White chocolate, for sprinkling on top, is optional.

Sugar Cookie Cups: How to Make Them

Preheat the oven to 325 degrees F before beginning to create the sugar cookie cups. Spray a small muffin pan liberally with nonstick cooking spray. Cream the sugar and butter together with a hand mixer. Mix in the egg and vanilla extract, then add the sour cream, salt, and baking soda. Mix in the flour until it is completely smooth.

1 TBSP dough, scooped into each muffin cup I use a cookie scoop since it speeds up the process and ensures that all of the cookies are consistent. There will be enough dough to create 24 cookie cups plus another 6 cookies. I just cooked the extra cookies on a cookie sheet as usual.

Preheat the oven to 180°F and bake for 17-18 minutes. After taking the cookies out of the oven, set them aside for 1-2 minutes. Using non-stick spray, coat the round side of a 1 tsp measuring spoon. To make a well, press down into the middle of each cookie. Allow it cool fully; if you need to speed things up, place the pan in the freezer for 20 minutes.

To create Cherry Pie Cookies, follow these steps:

Preheat the oven to 350 degrees F before beginning to prepare Cherry Pie Cookies. Using cooking spray, coat a small muffin pan.

Cream the sugar and butter together with a hand mixer. Mix in the egg and vanilla extract. Combine sour cream, salt, and baking soda in a separate basin. In a separate bowl, whisk together the flour and sour cream until smooth.

Using a 2 TBSP cookie scoop, scoop out dough and place one in each small muffin cup. There’s no need to roll the dough to smooth it out; it’ll all bake up the same. Bake for 15-18 minutes, checking to make sure they don’t brown too much towards the end. Pull them out if they are.

Immediately after removing them from the oven, insert a tiny measuring spoon into the center of each cookie cup to make room for the cherries. You don’t want to fully penetrate the cookie, but make sure there’s enough room. Observe the image

Allow them cool in the pan for 10-15 minutes before carefully prying them out with a small knife. You shouldn’t have any issues here if you oiled the pan properly!

Transfer the cherry pie filling from the can to a mixing bowl. Fill each cookie cup with cherries using a fork. I noticed that each of my cups required around 2-4 cherries. I loved using a fork since it allowed me to scrape away part of the cherry gel, leaving just the cherries. If desired, drizzle melted white chocolate over the tops.

Enjoy!