Cherry Pie Sugar Cookies have a soft sugar cookie crust on the outside and a sweet homemade cherry pie filling in the middle.
This post was created for Dixie Crystals by BigBearsWife, post and words written are 100%mine as always.
I’m home from Michigan, ya’ll. Can we just chat for a second about that. Traveling while 28 weeks pregnant is not a pleasant experience. I mean the time with family was nice and I’m glad that Thomas and I were able to travel to Williamsburg for our babymoon the week before last but I’m exhausted.
We took two days to get home from Michigan this past weekend, it’s been a few days since we got home and I still feel like I ran 1000 miles in one day.
Traveling took everything out of me! I need like a week of nothing to do but relax!
However, I know you’re not here to hear about my traveling prego pains haha. You’re here because you want to make Cherry Pie Sugar Cookies OR you want to print this recipe out so that someone can make Cherry Pie Sugar Cookies for you! haha
Either reason is a good reason in my book.
Remember back last year when I make those Blueberry Pie Sugar Cookies for Dixie Crystals?
I made them towards the end of summer last year and everyone went crazy for them!
Blog readers commented and e-mailed me about them, friends and family begged me to make them (I think I made about 6 dozen in one week to share with people), and I got tons of hits on my blog when I posted that recipe.
Well, these lovely little cookies are just like those, only they’re made with an easy homemade sweet cherry pie filling instead of blueberries.
I’ve got my fingers crossed that y’all are going to love these just as much as the Blueberry Pie Sugar Cookies.
Please do note that these Cherry Pie Sugar Cookies are made with SWEET cherries, NOT tart pie cherries. I know you can make a pie filling with tart pie cherries but this is not that recipe.
These cherries and dark red and sweet as can be! They’re just perfect inside of these little sugar cookie cups!
Oh yes, and of course I made a lattice topping for these cookies! You could leave that step off if you really wanted too but these are Cherry PIE Sugar cookies.
I think that deserves that lattice top!
Ingredients For Cherry Pie Sugar Cookies:
Sugar Cookies
- 1 1/2 cups white sugar
- 1 cup (2 sticks) unsalted butter, very soft
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Cherry Filling
- 1/4 cup white sugar
- 1 1/2 cups water
- 4 cups sweet cherries, pitted
- 2 tablespoons honey
- 1/4 cup cornstarch
Topping
- Turbinado Sugar. (optional)
Ingredient amounts and recipe directions are below with a print option!
How To Make Cherry Pie Cookie Cups:
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Preheat oven to 350°F.
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Beat butter until very light and creamy. Add 1 1/2 cups sugar and continue mixing until light and fluffy.
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Add egg, vanilla and salt and beat until very well combined.
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Sift flour, baking soda, and cream of tartar together and add in one step to above. Mix until dough forms. Do not over mix.
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Wrap dough tightly in plastic wrap and refrigerate for 30 minutes.
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Add cherries, water, honey, and 1/4 cup sugar to a medium sauce pan.
Bring to a boil, reduce to simmer.
Let simmer 10 minutes, stirring occasionally. Stir in cornstarch. Simmer 5 minutes, stirring occasionally.
Remove from heat, let cool. -
Spray muffin tin with non-stick butter spray or cooking spray.
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Take 1 1/2 tablespoons of chilled dough and roll into a ball. Use your thumbs to press cookie dough ball into a bowl shape. Press cookie dough bowl into muffin cup in muffin pan.
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Continue until muffin pan is full.
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Bake for 6 minutes.
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Remove from oven. Use the back of a spoon to make a well in the dough, press dough back into a cup/bowl shape.
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Spoon 1 tablespoon cherry filling (2-3 cherries) into middle of cookie dough. Continue until entire mini muffin pan is full.
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Roll remaining sugar cookie dough flat and cut into thin strips. Use dough strips to make mini lattice crusts and add to top of each cookie.
Sprinkle each cookie with Turbinado Sugar. (optional) -
Bake 14 minutes. Let cool completely on wire rack before removing cookie from muffin tin.
How Long Do These Cherry Pie Cookies Last?
In the fridge, these will last in an airtight container for about 4 days. Fruit pies can last at room temperature for about 2 days.
What Kind Of Cherries Do You Use for Cherry Pie Cookie Cups?
I used sweet cherries when I make these Cherry Pie Sugar Cookie Cups. Make sure to pit the cherries before using them. Use a chopstick or a cherry pitter to make it an easy task!
More Cherry Dessert Recipes that you’ll love:
More Cookie Cup Recipes:
- Pumpkin Pie Cheesecake Cookie Cups
- Gummy Worm Dirt Cookie Cups
- Turtle Cookie Cups
- Fresh Strawberry Pie Cookie Cups
Cherry Pie Sugar Cookies
Cherry Pie Sugar Cookies
If you crave sweet cherry pie during the summer you’re going to love these Sweet Cherry Pie Sugar Cookies. These cookies have a soft sugar cookie crust on the outside and a sweet homemade cherry pie filling in the middle. Bite sized and portable - win/win!
Ingredients
Sugar Cookies
- 1 1/2 cups white sugar
- 1 cup (2 sticks) unsalted butter, very soft
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Cherry Filling
- 1/4 cup white sugar
- 1 1/2 cups water
- 4 cups sweet cherries, pitted
- 2 tablespoons honey
- 1/4 cup cornstarch
Topping
- Turbinado Sugar. (optional)
Instructions
- Preheat oven to 350°F.
- Beat butter until very light and creamy. Add 1 1/2 cups sugar and continue mixing until light and fluffy.
- Add egg, vanilla and salt and beat until very well combined.
- Sift flour, baking soda, and cream of tartar together and add in one step to above. Mix until dough forms. Do not over mix.
- Wrap dough tightly in plastic wrap and refrigerate for 30 minutes.
- Add cherries, water, honey, and 1/4 cup sugar to a medium sauce pan. Bring to a boil, reduce to simmer. Let simmer 10 minutes, stirring occasionally. Stir in cornstarch. Simmer 5 minutes, stirring occasionally. Remove from heat, let cool.
- Spray muffin tin with non-stick butter spray.
- Take 1 1/2 tablespoons of chilled dough and roll into a ball. Use thumbs to press ball into a bowl shape. Press cookie dough bowl into muffin pan.
- Continue until muffin pan is full.
- Bake for 6 minutes.
- Remove from oven. Use back of spoon to make a well in the dough, press dough back into a cup/bowl shape.
- Spoon 1 tablespoon cherry filling (2-3 cherries) into middle of cookie dough. Continue until entire mini muffin pan is full.
- Roll remaining dough flat and cut into thin strips. Use dough strips to make mini lattice crusts and add to top of each cookie.
- Sprinkle each cookie with Turbinado Sugar. (optional)
Bake 14 minutes. Let cool completely on wire rack before removing cookie from muffin tin.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
Love it? Pin it to Pinterest!
Shelly says
Oooh! Better than blueberry!
Cannot wait to make these.
Nutmeg Nanny says
I am seriously drooling! These look UNBELIEVABLY AMAZING!!
The Food Hunter says
They look amazing and I love bite sized desserts like this
Kelly @ Nosh and Nourish says
“Print this recipe out so that someone can make Cherry Pie Sugar Cookies for you!” <—– THIS!! Pretty please!
Sarah @ The Chef Next Door says
These look fabulous and would be perfect with Michigan cherries!
colleen says
I saw the title before the images and my mind went “what could this cookie be” SO far from what I imagined. I NEED these in my life and belly stat!!!
Sandra Love says
I’D LIKE TO HAVE THE RECIPE FOR THE SWEET CHERRY COOKIES
Angie says
Hi Sandra. At the bottom of the post there is giant text that says “I made this recipe for Dixie Crystals, click here for the recipe” If you click that it’ll take you to the recipe. 🙂
April L. says
How many days do these cookies last? I was wondering about this and didn’t see it on here or the Dixie Crystal page, either…
Angie says
Hi April, these should be good in an air tight container for around 4 days in the fridge. Fruit pies keep at room temperature can be left for about 2 days.