Irresistible Cherry Pie Cookie Cups in Just 3 Steps

Oh my goodness, let me tell you about these little bites of heaven! Cherry Pie Cookie Cups are my go-to when I need a dessert that wows everyone but doesn’t keep me in the kitchen all day. They’re like someone took the best parts of cherry pie – that sweet-tart filling, the buttery crust – and turned them into adorable, pop-in-your-mouth treats. I first made these for my book club last summer, and now they won’t let me come without them. The best part? You get all the flavor of homemade pie without the fuss of rolling out dough or worrying about soggy bottoms. Just pure, cherry-filled joy in every bite!

Ingredients for Cherry Pie Cookie Cups

Okay, let’s gather our goodies! You’ll need simple pantry staples for these cherry pie cookie cups – nothing fancy, but quality matters. Trust me, using real butter makes all the difference here. Here’s what you’ll need:

• 1 cup all-purpose flour (spooned and leveled – don’t pack it down!)
• 1/2 cup unsalted butter, softened (leave it out for 30 minutes – it should dent when you press it)
• 1/4 cup granulated sugar (yes, just a quarter cup – the cherries bring plenty of sweetness)
• 1 egg yolk, chilled (save the white for breakfast!)
• 1/2 teaspoon vanilla extract (the real stuff, please)
• 1 cup cherry pie filling (homemade is amazing, but store-bought works perfectly in a pinch)

See? Nothing complicated! Just good, honest ingredients that come together to make something magical. I always say baking is science, but this recipe feels more like happy alchemy.

How to Make Cherry Pie Cookie Cups

Alright, let’s get baking! These cherry pie cookie cups come together so easily, you’ll be amazed. Just follow these simple steps, and you’ll have perfect little treats in no time. First things first – turn that oven on! Preheat to 350°F (175°C) so it’s nice and hot when we’re ready to bake.

Step 1: Prepare the Dough

Grab a big bowl and mix together your flour, softened butter, and sugar. Use your fingers or a pastry cutter – I love getting my hands in there! When it looks like coarse crumbs, add that egg yolk and vanilla. Now comes the fun part – knead it gently until it forms a soft dough. You’ll know it’s right when it holds together without sticking to your fingers. If it’s too crumbly, add a teaspoon of cold water. Too sticky? A dusting of flour will fix it right up.

Step 2: Shape and Bake the Cookie Cups

Grease your mini muffin tin really well – I use butter for extra flavor. Pinch off walnut-sized pieces of dough and press them evenly into each cup. Pro tip: use a small shot glass to press the dough up the sides for perfect little cups! Bake for 12-15 minutes until they’re golden brown. They’ll puff up slightly, then settle as they cool – that’s normal!

Step 3: Fill with Cherry Pie Filling

Here’s where patience pays off – let those cookie cups cool in the pan for about 5 minutes before filling. If you rush this part, the filling will make them soggy. Once they’ve firmed up a bit, spoon in that gorgeous cherry pie filling. I like to heap it up – about a teaspoon per cup. The warmth from the cookies will make the filling extra gooey and delicious!

Tips for Perfect Cherry Pie Cookie Cups

Want to make sure your cherry pie cookie cups turn out absolutely perfect every time? Here are my tried-and-true tricks:

• Chill that dough! If you’ve got time, pop it in the fridge for 30 minutes – it makes handling so much easier and helps the cups hold their shape.
• Don’t overfill. I know those cherries are tempting, but stick to about a teaspoon per cup or they’ll overflow during baking.
• Grease well. Really get into those muffin tin crevices – I use my fingers to spread softened butter for full coverage.
• Storage smarts: Keep them in an airtight container at room temp for up to 3 days (if they last that long!). The cookie cups stay crisp while the filling stays juicy.

Follow these simple tips, and you’ll be the cherry pie cookie cup champion of your kitchen!

Ingredient Substitutions

Ran out of something? No worries – here’s how to adapt these cherry pie cookie cups when your pantry rebels! Margarine can replace butter in a pinch (though the flavor won’t be quite as rich). If you’re out of cherry pie filling, any thick jam works – raspberry is my favorite backup. For gluten-free folks, a 1:1 baking blend substitutes nicely for the flour. Just remember – substitutions change the texture slightly, but the results will still be delicious!

Serving Suggestions for Cherry Pie Cookie Cups

Oh, the possibilities! These cherry pie cookie cups shine all on their own, but let me tell you how to take them over the top. A scoop of vanilla ice cream turns them into instant mini cherry pies à la mode – the warm cookie cups make the ice cream melt just right. Or for something lighter, a dollop of fresh whipped cream and a sprinkle of powdered sugar looks gorgeous. At brunch? Serve them alongside coffee for the perfect sweet bite. Honestly, they disappear so fast at my house, I’m lucky if they make it to a plate!

Storing and Reheating

Here’s the best part – these cherry pie cookie cups stay perfect for days! Just tuck them into an airtight container at room temperature (no fridge needed). They’ll keep their texture for up to 3 days – if your family doesn’t devour them all first. No reheating required, though they’re extra magical slightly warmed – 10 seconds in the microwave brings back that fresh-baked feel!

Cherry Pie Cookie Cups Nutritional Information

Now, I’m no nutritionist, but let’s talk about what’s in these sweet little cherry pie cookie cups! Remember – these values are just estimates and can change based on your specific ingredients. Each adorable cookie cup comes in around 120 calories, with 6g of fat (3.5g saturated) and 8g of sugar. They’ve got about 15g carbs and a gram of protein too – not bad for such a satisfying treat!

Using homemade pie filling? Your sugar content might be lower. Opting for margarine instead of butter? That’ll tweak the fat numbers. My philosophy? Life’s too short to stress over every calorie when you’re enjoying something made with love and real ingredients. Everything in moderation, right?

FAQ About Cherry Pie Cookie Cups

Got questions about these adorable cherry pie cookie cups? I’ve got answers! Here are the things people ask me most often when I make these sweet treats:

Can I use fresh cherries instead of pie filling?
Absolutely! Just pit and chop about 1 1/2 cups of fresh cherries, then cook them down with a tablespoon of sugar and a teaspoon of cornstarch until thickened. The texture will be slightly different, but oh-so-delicious!

How do I prevent the cookie cups from crumbling?
Two secrets: First, make sure your dough isn’t too dry – it should hold together when pressed. Second, let the baked cups cool in the pan for 5 minutes before removing. This lets them firm up properly.

Can I make these ahead of time?
You bet! The unfilled cookie cups keep beautifully in an airtight container for 2 days. Just fill them with cherry pie filling right before serving to keep that perfect crisp texture.

What if I don’t have a mini muffin tin?
No worries! You can shape the dough into small discs and bake them on a regular sheet, then make an indent after baking. They won’t be as cup-shaped, but they’ll taste just as wonderful!

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