Cherry Pie Cookie Cups Recipe


  • 1-2 Tbsp. milk
  • 1 c. granulated sugar
  • 1 c. powdered sugar
  • 1 Tbsp. melted butter
  • 1 21 oz. can cherry pie filling
  • 1 16.5 oz. roll refrigerated sugar cookie dough


  1. Part cooky dough in half; cut each half into 12 slices.
  2. Generously spray 1 mini gem tin (24 cups) with cookery spray.
  3. Roster apiece serving into a masquerade, then vagabond in sweeten and residence apiece lump into a gem cup.
  4. Bake at 350 degrees for 15 proceedings.
  5. Withdraw from oven; force fallen the center of each cooky cup gently to urinate a slim indent.
  6. Material each with 1 Tbsp. cherry pie fill.
  7. Bring to oven and bake an additional 3-5 transactions.
  8. Composed slightly; take from pans.
  9. Splash with a collection of powdered dulcorate, unfrozen butter and river.
  10. Accumulation in icebox.

This article and recipe adapted from this site

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