Ingredients

• 1 package (24 count) ready-to-bake sugar cookie dough
• 1 can (21 oz / 595g) cherry pie filling
• ¼ cup (26g) powdered sugar
• 1–2 tablespoons (15–30ml) heavy whipping cream

Instructions

1. Preheat oven to 350°F (175°C). Lightly spray a mini muffin pan with nonstick baking spray that contains flour, or grease and flour the pan. This prevents sticking—don’t skip this step!
2. Place one cookie dough ball into each cavity of the muffin pan.
3. Bake for 18–22 minutes, or until the cookies are golden and fully baked.
4. Let the cookie cups cool for 5–10 minutes. Then, using the back of a wooden spoon or the rounded side of a ½ teaspoon, gently press the center of each cookie to form a cup shape.
5. Allow the cookie cups to cool completely before removing. Use a butter knife to carefully loosen and lift them out.
6. Fill each cookie cup with cherry pie filling.
7. Make the glaze: In a small bowl, whisk together powdered sugar and 1 tablespoon of heavy cream. Add more cream as needed to reach a drizzling consistency.
8. Drizzle the glaze over the cherry pie cups.

• Store in an airtight container in the refrigerator for up to 3 days.
• Not recommended for freezing.

• Want homemade? Try using a scratch-made sugar cookie dough and cherry pie filling.
• Add a few drops of almond extract to the glaze for extra flavor.
• You can substitute milk or half-and-half for the heavy cream in the glaze, but the consistency will be thinner—start with a small amount and adjust.

Nutrition