Cherry Pie Cookie Cups
Ingredients:
1 package sugar cookie dough (16 oz, pre-made or homemade)
1 can cherry pie filling (21 oz)
1 teaspoon almond extract (optional, for added flavor)
Powdered sugar (for dusting)
Whipped cream (optional, for topping)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a mini muffin tin generously to prevent sticking.
Prepare Cookie Cups:
Roll the sugar cookie dough into 1-inch balls. Place each ball into the mini muffin tin. Use your thumb or the back of a spoon to press each dough ball into the tin, creating a cup shape. Ensure the dough forms a little well in the center for the filling.
Bake:
Bake the cookie cups for 10-12 minutes or until the edges turn golden brown. The centers might puff up slightly, but that’s fine.
Shape the Cups:
Once baked, remove the muffin tin from the oven and immediately use a spoon to press down the center of each cookie to re-form the cup shape. Allow the cookie cups to cool in the tin for about 5-10 minutes.
Fill the Cookie Cups:
After cooling, carefully remove the cookie cups from the tin. In a small bowl, mix the cherry pie filling with the almond extract (if using) to enhance the flavor. Spoon 1-2 cherries with filling into each cookie cup.
Finishing Touches:
Dust the tops of the cherry pie cookie cups with powdered sugar for a sweet, elegant look. Optionally, add a small dollop of whipped cream to each one for extra flair.
Serve:
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Servings: 24 cookie cups