Ingredients
Scale
- 1 package ready-to-bake sugar cookie dough (24 count)
- 1 can (21 ounces/595g) cherry pie filling
- ¼ cup (26g) powdered sugar
- 1-2 tablespoons (15-30ml) heavy whipping cream
Instructions
- Preheat oven to 350°F. Spray mini muffin pans with nonstick baking spray or grease and flour the pans.
- Place one cookie dough ball into each muffin pan cavity. Bake for 18-22 minutes or until golden and fully baked.
- Allow cookies to cool 5-10 minutes. Gently press the center of each cookie to form a cup shape.
- Cool completely before removing from pan.
- Spoon cherry pie filling into each cookie cup.
- Whisk powdered sugar and 1 tablespoon cream to make a glaze; gradually add more cream to desired consistency. Drizzle over filled cups.
- Store in an airtight container in the fridge for up to 3 days.
Notes
- Homemade sugar cookie dough and cherry pie filling can be used for a personal touch.
- Add a few drops of almond extract to the glaze for extra flavor.
- Glaze can be made with milk, nonfat milk, or half-and-half; adjust liquid for consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American