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I wanna tell you about my go-to party snack - these cute little cherry pie cookie cups! They're basically tiny cherry pies with sugar cookie bases. You only need four things to make them, but they look super fancy. Everyone always bugs me for how I make them when I bring these to get-togethers.
What Makes These Crowd Pleasers
These cookie cups are awesome because you get all the tasty cherry pie flavor in just one bite. I love that they're so fast to whip up - thanks to ready-made cookie dough and canned filling. They're perfect when you want something that'll impress but don't have all day to bake.
What You'll Need
- Cookie Dough: Grab a pack of ready-to-bake sugar cookie dough for the easiest shortcut.
- Cherry Filling: One can of cherry pie filling brings all the fruity sweetness.
- Powdered Sugar: Run it through a sifter before using it for your drizzle.
- Heavy Cream: A couple tablespoons will turn your glaze velvety smooth.
Let's Create Some Treats
- Prep Your Tin
- Coat your mini muffin pan completely - I find spray with flour works best.
- Bake The Bases
- Drop dough balls into each spot and cook at 350°F till golden around the edges, roughly 20 minutes.
- Shape Your Shells
- Push down the middles with a teaspoon while they're hot to form little bowls.
- Add Your Cherries
- After they've cooled down, spoon some cherry filling into each cookie cup.
- Finish With Glaze
- Whip up a simple icing and dribble it across the tops, then wait for it to harden.
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Customizing Your Cups
You can swap in chocolate chip cookie dough if you want something different. Try adding a few drops of almond extract to your icing - it goes amazingly with cherries. These are so fun to play around with.
Handy Hints
Make sure you really grease that pan or you'll have a tough time getting them out. And don't wait to push down the centers - you gotta do it while they're still hot or they won't form right.
Storage Secrets
They'll stay good in the fridge for about three days if you put them in a sealed container. I usually make mine a day ahead - they actually taste better after sitting overnight when the flavors come together.
Tasty Pairings
Top them with a bit of whipped cream for extra fanciness. Or serve with a scoop of vanilla ice cream on the side - it's absolutely divine.
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Flavor Swaps
Don't just stick with cherry - blueberry filling tastes amazing too, and apple works great. Sometimes I skip the icing and use melted chocolate instead, or sprinkle some chopped nuts on top for extra crunch.
Ideal For Gatherings
I always make these for get-togethers. Nobody needs cutlery or plates, and everyone loves having their own little sweet treat to munch on.
Cherry Goodness
The cherry filling just works so well in these little cups. It's got that sweet-tart balance and the bright red color looks so pretty. Spend a bit extra on good quality filling - you can really tell the difference.
Easy Removal Tricks
Trust me, butter that pan like crazy. I've had disasters before! Running a small knife around the edges helps pop them out cleanly once they've cooled down.
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Speedy Sweet Treat
When I need to wow folks but I'm short on time, these are my backup plan. Store-bought ingredients mean I can spend more time with my guests instead of stuck in the kitchen.
Universally Loved
Both little ones and grown-ups go nuts for these treats. There's just something magical about the combo of cookie and cherry that puts smiles on everyone's faces.
Nailing Your Drizzle
Fiddle with how thick your icing is until you're happy with it. I always add a splash of vanilla or almond extract - it makes such a difference in taste.
Dough Time-Saver
Ready-made cookie dough cuts your work in half and turns out great every single time. One package makes exactly what you need without leftovers.
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Endless Variations
This basic idea works with so many different fillings for any time of year. Try lemon in springtime or pumpkin during fall - you can switch it up endlessly.
Kid-Friendly Baking
My kids have a blast helping make these. They're experts at spooning in the filling and drizzling the icing, even if we end up with a messy kitchen.
Scaling Up
Feeding lots of people? Just multiply everything. I keep extra muffin tins around specifically for when I need to make big batches.
Effortlessly Impressive
These little cups have become my signature dessert. They're super straightforward but look so fancy - they never fail to brighten up any dessert table.
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Frequently Asked Questions
- → Why use flour spray on the pan?
Flour spray keeps everything from sticking and makes popping the cookie cups out a breeze. Regular spray won't cut it.
- → Can homemade cookie dough work?
Totally! You can swap out store-bought for homemade sugar cookie dough. Both options work like a charm.
- → Why cool them before removing?
Letting them cool helps firm things up. If you try to take them out while hot, they'll likely break or lose their shape.
- → Can I try with other fillings?
Absolutely! Use any fruit pie filling you like—apple, blueberry, or others all work beautifully.
- → Why not store these in the freezer?
Freezing messes up the texture of both the cookie part and filling. Stick to refrigerating them, and enjoy within three days.
Conclusion
Transform sugar cookie dough into adorable mini cherry pies. Great for gatherings and quick sweet cravings.