Cherry Pie Cookie Cups (Print Version)

# Ingredients:

01 - 1-2 tablespoons heavy cream for whipping.
02 - 1/4 cup fine powdered sugar.
03 - 1 can (21 oz) cherry pie filling, pre-made.
04 - 1 pack (24 pieces) of sugar cookie dough, ready to bake.

# Instructions:

01 - Preheat your oven to 350°F. Coat mini muffin tins with cooking spray that has flour in it.
02 - Take each dough ball and pop them into the muffin pan cups. Bake for about 18–22 minutes till they're done.
03 - Let everything cool for 5–10 minutes. Use the handle of a spoon to push down the center and shape it like a cup.
04 - Give them enough time to completely cool, then loosen with a butter knife and carefully lift them out.
05 - Spoon cherry filling into each cup. Whisk together the glaze ingredients and lightly drizzle it on top.

# Notes:

01 - Stays fresh for up to 3 days in the fridge.
02 - Swap in your favorite pie filling if you want.
03 - Always grease your pan to prevent sticking.

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