Cherry Pie Cookie Cups

Cherry Pie Cookie Cups Recipe

Perfect little dessert bite!!

Ingredients (Makes 24 small cups)

1 16.5oz. roll refrigerated sugar cookie dough
½ cup granulated sugar
12 oz. can cherry pie filling
1 cup powdered sugar
1 tablespoon melted butter
1-2 tablespoons milk

Directions

Step 1: Divide cookie dough in half; cut each half into 12 slices.

Step 2: Generously spray 1 mini-muffin tin (24 cups) with cooking spray.

Step 3: Roll each slice into a ball, then roll in sugar and place each ball into a muffin cup.

Step 4: Bake at 350 degrees for 13-15 minutes.

Step 5: Remove from oven; press down the center of each cookie cup gently to make a small indentation. (I used a melon baller.)

Step 6: Fill each with 1 Tablespoon cherry pie filling.

Step 7: Return to oven and bake an additional 3-5 minutes.

Step 8: Cool slightly; remove from pan.

Step 9: Mix powdered sugar, melted butter and milk and whisk until smooth. Drizzle cups with the frosting mixture. *Laurie’s Tip: You can use a piping bag if you want the drizzle more uniform, however, I like the more “messier” look, so I just used a small spoon.

Store in refrigerator.