Cherry Pie Cookies

These simple cherry pie filling cookies are soft, sweet, and taste just like homemade mini cherry pies. Each bite is filled with buttery dough and cherry pie filling, which makes them one of the best cherry desserts to share. You'll find cherry recipes that work as cookies with cherry pie filling for family baking, impressive desserts for Thanksgiving or Friendsgiving dinners or Christmas parties, or patriotic desserts like cherry hand pies for summer holidays. Pin these cherry pie cookies now so you'll always have an easy treat ready for any occasion.

Pin

WHY THIS IS THE BEST CHERRY PIE COOKIE RECIPE

These are the perfect cookies for any family gathering! They're extra cute with lattice pie dough, and they have a surprise inside - a sweet cherry pie filling center!

These cookies are easy to make. Cut out circles from the store-bought pie dough, add cherry pie filling to the middle of each circle, and top with more dough, but this time cut into lines to mimic a pie. Then, brush with melted butter & bake. That's it! Cookie recipes don't get any easier than this: no measuring or mixing, just assemble and bake. That's it!

Pin

The ingredients for this easy recipe are very common. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery store I've ever visited.

These cookies taste amazing! You haven't lived until you've eaten a pie cookie. It's like a cherry pie but better because you don't need a fork to eat it!

These cookies are the perfect size!  These beauties capture all the flavors of a whole cherry pie, just in a single serving! They're perfect for sharing.

Pin

These cookies are soft and chewy! The cooled cookies have the perfect soft cookie consistency, with a crispy sugar topping on top, and sweet cherry filling in the center.

WHAT YOU WILL NEED TO MAKE CHERRY PIE FILLING COOKIES

Equipment

• Basting brush - You'll use this to brush melted butter over the cookies to give them a beautiful golden finish. You probably don't have to do this, but your cookies won't get golden on top (they'll stay the pale yellow of the pie crust), and also, the sugar sprinkles won't stick.
• Baking sheet - Obviously, you need something flat to bake your cookies on.
• Parchment paper - I always line a baking sheet with parchment paper. It helps the food to not stick, but it also helps with clean-up. If you overfill these cookies, the cherries can bubble out and get sticky. If you don't want to use parchment, you could also line your cookie sheet with a silicone mat.
• Round biscuit cutter set (2" to 6") - It's almost impossible to cut the perfect 3-inch circles without a biscuit cutter. (Or cookie cutter, whatever as long as it's a 3-inch circle.)
• Scoop set - I suggest using a small scoop to ensure that each cookie gets the same amount of cherry pie filling. If you don't have a scoop, you can use two tablespoons, but you'll have to be super careful about making them all the same.

Ingredients 
Pin

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Pie crusts - You are welcome to make your own pie crust pastry from scratch if you prefer that, but for the sake of convenience and personal preference, I buy a package of two premade pie crusts from the refrigerated section of the grocery store. You can find them in the same place as the crescent rolls and refrigerated pizza dough.
• A can of cherry pie filling - I do not recommend using sugar-free cherry pie filling as it will make your cookies taste weird. If that's all you ever use, you might not care, but don't serve sugar-free pie filling cookies to your friends unless they're prepared for it. Sugar-free pie filling does not taste like regular pie filling. At all.
• Butter - You're going to brush melted butter on the cookies to make them bake up nice and golden, and it also makes the sugar stick. If you don't want to use butter, you could use milk or a beaten egg.
• Turbinado sugar - This is a very coarse-grained sugar that gives the cookies a nice crunch. You can leave it out if you want to.

Instructions 

1. Preheat the oven 350℉ and line a baking sheet with parchment paper.
2. Unroll both pie crusts onto the lined baking sheet, one on top of the other. Cut out 9 sets of mini pie crusts using your 3-inch round biscuit cutter.
   Pin
3. Remove and discard the scraps. Remove the top layer of crusts and set them aside. Use a small scoop or a large spoon to add a heaping tablespoon of the cherry pie filling to the center of each bottom crust.
   Pin
4. Lay out all of the top crusts on a cutting board. Cut each one into about 8 small strips for the lattice tops.
   Pin
   
5. If you want to be really fancy, you can weave the strips on top of the filling. Work on one cookie at a time. Pick up every other strip. Take the shortest strip you picked up, and weave it over the first strip you didn't pick up, then under the next, and over the third, and under the fourth. Repeat this process for the other 3 strips, and then carefully pick it up and place it on the first cookie. Repeat for all the cookies.
   
   Alternatively, place 4 strips going one direction and the other 4 in the opposite direction, so they look like a lattice without all the work. This is what we did in the photos.
   Pin
6. Press the edges of the strips into the edges of the bottom crusts.
7. Brush the melted butter over the tops of all the cherry pie cookies, then sprinkle the sugar on top.
   Pin
8. Bake cookies for about 20-25 minutes, or until the tops are golden brown.
   Pin
9. To serve as hand-held cookies, cool to room temperature on a wire rack before serving. To serve as mini pies, serve warm with a scoop of vanilla ice cream.
   Pin
   

SUBSTITUTIONS AND VARIATIONS

Pie filling flavors can be swapped for blueberry, apple, peach, raspberry, strawberry, or even lemon curd.

Instead of using pie crust for your cookies, you can use a sugar cookie dough, shortbread dough, thumbprint cookie dough, or a soft oatmeal base.

Pin

You could add a crumble topping (think apple crisp topping), sprinkle the cookies with pecan streusel, or drizzle the cooled cookies with vanilla glaze.

You can add crushed pecans, almonds, or walnuts on top of the filling or dark or white chocolate chips.

You may like the cherry pie filling better if you dump it into a bowl and mix a teaspoon or two of vanilla extract and/or almond extract into it before adding it to your pie crusts.

Instead of using the crunchy sugar, you can wait until the cookies have been baked and sprinkle them with confectioners sugar instead.

STORING LEFTOVERS

Place cherry cookies in a single layer in an airtight container. If you're going to stack them, put parchment or wax paper between layers to prevent sticking. Keep the cookies in a cool, dry place out of direct sunlight. Store in an airtight container at room temperature for up to 3-4 days.

For longer storage, you can refrigerate your cherry pie cookies. Store in the fridge in an airtight container with parchment paper between the layers. Let them sit at room temperature for about 10-15 minutes before serving so the cookies soften slightly. Refrigerated baked goods tend to get stale very quickly, so be prepared for that.

Freeze cherry pie cookies in a single layer on a baking sheet until solid and no longer sticky. Transfer the frozen cookies to a freezer bag or an airtight container with parchment paper in between the layers. Thaw at room temperature before serving.

CHECK OUT MORE DELICIOUS COOKIE RECIPES

• Easy Monster Cookies
• Lemon Sugar Cookies
• Double Chocolate Pecan Cookies
• Secret Hershey Kiss Sugar Cookies
• Christmas Cookies with Sprinkles
• Double Chocolate Candy Corn Cookies
• Inside Out Peanut Butter Cup Cookies

Recipe