Cherry Pie Sugar Cookies
Now you can enjoy a piece of cherry pie in a portable and fun cookie! Sweet sugar cookie crust and lattice with a sweet and sour cherry filling. Great for summer barbecues and get-togethers!
Cherry Pie Sugar Cookies
Ingredients
Instructions
Notes
Feel free to exchange fillings for these cookies. Apple, blueberry, etc.
Nutrition Facts
Calories
209.47Fat (grams)
8.31Sat. Fat (grams)
5.02Carbs (grams)
32.06Fiber (grams)
0.79Net carbs
31.25Sugar (grams)
18.91Protein (grams)
2.39Sodium (milligrams)
187.31Cholesterol (grams)
35.84Directions
Cherry Pie Filling
1. In a medium saucepan, add the cherries, water, lemon juice, sugar, and cornstarch.
2. Stir together and bring to a boil over medium heat.
3. Once boiling, reduce heat to low and simmer for 10 minutes stirring occasionally until mixture is thick.
4. Remove from heat, cover, and set aside.
Cookies
1. In a medium bowl, whisk together flour, baking soda, cream of tartar and salt. Set aside.
2. In a large bowl or the bowl of a stand mixer, beat the butter until creamy.
3. Add the sugar and mix until incorporated.
4. Beat in the eggs and vanilla. Mix until well combined.
5. Add the flour mixture and mix until just combined.
6. Cover the all the dough and let chill in refrigerator for 30 minutes.
7. Preheat oven to 350 degrees and spray a 12-count muffin tin with baking spray. Add coarse sugar to a small bowl.
8. Scoop 1 ½ tablespoons of the dough, roll into a ball and place in muffin tin cups.
9. Press dough gently into the cups covering the sides and bottom like a pie crust. Dough will reach about halfway up the muffin cup.
10. Bake for 6 minutes.
11. While baking, roll out remaining dough and cut into small thin strips. This will be the lattice you put on top of the filling.
12. Remove from oven and press down the raised middle with the back of a tablespoon into the pie crust shape.
13. Add 1 teaspoon of cherry filling in the middle of each cookie cup.
14. Pattern the lattice over the cherry filling on each cookie.
15. Sprinkle with course sugar.
16. Bake for 12-14 more minutes.
17. Remove from oven and let cookies cool completely before removing from muffin tin.