Easy & Adorable Cherry Pie Cookies: Your Go-To Recipe for Handheld Delights
Prepare to fall in love with these adorable cherry pie cookies! Perfectly sized to fit in your hand, they deliver all the nostalgic flavor of a classic cherry pie in a charming, bite-sized package. Crafted with just a handful of simple ingredients, these delightful treats are not only incredibly easy to make but also feature an impressive lattice design that will surely captivate anyone who sees them. They’re ideal for holiday gatherings, potlucks, or simply when you crave a homemade dessert without all the fuss.
Why These Cherry Pie Cookies Will Be Your New Favorite
Last year, when we introduced our popular apple pie cookies, we knew instantly that more fruit-filled variations were a must. That’s where these beautiful little cherry pie cookies come in! This recipe truly shines for its remarkable simplicity and delicious results. Imagine enjoying all the comforting flavors of a traditional cherry pie, but in a convenient, individual cookie form, completely eliminating the mess and stress often associated with baking a full-sized pie, especially during busy holiday seasons.
The secret to their ease lies in using frozen, pre-made pie dough, combined with luscious cherry pie filling, and finished with a simple egg wash and a sprinkle of sparkling sugar. This combination ensures a flaky, golden crust and a sweet, gooey center every time. Whether you’re a seasoned baker or just starting out, this recipe is designed to deliver impressive results with minimal effort, making it a perfect addition to your dessert repertoire. Plus, the charming lattice top gives them a gourmet touch that belies how simple they actually are to create.
Key Ingredients for Perfect Cherry Pie Cookies
To whip up a batch of these delightful cherry pie cookies, you’ll only need a few essential ingredients. The beauty of this recipe is its straightforward approach, utilizing common pantry staples for maximum convenience. You can find all specific measurements and detailed instructions in the printable recipe card at the very end of this post, but let’s take a closer look at what you’ll need.
Ingredient Spotlight & Expert Tips
Understanding your ingredients is key to successful baking. Here’s a breakdown of what you’ll need and some helpful tips and substitution ideas:
DOUGH: You will need 2 boxes of pre-made refrigerator or frozen pie dough, which typically amounts to 4 pie shells in total. Using store-bought dough is one of the biggest time-savers in this recipe, allowing you to create beautiful, flaky crusts without the hassle of making dough from scratch. If you’re using frozen dough, be sure to allow ample time for it to thaw completely according to the package directions before you begin. Room temperature dough will be much easier to unroll, cut, and work with, minimizing cracks and ensuring a smooth surface for your mini pies. Look for brands known for their buttery, flaky texture for the best results.
FILLING: A 21 oz can of quality cherry pie filling is all it takes to bring these cookies to life. Canned filling is incredibly convenient and provides a consistent, sweet cherry flavor. However, if you prefer a homemade touch, feel free to use your own homemade cherry pie filling. Just ensure your homemade filling isn’t too runny, as excess moisture can make the cookies soggy or cause the filling to leak during baking. For a fun twist, you can experiment with other canned fruit pie fillings like apple, blueberry, or peach – just make sure they are also 21 oz for the right consistency and amount.
EGG WASH: A simple mixture of one large egg whisked with 1 teaspoon of water creates the perfect egg wash. This magical liquid serves two purposes: it helps give your cherry pie cookies that beautiful, golden-brown sheen as they bake, and it acts as a glue, helping the sparkling sugar adhere to the crust for an extra special finish.
SPARKLING SUGAR: This is a wonderful addition for both visual appeal and a delightful crunch. Sparkling sugar has larger crystals than regular granulated sugar, which reflect light and create a lovely shimmer. It also adds a slight texture contrast to the flaky pie crust. If you don’t have sparkling sugar on hand, turbinado sugar (also known as Sugar in the Raw) works as a good substitute, offering a similar coarse texture and golden hue. Regular granulated sugar can also be used, though it won’t provide the same sparkle.
FLOUR (as needed): While not a primary ingredient in the filling or crust itself, a little all-purpose flour is essential for dusting your work surface when re-rolling pie dough scraps. This prevents sticking and makes the dough much easier to handle, ensuring you can maximize your yield of these delicious cookies.
Step-by-Step Guide: How to Make Cherry Pie Cookies
These step-by-step photos and detailed instructions are here to help you visualize how to make this delightful recipe from start to finish. For a printer-friendly version, complete with all measurements and instructions, you can Jump to Recipe at the bottom of this page.
- Prepare Your Workspace: Begin by preheating your oven to 350°F (175°C). Next, line two large baking sheets with parchment paper. This simple step will prevent your cookies from sticking and make cleanup a breeze.
- Thaw the Pie Dough: If you are using frozen pie dough, make sure to thaw it according to the package directions. It’s crucial that the dough is pliable but still cool enough to work with. If it becomes too warm, it will be difficult to handle and may lose its flakiness.
- Prepare the Filling: Empty the entire can of cherry pie filling into a medium-sized bowl. This allows you to easily spoon out the cherries without the syrup, which is important for preventing leaks.
- Cut Out Bases: Unroll two of your pie dough sheets onto a lightly floured surface, gently smoothing out any cracks that may have formed during thawing. Using a 2-inch round biscuit or cookie cutter, cut out as many circles as possible. Carefully transfer these dough circles to your prepared baking sheets, leaving a little space between each one.
- Re-Roll Scraps: Gather all the dough scraps from the first two sheets and gently press them together. Lightly flour your work surface again, and re-roll the dough to about 1/8-inch thickness. Cut out additional circles until you’ve used most of the dough. Repeat this process with the remaining two pie dough sheets.
- Add Filling and Lattice Top: Now for the fun part! Place 2-3 individual cherries (without too much of the thick syrup) in the very center of each dough circle. Be careful not to overfill, as this is the primary cause of filling oozing out during baking. From the remaining excess dough, cut strips approximately 1/4 to 1/2 inch wide. Carefully arrange these strips over the cherries to create a lattice pattern. You can start by placing parallel strips, then weaving perpendicular strips over and under. Use the tines of a fork to gently press and crimp the edges of the lattice strips into the base dough, just as you would with a full-sized pie crust. Once the lattice is formed and sealed, use your 2-inch round cookie cutter to go back over each assembled cookie and trim away any excess dough, ensuring a neat and uniform shape.
- Egg Wash & Sparkle: In a small bowl, whisk together the large egg and water with a fork until well combined. Using a pastry brush, lightly and evenly spread this egg mixture over the top of each cookie. This will give them a beautiful golden-brown color. Immediately sprinkle a generous amount of sparkling sugar over the egg-washed tops for a lovely shimmer and extra crunch.
- Bake to Golden Perfection: Place the baking sheets in the preheated oven and bake for 25-30 minutes, or until the crusts are beautifully golden brown and the filling is bubbling slightly. Keep an eye on them, as oven temperatures can vary. Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet before handling. This allows the filling to set properly, preventing it from oozing out when you pick them up.
Frequently Asked Questions & Expert Tips for Success
For short-term storage, these cookies can be kept overnight on the counter, loosely tented with foil to prevent them from drying out. To preserve their freshness for a longer period, it’s best to refrigerate them. Place the cookies in an airtight container or cover them tightly with foil and store in the refrigerator for up to 4 days. Bringing them back to room temperature or warming slightly before serving can enhance their flavor and texture.
Absolutely! These cherry pie cookies freeze beautifully, making them an excellent make-ahead dessert. Once they have completely cooled to room temperature, arrange the cookies in a single layer on a baking sheet and freeze for 2-3 hours, or until solid. This prevents them from sticking together. Once frozen, wrap individual cookies tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to 3 months. To enjoy, simply thaw them at room temperature or warm them gently in the oven for a freshly baked taste.
Yes, absolutely! While cherry pie filling is a classic, these mini pie cookies are incredibly versatile. You can easily swap it out for other canned fruit pie fillings like apple, blueberry, peach, or even mixed berry. Just ensure the filling has a similar consistency to cherry pie filling to prevent it from becoming too runny during baking. This allows you to customize them for different seasons or personal preferences.
The most common reason for filling leaks is overfilling the dough circles. Stick to 2-3 cherries per cookie and try to avoid scooping up too much of the syrupy liquid. Additionally, ensure you properly crimp the edges of the lattice strips into the base dough with a fork. This creates a secure seal that helps contain the filling as it bubbles and bakes. Using the cookie cutter to trim excess dough after the lattice is applied also helps create a clean, sealed edge.
While the recipe calls for pre-made dough, you can certainly assemble the cookies up to a day in advance. Prepare them as directed up to the point of baking, then arrange them on a parchment-lined baking sheet. Cover the sheet loosely with plastic wrap and refrigerate overnight. When ready to bake, remove them from the fridge about 15-20 minutes beforehand to take the chill off, then proceed with the egg wash, sparkling sugar, and baking instructions.
- Don’t Overfill: This is crucial. Too much filling will inevitably bubble over and make a mess. A sparse amount of cherries is all you need for that perfect bite.
- Keep Dough Cool: If your kitchen is warm and the pie dough becomes too soft and sticky, pop it back into the refrigerator for 10-15 minutes to firm up. Cold dough is easier to handle and results in a flakier crust.
- Even Lattice Strips: For the most attractive lattice design, try to cut your dough strips to a consistent width. A small ruler can help if you want perfect precision.
- Use Parchment Paper: Always line your baking sheets. This ensures easy removal and prevents any potential sticky messes from the pie filling.
- Oven Thermometer: Ovens can vary widely in temperature. An inexpensive oven thermometer can confirm your oven is heating accurately, leading to more consistent baking results.
Serving Suggestions for Your Mini Cherry Pies
These individual cherry pie cookies are the ultimate crowd-pleaser. They have a charming presentation that will impress your guests (or lucky recipients), yet they require so little effort to make. While they are undeniably delicious on their own, consider serving them warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra indulgent experience. They also pair wonderfully with a hot cup of coffee or tea.
For gifting, I highly recommend placing these cookies in sealable cellophane bags, tied with a pretty ribbon. They make fantastic edible gifts for neighbors, teachers, or as party favors. And although these delightful treats are part of our 12 Days of Christmas Cookies Countdown, their timeless appeal and classic flavors make them perfect all year round. Enjoy them whenever the craving for a sweet, cherry-filled treat strikes!
More Delicious Cookie Recipes to Explore
If you loved making these cherry pie cookies, you’re in for a treat! We have a wide array of other fantastic cookie recipes that are perfect for any occasion, from simple everyday snacks to elaborate holiday spreads. Expand your baking repertoire with some of our other popular cookie creations:
- Classic Shortbread Cookies
- Festive Peppermint Cookies
- Sweet Thumbprint Cookies
- Charming Christmas Kiss Cookies
- Zesty Orange Crinkle Cookies
- Rich Chocolate Peanut Butter Cookies
- Whimsical Melted Snowman Cookies
- Unique Fluffernutter Cookies
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Cherry Pie Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Dessert
Cuisine:
American
25 cookies
181
Amanda Davis
Ingredients
- 28 oz refrigerated or frozen pie crusts (2 boxes, yielding 4 sheets total)
- 21 oz cherry pie filling
- 1 large egg
- 1 tsp water
- 3 Tbsp sparkling sugar
- flour as needed, for rerolling pie dough
Things You’ll Need
-
2 inch round cookie cutter
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Pastry brush
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Rolling pin
Before You Begin
- Be careful not to place too much pie filling in the center of the dough. If you add too much, your cookies will be exploding with pie filling after you take them out of the oven, leading to a sticky mess and less appealing cookies.
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
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Thaw pie dough according to package directions until it’s pliable but still cool to the touch.
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Empty the can of cherry pie filling into a bowl, separating some cherries from the syrup for easier placement.
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Unroll 2 of the pie doughs, gently smoothing any cracks. Use a 2-inch cookie or biscuit cutter to cut circle bases for the cookies and place them onto the prepared baking sheets.
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Gather the dough scraps, lightly flour your surface, and re-roll to cut additional circles. Repeat this process with the remaining two pie dough sheets.
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Place 2-3 cherries in the center of each cookie base, taking care not to overfill. Cut 1/4 – 1/2 inch strips from the excess dough and create a “lattice” pattern on top of the cherries. Use a fork to press the lattice strips into the base dough to seal them. Then, use the circle cutter again to trim the excess dough from around each pie cookie for a clean finish.
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Whisk one large egg and 1 tsp water in a small bowl. Use a pastry brush to evenly spread this egg wash over the top of each cookie, then sprinkle with sparkling sugar.
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Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Allow the cookies to cool completely on the baking sheet to allow the filling to set before serving.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.