Description
Sweet homemade Cherry Pie Cookies blend nostalgic bakery charm with irresistible handheld dessert magic. Buttery pastry cradles luscious cherry filling, offering delightful comfort that connects childhood memories with gourmet baking craftsmanship you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup softened butter
Binding and Flavoring Ingredients:
- 1 egg
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Filling and Topping:
- 1 (15 ounces / 425 grams) can cherry pie filling
- 3/4 cup white chocolate, melted (for drizzling on top)
Instructions
- Craft a delicate, buttery dough by blending sugar and softened butter until ethereally light and airy. Incorporate egg and vanilla, whisking until silky smooth.
- Fold in sour cream, introducing salt and baking soda to enhance the dough’s tender texture. Gradually integrate flour, gently mixing until a cohesive mixture forms.
- Prepare a mini muffin pan with a light coating of grease. Utilize a cookie scoop to distribute dough evenly, creating uniform portions in each cavity.
- Delicately press the dough into each cup, sculpting gentle indentations that will cradle the sweet filling.
- Position the pan in a preheated 350°F oven, allowing the cookie cups to transform into golden-edged delicacies over 10-12 minutes.
- Allow cookies to rest briefly in the pan, providing structural stability before transferring to a cooling rack.
- Once completely cooled, generously spoon luscious cherry pie filling into the center of each delicate cookie cup.
- Transform white chocolate into a velvety drizzle using gentle melting techniques, then elegantly cascade the liquid across the cherry-filled cups.
- Permit the white chocolate to solidify, creating an enchanting final touch that elevates these miniature desserts from simple to spectacular.
Notes
- Soften butter completely at room temperature to ensure smooth, even mixing for the perfect cookie texture.
- Use full-fat sour cream to create a tender, moist cookie base that holds its shape beautifully.
- Chill the dough for 15-20 minutes before shaping if it feels too soft, helping prevent spreading during baking.
- Swap cherry filling with alternative fruit preserves like blueberry or raspberry for variety and personal preference.
- Press cookie dough gently into muffin cups using the back of a rounded measuring spoon to create uniform, neat cups.
- Store cookies in an airtight container at room temperature for up to 3 days, keeping them fresh and delicious.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary needs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg