Adorable cherry pie cookies will fit in your hand and melt your heart. These cookies are made with only 5 ingredients and are dressed to impress with a simple lattice design.
Why this recipe works
When we made our apple pie cookies last year we knew we had to make other versions as well, which is where these pretty little cherry pie cookies come in. This recipe is really easy to make using frozen pre-made pie dough, cherry pie filling, and an egg wash with a sprinkle of sparkling sugar on top.
It’s basically like having mini individual cherry pies, with a lot less mess and stress that comes with making a whole cherry pie, especially during the rush of the holidays.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
DOUGH – You will need 2 boxes of premade refrigerator (or frozen) pie dough, which should total 4 pie shells. Allow the shells to thaw before beginning if you are using frozen dough.
FILLING – A 21 oz can of cherry pie filling is needed. Feel free to use your homemade cherry pie filling if preferred.
How to Make Cherry Pie Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F and line baking sheets with parchment paper.
- Thaw pie dough according to package directions.
- Empty the can of pie filling into a bowl.
- Unroll 2 of the pie doughs and smooth any cracks. Use a biscuit cutter or 2 inch cookie cutter to cut circle bases of the cookies and place on the baking sheets. I suggest a 2 inch round cookie cutter for this.
- Gather the scraps and reroll on a lightly floured surface.
- Use a spoon or a fork to place 2-3 cherries in the center of the base of the cookie.
- Cut 1/4 – 1/2 inch strips from the excess dough and create a “lattice” on top of the cherries. Use a fork to press the strips into the base in a similar fashion to a pie crust. Use the circle cutter to go back over the pie cookie and trim the excess.
- Whisk egg and water in a small bowl with a fork. Use the pastry brush to spread egg mixture over the cookie. Top with sparkling sugar.
- Bake for 25-30 minutes or until golden brown. Allow to cool on the baking sheet.
Frequently Asked Questions & Expert Tips
You can store these cookies overnight on the counter tented with foil. To keep longer, refrigerate covered with foil for up to 4 days.
Yes, you can freeze these cherry pie cookies. Once they have completely cooled, freeze the cookies on a baking sheet for 2-3 hours. Once frozen, wrap individual cookies in plastic wrap and store them in an airtight container or freezer bag.
Serving Suggestions
Now these are the type of cookies that impress your guests (or recipients) and they won’t even know how easy they were to make. I personally like to put these cookies in sealable cellophane bags when giving them as gifts. And although these cookies are part of our 12 Days of Christmas Cookies Countdown, they really are all-season cookies that can be enjoyed whenever you feel.
More Cookie Recipes
- Shortbread Cookies
- Peppermint Cookies
- Thumbprint Cookies
- Christmas Kiss Cookies
- Orange Crinkle Cookies
- Chocolate Peanut Butter Cookies
- Melted Snowman Cookies
- Fluffernutter Cookies
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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!
Print It Rate ItIngredients
- 28 oz refrigerated pie crusts 2 boxes, 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
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.
Instructions
- Preheat the oven to 350F and line baking sheets with parchment paper.
- Thaw pie dough according to package directions.
- Empty the can of pie filling into a bowl.
- Unroll 2 of the pie doughs and smooth any cracks. Use a cookie or buscuit cutter to cut circle bases of the cookies and place on the baking sheets.
- Gather the scraps and reroll on a lightly floured surface.
- Use a spoon or a fork to place 2-3 cherries in the center of the base of the cookie. Cut 1/4 – 1/2 inch strips from the excess dough and create a “lattice” on top of the cherries. Use a fork to press the strips into the base in a similar fashion to a pie crust. Use the circle cutter to go back over the pie cookie and trim the excess.
- Whisk egg and water in a small bowl with a fork. Use the pastry brush to spread egg mixture over the cookie. Top with sparkling sugar.
- Bake for 25-30 minutes or until golden brown. Allow to cool on the baking sheet.
Nutrition
Amanda Davis
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Allison Naughton says
These look quick and easy to make. Thank you. I may try them with blueberry filling too.
Just what I need for Easter dinners dessert.