Imagine biting into a perfectly golden, buttery cookie cup that cradles a luscious cherry filling - a dessert that's about to become your new obsession! These Cherry Sugar Cookie Cups are not just a treat; they're a miniature masterpiece that combines the classic comfort of sugar cookies with the vibrant burst of cherry goodness. Whether you're hosting a party, craving a sweet afternoon pick-me-up, or looking to impress your friends and family, these adorable cookie cups are guaranteed to steal the show and make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookie cups
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 24-cup mini muffin tin with non-stick cooking spray or butter to ensure easy cookie cup removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the large egg and vanilla extract to the butter-sugar mixture. Mix on low speed until fully incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft cookie dough forms. Be careful not to overmix.
- Using a small cookie scoop or tablespoon, place a rounded ball of dough into each mini muffin cup. Gently press the dough down and up the sides to create a cup shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and immediately use the back of a rounded teaspoon to press down the center of each cookie to create a deeper well for the cherry filling.
- Allow the cookie cups to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Once cooled, fill each cookie cup with a spoonful of cherry pie filling, ensuring a generous amount in the center.
- Optional: Dust with powdered sugar or top with a small dollop of whipped cream before serving.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until the dough comes together to keep your cookies tender.
- Use a Uniform Scoop: A small cookie scoop helps create consistent-sized cookie cups that bake evenly.
- Create the Perfect Well: Press the back of a teaspoon immediately after baking to create a deep, even center for your cherry filling.
- Cooling is Crucial: Let the cookie cups cool completely before adding the cherry filling to prevent soggy bottoms.
- Get Creative with Toppings: Experiment with whipped cream, a dusting of powdered sugar, or even a drizzle of chocolate for extra flair.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 117kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
