Cherry Cobbler Cookie Cups are like little mini cherry pies with a delicious streusel topping made out of sugar cookies. Basically like cherry pie cookies, to the extreme.
You can make them in mini muffin cups or tins and serve them as a delicious treat for this Valentine’s day or for another special occasion or just because you need to satisfy your cherry pie craving.
Even though there are a few steps to making these sugar cookie cups, it really is an easy way to make cherry pies with a sugar cookie crust.
If you’re looking for more cobbler recipes try our Peach Cobbler Dump Cake!
Ingredient Notes
Filling
- Pitted, fresh cherries
- Water
- Lemon, juice, and zest of
- Granulated sugar
- Cornstarch
- Vanilla extract
- Almond extract
Streusel
- Butter
- Flour
- Brown sugar
- Cinnamon
Glaze
- Powdered sugar
- Heavy cream
- Vanilla extract
Cookies
- Premade sugar cookie dough, divided into 20 balls
- Granulated sugar
How to make Cherry Cobbler Cookie Cups:
For the filling
- Combine the ingredients. Add the water, cherries, sugar, cornstarch, vanilla extract, and almond extract to a saucepan and give it a stir.
- Cook the filling. Turn the heat to medium and bring the mixture to a boil. Reduce to a simmer. Cook for 10 minutes or until thickened.
- Remove the saucepan from the heat and stir in the lemon zest
- Allow the mixture to cool to room temperature.
- Add the filling to a food processor or blender. Pulse 2-4 times to break down the cherries a bit. Alternatively, run a knife through the filling.
Make the streusel (make this while the cherry filling is cooking):
- Add to a food processor, add the butter, flour, brown sugar, and cinnamon. Pulse until the mixture resembles small peas.
For the glaze:
- In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.
For the cookies
- Preheat the oven to 350 degrees F.
- Prep the cookie dough. Cut the cookie dough into 20 equal portions and roll each into 1 inch balls. Pour the granulated sugar in a small bowl and dip each ball into the bowl to coat in sugar. Place a ball in each cup of a 20-cup mini muffin tin.
- Bake The sugar cookie mix for 15 minutes until it’s almost golden brown.
- Create a divot in the cookie dough. Using your thumbs or the butt of a shot glass, press a divot or small indentation into the center of each cookie cup. Press almost to the bottom of the muffin tin and make sure the dough stretches up the sides of the tin.
- Fill the cookie cups. Fill each cookie cup to the brim with cherry filling. Top each with a bit of streusel.
- Bake for 7-10 minutes. The streusel should be nicely browned.
- Cool and finish. Allow the cookie cups to cool completely before removing them from their tins, drizzling them with glaze, and serving.
Storing and Other Tips
Store cookie cups in an airtight container in the refrigerator for up to 3 days.
If you want to skip the step of making the cherry pie filling you can always replace it with canned cherry pie filling . Skip right to the sugar cookie cup step and continue on with this cherry lovers dream recipe.
More Fruit Desserts You’ll Like
Cherry Cobbler Cookie Cups
Cherry Cobbler Cookie Cups are like little mini cherry pies with a delicious streusel topping made out of sugar cookies. Basically like cherry pie cookies, to the extreme.
Serving servings
Ingredients
Filling
- 2 pounds fresh cherries, pitted
- ⅓ cup water
- 1 lemon, juice, and zest of
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Streusel
- ¼ cup butter
- ¼ cup flour
- ¼ cup brown sugar
- ½ Tablespoon cinnamon
Glaze
- ⅓ cup powdered sugar
- 1½ Tablespoons heavy cream
- ¼ teaspoon vanilla extract
Cookies
- 16 ounces premade sugar cookie dough
- ¼ cup granulated sugar
Instructions
Filling
- Add the water, cherries, sugar, cornstarch, vanilla extract, and almond extract to a saucepan and give it a stir.
- Turn the heat to medium and bring the mixture to a boil. Reduce to a simmer. Cook for 10 minutes or until thickened.
- Remove the saucepan from the heat and stir in the lemon zest.
- Allow the mixture to cool to room temperature.
- Add the filling to a food processor or blender. Pulse 2-4 times to break down the cherries a bit. Alternatively, run a knife through the filling.
Streusel (make this while the cherry filling is cooking)
- Add to a food processor, add the butter, flour, brown sugar, and cinnamon. Pulse until the mixture resembles small peas.
Glaze
- In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.
Cookie Cups
- Preheat the oven to 350 degrees F.
- Prep the cookie dough. Cut the cookie dough into 20 equal portions and roll each into a ball. Pour the granulated sugar in a small bowl and dip each ball into the bowl to coat in sugar. Place a ball in each cup of a 20-cup mini muffin tin.
- Bake the cookie dough for 15 minutes.
- Create a divot in the cookie dough. Using your thumbs or the butt of a shot glass, press a divot into each cookie. Press almost to the bottom of the muffin tin and make sure the dough stretches up the sides of the tin.
- Fill the cookie cups. Fill each cookie cup to the brim with cherry filling. Top each with a bit of streusel.
- Bake for 7-10 minutes. The streusel should be nicely browned.
- Cool and finish. Allow the cookie cups to cool completely before removing them from their tins, drizzling them with glaze, and serving.
Notes
If you want to skip the step of actually making the cherry pie filling you can always replace it with canned cherry pie filling.
Nutrition
Calories: 213 kcal · Carbohydrates: 37 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 10 mg · Sodium: 86 mg · Potassium: 150 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 127 IU · Vitamin C: 6 mg · Calcium: 15 mg · Iron: 1 mg
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