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Yields:
16 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 30 mins
If you love cherry pie but don't have the time to make a full pie from scratch, these cherry pie cookies are the perfect solution. They have all the flavors of a classic cherry pie—sweet-tart cherries, buttery pie crust, and a hint of warm nutmeg—in a fun, handheld cookie form. Best of all, they're made with refrigerated pie dough, which means you can enjoy homemade pie flavor without spending hours in the kitchen.
I love recipes like this because they're a little unexpected. They look like miniature lattice-top cherry pies, but they're easy enough to make for anything from summer picnics to holiday gatherings, and they go great with an afternoon iced coffee. The cherry filling comes together quickly with canned tart cherries, lemon juice, and sugar, creating a glossy, jammy center that pairs perfectly with the flaky crust.
A sprinkle of turbinado sugar gives these pie cookies a little sparkle and extra crunch, making them just as pretty as they are delicious. And if you like miniature baked goods, try these cute apple pie cookies next.
Can you make cherry pie cookies ahead of time?
Absolutely. The cookies can be baked a day ahead and stored in an airtight container at room temperature. They're a great make-ahead dessert for parties and potlucks.
Why is my cherry pie filling runny?
The cornstarch helps thicken the cherry filling, but it needs time and heat to activate properly. Be sure to cook the filling until it's glossy and thickened, then chill it completely before assembling the cookies.
Can you use homemade pie crust for cherry pie cookies?
Of course! Refrigerated pie crust keeps the recipe quick and easy, but homemade pie dough works just as well if you have it on hand.
Can you freeze cherry pie cookies?
Yes. Once baked and cooled, the cookies can be frozen for up to 2 months. Thaw at room temperature before serving.
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Ingredients
- 1 (15-ounce) can pitted red tart cherries
- 1/3 cup granulated sugar
- Juice of 1 lemon
- 2 Tbsp. cornstarch
- 1 Tbsp. salted butter
- Pinch of ground nutmeg
- 1 (14-ounce) package refrigerated pie crust (2 rounds)
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
- Turbinado sugar, for sprinkling
Directions
- Step 1Drain the cherries, reserving 1⁄3 cup of the juice. Coarsely chop the cherries and set aside.
- Step 2Combine the reserved cherry juice and granulated sugar in a medium saucepan over medium heat and bring to a simmer. Whisk the lemon juice and cornstarch in a small bowl, then pour it into the saucepan, whisking constantly. Cook, stirring, until the liquid thickens and becomes glossy, 2 to 3 minutes. Remove from the heat and stir in the cherries, butter, and nutmeg. Transfer to a medium bowl and refrigerate until completely cooled, 30 to 40 minutes.
- Step 3Preheat the oven to 400˚F. Line 2 baking sheets with parchment paper. Roll out 1 piece of pie dough into a 12-inch round on a lightly floured surface. Using a 3-inch round cutter, cut out 12 small rounds and arrange on the baking sheets. Reroll the scraps and cut out 4 more rounds. Roll the other piece of dough into a 12-inch round. Cut into 1⁄2-inch-wide strips. Cut the strips into shorter 3 1⁄2-inch pieces.
- Step 4Place 2 teaspoons of the cherry mixture in the center of each dough round (you will have leftover filling). Lay 2 parallel strips of dough on top, then lay 2 more strips perpendicular to the first. Trim the edges, then press with a fork to seal. Brush with the beaten egg and sprinkle with turbinado sugar. Bake until golden, 15 to 17 minutes. Transfer to a rack to cool completely.
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