Bright, jammy cherry pie cookies are a delightful mash-up of classic pie filling and hand-held cookies — perfect when you want pie flavor without slicing a whole dessert. I’ve made these dozens of times for potlucks and weeknight treats, and they’re reliably impressive when you follow a few simple techniques. If you like fruit-forward cookie ideas, I also enjoy how these compare to other seasonal bakes like apple pie cookies for variety.
Why Make This Recipe
- They deliver the warm, familiar taste of cherry pie in a portable, single-serving cookie.
- These cookies are quick to portion and bake, making them great for parties, lunchboxes, or last-minute guests.
- You can control sweetness and use fresh or canned cherries depending on season and convenience.
- They freeze and reheat well, so you can make a big batch and enjoy them later.
- Personal insight: I love this recipe because swapping the topping — lattice, crumble, or streusel — changes the whole texture profile without extra work.
Recipe Overview
- Prep time: 20 minutes (plus 30–60 minutes chilling if making dough from scratch)
- Cook time: 12–15 minutes at 375°F (190°C)
- Total time: about 45–90 minutes depending on chilling
- Servings: makes ~24 small hand-pie cookies (1½–2 inches each)
- Difficulty: Easy–Medium (basic rolling and filling skills)
- Method: Assemble small rounds of cookie or pie dough, add thickened cherry filling, seal or top, and bake on a lined sheet until golden and bubbly. For inspiration on similar handheld fruit pies, see these cherry cheesecake hand pies I’ve referenced before: cherry cheesecake hand pies.
My Experience Making This Recipe
I tested several dough bases — a buttery shortbread-like dough and a classic pie crust — and found both work well; shortbread gives sturdier bottoms, while pie dough is flakier. The main discovery was that chilling the shaped cookies for 15–30 minutes before baking significantly reduced spreading and leaks.
How to Make Cherry pie cookies
Start by making or using a chilled dough (pie crust or cookie dough). Roll to about 1/8-inch thickness, and cut rounds with a 2–2½ inch cutter. Spoon about 1 teaspoon of cherry filling (use fresh cherries macerated with 1–2 tsp sugar and 1 tsp lemon, or canned pie filling) into half the rounds, leaving a margin. Brush edges with a little beaten egg, top with another round or lattice, crimp to seal, and dock the tops to vent. Bake at 375°F (190°C) for 12–15 minutes until edges are golden and filling bubbles. For another cherry-forward technique with a creamier filling, check these cherry cheesecake hand pies for a filling idea: cherry cheesecake hand pies.
Expert Tips for Success
- Chill the shaped cookies for 15–30 minutes before baking to prevent spreading and leaking.
- Thicken the filling: mix 1 teaspoon cornstarch per cup of cherries (adjust for juiciness) to avoid runny centers.
- Use an egg wash (1 egg + 1 tbsp water) for shiny, golden tops and stronger seals between dough layers.
- Bake on a preheated sheet or use a baking steel/insulated sheet to avoid soggy bottoms; silicone mats or parchment work well for easy release.
- Weigh or scoop dough to uniform sizes (20–25 g per cookie) for even baking and a consistent bake time.
How to Serve Cherry pie cookies
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert feel.
- Pack them in a picnic basket or lunchbox — they travel better than loose pie slices.
- For brunch or a tea party, present on a cooling rack and dust lightly with powdered sugar.
- They’re lovely for holidays; place a few on a cookie plate alongside buttery options such as buttery cherry almond Amish sugar cookies for variety.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 48 hours. For longer keeping, refrigerate for up to 4–5 days in a sealed container layered with parchment. To freeze: arrange baked cookies in a single layer on a sheet, flash-freeze 1 hour, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a 325°F (160°C) oven for 10–12 minutes or until warmed through; avoid microwaving for reheating when possible, as it softens the crust and can make the filling runny.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free flour blend and chill dough well; add 1–2 tablespoons extra rice flour if dough feels too sticky.
- Dairy-free: substitute cold coconut oil or vegan butter for butter, and use a plant-based egg wash (aquafaba mixed with 1 tsp oil) for sheen.
- Mini hand pies: scale filling to ½ tsp and use a 1½ inch cutter for bite-sized cookies great for parties — a fun twist on classic cherry cheesecake hand pies.
- Streusel-topped: swap the top round for a small crumble of butter, flour, and sugar for a crisp, textured top.
Nutritional Highlights
- These cookies provide fruit servings from cherries, which supply vitamin C and antioxidants.
- They are a treat-sized dessert; watch portions if managing sugar or calories.
- Allergen info: typical dough contains wheat, butter (dairy), and often eggs — adapt per the variations above for allergies.
Troubleshooting Common Issues
- Soggy bottoms: bake on a preheated sheet and reduce filling moisture (add 1 tsp cornstarch per cup of cherries).
- Filling leaks: don’t overfill — use ~1 teaspoon per 2-inch round — and press edges firmly with a fork after egg wash.
- Tough crust: avoid overworking the dough and ensure fat stays cold; handle minimally and chill before baking.
Frequently Asked Questions
Q: Can I use canned cherry pie filling instead of fresh cherries?
A: Yes. Canned pie filling works and saves time, but if it seems syrupy, thicken it with 1 teaspoon cornstarch mixed into the filling and heat briefly to activate the starch before filling the cookies.
Q: How long should I chill dough and why is it important?
A: Chill for at least 30 minutes for homemade dough; shorter (15 minutes) after shaping. Cold dough prevents excess spreading, helps maintain flaky layers, and reduces leaks while sealing.
Q: Can I assemble these ahead and bake later?
A: Absolutely. Assemble and freeze the unbaked cookies on a sheet for 1–2 hours, then transfer to a bag. Bake from frozen at 375°F (190°C), adding 2–4 minutes to the bake time.
Q: What’s the best way to prevent burnt edges but underbaked centers?
A: Use an even, middle-rack position and rotate the sheet halfway through baking. If edges brown too quickly, loosely tent with foil for the last 4–5 minutes to allow centers to finish without overbrowning.
Cherry Pie Cookies
- Total Time: 45 minutes
- Yield: 24 small cookies 1x
- Diet: Vegetarian
Description
Delightful cherry pie cookies that combine classic pie filling with a portable cookie form, perfect for parties and gatherings.
Ingredients
- 1 batch of chilled pie crust or cookie dough
- 1 cup fresh cherries or canned cherry pie filling
- 1–2 tsp granulated sugar (if using fresh cherries)
- 1 tsp lemon juice (if using fresh cherries)
- 1 tsp cornstarch per cup of cherries (for thickening)
- 1 beaten egg (for egg wash)
- 1 tbsp water (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare or chill the dough to about 1/8-inch thickness and cut rounds with a 2-2½ inch cutter.
- Spoon about 1 teaspoon of cherry filling onto half of the rounds, leaving a margin around the edges.
- Brush the edges with a little beaten egg, top with another round or lattice, and crimp to seal.
- Dock the tops to vent and bake at 375°F (190°C) for 12-15 minutes until golden and bubbly.
- Let cool before serving, and dust with powdered sugar if desired.
Notes
Chill shaped cookies for 15-30 minutes before baking to prevent spreading and leaking. Use an egg wash for shiny tops.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg