Sugar Cookie Cups with Cherry-Bourbon Filling is an easy treat to make for a special occasion. They’re so pretty and a wonderful way to brighten someone’s day – they’re perfect for Valentine’s Day!
Sugar Cookie Cups with Cherry-Bourbon Filling are an ideal treat for Valentine’s Day (or any day), especially if you’re not all that into chocolate (say what?!). I love chocolate, but I love these sweet bites, too!
When I was growing up, my dad used to make cherry Danish, and he used canned cherry pie filling. Those were the best Danish I’ve ever had, and if I close my eyes, I can see them and taste them!
Sugar Cookie Cups with Cherry-Bourbon Filling
These cookie cups are made using standard sugar cookie dough baked in mini muffin tins. The filling is simply canned cherry pie filling – mixed with some bourbon. You don’t have to use the bourbon, but I did and it made for a delightful treat.
If you’re not using bourbon for these cookie cups, you can add a touch of almond extract to the mixture for a nice flavor.
These aren’t sophisticated Danish pastries but you are guaranteed to love them, and I bet they’ll put a smile on your lips. I adore the sugar cookie cups that you can fill with so many different things.
I’ve made sugar cookie cups before. If you love lemon, you’ll love my Mini Sugar Cookies Cups with Lemon Curd. Mmm — so bright and vibrant! If you’re a cherry lover, try my Cherry-Almond Skillet Cobbler. It’s another easy dessert you can make anytime.
Three Cheers for Cherries!
In the mood to start your day with cherries? Dig into my Cherry, Almond & Coconut Overnight Oats with Chia. For lunch or dinner try my Grilled Salmon Tacos with Fresh Cherry-Chipotle Salsa. I have a lot of cherry recipes on the site. Do a search for yourself and see what interests you.
For the “icing on the cake” I made a glaze and drizzled it over the tops of these cookie cups. The glaze is totally optional, but it makes them look so pretty!
Sugar Cookie Cups with Cherry-Bourbon Filling is a delightful dessert that is perfect for your sweetie. Will you be making these for your love this season?
Patricia Conte/Grab a Plate
Yields Makes 2 dozen
5 based on 8 review(s)
- 1/2 cup butter at room temperature
- 1 cup sugar
- 1 egg
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1-1/2 cups all-purpose baking flour
- Nonstick cooking spray
- 1, 21-oz. can of cherry pie filling
- 1-2 tablespoons bourbon
- 1 cup confectioners sugar
- 1 teaspoon milk, more as needed
- Preheat the oven to 375 degrees F. Spray 2 mini muffin tins with the cooking spray, making sure to thoroughly coat the wells. Set aside.
- Cream the butter with a mixer for about 1 minute.
- Add the sugar mixture to the butter, and blend for about 1 minute. Add the egg and vanilla and blend until smooth.
- Add the flour, baking soda, and cream of tartar to a bowl, and whisk.
- A little at a time, add the dry ingredients to the butter mixture and use a wooden spoon to blend until it’s incorporated.
- Roll the dough into small balls, about 2 inches in diameter.
- Add a ball of dough to each well and use your fingers to press down lightly to make sure the dough touches the sides of the wells.
- Bake for 8-10 minutes or until lightly golden.
- Remove from the oven and after about 15 seconds, use something from your kitchen that’s smaller in diameter than the muffin tin well. I used the top end of a pestle, but you might also be able to use the back of a teaspoon. Make an indentation in the cookie to form a cup, ensuring there is a bit of an edge around the top portion.
- Let the cups cool in the muffin tins before removing them. Allow them to cool completely.
- As the cookie cups cool, mix the cherries and bourbon.
- Transfer the cherry pie filling to a bowl. Add the bourbon and gently stir to combine. Taste and add more bourbon if you’d like. Take care to keep as many of the cherries as possible, whole.
- Once the cookie cups cool, add about a teaspoon of the pie filling to each cup, to include three whole cherries.
- If you’d like to add the glaze, add the confectioners sugar to a small bowl and add the milk. Use a fork to mix well. If the glaze is too thin, add a little more of the confectioners sugar. If it’s too thick, add a touch more milk.
- Use a fork to drizzle over the tops of the cookie cups.