MIXED BERRY “PIE” SUGAR COOKIE CUPS

The easiest miniature desserts — mini sugar cookie cups filled with mixed berry pie filling and drizzled in a pie glaze. 5-ingredients!

5-ingredient miniature desserts -- mini sugar cookie cups filled with mixed berry pie filling and drizzled in a pie glaze. I chelseasmessyapron.comThese poppable treats are so cute, absolutely delicious, and couldn’t be easier to make! And with only five ingredients, these might just be your newest dessert addiction.

Soft and chewy sugar cookie cups are baked and then filled with mixed berry pie filling (SO good) and then drizzled with an easy 3-ingredient glaze. There the perfect party dessert — absolutely gorgeous AND they pass as “finger food”. No one will know how simple these are for how beautiful they look and how amazing these taste!
5-ingredient miniature desserts -- mini sugar cookie cups filled with mixed berry pie filling and drizzled in a pie glaze. I via chelseasmessyapron.com

When you are making cookie cups, there are a few tips to make sure they come out the right size and can be easily removed from the muffin tin.

  • Grease the muffin tin really well. I also like to put a little bit of flour on top of the greasing just to help with the removal.
  • Less cookie dough is better. If you have tons of cookie dough, your tart will taste like one thick cookie. I like to fill up the muffin tin about halfway with a rolled ball of dough. It’s a small ball of dough, but it will rise and then the center will get indented making it even larger (but with less overall cookie dough becoming a dense bottom.) If you are concerned about having the perfect sized tart, try a few trials baking 1-2 balls before using all of your cookie dough in the muffin tin and getting the wrong size.
  • Remove the cookies from the muffin tin almost immediately. Remove the cookies from the oven, press in the centers (I use the back of a teaspoon or 1/2 teaspoon measuring spoon), and then immediately begin working to get them out. I work around the cookies with a butter knife, and slowly coax them out with a spoon. In my experience, the longer I wait to pull out the cookies from the muffin tin, the worse they come out. If they “harden” or cool in the muffin tin, they are near impossible to pull out in one piece. (This is also because you have pressed the dough down to form a cup)
  • Before the cookies have fully cooled, place them all in a large Zip-loc bag. Seal the bag with a tiny bit of heat in them and this will keep your sugar cookies ultra soft. No more hard sugar cookies!

Mini berry pie cookie cups! 5-ingredient miniature desserts -- mini sugar cookie cups filled with mixed berry pie filling and drizzled in a pie glaze. I via chelseasmessyapron.com

Mixed Berry “Pie” Sugar Cookie Cups
Prep Time   20 mins
Cook Time   8 mins
Total Time    28 mins

The easiest miniature desserts — mini sugar cookie cups filled with mixed berry pie filling and drizzled in a pie glaze.

Course: Dessert
Cuisine: American
Servings24 sugar cookie cups
Ingredients
    • 1 package (17.5 ounces) sugar cookie mix + ingredients called for (OR to make these truly 5 ingredients, use refrigerated pre-made sugar cookie dough (16.5 ounces))
    • 1 can (20 ounces) mixed berry pie filling
    • 3/4 cup powdered sugar
    • 1-2 tablespoons whole milk
    • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F and grease + lightly flour a miniature muffin tin.

  2. Prepare the sugar cookie dough according to package directions.

  3. Roll balls of dough that will fill the miniature muffin tin 1/2th the way full. Press into the muffin tin and slightly indent the center and press the dough up the sides.

  4. Bake for 8-10 minutes or until the tops are lightly browned. (This time will obviously vary based on how much dough you have in the muffin tin so watch carefully)

  5. Remove and press the centers down gently with a teaspoon or 1/2 teaspoon measuring spoon. Do not allow too much time to cool as they get harder to pull out.

  6. I like to begin coaxing them out immediately after indenting the center. Use a butter knife to trace around the edges and then help you gently coax out the cookie cup.

  7. Once they are out, further indent the center. Spoon the pie filling evenly into the sugar cookie cups. Fill them just under the top so the filling doesn’t ooze out too much when getting eaten. (The photos show the filling a bit higher than they should be filled so I could photograph it in a way you could see the filling best!)

  8. In a small bowl, whisk together the powdered sugar, milk, and vanilla. Mix until you get a thick glaze (add more milk for thinner glaze and more powdered sugar for a thicker glaze). Drizzle the glaze over the sugar cookie cups.

  9. Best enjoyed within a few hours after making to ensure the sugar cookies don’t get soggy ?

     

Source: www.chelseasmessyapron.com

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