Mixed Berry “Pie” Sugar Cookie Cups

This post may contain affiliate links. Please read my disclosure policy.
5-ingredient miniature desserts -- mini sugar cookie cups filled with mixed berry pie filling and drizzled in a pie glaze. I chelseasmessyapron.com

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. Itโ€™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 โ€œhardenโ€ 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

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Mixed Berry "Pie" Sugar Cookie Cups

5 from 1 vote
The easiest miniature desserts -- mini sugar cookie cups filled with mixed berry pie filling and drizzled in a pie glaze.
Print Recipe

Mixed Berry "Pie" Sugar Cookie Cups

5 from 1 vote
The easiest miniature desserts -- mini sugar cookie cups filled with mixed berry pie filling and drizzled in a pie glaze.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 24 sugar cookie cups
Author Chelsea

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) Lucky Leaf mixed berry pie filling
  • 3/4 cup powdered sugar
  • 1-2 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees F and grease + lightly flour a miniature muffin tin.
  • Prepare the sugar cookie dough according to package directions.
  • 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.
  • 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)
  • 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.
  • 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.
  • 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!)
  • 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.
  • Best enjoyed within a few hours after making to ensure the sugar cookies don't get soggy ๐Ÿ™‚ 

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

More delicious treats:

almond-joy

Almond Joy Thumbprint Cookies

thin-mint-oreo-cups

Thin Mint Cookie Cups

Only FIVE ingredients and a bread pan needed to make this impressive looking and beautiful dessert! Recipe from chelseasmessyapron.com

5-Ingredient Sorbet Slice

 

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




30 Comments

  1. Haha I totally agree! That’s why I always go for miniature desserts ๐Ÿ™‚ Thanks Alyssa! ๐Ÿ™‚

  2. Thanks Beth! And thanks for the pin ๐Ÿ™‚ Hope you are having a good week! Drooling over your IG cinnamon roll pic!

  3. Oh my goodness, these are so adorable! Love these cookie cups, they would make such a great treat and perfect for showing old man winter who’s boss ๐Ÿ˜‰ Such wacky weather – hopefully that was the last snow storm we see this season.

  4. It doesn’t get any better than this! Amazing in every way! ๐Ÿ™‚
    Checking out this real sweet treat from flour me with love link party!
    Cathy

  5. Hi! I popped over from the In and Out of the Kitchen link party to check out your recipe because these looked yummy. Imagine my excitement at finding out how easy they are to boot! I would love it if you would swing by my The Yuck Stops Here link party to share your awesome recipe as well! You can find us at http://mommasangelbaby.com and this weekโ€™s party will be open until Saturday evening at 8 pm ET. Next week weโ€™ll open the party on Tuesday evening at 8pm ET. If you canโ€™t make it this week, I hope to see you then! HUGS

  6. Love this recipe. I did have to tweak it a little. I had to indent the center after I took them out of the pan. I also had to put them in the refrigerator before I drizzled with frosting, These were very yummy

  7. When you make the cookie cup pie filling cookies if you have leftovers should you refrigerate them or can they stay out at room temperature?

    1. Leftovers will get a little soggy; if possible I’d store the filling and cookies separately! Otherwise, I would refrigerate leftovers

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.