For the crust, combine the butter and cream cheese. Stir in the flour.
Shape dough into 1-in balls. Using a muffin tin for miniature muffins, use each ball to line the cups and form the mini pie crusts. This can be done with a wooden tamper or your fingers.
For the Black Cherry Filling
In a medium saucepan, combine the ingredients for the filling (all listed except the powdered sugar). Simmer very gently ~5 minutes until gelled, stirring often to prevent it burning on the bottom.
For the Cherry Cookies
Fill each crust dough-lined cup with ~2 cherries and some sauce (see Notes).
Bake at 350 for 25-30 minutes or until crusts are lightly browned.
Once cooled a bit remove cookies to a wire rack to cool. Once fully cool, dust with powder sugar.
Take care to not overfill the cookies with the filling prior to baking. The filling will bubble up while baking and spill over, so aim for no more than 3/4s full. Whether this is 1, 2, or 3 cherries will depend on the size of your cherries. I have made these cookies using 1 cherry plus sauce because they were larger.To store: put cookies in a single layer in a large ziploc bag. Store at room temperature for 4-5 days or in the freezer for up to 2 months.Calorie estimation is approximate and per 1 cookie.
Calories: 79kcal (4%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword black cherry cookies, black cherry pie cookies, cherry cup cookies, cherry pie cookies
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