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Black Cherry Cup Cookies Recipe

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3.9 from 2 reviews

These Black Cherry Cup Cookies are a delightful twist on the classic cherry pie cookie, featuring a rich cream cheese crust and a homemade black cherry filling with a hint of cinnamon. Perfectly portioned in a mini muffin tin, these cookies offer a sweet and tangy burst of cherry flavor encased in a tender, buttery crust, dusted with powdered sugar for a beautiful finish.

Ingredients

Cream Cheese Cookie Crust

  • 8 oz plain cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour

Black Cherry Filling

  • 5 cups pitted black cherries, thawed if frozen
  • 2 Tbsp fresh lemon juice
  • 2/3 cup granulated sugar
  • 4 Tbsp cornstarch
  • 1/4 tsp ground cinnamon
  • Pinch kosher salt

For Finishing

  • Powdered sugar for dusting

Instructions

  1. Prepare the Cream Cheese Cookie Crust: In a mixing bowl, combine the softened unsalted butter and cream cheese until smooth and creamy. Gradually add the all-purpose flour and mix until fully combined into a dough. Roll the dough into 1-inch balls.
  2. Form Mini Pie Crusts: Using a mini muffin tin, press each dough ball into the cup to line and form mini pie crusts. A wooden tamper or your fingers can be used to gently shape the dough evenly along the bottom and sides of each cup.
  3. Make the Black Cherry Filling: In a medium saucepan, combine pitted black cherries, fresh lemon juice, granulated sugar, cornstarch, ground cinnamon, and a pinch of kosher salt. Simmer gently over medium-low heat for about 5 minutes, stirring frequently until the mixture thickens and gels, taking care to prevent burning.
  4. Fill the Cookie Crusts: Spoon about 2 cherries and a generous amount of thickened sauce into each dough-lined muffin cup. Be careful not to overfill; fill no more than 3/4 full to avoid filling bubbling over during baking.
  5. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the filled cookie cups in the oven for 25 to 30 minutes or until the crusts are lightly golden and cooked through.
  6. Cool and Finish: Remove the cookies from the oven and allow them to cool slightly in the muffin tin. Then transfer the cookies to a wire rack to cool completely. Once fully cooled, dust the tops with powdered sugar before serving.

Notes

  • Avoid overfilling the cookie cups as the cherry filling will bubble and may spill over during baking. Filling should be no more than 3/4 full.
  • The number of cherries per cookie depends on their size—ranging from 1 large cherry plus sauce to 3 smaller cherries.
  • Store the cookies in a single layer inside a large Ziploc bag. They can be kept at room temperature for 4-5 days or frozen for up to 2 months.
  • Calorie estimation is approximate per one cookie and should be used as a guideline only.

Find it online: https://marthatasty.com/black-cherry-cup-cookies-recipe/