Cherry Pie Cookie Cups
- 1 (16.5 oz.) roll refrigerated sugar cookie dough
- 1 (21 oz.) can cherry pie filling
- 1 c. powdered sugar
- 1 Tbsp. melted butter
- 1-2 Tbsp. milk
Divide cookie dough in half; cut each half into 12 slices.
Generously spray 24 mini muffin cups with cooking spray OR line with mini cupcake liners.
Roll each slice into a ball, then place each ball into a mini muffin cup.
Bake at 350 degrees for 15 minutes.
Remove from oven; press down the center of each cookie cup gently to make a small indentation.
Fill each with 1 Tbsp. cherry pie filling.
Return to oven and bake an additional 3-5 minutes.
Cool slightly; remove from pans.
Drizzle with a mixture of powdered sugar, melted butter and milk.
Store in refrigerator.