The easiest miniature desserts — mini sugar cookie cups filled with mixed berry pie filling and drizzled in a pie glaze.
Mixed Berry “Pie” Sugar Cookie Cups
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 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
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