Berry Cookie Pies

Make a great treat for any upcoming party with these Berry Cookie Pies.  These can also be made gluten-free too!

Are you ready for the 4th of July?!  I am pretty excited about the holiday, plus that my husband is off.  I’m hoping we can soak up the sunshine and also feast on some delicious summer foods like these Berry Cookie Pies.

How do you make Berry Cookie Pies?

As I was thinking up new recipes for the 4th of July, I immediately went to my beloved sugar cookies.

Then, I got to thinking about how tasty they would be topped with fresh berries.

I decided to use a Wilton Muffin Top pan to make these thick and ‘pie’ like.  These make for the perfect refreshing cookie.

My son ate one and told me I was the best cookie maker in all the world.  I’ll just take the compliment and refuse the fact that he was trying to coax me out of another cookie so that he could eat it.

Yes, I’m a mom that has limits on how many cookies the kids can eat and it’s usually not more than one.  They’ll understand when they have kids…maybe.

I used whipped topping for the icing then topped them with berries.

These can be made with really any berries that you prefer.  We had fresh blackberries and raspberries on hand, so I opted for those.

Are you ready for a little treat today?  You’ll enjoy these, I promise!

Created by: Kristy Still

Berry Cookie Pies

Course Dessert

Cuisine American

Servings 12

These Berry Cookie Pies are simple to make and easy to make gluten-free too!

Print Recipe

Pin Recipe

Prep Time 2 hrs

Cook Time 12 mins

Total Time 2 hrs 12 mins

Ingredients

  

1x2x3x

• 1 Cup Butter Softened
• 2 Cups Sugar
• 1/4 Cup Brown Sugar Packed
• 2 Eggs
• 1/4 Cup plus 2 Tbsp Milk
• 2 Tsp Vanilla
• 4 Cups All Purpose Flour or Gluten Free All Purpose Flour
• 2 Tsp Baking Powder
• 1/2 Tsp Salt
• Berries
• Whipped Topping

Instructions

• Begin by creaming the butter, adding in the sugars, eggs, milk, and vanilla.
• Add in the flour, baking powder, and salt, mixing well.
• Chill the cookie dough in the fridge for 1-2 hours.
• Preheat the Oven to 350*.
• Spray a Wilton Muffin Top pan with non-stick cooking spray, then fill each tin with cookie dough just a little below the top of the mold.
• Bake for 10-12 minutes then remove from oven and let cook before moving to a wire rack to complete cooling.
• Once cookies are completely cooled. Frost them with the whipped topping and add the berries.

Nutrition

Serving: 1g | Calories: 492kcal | Carbohydrates: 79g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 316mg | Fiber: 2g | Sugar: 38g

did you make this recipe?

Make sure to tag #mommyhatescoooking on Instagram and follow for more @momhatescooking

Share on Twitter Pin Recipe Share on Facebook