Cherry Blueberry Cookie Cups are a fun treat for those summer patriotic holidays. Tangy cream cheese cookie cups, sweet blueberry jam topped with a bright maraschino cherry.
This recipe is a surefire way to tantalize your taste buds with a combination of sweet and tangy flavors. This delightfully simple and easy-to-follow recipe will have you baking these delightful cookie cups in no time.
The end result is a flavorful red, white, and blue cookie perfect for your Memorial Day or Independence Day celebrations.
Bake them ahead of time when it is cool and serve them at barbecues, cook outs, pool parties or picnics all summer long.
Ingredients for Cherry Blueberry Cookie Cups
The ingredients for the cookie cups are basic and easy to find:
- shortening, margarine or chilled coconut oil*
- cream cheese
- sugar (or no calorie baking substitute)
- egg (or egg substitute)
- vanilla extract
- all purpose flour
- salt and baking soda
* I love baking with butter, but not in this recipe. You want the taste of the tangy cream cheese to shine through. Opt for the milder tasting shortening or substitute. Or use butter, it's your cookie.
For the filling I just kept it simple with
- blueberry preserves
- Maraschino cherries
Variations for Cherry Blueberry Cups
If you want to make them with fresh blueberries, mash them up, add some water and sugar (to taste) and cook until thick.
You could also reverse it and use cherry or strawberry preserves topped with fresh blueberries.
Recipe
Ingredients
- 1 cup shortening
- 3 ounces cream cheese
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 jar blueberry preserves
- 1 jar Maraschino cherries
Instructions
- Preheat oven to 350°.
- Cream shortening and cheese together. Add sugar, egg and extract; mix thoroughly.
- Sift dry ingredients together and stir into creamed mixture. Chill dough.
- Divide dough into 48 pieces. Press each piece into a cup of a mini-muffin pan, press down in the middle and up on the sides to cover the entire cup with a well in the center.
- Drop a small teaspoon of blueberry jam into each cookie cup.
- Top with a cherry. Bake for 10 to 15 minutes until cookie just starts to turn brown.
Sound fabulous? Share it!
More Cherry and Blueberry Recipes
Until next time, happy eating.
~Audrey
Cynthia
Yum! I love this recipe! What a great combination of flavors! Thanks for sharing these at the #FillTheCookieJar Facebook group!
Heather @ Join Us, Pull up a Chair
These are so cute and I love the change from nuts to fruit! They'd be great for a summer picnic! Welcome to the group.
Joanne/WineLady Cooks
This is a delicious cherry blueberry cookie cup recipe and very patriotic. I would make this all year, any time, they are so good. So nice to meet you through #fillthecookiejar group.
Have a Safe Holiday Weekend,
Joanne/WineLady Cooks
Laura@Baking in Pyjamas
Blueberries and cherries sound like a brilliant combination. They look great!
Hope @ Nanny Shecando
Yum what a great idea. Perfect bite sized delights for little kids! Yum. xx
Visiting from Sunday Brunch at Mums Take Five.
bel
What a cool thing to be a part of a cookie blogger collective 🙂 Great idea. These look delicious. Thanks for sharing them with us for Sunday Brunch xx
Angie
It was hard to find your page in google. I found it
on 21 position, you have to build a lot of
quality backlinks , it will help you to get more visitors.
I know how to help you, just type in google - k2 seo tricks
Ashley Tukiainen
These look delicious and super festive!! Thanks for sharing on FTAF!!
Audrey
Thanks for hosting a fun party, Ashley!