Create these cute little Cherry Berry Filled Envelope bite size cookies for Valentines Day or any celebration. Inspired by my own creation, Cherry Pie Pastry Envelope, the design of these cookies are the same. The difference is they are made with butter sugar cookie dough instead of refrigerated pie crust.

Chilled and rolled sugar cookie dough is cut into rectangular shape and folded like a cute little note card envelope. A tiny pocket is formed so you can fill it with fresh fruit or canned cherries or berries after baking. I tried to bake the filling with the cookie however, the cookie and the filling didn’t do well. The filling was too dark and cookie dough was lumpy looking. As this was not up to my standards, I decided to go with plan B. Which was to create a tiny pocket on the cookie and then bake. I also had to find the right butter sugar cookie to hold it’s shape during baking, which this recipe does not use baking powder or baking soda. Check out my other butter cookie recipe here, as this cookie will bake the shape you cut it however it has baking powder not suitable for this cookie.

How to Make Mini Cherry Berry Envelope Cookies

You will need a curved rubber spatula, I used Pampered Chef Mix N Scraper, parchment paper, baking sheets, stand mixer, cherry pie filling, fresh berries. Pattern for cookie.

1. In medium mixing bowl, sift together flour, corn starch and salt. Whisk together. Set aside.
2. Preheat oven to 375 degrees. Line baking sheet with parchment paper. Set aside.
3. In mixing bowl of stand mixer fitted with paddle attachment, cream together butter and sugar until light and creamy.  Add egg and vanilla beat until creamy. Add flour mixture, beat until dough forms a ball around the beater.
4. Remove from mixer, pat dough in a square and roll dough between  two pieces of parchment paper. Roll dough to 1/4″ thickness. Place in refrigerator to chill 30 minutes.

• Create pattern for cookie out of a piece of cardboard or trace an open small envelope.Mine is 4″ x 4″ overall, the center is 3″ x 2″.
• Remove from refrigerator, remove parchment and cut out cookie envelope using a sharp knife or pizza wheel.
• Place cut out cookie on parchment paper in baking sheet. Position spatula with curved side facing up into center of cookie. Fold over right and left sides of envelope over spatula, then fold up bottom over the folded sides.  Photo shows parchment paper which you can use.

• Cut out a small heart from excess cookie dough, position over the three points, cleaning up the cookie.  Don’t be concerned if the dough breaks, just mold it to the spatula to seal breaks.

• Take a paring knife and score the edges, brush with cream and sprinkle with coarse sugar.
• Chill 10 minutes, bake in 375 degree oven for 12 minutes. Remove from oven, allow to cool 5 minutes before removing spatula or parchment from inside cookie which forms the pocket. When completely cool, fill with cherries or fresh fruit. Store cookies in refrigerator.
• I baked one cookie at a time because I had one spatula, but if you use parchment paper, you can bake 4 cookies at a time.  Cut out all cookies from dough, keep shapes in refrigerator until ready to mold and bake.

Let’s make cookies!

Print