Mini Cherry Berry Envelope Cookies

How to make Cherry Envelope Cookies

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Mini cherry cookies shaped like an cute little envelope inspired by own Cherry Pie pastry note. The shape of the cookie is 3″ x 4″ baked with a cute little pocket to be filled with cherry pie filling or fresh berries. Cookie dough is sugar butter without leavening ingredients. There is no baking powder or baking soda in this recipe. This recipe makes 8 cookies. Double ingredients if desired for more cookies.



2 cups all purpose flour

3 tablespoons corn starch

1/4 teaspoon salt

1/2 cup butter, room temperature

1/2 cup granulated sugar

1 egg, room temperature

1/2 teaspoon vanilla or flavoring of choice

Confectioners sugar for rolling out dough.

Garnish: Cherry Pie Filling with extra fruit, drained from filling, patted dry. Fresh berries if you want some filled with fresh fruit. Cream or milk to brush over cookie, then sprinkled with sparkling coarse sugar.


  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.
  5. Create pattern for cookie out of a piece of cardboard or trace an open small envelope.
  6. Remove from refrigerator, remove parchment and cut out cookie envelope using a sharp knife or pizza wheel.
  7. 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.  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.
  8. Take a paring knife and score the edges, brush with cream and sprinkle with coarse sugar.
  9. 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.
  10. 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.


* If dough is too cold, it will not fold properly over the spatula or rolled parchment piece. It also should be 1/4″ thickness as evenly as you can roll it.  Chilling the dough will help with cutting out pattern and folding.