Strawberry Pie Cookies
These strawberry pie cookies only use a few simple ingredients to make these delicious hand held strawberry pies in cookie form. They're sure to be a hit!
Strawberry Pie Cookies
Strawberry Pie Cookies are the perfect treat when you want the taste of homemade pie without all the work.
They’re made with store-bought pie crust and strawberry pie filling, so you can whip them up in no time. With a flaky, golden crust and a sweet, fruity center, these cookies are a fun twist on a classic dessert.
These are great for holidays, bake sales, or anytime you need a quick and easy treat.
They look impressive but require very little effort, making them perfect for beginner bakers.
Serve them warm with a dusting of sugar or a drizzle of icing, and you’ve got a simple dessert everyone will love!
Ingredients
Pie Crusts: You can use store-bought refrigerated pie crust. Use your favorite brand.
Strawberry Pie Filling: If you can find one with less added sugar or one that uses natural ingredients, it’s a great choice. I like to give it a quick stir before using to make sure the berries are evenly distributed.
Egg: The egg is used to brush over the crust to help it get that golden-brown color.
White Sanding Sugar: You can use regular granulated sugar if you don't have sanding sugar, but the look won’t be quite the same.
How to Make
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Roll out two of the pie crusts on a flat surface and use a cookie cutter to cut out circles.
Arrange the cut-out cookies on the prepared baking sheet, leaving a little space between each one.
Spoon 1-2 Tablespoons of strawberry pie filling into the center of each cookie, making sure to leave a small border of pie crust around the filling.
Unroll the remaining two pie crusts and use a pizza cutter or knife to slice them into small strips.
Brush the edges of each filled cookie with a beaten egg to help the crust stick together.
Carefully arrange the pie crust strips over each cookie in a lattice pattern, pressing the edges onto the egg-washed crust to seal them in place.
Be gentle with the strips to avoid breaking them.
Once the lattice is in place, use the same cookie cutter to trim the edges of the cookies, making sure to get a clean, neat border.
Brush the tops of the cookies with the remaining beaten egg and sprinkle them lightly with white sanding sugar.
Bake the cookies in the preheated oven for 20-25 minutes, or until the crust is golden brown and crisp.
Let them cool completely on a wire rack before serving and enjoying!
Tips & Tricks
You can swap the strawberry filling for other fruit pie fillings like blueberry or cherry for different flavors.
You can pick up the rest of the pie crust (after cutting the cookies out of it) and roll it into a ball and flatten it out with a rolling pin to cut extra cookies out.
Freezing the dough: If you have extra pie dough, freeze it in rounds or strips for a super quick assembly next time.
Make ahead: These cookies can be assembled, frozen raw, and baked straight from the freezer for fresh, warm cookies anytime!
Leftovers/Storage
Store any leftover cookies in an airtight container at room temperature for up to 3 days.
If you want them reheated, you can warm them in the oven at 350°F for 5-7 minutes or until heated through.
Freezing Instructions
If you want to freeze these cookies before baking, assemble the cookies as directed but do not bake them. Place them on a parchment-lined baking sheet and freeze for about an hour until firm.
Once frozen, transfer them to a freezer-safe bag or airtight container, layering parchment paper between them to prevent sticking.
They can be stored in the freezer for up to 3 months. When ready to bake, place the frozen cookies on a baking sheet and bake as directed, adding an extra 2-3 minutes to the baking time.
F.A.Q.
How can I make sure my lattice doesn’t break?
Use cold pie dough and handle the strips gently. If they get too soft, pop them in the fridge for 10 minutes before weaving.
Can I use frozen pie crust instead of refrigerated?
Yes, but make sure to thaw the frozen pie crusts completely before using them, or they might crack.
Strawberry Pie Cookies
Ingredients
- 4 refrigerated pie crusts store bought
- 21 ounces strawberry pie filling
- 1 egg
- 1 Tablespoon white sanding sugar
Instructions
- Preheat the oven to 350° and line a large baking sheet with parchment paper.
- Roll the pie crust out on a flat surface and use a cookie cutter to cut out circles out of 2 of the pie crust rolls and place the cut out cookies on the baking sheet.
- Add 1-2 Tablespoons of the strawberry filling to the middle of each cookie. Make sure to leave a tiny bit of pie crust around the strawberry filling.
- Unroll the last two pie crusts and use a pizza cutter or knife to make small strips.
- In a small bowl add the egg and stir, brush the beaten egg around the edge of the cut out pie crust, making sure there’s no strawberry filling on the edges. Take the pie crust strips and make a lattice pattern on the cookie, pressing the edges down on the egg washed sides. Do this step carefully so the strips don’t break.
- Once you have all the strips placed correctly use the same cookie cutter and place over the cookies so the edges come clean from the lattice.
- Brush the beaten egg over top of each cookie once again and then sprinkle with the sanding sugar.
- Bake in the oven for 20-25 minutes or until the tops of golden brown.
- Let cool completely and then serve and enjoy!
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
