Strawberry Pie Cookies are a super easy and tasty treat made using only 4 ingredients! Everything you love about Strawberry Pie is jammed into one handheld and impressive dessert!
Strawberry Pie Cookies have all of the classic strawberry pie flavors but in miniature form! Sweet, juicy strawberry pie filling, crisp and flaky pie crust, and a sprinkle of sanding sugar are all that you need to make these adorable and tasty hand-sized pies!
These Strawberry Pie Cookies are perfect for potlucks, showers, and birthday parties. They can be whipped up in under 35 minutes, making them the perfect after-dinner snack! Sweet and effortless, these cookies are great even for surprising your valentine!
Strawberry Pie Cookie Ingredients
These cookies are as easy is as easy gets! Only 4 ingredients are required to make these adorable cookies.
- Store-bought pie crust
- Strawberry pie filling
- Egg
- Sanding sugar
These ingredients tend to be those that I have on hand in my pantry or in my fridge often, allowing me to enjoy them whenever I want! Of course, this recipe can be adjusted, allowing you to make your favorite homemade pie crust or homemade pie filling.
Strawberry Pie Cookies Substitutions And Variations
Egg Wash- You can brush the pies with heavy cream or milk instead of egg wash.
Sanding Sugar- Instead of topping these pies with sanding sugar, try a dusting of powdered sugar, a drizzle of icing, or a dollop of whipped cream.
Crust- These pie cookies are cut into circles and topped with lattice pie crust, but feel free to make these into any shape cookie you want! You can also try crimping the edges, or topping with another layer of pie crust, just like my Pie Crust Cookies With Jam.
Filling- These cookies call for canned strawberry pie filling, but feel free to make homemade strawberry pie filling, or even use strawberry jam.
How To Make Strawberry Pie Cookies
Step One: Preheat oven and line a baking tray with parchment paper. Roll out 2 pie crusts on a clean, floured surface, and use a large circle cookie cutter to cut out circles of pie crust.
Step Two: Add the circle pie crusts to the prepared baking sheet. Add 1-2 tablespoons of strawberry pie filling to the center of each cookie, being careful to avoid the edges. Set aside.
Step Three: Take the remaining two pie crusts and roll them out on the clean, floured surface. Using a pizza cutter or a knife, cut the pie crust into long, thin, 1/4-inch strips. Lay these over each cookie, creating a lattice pattern. After each cookie is latticed, take your original cookie cutter and place it over the cookies, cutting off any overhang lattice.
Step Four: Beat the egg and brush it over the lattice. Sprinkle with sanding sugar, then bake, serve, and enjoy!
FAQ’S
You can enjoy these cookies in any temperature you want! If you’re enjoying them cool, the filling is generally less messy so they’ll be easier to take on the go. If you’re enjoying them warm, try topping them with vanilla ice cream!
This recipe makes approximately 20, 3.5 inch cookies. The amount will change depending on the cookie cutter you use.
Yes! Simply roll the extra dough together, then roll out with a rolling pin until it’s 1/8th inch thick .
These cookies can be stored in an airtight container for 3-4 days in the refrigerator.
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Strawberry Pie Cookies
INGREDIENTS
- 4 store bought refrigerated pie crusts
- 21 oz can strawberry pie filling
- 1 egg
- 1 tbsp white sanding sugar
INSTRUCTIONS
- Preheat the oven to 350° and line a large baking sheet with parchment paper. Roll out 2 pie crusts out on a flat surface and use a cookie cutter to cut circles out of the dough.
- Add the cut out crusts to 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 thin, 1/4 inch strips out of the dough.
- In a small bowl, add the egg and beat thoroughly. 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 to hold the filling in. Do this step very carefully so the strips don’t break.
- Once you have all the strips placed correctly, use the same cookie cutter and place over the base of the cookies and press, cutting any lattice overhang off so you have a perfect circle. 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 are golden brown. Let cool completely and then serve and enjoy!
NOTES
You can reuse extra pie crust by squishing together any scraps and rolling it out to 1/8th inch thick.
If you don’t have a cookie cutter, you can use a biscuit cutter or the mouth of a cup that is the size you want your cookies to be.
