These Pie Crust Cookies are a simple yet delicious treat that’s made with store-bought pie crust and sweet, fruity orange marmalade! Make a batch in under 30 minutes!
This recipe for Pie Crust Cookies with jam turns pre-made pie crust into a crowd-pleasing treat that’s easy to make! A cookie that’s quick enough to make after dinner to curb a sweet tooth yet also impressive enough to share at potlucks or parties!
We love these pie crust cookies with deliciously sticky orange marmalade. However, I suggest using your favorite jam or even chocolate spread to make the best pie crust cookies.
You could even experiment with different flavored pie crust cookies by using a few different fillings! An easy and fun way to find your favorite flavor!
What Are Pie Crust Cookies?
These pie crust cookies taste like mini fruit pies that are just in the shape of cookies! They’re made with pie crust that’s rolled out and cut into cookies using cookie cutters and then spread with a fruit jam.
Ingredients For Pie Crust Cookies
- Box of store-bought pie crust
- Orange marmalade or other jam
- Powdered sugar
A delicious cookie recipe doesn’t get any easier than this one! All you need is store-bought ingredients such as premade pie crust and a jar of orange marmalade.
The eggs and powdered sugar are kitchen staples you probably already have.
Feel free to make this recipe your own by making these pie crust cookies using your family-favorite homemade pie crust recipe. You can also tailor the taste of these baked treats by using your favorite jam or even some homemade apple butter as the filling!
Pie Crust Cookies Recipe Substitutions And Variations
- Egg Wash – Instead of brushing the pie cookies with beaten egg, you could use heavy cream or milk.
- Spices – Sprinkle spices such as cinnamon or nutmeg onto the pie crust for added taste! A cinnamon sugar mixture would also be a delicious addition to these cookies.
- Flavors – Switch up the flavor of these pie cookies by trading the orange marmalade out for blackberry, raspberry, or even strawberry! A chocolate spread such as Nutella would also make for a delicious pie crust cookie variation!
- Shapes – Have fun with these cookies by using different cookie-cutter shapes. Kids will love this part as they cut the pie crust out into dinosaur cookies, flowers, holiday themes, or other fun shapes! Just be sure you have a small cookie cutter to cut the window out of the whole cookies for the jam!
- Size – Feel free to make these cookies as small or as large as you’d like. Just adjust the baking time accordingly.
How To Make Pie Crust Cookies
Step 1: Roll the pie crust out on a lightly floured surface until it’s about 1/8 inch thick.
Step 2: Using your 3-inch cookie cutter, cut out as many cookies as possible.
Step 3: Cut the center out of half of the 3-inch cookies using the 1-inch cookie cutter.
Step 4: Transfer the whole cookies to the prepared baking sheet and spread orange marmalade onto the center of each.
Step 5: Carefully brush the edges of each whole cookie with the beaten egg.
Step 6: Top each pie cookie with a cut-out 3-inch cookie, pressing down to seal the edges together.
Step 7: Brush the top of the cookies with the beaten egg.
Step 8: Bake the cookies until they become golden brown. This should take between 10 to 12 minutes.
Step 9: Transfer the baked pie cookies with jam onto a wire rack to cool completely. Afterward, dust each cookie with powdered sugar.
How To Store Homemade Pie Crust Cookies With Jam
Pie Crust Cookies are best stored at room temperature in an airtight container. You can then enjoy the cookies for up to 3 days!
How To Freeze Pie Crust Cookies To Enjoy Later
Freezing these pie crust cookies with jam is great when you need to make a treat ahead of time!
To freeze cookies, once they’ve completely cooled, place them onto a baking sheet and transfer the sheet of cookies into the freezer to flash freeze them.
Afterward, transfer the frozen cookies into an airtight container or Ziploc bag with the excess air squeezed out of it. The cookies can then be stored in the freezer for 2 to 3 months!
Pie Crust Cookies FAQs
You can enjoy these pie crust cookies warm OR cooled; both ways are delicious!
I prefer brushing my pie crust with a beaten egg. However, milk or heavy cream can also be used.
You want to do this before baking if you’re sprinkling your pie crust cookies with granulated sugar, brown sugar, or a cinnamon sugar mixture. For best results, sprinkle this on right after you brush the crust with the beaten egg, which will cause the sugar to stick to the cookies better!
Yes! Take your pie dough scraps and press them together. Afterward, roll the pie dough out to 1/8 thickness again and cut out more cookies.
I found that when using a 3-inch cookie cutter, this recipe yields a dozen finished cookies. You may want to consider doubling this pie crust cookie recipe to make a larger number of finished cookies.
More Busy Family Recipes
Pie Crust Cookies
- Rolling Pin
- Cookie cutter (3-inch diameter), smaller cookie cutter (1-inch diameter)
- Baking sheet
- parchment paper
- 1 box store-bought pie crust
- 1 cup orange marmalade or other jam
- 1 egg beaten for egg wash
- ½ cup powdered sugar for dusting
- Preheat the oven to 375°F and line a large baking sheet with parchment paper and set aside.
- Roll out each roll from the 1 box store-bought pie crust on a floured surface to a thickness of 1/8 inch.
- Using the 3-inch cookie cutter, cut out as many circles (or other shape) as possible.
- Using the small round cookie cutter, cut the center out of half of the 3-inch circles.
- Place the whole cookies onto the prepared lined baking sheet.
- Place 1 teaspoon of the 1 cup orange marmalade in the center of each whole 3-inch circle.
- Add 1 egg to a small bowl and beat then brush the edges with the egg wash.
- Place a cut-out 3-inch circle on top of each whole circle, pressing down gently to seal the edges.
- Brush each cookie with the beaten egg and bake in the oven for 10 to 12 minutes or until the cookies are golden brown.
- Remove from the oven and place on a wire rack to cool.
- Once cooled, dust the cookies with ½ cup powdered sugar.