These Strawberry Pie Cookies deliver all the sweetness of strawberry pie in the form of convenient, hand-held cookies. Made with a flaky pie crust and sweet strawberry filling, these cookies are as easy to make as they are delicious.
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These Strawberry Pie Cookies are perfect for parties, after-dinner desserts, or just treating yourself after a long day. Trust me, you’re going to adore this pie cookie recipe.
If you love strawberry dessert recipes, then next you should try this recipe for this Best Ever Strawberry Trifle or this Strawberry Blondie Recipe.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Store-bought refrigerated pie crusts – Using pre-made crusts saves minutes of prep time while delivering that flaky, buttery perfection.
- Strawberry pie filling – The heart of this recipe! You can also substitute with strawberry preserves or even homemade filling if you’re feeling ambitious.
- Egg – Used for an egg wash to give your cookies that beautiful golden glow.
- White sanding sugar – Adds sparkle and a satisfying crunch to your crust.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: Roll all but 2 pie crust out on a flat surface and use a cookie cutter to cut out circles.
Step 2: Add the cut out cookies to the baking sheet. Add the strawberry filling to the middle of each cookie.
Step 3: Unroll the last two pie crusts and use a pizza cutter or knife to make small strips and lace the pie crust on top.
Step 4: Brush a beaten egg around the edge of the cut out pie crust and bake in a preheated oven
Storage
Store – Store your strawberry pie cookies in an airtight container at room temperature for up to 3 days. Layer the cookies with parchment paper to keep them from sticking together.
Freeze – Want to enjoy these cookies later? You can freeze them! Once cooled, place the cookies in a freezer-safe bag or container with parchment paper between layers. They’ll stay fresh for up to 2 months.
Reheat -To revive that fresh-out-of-the-oven taste, pop the cookies into a preheated oven at 350°F for about 5 minutes. Avoid microwaves—they’ll make the crust lose its delightful crunch.
Wendy’s Tips
- Use Cold Dough – Warm pie dough can be tricky to work with and may get sticky. Always chill your dough for at least 15 minutes after rolling it out.
- Experiment with Fillings – Don’t stop at strawberries! Try peach, blueberry, or even apple pie filling for a fun twist.
- For Chewier Crust – Brush with a bit of melted butter before baking to enhance the richness and texture of the crust.
What To Serve With Strawberry Pie Cookies
- Warm drinks: Try pairing with this Espresso Peppermint Hot Chocolate, herbal tea, or a Caramel Brulee Latte for cozy vibes.
- Ice cream: Add a scoop of Black Forest Ice Cream or strawberry ice cream alongside your cookies for a decadent dessert.
FAQs
Seal the cookies tightly using a fork and don’t overfill with pie filling. A quick chill in the fridge before baking can also help keep the filling in place.
Yes! Mix a bit of softened cream cheese with the strawberry pie filling to add creaminess and richness—it’s a game-changer!
Strawberry Pie Cookies
Equipment
- Cookie cutter
- Pizza Cutter
- Baking Sheet
- Parchment Paper
- brush
Ingredients
- 4 pie crusts store bought, refrigerated
- 21 ounes 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.
- Add the cut out cookies 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 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.
- 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!
Notes
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- Warm pie dough can be tricky to work with and may get sticky. Always chill your dough for at least 15 minutes after rolling it out.
- Don’t stop at strawberries! Try peach, blueberry, or even apple pie filling for a fun twist.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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