Strawberry Pie Cookies

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.

A plate of lattice-topped strawberry pastries next to a glass of milk, with strawberries and a green plant in the background.

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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, youโ€™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.

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.

Pie crusts, a bowl of strawberry pie filling, an egg, and a container of sugar are arranged on a marble surface.
  • Store-bought refrigerated pie crusts โ€“ Using pre-made crusts saves minutes of prep time while delivering that flaky, buttery perfection.
  • Strawberry pie filling โ€“ The heart of this recipe! You can also substitute with strawberry preserves or even homemade filling if youโ€™re feeling ambitious.
  • Egg โ€“ Used for an egg wash to give your cookies that beautiful golden glow.
  • White sanding sugar โ€“ 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.

Rolled dough on a baking sheet with circular cutouts and several cut dough circles placed above.

Step 1: Roll all but 2 pie crust out on a flat surface and use a cookie cutter to cut out circles.

Twelve uncooked pastries with a dollop of red fruit filling on a baking sheet.

Step 2: Add the cut out cookies to the baking sheet. Add the strawberry filling to the middle of each cookie.

Twelve mini pies with lattice crusts, filled with a red fruit filling, arranged in rows on a baking tray.

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.

Twelve mini pies with lattice crusts filled with red filling are arranged on a baking sheet.

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. Theyโ€™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 350ยฐF for about 5 minutes. Avoid microwavesโ€”theyโ€™ll make the crust lose its delightful crunch.

A plate of lattice-topped strawberry pastries on a woven mat, with fresh strawberries and a glass of milk nearby.

Wendy’s Tips

  • Use Cold Dough โ€“ 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 โ€“ Donโ€™t stop at strawberries! Try peach, blueberry, or even apple pie filling for a fun twist.
  • For Chewier Crust โ€“ 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

A plate of strawberry lattice cookies on a woven mat, accompanied by a glass of milk. Fresh strawberries are scattered around for decoration.

FAQs

How can I prevent the filling from leaking?

Seal the cookies tightly using a fork and donโ€™t overfill with pie filling. A quick chill in the fridge before baking can also help keep the filling in place.

Can I add cream cheese to the filling?

Yes! Mix a bit of softened cream cheese with the strawberry pie filling to add creaminess and richnessโ€”itโ€™s a game-changer!

A plate of small lattice-topped strawberry pies sits on a woven mat with fresh strawberries, a wooden spoon, and a glass of milk nearby.

Strawberry Pie Cookies

This 4 ingredient Strawberry Pie Cookies are so much fun and easy to make! Soft crust, sweet filling, and perfect for every occasion.
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Course: Cookies, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 20 Cookies
Calories: 199kcal
Author: Wendy

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 350ยฐ 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 thereโ€™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 thereโ€™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 donโ€™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

    • 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.
    • Donโ€™t stop at strawberries! Try peach, blueberry, or even apple pie filling for a fun twist.
ย 
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. Theyโ€™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 350ยฐF for about 5 minutes. Avoid microwavesโ€”theyโ€™ll make the crust lose its delightful crunch.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 149mg | Potassium: 36mg | Fiber: 1g | Sugar: 7g | Vitamin A: 12IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg

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