Strawberry Pie Cookies

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.

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This 4 ingredient Strawberry Pie Cookies are so much fun and easy to make! Soft crust, sweet filling, and perfect for every occasion.

Prep Time15

Cook Time20

Total Time35

Course: Cookies, Dessert

Cuisine: American

Servings: 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 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

- 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.

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.

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