Easy Strawberry Pie Cookies Recipe (Homemade Cookie Dessert)
If you loved apple pie cookies, you're going to be obsessed with these Strawberry Pie Cookies. Made with buttery pie crust and a sweet strawberry filling, they're like mini hand pies disguised as cookies. The adorable lattice tops make them look bakery-worthy while keeping them easy enough for beginner bakers.
Use homemade strawberry filling or canned strawberry pie filling depending on how much time you have.
Perfect for Valentine's Day, spring gatherings, baby showers, brunches, or anytime you're craving strawberry pie without making an entire pie.
Recipe Summary
Prep Time: 25 minutes
Bake Time: 18 minutes
Total Time: 43 minutes
Servings: 10-12 cookies
Ingredients
Cookie Base
2 refrigerated pie crusts (or homemade pie dough)
1 egg
1 tablespoon water
1 tablespoon coarse sugar (optional)
Homemade Strawberry Filling
2 cups fresh strawberries, diced
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
½ teaspoon vanilla extract
OR
1 can strawberry pie filling
Instructions
Step 1: Make the Strawberry Filling
In a saucepan combine:
Strawberries, Sugar, and Lemon juice.
Cook over medium heat for about 5 minutes until strawberries soften.
In a small bowl mix:
Cornstarch and Water
Add to the strawberry mixture.
Cook another 2-3 minutes until thickened.
Remove from heat.
Stir in vanilla.
Allow filling to cool completely before assembling.
Step 2: Prepare the Dough
Preheat oven to 375°F.
Line a baking sheet with parchment paper.
Roll out pie crusts.
Using a 3-inch round cookie cutter or drinking glass, cut circles from the dough.
Place half of the circles onto the prepared baking sheet.
Step 3: Fill the Cookies
Place about 1 tablespoon of strawberry filling into the center of each dough circle.
Do not overfill.
Leave a border around the edge.
Step 4: Create the Lattice Tops
Using remaining dough:
Cut thin strips about ¼-inch wide.
Create a lattice pattern over each cookie by weaving strips across the top.
Trim excess dough.
Press edges gently with a fork to seal.
Step 5: Egg Wash
Whisk together:
1 egg and 1 tablespoon water
Brush over each cookie.
Sprinkle with coarse sugar if desired.
Step 6: Bake
Bake for 16-20 minutes or until:
Golden brown
Filling is bubbling slightly
Lattice tops are lightly browned
Step 7: Cool
Allow cookies to cool on the baking sheet for 10 minutes.
Transfer to a cooling rack.
The filling will continue to set as they cool.
Optional Strawberry Glaze
Ingredients
1 cup powdered sugar, 2 tablespoons strawberry preserves, and 1 tablespoon milk.
Instructions
Whisk together until smooth.
Drizzle over cooled cookies.
Tips for Success
Cool the filling completely before using.
Don't overfill or the cookies may leak.
Refrigerate the assembled cookies for 10 minutes before baking for cleaner edges.
Use canned strawberry pie filling for a shortcut version.
Freeze extra cookies for up to 2 months.
Storage
Store in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Final Thoughts
These Strawberry Pie Cookies combine everything you love about strawberry pie into a cute, handheld dessert. With flaky crust, juicy strawberry filling, and a beautiful lattice top, they're guaranteed to disappear fast. 🍓🥧💕
