Pie Crust Cookies
These strawberry pie crust cookies are everything you love about a flaky pastry and a sweet jam-filled treat—wrapped up in one easy recipe. Made with store-bought pie crust, strawberry jam, and a dusting of powdered sugar, they’re perfect for summer parties, afternoon snacks, or just because you’re craving something sweet and simple.
These cookies are inspired by classic Linzer cookies but with a shortcut twist that keeps things easy. Instead of making dough from scratch, we’re using refrigerated pie crust, which bakes up golden, crisp, and flaky. They’re a great little treat to whip up for the 4th of July, a baby shower cookie tray, or a picnic dessert that doesn’t melt in the heat. You can swap the jam for any flavor you have on hand, so they’re super versatile too.
Why you’ll love this Pie Crust Cookies
Strawberry Jam Cookies That Start with Pie Crust
I’ve been baking these on repeat because they check all the boxes—easy, quick, and cute enough to serve at brunch or bring to a summer party. All you need is a box of pie crust and a jar of strawberry jam. I used this scalloped cookie cutter that punches out the centers for you, so the tops look a bit fancy with basically no effort. And honestly, there’s something very satisfying about sandwiching them together once they’re baked and filled.
Ingredients Needed for Pie Crust Cookies
- Refrigerated Pie Crusts: Using both crusts from a standard 14 oz box gives you just enough for 12 sandwich cookies. They bake up flaky and golden with zero effort.
- Strawberry Jam: Go with a thick jam or preserve—something that will hold its shape and not run all over. You can use homemade or your favorite store-bought brand.
- Egg: A quick egg wash gives the cookies a golden, glossy finish and helps them brown evenly in the oven.
- Powdered Sugar: This is just for dusting the tops. It adds a sweet finish and a pretty contrast against the jam center.
How to make Pie Crust Cookies
**For more detailed instructions, please refer to the printable recipe card below.**
Roll out the pie crusts and cut 24 rounds using the cookie cutters.
Arrange all the pieces on the baking sheet and brush with egg wash.
Bake for 12–15 minutes, or until golden brown and crisp. Let the cookies cool completely.
Dust the tops (with the cutouts) with powdered sugar.
Spoon strawberry jam onto the bottom cookies.
Gently press on a top cookie to sandwich.
Variations
- Use a different jam or preserve: Raspberry, blackberry, apricot, or cherry jam all work beautifully here. Just pick one that’s thick enough to hold its shape and not too runny after baking.
- Add citrus zest to the crust: For a little pop of flavor, sprinkle some lemon or orange zest onto the pie crust before cutting the shapes. It gives the cookies a bright, fresh twist.
- Make them heart-shaped for Valentine’s Day: Swap out the cutter for a heart shape and use a mini heart cutter for the center. Perfect for February or a sweet homemade gift.
- Add a layer of Nutella under the jam: A thin swipe of chocolate hazelnut spread beneath the jam turns these into a chocolate-strawberry combo that’s hard to beat.
- Make mini versions for dessert boards: Use smaller cutters and make bite-sized cookies to tuck into grazing boards or cookie trays.
Serving Suggestions
- On a summer dessert platter: Pair these cookies with Strawberries and Cream, Cheesecake Bars, and iced tea for a backyard dessert board.
- With a scoop of vanilla ice cream: Serve one or two alongside a small bowl of vanilla ice cream for an easy plated dessert.
- Packed into lunch boxes: These hold up well at room temp, making them great for a little treat in a lunch bag or picnic basket.
- With coffee or tea: The flaky crust and sweet jam go perfectly with a cup of tea or a creamy coffee for an afternoon break.
- Wrapped up for gifting: Stack a few in a cellophane bag and tie with a ribbon—homemade cookies always make the best gifts.
Storage and Freezing
- How should I store Pie Crust Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, you can refrigerate them, but allow them to come back to room temp before serving for best texture.
- Can I freeze Pie Crust Cookies?
You can freeze the baked cookies (before assembling) for up to 2 months. Let them cool completely, then store in a freezer-safe bag or container. Defrost at room temp, then add jam and powdered sugar before serving. Assembled cookies with jam don’t freeze well, as the jam can make the crust soggy.
Don’t forget to pin this for later!
Tips & Tricks
- Use the full box of pie crust: You’ll need both crusts from the box to get 12 sandwich cookies. Roll them out evenly to make sure you have enough surface area.
- Bake the tops and bottoms evenly: Even though the tops have the cutout, they should bake at the same time as the bottoms. Just keep an eye on them around the 12-minute mark to avoid over browning.
- Let the cookies cool fully before adding jam: If the cookies are still warm, the jam will melt and slide around. Let them cool on a wire rack before assembling.
- Don’t skip the egg wash: This step gives the cookies that pretty golden finish and helps them look polished, even if you’re using store-bought crust.
- Use a small spoon or piping bag for the jam: It’s easier to control the amount of jam and keeps things tidy when sandwiching the cookies together.
Recommended
More Summer Treats
FAQ
Pie Crust Cookies
Equipment
- Rolling Pin
- Pastry brush
- Spoon
Ingredients
- 1 box refrigerated pie crusts
- ⅓ cup strawberry jam
- 1 large egg
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Roll out both pie crusts on a lightly floured surface.
- Cut 12 solid rounds using the full scalloped cutter for the bottoms, then cut 12 more using the scalloped cutter with the built-in center cutout to make the tops. ***** See Notes Below ******
- Arrange all the cutouts on the baking sheet.
- Beat the egg and lightly brush each piece with the egg wash.
- Bake for 12–15 minutes or until lightly golden.
- Let cookies cool completely on a wire rack.
- Dust the cut-out tops with powdered sugar.
- Spoon about 1 teaspoon of strawberry jam onto the flat side of each full round.
- Top with the sugar-dusted cookies to create sandwich cookies.
I don’t know about you, but I could eat pie crust plain, haha, love this recipe! Can’t wait to make it for the holidays:)
Right! Me too!