Pie Crust Cookies
Flaky pie crust cookies filled with strawberry jam and dusted with powdered sugar—easy and fun to make with just a few ingredients.
Equipment
- Baking sheet
- Parchment paper
- 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.
Notes
*****If you don’t have a scalloped cookie cutter with a built-in center cutout, you can still get the same look using two separate cutters. Use a round or scalloped cookie cutter to cut out all 24 cookie shapes, then take a small round cutter (about 1 inch) and cut out the center of 12 of them to create the tops. A piping tip works in a pinch for the center if you don’t have a mini cutter. *****
Nutrition
Calories: 101kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 14mgSodium: 66mgPotassium: 26mgFiber: 0.5gSugar: 6gVitamin A: 20IUVitamin C: 1mgCalcium: 7mgIron: 0.5mg
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