Seriously? How adorable are these cherry pie cookies?? They’re so cute I can’t even handle it! And do you want to know the best part about them? I used store bought pie dough and a jar of pie filling so the only “difficult” part was trying not to drool while I assembled them. Watch my video below for the tutorial and then scroll down for the steps! xo, Rachel
Start by rolling out your pie dough. You want to work with it while it’s still cold so pull it out just before you’re ready to use. Make circles with a cookie cutter and place each one on a cookie sheet that has parchment paper or non-stick spray.
Now add a small spoonful of pie filling to the center of each circle of pie dough. Don’t add too much or it will seep out the sides when you add your top.
Now use a fork to close the edges. Then use a knife to make little slits on the top so it looks like a pie crust.
An egg wash will help your pie cookies get that golden brown look we’re going for.
After you brush an egg wash on each cookie, sprinkle sugar on top. Now pop them into bake at 350 for 12-15 minutes or until golden brown.
- 2 packages Pillsbury rolled pie dough
- 1 can cherry pie filling
- 1 large egg
- splash of water
- 1/4 cup turbinado sugar (raw sugar)
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- On a lightly floured work surface unroll the pie crusts, working with one piece at a time. Keep the others in the fridge! Cut out 3-inch round cookie cutter, placing 24 rounds between the two baking sheets. Fill each with about 1 tablespoon of cherry pie filling.
- Cover the cookies with another round and crimp the sides with a fork to seal the edges. Make tiny slits on top to allow steam to escape. If you want to make a lattice topping for your cookies, cut out long strips of dough from the scraps and make a lattice on top.
- Brush the tops of the cookies with egg wash (egg whisked with splash of water). And sprinkle liberally with sugar.
- Bake for about 12 to 15 minutes or until golden brown. Remove from oven and allow to cool before eating. Can be stored at room temperature for up to 4 days.
