Pie Cookies Archives - Family Cookie Recipes

CHERRY PIE COOKIES

Jessica — Wed, 06 Aug 2025 23:47:55 +0000

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

Cherry Pie Cookies came to be when I was craving cherry pie today, but didn’t really feel like whipping up a pie crust. So instead, I made Nellie’s Super Soft Sugar Cookies and translated them into Cherry Pie Cookies! They’re so easy and taste delicious- I think they’d be gorgeous on a holiday table. Enjoy!

Tips to get the PERFECT Cherry Pie Cookies:

Three kitchen items make these cookies come together really fast.

First, you’re going to need a mini muffin tin, since that’s what you bake the cookie cups in.
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Since you bake these cookies in a mini muffin tin, you don’t really have to worry about shape. But using a cookie scoop enables you to measure out the same amount of cookie dough for each cookie cup, and it makes the process super fast. They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies.

Cherry Pie Cookie recipe ingredients

Here’s what you’ll need to make our Cherry Pie Cookies:

–Sugar: You will need 1 cup ofgranulated sugar to make sure that these cookie cups turn out sweet and delicious

–Butter: Use 1/2 cup of softened butter to make the cookies richer in taste.

–Egg: Using one egg will help to get the dough to bind together well.

–Vanilla: Use a teaspoon of vanilla extract to help enhance the flavors in the dough.

–Sour cream: Adding in 1/3 cup of sour cream will give the cookies the most incredible texture and moist flavor.

–Salt: Use 1/2 teaspoon of this natural flavor enahcner to make your cookies turn out great tasting.

–Baking soda: 1/2 teaspoon of baking soda will make the cookies puff up as they bake and turn out lovely.

–Flour: Use 2 cups of all-purpose flour for the gluten base of the dough recipe.

–Cherry pie filling: You will need 1 can of cherry pie filling to use for filling all of the cookie cups.

Optional: White chocolate, for drizzling on top

Enjoy!

Cherry Pie Cookies

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

Course Cookies

Cuisine American

Keyword cookie cups

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 113kcal

Author Jessica & Nellie

Ingredients

Ingredients:

1 cup sugar
1/2 cup softened butter
1 egg
1 tsp. vanilla
1/3 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 can cherry pie filling
Optional: White chocolate for drizzling on top

Instructions

Instructions:

Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
With a hand mixer, cream together sugar and butter. Add egg and vanilla.
In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth.
Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth – it will all bake the same.
Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. Don’t push through cookie completely.
Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out.
Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries.
Drizzle tops with melted white chocolate, if desired. Enjoy!

Nutrition

How to store Cherry Pie Filling Cookies

Store in the refrigerator. Cookies can be completely made and assembled up to 8-12 hours ahead of time. If any longer, make cookies earlier, then add filling just prior to serving.

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

The post CHERRY PIE COOKIES appeared first on Family Cookie Recipes.

PEACH COBBLER COOKIES

Jessica — Mon, 04 Aug 2025 20:30:17 +0000

Peach Cobbler Cookies made with a buttery sugar cookie dough topped with sweet peaches & brown sugar streusel topping. Everything you love about peach cobbler in cookie form!

My family loves peaches! I love that this cookie recipe really showcases peach flavors. I find the flavors, like the fruit, hit somewhere between summer and fall and are simultaneously full of bright fruit flavor and a warm, comforting dessert.

Ingredients for Peach Cobbler Cookies

Butter: You need ½ cup of salted butter, softened, for this cookie recipe.

Sugars: Use ½ cup of each light brown sugar and white granulated sugar.

Egg: Bind the ingredients with 1 large egg.

Extract: Enhance the flavors by adding 1 tsp of vanilla extract to the dough.

Flour: The base of this cookie recipe is 1 ½ cups of all-purpose flour.

Leavening agents: Help the cookies rise as they bake by using ¾ tsp of baking powder and ½ tsp of baking soda.

Peach Filling

Peaches: For the delicious cookie filling, you will need 1 ½ cups of canned peach halves.

Brown sugar: Mix the peaches with ¾ cup of light brown sugar.

Streusel topping

Butter: Use ¼ cup of salted butter, softened, for a rich cookie topping.

Brown sugar: Sweeten the streusel with 1 cup of light brown sugar.

Flour: Also include ¼ cup of all-purpose flour in the mixture.

OPTIONAL: add in ¼ tsp cinnamon!

Tips for making Peach Cookies with Streusel Topping

Full instructions in the recipe card below, but here are a few tips for making the baking process simpler!

Canned peaches: We got a 29 oz can of peach halves for this recipe and used about ⅔ of them. Make sure you drain the pieces as much as possible before adding them to the pot. Any extra liquid that is added is going to increase the amount of time it takes for the cobbler filling to cook.
Fresh peaches: If you have fresh peaches then you can use those instead. The end result will be very similar. Just make sure you use ripe peaches so that it’s full of flavor!
Add Spice if you like! One of our favorite modifications to these cookies is adding 1/4 tsp cinnamon to the streusel. The warm spice of the cinnamon pairs great with the light sweetness of the peaches. Or for some extra texture, you can add ¼ cup of old fashioned oats to your streusel topping as well.

How long are these good for & how do you store them?

Store your peach cookies in an airtight container at room temperature. Keeping them airtight will preserve their freshness and keep them from drying out. They will stay fresh for up to 4 days.

If you want to keep them longer, refrigerate the cookies for up to one week, but allow them to come to room temperature before eating for the best texture and flavor.

You can enjoy these cookies at room temperature, cold, or reheated in the microwave for about 10 seconds.

Can you freeze peach cookies?

Yes, you can freeze fully baked and cooled peach cookies. Place them in a freezer-safe container or bag, separated by parchment paper to prevent sticking.

They will keep well for up to 3 months. Thaw them overnight in the refrigerator and bring to room temperature before serving.

Peach Cobbler Cookie Recipe

Peach Cobbler Cookies made with a buttery sugar cookie dough topped with sweet peaches and a brown sugar streusel topping. Everything you love about peach cobbler in cookie form!

Course Cookies, Dessert

Cuisine American

Keyword Peach Cobbler Cookies

Prep Time 20

Cook Time 17

Total Time 37

Servings cookies

Calories 371kcal

Author Jessica & Nellie

Ingredients

Cookie Dough:

½ cup salted butter softened
½ cup light brown sugar
½ cup white granulated sugar
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda

Peach Filling:

1 ½ cups canned peach halves
¾ cup light brown sugar

Streusel topping:

¼ cup salted butter softened
1 cup light brown sugar
¼ cup all-purpose flour
¼ tsp cinnamon optional

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat mat and set aside.
Prepare your cookie dough first. Combine the salted butter, brown sugar, and granulated sugar in a large mixing bowl. Using an electric hand mixer on medium high speed, cream the ingredients together until smooth.
Add the egg and vanilla. Whisk again until the egg is fully incorporated. Gently whisk in the flour, baking powder, and baking soda. Make sure no pockets of dry ingredients remain in the cookie dough.
Drop balls of cookie dough onto a large baking sheet. Bake for 12 minutes. As soon as your cookies come out of the oven, use a small dish or the back of a spoon to create a small indent in the center of each cookie. Let your cookies cool while you prepare the filling.
Dice the peaches and then add them to a pot with brown sugar. Cook over medium heat for 5-7 minutes, or until the mixture starts to bubble.
In a small bowl, whisk together the softened butter, flour, and brown sugar. Top each cookie with a spoonful of filling followed by a sprinkle of the streusel mixture. Bake your cookies for another 5 minutes. Enjoy!

Notes

Store your peach cookies in an airtight container at room temperature. They will stay fresh for up to 4 days.

If you want to keep them longer, refrigerate the cookies for up to one week, but allow them to come to room temperature before eating for the best texture and flavor.

Nutrition

How do you serve these peach cobbler cookies?

These cookies are great served on their own or paired with a scoop of ice cream.

Can I substitute canned peaches with fresh ones for the filling?

Fresh peaches can be used if peeled, pitted, and diced. Since fresh peaches contain more water, cook them slightly longer to reduce excess moisture.

Adjust the cooking time when simmering with brown sugar to reach the right filling consistency.

Can I swap the peaches for a different fruit topping?

You can replace peaches with similar fruits like nectarines, apricots, or plums. These fruits should be prepared in the same way—diced and cooked with brown sugar.

Keep in mind that fruit firmness and moisture content may slightly alter the baking time and texture.

Have an abundance of peaches? Try more recipes here:

Sweet, spicy, and refreshing—this Peach Salsa is a vibrant twist on the classic, perfect for chips or grilled meats.
These soft, chewy Peaches & Cream Cookies are loaded with juicy peach bits and whipped cream, giving you that nostalgic peaches & cream flavor in every bite—like summer wrapped in a cookie.
Naturally sweet and ultra-creamy, this Peach Milkshake is a refreshing way to end your day or cool down in the afternoon.
A juicy twist on a classic—these Peach Snickerdoodles are soft, cinnamon-sugar coated, and studded with chunks of fresh peach for the perfect balance of cozy and fruity.
Our recipe for Peach Mug Cake is the ultimate quick treat—soft, fluffy, and bursting with juicy peach flavor, all made in under five minutes right in your microwave. Perfect for when you want dessert now!

Delicious Peach Cobbler Cookies start with a balanced mix of ingredients that create a soft, flavorful base and a sweet, fruity filling. The balance of sweetness, softness, and a touch of spice, make each bite satisfying and reminiscent of classic peach cobbler.

The post PEACH COBBLER COOKIES appeared first on Family Cookie Recipes.

KEY LIME COOKIES

Jessica — Mon, 21 Jul 2025 18:35:29 +0000

Key Lime Cookies are buttery sugar cookies topped with a creamy key lime filling and freshly whipped cream. Everything you love about key lime pie, in a cookie!

Highlights of these Key Lime Pie Cookies

This recipe offers a balanced combination of buttery sugar cookies, tangy key lime filling, and light whipped cream topping. You get the classic key lime pie flavor in a portable, easy-to-eat cookie!
You’ll appreciate the use of real lime juice and zest, which deliver fresh citrus notes without artificial aftertaste.
The cookie dough itself is simple, made with common ingredients like butter, brown and white sugar, and baking powder. This keeps the process straightforward while ensuring a tender, flavorful base.

Ingredients for Key Lime Cookies

Butter: Use ½ cup of salted butter, softened, for rich tasting cookies.

Sugars: You need ½ cup of both brown sugar and white granulated sugar for this recipe.

Egg: For great cookie texture, add in 1 large egg.

Extract: Enhance the flavor by using 1 teaspoon of vanilla extract.

Flour: Create the structural base of this dough with 1 ¼ cup of flour.

Baking powder: The leavening agent in this cookie recipe is 1 teaspoon of baking powder.

Graham crackers: Use ¼ cup of crushed graham crackers for incredible taste & texture in these cookies.

Key Lime Filling

Condensed milk: You’ll need one 14-ounce can of sweetened condensed milk.

Lime juice: Give the filling great flavor by using ⅓ cup of lime juice, fresh is best!

Powder sugar: Sweeten the mixture by adding ½ cup of powdered sugar.

Whipped Cream Topping

Heavy cream: The base of this topping is 1 cup of heavy cream.

Sugar: Add ½ tablespoon of white granulated sugar for a subtle, sweet taste.

Extract: Use 1 teaspoon of vanilla extract for this topping.

Lime zest: Add more citrus flavor by adding fresh lime zest, for topping the cookies.

Tips for making bakery style Key Lime Cookies

Full instructions are in the recipe card below, but here are a few tips to ensure great cookie results!

Chilling the key lime pie filling is not a necessary step, but will make it a little easier to work with. The filling is a little thick, but chilling it makes it easier to scoop and transfer to your cookies without spilling any.
If you don’t let your cookies cool then the key lime pie filling will get soft and might slide out of the cookie a little bit when picked up. The residual heat can also cause the whipped cream to “melt”.
For more lime flavor, you can add ½ tablespoon of lime zest to your cream before you whip it. You can also add a tablespoon of lime zest to your cookie dough. If you want to add it to your cookie dough then you can add it along with the egg and vanilla. Also, adding a little bit of powdered sugar to the key lime pie filling will help give it some extra stability, making it much easier to scoop.

Serving & Storing Lime Cookies with filling

Serve your key lime cookies chilled or at room temperature for best flavor.

You can store these cookies in the fridge for up to 5 days. The fridge is going to dry them out faster which is why they won’t last up to a week like many other cookies.

For longer storage, freeze the cookies in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe container or resealable bag. Store the cookies without topping and add whipped cream just before serving. Thaw at room temperature before serving.

Key Lime Cookies Recipe

Key Lime Cookies are buttery sugar cookies topped with a creamy key lime filling and freshly whipped cream. Everything you love about key lime pie, in a cookie!

Course Cookies, Cookies, Dessert, Desserts

Cuisine American

Keyword Key Lime Cookies

Prep Time 20

Cook Time 12

Chill Time 30

Total Time 1 2

Servings cookies

Calories 394kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
½ cup brown sugar
½ cup white granulated sugar
1 large egg
1 tsp vanilla extract
1 ¼ cups flour
1 tsp baking powder
¼ cup crushed graham crackers

Key Lime Filling

14 oz sweetened condensed milk
⅓ cup lime juice
½ cup powdered sugar

Whipped Cream Topping

1 cup heavy cream
½ TBSP white granulated sugar
1 tsp vanilla extract
fresh lime zest for topping

Instructions

Preheat your oven to 350°F. Line a cookie sheet with parchment and set aside.
Cream the butter, brown sugar, and white granulated sugar in a large mixing bowl for about 3 minutes, or until the sugar is dissolved and the mixture is smooth.
Add the egg and vanilla extract to the mixing bowl. Whisk for another 2 minutes, or until the egg is fully incorporated with the creamed butter.
Add the flour, baking powder, and graham cracker crumbs. Whisk the dry and wet ingredients together until just combined. Make sure there are no hidden pockets of creamed sugar or dry flour in the cookie dough.
Divide the cookie dough into 12 evenly sized balls and roll them in your hands so they are smooth and uniform. Line the cookie sheet with the cookie dough, leaving about 2 inches between each cookie. Bake for 12 minutes.
Right after you take your cookies out of the oven, use a small glass or bowl to push into the center of each cookie. This will create the indent that will hold your key lime pie filling.
Allow the cookies to cool completely before you fill them. You can work on making your filling as they cool.
In a medium sized bowl, whisk together the sweetened condensed milk, powdered sugar, and lime juice. Chill the key lime pie filling in the fridge for 20 minutes. Whip the cream, vanilla, and sugar together for a few minutes, or until it begins to form stiff peaks.
Fill each cookie with a spoonful of the key lime pie filling and then top with a dollop of freshly whipped cream. Sprinkle with a pinch of lime zest, if desired. Serve and enjoy!

Notes

Store your lime cookies in an airtight container in the fridge for up to 5 days.

For longer storage, freeze the cookies in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe container or resealable bag. Thaw at room temperature before serving.

Nutrition

Can you substitute regular lime juice for key lime juice?

Yes, regular lime juice can substitute key lime juice with minimal flavor difference. Key limes have a slightly more tart and aromatic profile, but the overall citrus flavor will still work well.

If you prefer a stronger tartness, consider adding a bit of lime zest along with regular lime juice to mimic key lime flavor more closely.

Is there a way to make a gluten-free version of Lime Cookies?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. Use gluten-free graham crackers or omit them entirely.

Make sure your baking powder and other ingredients are labeled gluten-free to avoid contamination. Keep the rest of the recipe the same for texture and flavor.

For more zesty citrus recipes, try some of our favorites here:

For a simple recipe that yields delight results, make a batch of Lemon Pudding Sugar Cookies. They are perfectly chewy and bursting with citrus flavor!
These simple Lime Sugar Cookies are loaded with amazing lime flavor! A simple recipe with a fun little citrus twist.
Making these Lemon Blueberry Muffin Cookies from scratch is so easy, use fresh blueberries and lemon for amazing flavor!
Our Almond Citrus Shortbread Cookies are bursting with fresh orange flavor which pairs beautifully with the almonds! These cookies are a unique twist on a classic treat.
For a burst of fresh citrus flavor, give these Strawberry Lemon Thumbprint Cookies a try. The lemon dough is filled with strawberry jam and topped with a tangy lemon glaze that’s just the right amount of zest!
Light & delicious Lemon Sandwich Cookies are a perfect treat for any occasion. The tender cookie combined with the tangy lemon filling makes them an irresistible treat!

Key Lime Cookies taste as vibrant and creamy as the original pie, but with a softer, portable twist. These lime cookies deliver a mix of tartness from fresh lime juice and zest, sweetness from brown and powdered sugars, and a satisfying texture enhanced by graham cracker crumbs!

The post KEY LIME COOKIES appeared first on Family Cookie Recipes.

LEMON BLUEBERRY PIE COOKIES

Jessica — Mon, 23 Jun 2025 19:15:50 +0000

Lemon Blueberry Pie Cookies made with pie crust, blueberry filling & lemon zest for a tasty & super cute lattice topped mini pie, in cookie form!

These Lemon Blueberry Cookies are perfect for when you’re craving pie but don’t want to spend the time and effort to make one! Blueberry pie filling in the middle of a pie crust cookie, topped with lemon zest & a beautiful lattice crust. These cookies are so adorable and mouth watering good.

Ingredients for Lemon Blueberry Pie Cookies

Pie crust: You need 4 rolls of refrigerated pie crust for the structural base of these cookies.

Pie filling: Use a can of blueberry pie filling for the fruity, juice cookie center.

Lemon zest: Adding lemon zest gives the cookies more incredible flavor.

Egg: Using 1 egg for the egg wash gives the pie crust a nice flaky texture.

Sugar: Sprinkle the top of each cookie with some sugar for a sweet topping.

Tips for making Blueberry Pie Cookies

The full instructions are in the recipe card below, but here are a few tips for getting you started!

Let the pie crust sit out for a few minutes before unrolling it to prevent it from ripping. (Not too long or it will dry out!)
When weaving, start with three strips horizonal, then lay vertical strips over and under alternately. Using a small brush or finger to gently press seams ensures the lattice sticks well after baking.
You’ll need 1 lemon for this recipe! Make sure you have a zester too.

How long are these pie cookies good for?

Store left over cookies in an airtight container, in the fridge, and they will last up to 3-4 days. Freezing these cookies is not recommended, they don’t hold up well when defrosted.

Lemon Blueberry Pie Cookie Recipe

Lemon Blueberry Pie Cookies made with pie crust, blueberry filling & lemon zest for a tasty & super cute lattice topped mini pie in cookie form!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Lemon Blueberry Pie Cookies, pie cookies

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 357kcal

Author Jessica & Nellie

Ingredients

4 rolls refrigerated pie crust two 7-oz boxes
21 oz blueberry pie filling
1 TBSP lemon zest from one lemon
1 egg
2 tsp sugar optional

Instructions

Line a large baking sheet with parchment paper and preheat the oven to 350°F.
Roll the pie crust out on a clean countertop and use a cookie cutter to cut 2-3″circles out of 2 of the pie crust rolls.
Place 12 of the circle cut outs on the baking sheet. Add 1-2 TBSP of the blueberry pie filling to the middle of each cookie. Make sure to leave a rim of pie crust around the edge. Sprinkle a pinch of lemon zest on top of the blueberry filling on each cookie.
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 cookies making sure there’s no blueberry 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 to cut a clean edge after applying the lattice. Brush the beaten egg over top of each cookie once again carefully (try not to let the blueberry filling brush onto the strips) and then sprinkle with the sugar.
Bake at 350°F for 20-25 minutes or until the tops are golden brown. Let cool, then serve & enjoy!

Notes

Store in an airtight container in the fridge for 3-4 days.

Nutrition

Can you substitute fresh blueberries in this recipe?

Fresh blueberries can be used, but they need to be cooked down with sugar and a thickener like cornstarch first. This creates a similar consistency to canned pie filling, which is essential to prevent soggy cookies.

What role does lemon zest play in the flavor of these cookies?

Lemon zest adds a bright, citrusy note that enhances the sweetness of the blueberry filling. It balances the flavors, giving the cookies a fresh and slightly tangy taste.

What’s the secret to getting a flaky pie crust in cookie form?

Using cold pie crust dough and an egg wash helps create a flaky texture. Chilling the dough before baking also keeps it from getting too soft and ensures crisp, layered cookies.

Which type of sugar is best for sprinkling on top of pie cookies?

Granulated sugar or coarse sparkling sugar works best for sprinkling. These add a slight crunch and a bit of sparkle without melting during baking.

Can I use my own favorite pie dough recipe for this recipe?

If the pie dough recipe you have is similar to the refrigerated store bought dough, then you should be able to use it for this recipe. However, please note that this recipe has only been tested with refrigerated store bought pie crusts and the results may vary depending on your pie crust recipe.

Try some of our other favorite pie inspired cookie recipes here:

Our Spiced Apple Pie Cookies are made with a homemade filling and wrapped in a flaky pie crust! Handheld pies that are sweet, tasty, and always a hit with anyone who tries them.
These Lemon Meringue Pie Cookies are a delightful twist on a classic dessert! They’re delightful, delicious treats loaded with lemon flavor. Similar to these cookies, we made a simple Lemon Pie Cookie recipe topped with whipped cream!
Made with only 4 ingredients, these Strawberry Pie Cookies are so easy to make. They’re delicious and fun treats that come together quick and disappear just as fast!
Enjoy two of your favorite treats in these bit sized Snickerdoodle Apple Pie Cookie Cups. Full of cinnamon and apple pie filling this dessert is simply incredible!

Lemon Blueberry Pie Cookies made with a fruit blueberry filling, enclosed in a flaky crust, with sweet sugar sprinkled on top! These blueberry pie cookies are simply heavenly.

The post LEMON BLUEBERRY PIE COOKIES appeared first on Family Cookie Recipes.

SPICED APPLE PIE COOKIES

Jessica — Mon, 28 Apr 2025 20:44:35 +0000

Spiced Apple Pie Cookies made with a rich, homemade filling that includes apples, butter, cinnamon, and brown sugar, all wrapped in a flaky pie crust!

You’re going to love these cute little apple cinnamon cookies, they taste just like apple pie and would be a great anytime! These Apple Pie Cookies combine the best of two beloved desserts into one delicious treat.

Highlights of this Apple Pie Cookie Recipe

Easy steps & ingredients. The use of refrigerated pie dough simplifies preparation, making it great for bakers at any level. No need to make dough from scratch; just roll it out and fill.
Incredible flavor. Each cookie is filled with a rich mixture of apple and spices. The diced apples provide a soft texture, while brown sugar, cinnamon, and nutmeg enhance the flavors.
Great for parties! They are perfect for holiday parties or casual gatherings, either as a dessert or a snack. These cookies are easy to serve and even easier to enjoy.

Apple Pie Cookie Ingredients

Pie dough: You will need a 14-oz package of refrigerated pie dough, 2 crusts.

Butter: Use butter to cook the apples in to create the rich pie filling.

Apples: Add in 3 medium apples, peeled and finely diced into ¼” pieces.

Brown sugar: A cup of brown sugar gives the apples a wonderful depth of flavor.

Lemon juice: Mixing in lemon juice helps keep the apples from browning.

Cornstarch: Thicken the filling by adding cornstarch to the mixture.

Cinnamon: You need 2 tsp of cinnamon, divided, to cook the apples in and sprinkle on top of the cookies.

Nutmeg: For a warm, nutty spice add nutmeg.

Egg: Create the egg wash to brush on the pies before baking.

Water: Add 1 TBSP of water in for the egg wash.

Sugar: Mix sugar and cinnamon for a warm, spiced pie topping.

Key Tips For Making Spiced Apple Pie Cookies

Full directions are in the recipe card below, here are just a few key steps for this cookie recipe.

Flavorful pie filling: Starting with fresh apples, cored, & peeled will ensure a nice juicy filling. Dicing the apples into small chunks helps prevent the filling from oozing out of the pie while baking. And don’t forget the spices, those make all the difference in the cookie filling flavor!
Classic weaved pie crust: Layering the strips of dough over and under to create the basket weave appearance is easy! Check out the picture below to help.
Don’t forget the egg wash and topping: Adding the egg wash before baking these cookies finishes the look! The sprinkling of cinnamon sugar is a perfect, sweet finish to these tasty treats.

How long are these apple pie cookies good for?

These apple cookies will stay fresh for up to 3-4 days if stored in an airtight container at room temperature. To extend their shelf life, store them in the fridge and they will last a couple more days.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Spiced Apple Pie Cookie Recipe

Spiced Apple Pie Cookies made with a rich, homemade apple filling that includes butter, cinnamon, and brown sugar, all wrapped in a flaky pie crust!

Course Cookies, Cookies, Dessert, mini pie

Cuisine American

Keyword Spiced Apple Pie Cookies

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Calories 153kcal

Author Jessica & Nellie

Ingredients

14 oz refrigerated pie dough 2 crusts
4 TBSP butter
3 medium apples peeled and finely diced into ¼” pieces
⅓ cup brown sugar
1 tsp lemon juice
2 TBSP cornstarch
2 tsp cinnamon divided
⅛ tsp nutmeg
1 large egg
1 TBSP water
3 TBSP granulated sugar

Instructions

Prep: Core, peel, and dice the apples into small chunks. Preheat the oven to 350℉ and line a baking sheet with parchment paper.
Apples: Melt the butter in a medium sized skillet on the stove and add in the diced apples. Cook the apples until soft, for about 8 minutes. Add in the brown sugar, lemon juice, cornstarch, 1 teaspoon of cinnamon, and the nutmeg. Stir until the mixture thickens, then remove from the heat and let it cool.
Assemble: Roll out one pie crust and use a 2 ½ inch round cookie cutter to cut out as many circles as you can. Reroll the pie crust and cut more if you’re able to. Then place 2-3 tsp of the apple pie filling into each of the circles.
Roll out the other pie crust and cut it into ¼ inch thick strips.
You can do one of two methods for topping the apple pie cookies with a lattice pie crust. You can either weave the lattice into a rectangle and then cut out rounds with the same 2 ½" cookie cutter.
Or you can lay the strips of pie crust on top of the cookies in any sort of weave you'd like! Then gently press down on the edges of the strips to help them stick to the bottom pie crust piece. Once all the strips have been weaved in, or placed on, it should look like a flat, unbaked mini apple pies.
Place the unbaked pies on your baking sheet and then make an egg wash. Whisk the egg and water together, then brush over the top of each mini apple pie cookie. After that combine the granulated sugar and the rest of the cinnamon in a bowl and sprinkle over the cookies.
Bake: Place the cookies in the preheated oven and bake for about 15-20 minutes, or until they start to turn golden, remove them from the oven and let them cool. Serve and enjoy!

Notes

Store apple pie cookies in an airtight container at room temperature, or in the fridge, and they will last up to 3-4 days.

Nutrition

How small should the diced apples be?

The apple pieces should be about a quarter inch thick, in strips or cubes. You want them small enough to fit in the center of the dough and not ooze out.

What kind of apples are best for baking apple pie cookies?

For apple pie cookies, varieties like Granny Smith, Honeycrisp, or Fuji work well. Granny Smith apples provide a nice tartness that balances the sweetness, while Honeycrisp and Fuji offer a juicy and sweet flavor. Using a mix can enhance the overall taste and texture of the filling.

Can I use something other than egg to brush on top?

Yes, you could also use milk, dairy or non-dairy, to brush on top of the lattices.

How do you ensure the apple pie cookies don’t become soggy?

To prevent sogginess, it’s important to cook the apple filling before placing it in the dough. The use of cornstarch also helps absorb excess moisture, keeping the filling thick and preventing it from leaking out.

Can I use my own favorite pie dough recipe for this recipe?

More Apple cookies here:

For a wonderfully flavored cookie this holiday season, give these spiced apple thumbprint cookies a try!

Another dessert that combines two favorite desserts in a bite sized treat are our snickerdoodle apple pie cookie cups.

Looking to change up the flavor combination a bit, make a batch of these caramel apple pie cookies. Get amazing apple pie flavors in cookie form!

Spiced Apple Pie Cookies made homemade apple filling & wrapped in a flaky pie crust! These mini apple pies are great for anytime of the year.

The post SPICED APPLE PIE COOKIES appeared first on Family Cookie Recipes.

LEMON MERINGUE PIE COOKIES

Jessica — Tue, 25 Mar 2025 20:22:18 +0000

Lemon Meringue Pie Cookies made with a buttery shortbread cookie topped with tangy lemon curd & toasted meringue for a delightful twist on a classic!

This recipe makes 10 large, bakery-style cookies that are a delightful cross between a lemon thumbprint cookie and lemon meringue pie! They’re perfect for Spring and add a festive touch to your Easter table.

Recipe Notes

Before you make these lemon cookies, here are a few things you’ll want to know:

I include a recipe for homemade lemon curd, but you can use store bought. It’s found near the jam at the grocery store.
Likewise, I give a recipe for homemade meringue, but you can use marshmallow fluff instead, to save time. It actually pipes really well and tastes amazing toasted. It does have a different flavor than traditional meringue, so keep that in mind.
These cookies need to be refrigerated once assembled!
Instead of making 10 large cookies, you can make 20 smaller cookies.

Ingredients Needed for Lemon Meringue Pie Cookies

BUTTER: You’ll add 1 cup salted butter, softened to the cookie dough

SUGAR: ⅔ cups granulated sugar adds the sweet element to the dough

EGG: You need just 1 egg yolk

VANILLA: 1 teaspoon vanilla extract

DRY INGREDIENTS: You’ll need 2 ¼ cups flour and 2 teaspoons cornstarch to contribute towards the texture of the cookie.

LEMON CURD: I supply a homemade recipe, but you can use 1 cup store bought lemon curd instead.

MERINGUE: Just 2 things are needed for meringue, 4 egg whites and ¾ cup sugar

Tips for Making Lemon Meringue Pie Cookies

Shape the cookies to hold the lemon curd. Take the ball of dough and either use a spoon or small measuring scoop to flatten and create sides of the cookie. I used clean hands!
Shape them again AFTER baking. Sometimes when the cookies bake, they lose the indentation. So while the cookies are warm, gently re-shape them as needed.
You’ll need a kitchen torch to toast the meringue. But if you don’t have one, an electric lighter will work just fine! You just need to gently hover the flame over the meringue until it’s lightly browned. Done!

How to Store Meringue Cookies

These cookies need to be refrigerated to keep all the toppings fresh. Store them in an airtight container in the fridge for up to 3 days.

They can also be frozen for up to 1 month. Just give them adequate space and do not stack them of course.

Lemon Meringue Pie Cookies Recipe

Lemon Meringue Pie Cookies made with a buttery shortbread cookie topped with tangy lemon curd & toasted meringue for a delightful twist on a classic!

Course Cookies, Dessert

Cuisine American

Keyword Lemon Meringue Pie Cookies

Prep Time 30

Cook Time 14

Total Time 44

Servings

Calories 465kcal

Author Jessica & Nellie

Ingredients

Cookies

1 cup salted butter softened
⅔ cups sugar
1 egg yolk
1 tsp vanilla extract
2 ¼ cups flour
2 tsp cornstarch
1 cup lemon curd

Homemade Meringue*

4 egg whites
¾ cup sugar

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
Cream together the butter and sugar until light and fluffy. Add in the egg yolk and vanilla extract. Mix in the flour and cornstarch.
Separate the dough into 10 equal sized balls and place on prepared baking sheet. Using a large spoon or small measuring cup create an indentation in the middle of the cookie dough ball.
Use your hands to form a bigger indentation in the middle and make sure to press the sides up a bit, this will hold the curd after baking.
Bake the cookies for 12-15 minutes until slightly golden brown.
While the cookies are still warm, use a spoon to press the indentation back in case it lost its shape any during baking.
Once the cookies are cool, spoon some lemon curd into each cookie. Set aside.
To make the meringue: add the sugar and egg whites in a double boiler over simmering water. Whisk the egg whites and sugar together constantly until the mixture reaches 160°F. Carefully pour the mixture into the bowl of your stand mixture and using the whisk attachment whip until stiff glossy peaks form.
Once stiff peaks form, transfer the meringue to a piping bag. (Or ziploc bag with the corner snipped off.)
Pipe the meringue onto the cookies. Using a kitchen torch, carefully brown the meringue. Enjoy!

Notes

How to Make Lemon Curd:

Add 1 ½ cups sugar, zest from 1 lemon, ½ cup lemon juice and 4 egg yolks to a medium sized saucepan. Whisk over medium heat until completely combined. Whisk constantly until the curd reaches 170°F and has thickened up. Slice up ½ cup butter. Remove pan from the heat and stir in the butter until all melted and combined. Curd will thicken as it cools.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

How to Make Lemon Curd

1 ½ cups sugar
Zest of one lemon
½ cup lemon juice
4 egg yolks
½ cup salted butter

Add the sugar, lemon zest, lemon juice and 4 egg yolks to a medium sized saucepan. Whisk over medium heat until completely combined. Whisk constantly until the curd reaches 170°F and has thickened up. Slice up the butter. Remove from the heat and stir in the butter until all melted and combined. Curd will thicken as it cools.

What does Meringue Taste Like?

Meringue is a unique addition! It’s very light and airy, almost foamy. It has a bit of sweetness and kind of melts in your mouth once you eat it. It’s a delightful compliment to the lemon curd it sits on top of. Don’t skip the toasting step as it adds even more flavor and texture.

More lovely lemon cookies

We adore lemon cookies! Here are more we love:

Similar to these cookies, we made a simple Lemon Pie Cookie recipe topped with whipped cream! Equally pretty, these Pink Lemonade Cookies are perfect for baby showers.

Oreo lovers, check out these EASY Cake Mix Oreo Cookies that are even better than Cakesters!

These White Chocolate Lemon Cookies are like traditional chocolate chip cookies with a twist!

We crossed two favorites in these Lemon Oatmeal Cookies; they have delicious flavor and texture.

Lemon Meringue Pie Cookies made with a buttery shortbread cookie topped with tangy lemon curd & toasted meringue for a delightful twist on a classic!

The post LEMON MERINGUE PIE COOKIES appeared first on Family Cookie Recipes.

LEMON PIE COOKIES

Jessica — Tue, 11 Mar 2025 20:01:57 +0000

Delightful Lemon Pie Cookies made with buttery vanilla cookies topped with lemon pudding and whipped cream! It’s a lemon cream pie in cookie form!

These delightful treats offer the perfect balance of tangy lemon filling and buttery cookie crust, satisfying your sweet tooth without the need for plates and forks. These bite-sized desserts capture all the beloved flavors of traditional lemon pie while being much easier to serve at parties, pack in lunches, or enjoy as an on-the-go treat.

Recipe Notes

Just a few things you should know ahead of time:

The lemon flavor in these cookies comes from the lemon pudding mix. You can amp up the lemon flavor by adding 1 TBSP lemon zest to the cookie dough and topping the cookies with additional zest.
The dough can be made ahead and refrigerated for up to 2 days. Just let it sit at room temperature for 15-20 minutes before scooping.
You can skip making the homemade whipped cream and use store bought Whipped Topping if you’d like.

Ingredients in Lemon Pie Cookies

BUTTER: You just need 1 stick, ½ cup salted butter and it needs to be softened. If you know the night before you want to make cookies, just set the cube of butter on the countertop. You can also put the cube in the microwave on defrost for 10-15 seconds.

SUGAR: I added 1 cup brown sugar to the cookie dough to add sweetness. You’ll also add just a small amount of sugar, ½ a tablespoon, to the homemade whipped cream.

EGG: 1 large egg binds the dough beautifully.

VANILLA: You’ll add 1 teaspoon vanilla extract to both the cookie dough and the whipped cream topping

FLOUR & LEAVENING: THe structure of the cookie dough comes from 1 ½ cups flour & 1 teaspoon baking powder.

LEMON PUDDING MIX: You’ll need ½ cup instant lemon pudding mix, which is the amount in a 3.4 oz box.

MILK: 1 cup whole milk is used to make the lemon pudding topping.

HEAVY WHIPPING CREAM: You’ll add ¼ cup heavy cream to the lemon pie pudding and 1 whole cup goes towards making the whipped cream added to the very top of the cookies.

Tips for Successful Lemon Pie Cookies

Don’t overmix the dough once the flour is added. Excessive mixing develops gluten, resulting in tough cookies instead of the tender, melt-in-your-mouth texture everyone loves.
Try using a cookie scoop for uniform sizing. This ensures even baking and creates a professional look for the finished cookies.
Let the cookies cool completely before adding the lemon filling. Warm cookies will cause the filling to melt and run off the sides.

Storing & Freezing Lemon Pie Cookies

Store cookies in a single layer in an airtight container in the fridge for up to 3 days.

You can also freeze these cookies in a single layer for up to 2 months. To freeze lemon pie cookies, wait until they have completely cooled after baking. This prevents unwanted moisture from forming and making the cookies soggy.

Lemon Pie Cookies Recipe

Delightful Lemon Pie Cookies made with buttery vanilla cookies topped with lemon pudding and whipped cream! It’s a lemon cream pie in cookie form!

Course Cookies, Dessert

Cuisine American

Keyword Lemon Pie Cookies

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 302kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
1 cup brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups flour
1 tsp baking powder

Lemon Pudding Topping

½ cup instant lemon pudding mix a 3.4 oz box
1 cup whole milk
¼ cup heavy cream

Whipped Cream Topping

1 cup heavy cream
½ TSBP white granulated sugar
1 tsp vanilla extract

Instructions

Add the butter and sugar to a large mixing bowl. Use an electric mixer to whisk the ingredients together for 3 minutes, until smooth and creamy.
Add in the egg and vanilla extract. Mix again for a couple minutes, or until the mixture is smooth and the eggs are fully incorporated with the creamed butter.
Whisk in the flour and baking powder. Make sure there are no pockets of dry or wet ingredients in your cookie dough. Cover the bowl with plastic wrap. Let the cookie dough chill for 20 minutes and preheat the oven to 350°F.
While the cookie dough is chilling, whisk together the milk and pudding mix until smooth. Whisk in the heavy cream. Cover and set it in the freezer.
Scoop out 1 ½ tablespoon sized balls of cookie dough and roll them in your hands. Place the cookie dough balls on a baking sheet, leaving about 1-2 inches between each cookie to account for spreading. Bake for 12 minutes. Remove the cookies from the oven and use a teaspoon to create an indent in each cookie to hold the pudding mixture.
Let your cookies cool completely to room temperature before filling them with a few spoonfuls of the pudding mixture.
Use an electric mixer to whip the heavy cream, sugar and vanilla together until stiff peaks form, 3-5 minutes. Top each cookie with a star of whipped cream and lemon zest, if desired. Enjoy!

Notes

Store cookies in a single layer in an airtight container in the fridge for up to 3 days.

Nutrition

Can I add more Lemon Flavor to my Lemon Pie Cookies?

The lemon flavor in these cookies comes from the lemon pudding mix. You can amp up the lemon flavor by adding 1 TBSP lemon zest to the cookie dough and topping the cookies with additional zest. Another idea would be to add 1 tsp lemon extract to the cookie dough.

Where to Serve Lemon Pie Cookies

Do you need a reason to make these? I love them anytime! But they’re also perfect to make for birthdays, Mother’s Day, and for a Spring or Summer cookout like Memorial Day or Labor Day. They’re fantastic for any lemon lover!

Delightful Lemon Pie Cookies made with buttery vanilla cookies topped with lemon pudding and whipped cream! It’s a lemon cream pie in cookie form!

In the mood for Pie? More Pie Cookies:

I love the buttery lattice crust in these Strawberry Pie Cookies!

Similar to these Lemon Pie Cookies are our Lemon Cream Pie Cookies which use cookie cups to hold the creamy filling. We also have a Cherry version here in our Cherry Pie Cookies!

Tap into your fancy side with these Boston Cream Pie Macarons. So pretty!

I adore Banana Cream Pie! We have several banana pie cookies like these classic Banana Cream Pie Cookies, the popular Caramel Banana Pie Cookies and these Banana Cream Cookies.

These Key Lime Pie Cookies are jumbo cookies that look like they’re from a bakery!

Our Apple Pie Cookies are one of the most popular recipes on our site!

Tangy Lemon Pie Cookies made with chewy cookies topped with lemon pudding and a dollop of whipped cream! It’s a lemon cream pie in cookie form!

Delightful Lemon Pie Cookies made with buttery vanilla cookies topped with lemon pudding and whipped cream! It’s a lemon cream pie in cookie form!

The post LEMON PIE COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY PIE COOKIES

Nellie — Wed, 29 Jan 2025 17:41:48 +0000

Strawberry Pie Cookies are adorable little mini pies made with flaky pie crust, sweet strawberry filling, and a simple lattice top that looks fancy but is secretly easy. With just four ingredients, these cookies are perfect for Valentine’s Day, spring parties, baby showers, or anytime you want a dessert that looks impressive without actually trying that hard.

They bake up golden, bubbly, and perfectly handheld — all the charm of a slice of strawberry pie, but in cookie form.

We love strawberries and we love pie. Put ’em together and what’ve you got? These deliciously cute cookies that look like mini strawberry pies!

Recipe Highlights

Perfect for sharing. These cookies travel well and are great for parties, holidays, and gifting.
Only 4 simple ingredients. Made with easy, store-bought ingredients you can grab in one quick trip to the store.
No mixer or chilling required. Refrigerated pie crust keeps prep fast and stress-free — just roll, fill, and bake.
Cute, bakery-style look. The mini pie shape and lattice top make these cookies look fancy with very little effort.
Easy to customize. Swap the strawberry filling for cherry, blueberry, apple, or lemon to change things up.

Ingredients in Strawberry Pie Cookies

Pie crusts: You can use 4 store-bought refrigerated pie crusts, or you can make a homemade pie crust recipe.
Pie filling: The recipe calls for one 21-ounce can of strawberry pie filling, but you can use homemade pie filling if you prefer. You can also use a different flavor of pie filling – cherry, raspberry, blueberry, and apple all work great!
Egg: You will need one egg to brush on the edge of each “cookie” so that the strips on the top will stick.
White sanding sugar: Sprinkle white sanding sugar over the egg-washed crust before baking. You can use granulated sugar if you don’t have any sanding sugar on hand.

TIPS AND TRICKS

Full instructions for making the cookies can be found on the recipe card below, but here are a few helpful tips.

No parchment paper? Lightly grease the baking sheet with nonstick cooking spray to prevent sticking.
Use clean crust edges. Make sure no pie filling touches the edges so the egg wash can help the lattice stick properly.
Don’t waste the scraps. Gather leftover pie crust, re-roll it, and cut a few extra cookies.
No cookie cutter? The rim of a drinking glass works just as well for cutting out circles.
Let them cool before moving. The filling sets as the cookies cool, making them easier to transfer and serve.

How to Store Strawberry Pie Cookies

Room temperature: Store fully cooled cookies in an airtight container for several days.
Layer carefully: Place parchment or wax paper between layers to keep the lattice tops intact.
Freezer-friendly: Freeze baked cookies in a freezer-safe container for up to two months.
Thawing: Let frozen cookies thaw at room temperature before serving for the best texture.

Strawberry Pie Cookie Recipe

Strawberry Pie Cookies are mini strawberry pies made with only 4 ingredients, including strawberry pie filling and pre-made pie crust. These delicious cookies are so fun and easy to make!

Course Cookies

Cuisine American

Keyword Strawberry Pie Cookies

Prep Time 15

Cook Time 20

Servings cookies

Calories 199kcal

Author Jessica & Nellie

Ingredients

4 store-bought refrigerated pie crusts
21 oz can of strawberry pie filling
1 egg
1 tbsp of white sanding sugar or granulated 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 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. 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, ensuring 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 the 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 turn golden brown. Let cool completely and then serve and enjoy!

Notes

These cookies can be stored in an airtight container for 3-4 days. You can also freeze the cookies for up to 2 months.

Nutrition

Variations on Strawberry Pie Cookies

Strawberry is a classic, but the beauty of these cookies is that you can easily change up the flavor by using a different kind of pie filling. Cherry, blueberry, apple, raspberry, lemon…they are all delicious! Make any kind of pie you want! Store-bought is easier, but you can use homemade pie filling if you prefer.

FAQs

Can I make these ahead of time?
Absolutely. These cookies can be baked a day or two in advance and stored until ready to serve.

Do I need to refrigerate them?
No, refrigeration isn’t necessary. Room-temperature storage works best.

Can I use homemade pie crust or filling?
Yes, both homemade crust and homemade filling work — just be sure you have enough dough and keep the filling thick.

Why did my lattice slide or come loose?
This usually happens if filling gets on the edges. Keep the rim clean and use egg wash to help the crust stick.

MORE DELICIOUS STRAWBERRY COOKIE RECIPES TO TRY:

Copycat Crumbl Strawberry Shortcake Cookies are soft, bakery-style cookies bursting with strawberry flavor, topped with vanilla frosting and a crunchy strawberry streusel.
Soft and buttery, Strawberry Lemon Thumbprint Cookies combine sweet strawberry jam with a bright lemon-glazed finish.
Made with fresh strawberries, Frosted Strawberry Cookies are pillowy sugar cookies topped with smooth strawberry buttercream.
Strawberry Cream Cheese Sugar Cookies are soft, chewy sugar cookies with cream cheese and bright strawberry flavor, perfect for spring.
Light and easy to make, Strawberry Cool Whip Cookies use strawberry cake mix, Cool Whip, and an egg for a soft cookie with fewer calories.

Strawberry Pie Cookies are proof that you don’t need a complicated recipe to make something fun, beautiful, and completely irresistible. They’re easy enough for a weekday bake and cute enough for any celebration — the best of both worlds.

The post STRAWBERRY PIE COOKIES appeared first on Family Cookie Recipes.

KEY LIME PIE COOKIES

Jessica — Thu, 02 Jun 2022 19:35:37 +0000

Key Lime Pie Cookies are a delicious and easy-to-make dessert that is perfect for any occasion. With a buttery cookie base, tangy lime filling, and sweet lime frosting, these lime cookies are sure to be a hit with anyone who loves the taste of key lime pie!

To make this recipe for frosted sugar cookies, you will need a few simple ingredients, including butter, sugars, an egg, lime zest, lime juice, flour, and salt. With these ingredients in hand, you can easily whip up a batch of these delicious key lime cookies in no time.

The BEST Key Lime Cookies Recipe

These Key Lime Pie Cookies are a delicious and flavorful treat that combines the tangy taste of lime with the sweetness of brown sugar and the richness of butter. The cookies have a soft and chewy texture that is sure to satisfy any sweet tooth. The lime zest adds a burst of citrus flavor to every bite, while the combination of dark brown sugar and white sugar gives the cookies a caramel-like sweetness.

The combination of textures, from the soft and chewy cookie to the creamy filling and smooth frosting, creates a delightful eating experience that is sure to please.

Why This Recipe Works

The recipe is more simple than you’d think. While the cookies look and sound like something you’d purchase from a gourmet cookie bakery, they’re actually made using very simple ingredients and easy to follow steps, making them perfect for the at home chef.
Bursting with Flavor. Thanks to the lime zest, lime juice, and sweetened condensed milk, these cookies are bursting with tangy and sweet flavor. The frosting is also very flavorful, with a perfect balance of sweetness and tanginess. If you are a fan of key lime pie, then you will love the flavor of these cookies.
Perfect for Any Occasion. These key lime pie cookies are perfect for any occasion, from a casual afternoon snack to a fancy dessert for a dinner party. They are also a great option for holiday gatherings or potlucks. No matter where or when you serve them, these cookies are sure to be a hit!

Key Lime Cookie Ingredients

Butter: You will need ½ cup (one stick) of unsalted softened butter for this recipe.

Sugars: Use ¾ cups of dark brown sugar and ¼ cup of granulated white sugar to make these cookies sweet, chewy, and flavorful.

Egg: 1 large egg will bind the ingredients together well and add richness to every bite.

Lime zest: The zest from 1 lime will add a nice subtle citrus flavor to every cookie.

Flour: Add in 2 cups of all-purpose flour for the structural base of this cookie dough.

Salt: ½ teaspoon of salt will help balance all the incredible flavors in this recipe.

Baking powder: Using ½ teaspoon of baking powder helps the cookies puff up and rise as they bake.

Lime Filling

Lime juice: You need half of the juice you get from one squeezed lime, this is roughly 1 tablespoon.

Condensed milk: Use one 14-ounce-sized can of sweetened condensed milk to make the filling thick and sweet.

Lime Frosting

Butter: To make the frosting rich and flavorful, use ½ cup of softened butter (one stick).

Powdered sugar: Adding 4-5 cups of powdered sugar will make the frosting smooth and sweet.

Lime juice: For more amazing flavor and the perfect consistency, use ½ cup of lime juice.

How to Make Key Lime Cookies

Prep

Get started by preparing the lime zest and juice you will need for the following steps. You need the zest from one lime for the dough, use the fine side of the grater, set the zest aside.

For the filling, you need the juice from one lime. Squeeze the lime you just zested into a small bowl, set this aside as well.

Now, you need ½ cup of lime juice for the frosting, juice 1-2 limes, depending on their size, until you’ve procured the required amount of juice.

Cookie dough

In a large bowl, cream the butter and both sugars, with an electric mixer, until light and fluffy.

Then beat in the egg and lime zest and mix until combined.

Next, add in the flour, baking powder, and salt, mixing until just combined. The dough will be very crumbly.

Proceed to divide the dough into 6 equal-sized portions (or 12 portions for smaller cookies).

Flatten the balls slightly, place them onto a parchment paper-lined baking sheet, and press an indent into the center of each dough ball (I use my large cookie scoop for this).

After the dough is shaped and indented, place the baking sheet in the refrigerator to chill for 30 minutes.

Prep filling

Prepare the lime filling so that it has a chance to rest in the fridge before use.

In a small bowl, whip together the condensed milk and lime juice with an electric mixer or whisk, and then cover the bowl. Place into the fridge to chill until needed.

Key lime pie cookies made with a sugar cookie base & topped with key lime filling and a lime buttercream! Tangy, sweet lime cookies that are perfect for summer.

Bake

Get the oven preheating to 350 degrees F.

Pull the cookies from the fridge and place in the preheated oven to bake for 15-18 minutes. The edges should be just barely golden brown. For smaller cookies, bake for 9-12 minutes depending on the size of the cookies.

Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

Buttercream frosting

Prepare the lime frosting by mixing the butter with an electric mixer until fluffy.

Then add in the powdered sugar and beat again to combine. After that, add in the lime juice and mix.

Continue to transfer the frosting into a piping bag or a ziplocked baggie with the corner snipped off. Pipe the frosting around the edges of each cookie and then spoon some of the lime filling into the middle of each frosting circle.

Garnish the tops of each cookie with more lime zest, if desired. Place the cookies into the fridge for 20 minutes to set.

Serve and enjoy!

Key Lime Pie Cookies

Course Cookies, Dessert

Cuisine American

Keyword Key Lime Pie Cookies, Lime Cookies

Prep Time 15

Cook Time 15

Chill 30

Total Time 1

Servings cookies

Calories 1099kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter softened
¾ cup dark brown sugar
¼ cup white sugar
1 large egg
Zest of 1 lime
2 cups flour
½ tsp salt
½ tsp baking powder

Lime Filling

Juice of 1/2 a lime
14 oz sweetened condensed milk

Lime Frosting

½ cup butter softened
4-5 cups powdered sugar
½ cup of lime juice

Instructions

Prep: Prepare the lime zest and juice you will need for the following steps. You need the zest from one lime for the dough, use the fine side of the grater, set the zest aside. For the filling, you need the juice from one lime. Squeeze the lime you just zested into a small bowl, set this aside as well.
You need ½ cup of lime juice for the frosting, juice 1-2 limes, depending on their size, until you've procured the required amount of juice.
Cookie dough: In a large bowl, cream the butter and both sugars, with an electric mixer, until light and fluffy. Beat in the egg and lime zest and mix until combined.
Add in the flour, baking powder, and salt, mixing until just combined. The dough will be very crumbly.
Divide the dough into 6 equal-sized portions (or 12 portions for smaller cookies). Flatten the balls slightly, place them onto a parchment paper-lined baking sheet, and press an indent into the center of each dough ball (I use my large cookie scoop for this).
Place the baking sheet in the refrigerator to chill for 30 minutes.
Prep filling: Prepare the lime filling so that it has a chance to rest in the fridge before use. In a small bowl, whip together the condensed milk and lime juice with an electric mixer or whisk, and then cover the bowl. Place into the fridge to chill until needed.
Bake: Preheat the oven to 350 degrees F.
Pull the cookies from the fridge and place in the preheated oven to bake for 15-18 minutes. The edges should be just barely golden brown. For smaller cookies, bake for 9-12 minutes depending on the size of the cookies. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Buttercream frosting: Mix the butter with an electric mixer until fluffy. Add in the powdered sugar and beat again to combine. Add in the lime juice and mix.
Transfer the frosting into a piping bag or a ziplocked baggie with the corner snipped off. Pipe the frosting around the edges of each cookie and then spoon some of the lime filling into the middle of each frosting circle.
Garnish the tops of each cookie with more lime zest, if desired. Place the cookies into the fridge for 20 minutes to set. Serve and enjoy!

Notes

You can make 12- 18 smaller cookies if desired. If you’ve made the cookies smaller, reduce baking time to 11-12 minutes for 12 cookies, 9-11 minutes for 18 cookies.

If stored in an airtight container at room temperature, frosted lime cookies can last for up to 1 week. If you want them to last longer, you can store them in the refrigerator for up to 2 weeks.

Nutrition

How long are key lime pie cookies good for?

If stored in an airtight container at room temperature, Key Lime Pie Cookies can last for up to 1 week. I recommend keeping them stored in the fridge because that will help to keep the filling from softening, this will also extend their shelf life by a few days.

What are Key Limes?

Key limes are a green lime that turns yellow when ripe. They’re actually much smaller than a standard lime, meaning you’ll need a lot more of them to get the job done but it is well worth it. Every little key lime is packed with a sweet lime citrus flavor you can’t get anywhere else. Key limes are grown on trees in Asia (not the Florida keys) and they’re a seasonal fruit worth trying. You can usually find them available from June-September.

Can I use regular limes?

Yes, you can use regular limes if you can’t find Key limes. However, the flavor of the cookies may be slightly different. Just make sure you are using fresh lime not bottled lime juice. There is a pretty large flavor difference between fresh limes and bottled concentrates.

How do I prevent my Key lime pie cookies from being too runny?

To prevent your Key Lime Pie Cookies from being too runny, make sure to use the correct amount of lime juice and condensed milk. Also, be sure to let the cookies cool completely before adding the frosting.

What do I do if my filling is still runny?

If you find that your lime filling is still too soft or runny and hasn’t properly set, then you will need to stir in one tablespoon of powdered sugar at a time until the filling has thickened.

What are tips for making healthier Key lime pie cookies?

To make a healthier version of Key Lime Pie Cookies, you can try using almond flour instead of all-purpose flour, and coconut sugar instead of brown sugar. You can also use Greek yogurt instead of butter in the frosting to reduce the amount of fat. Additionally, you can reduce the amount of sugar in the recipe or use a sugar substitute. Be aware that any changes to the recipe could result in a different taste and texture of the final treats.

Several summers ago I tried to do a bubble photo shoot with my kids. 99% of the pictures turned out to be absolute duds, ha! But I got a few great ones, including this one! I love it so much! My daughter’s face is perfect, her eyes crossed and everything. And yes, her hair color is really that blonde!

Looking for more cookies with fruit? We’ve got you covered!

Key Lime Pie Cookies are a wonderful and almost gourmet tasting treat you can make in your own kitchen. You are going to love these lime cookies, just watched how quickly they disappear!

The post KEY LIME PIE COOKIES appeared first on Family Cookie Recipes.

CARAMEL BANANA CREAM PIE COOKIES

Jessica — Wed, 23 Mar 2022 20:00:45 +0000

Caramel Banana Cream Pie Cookies are a scrumptious dessert that combines the classic flavors of banana cream pie with the sweet, buttery taste of caramel in a soft cookie cup. These banana pudding cookies are perfect for any occasion, whether it be a family gathering or a potluck with friends.

To make banana cookies, you only need a few simple ingredients such as flour, sugar, butter, bananas, and caramel sauce. This caramel cookie will easily become an instant favorite for both you and your family because they are just so delicious and versatile!

What are Cookie Cups?

These cookies are a unique twist on the classic banana cream pie and are sure to be a hit with anyone who tries them. They are perfect for those who love the taste of banana cream pie but want something a little different. Whether you are a seasoned baker or a beginner, Caramel Banana Cream Pie Cookies are a fun and easy dessert to make that will impress your family and friends.

This fantastic treat is a cookie that is baked into a muffin pan, or mini muffin pan, before having the center pushed down to create a cookie-shaped bowl. Then they are then filled with various delightful ingredients to create a pie-like cookie experience. You can have fun creating new ways to fill your cookie cup, bring the whole family in on the excitement and make it a family affair!

Why You Will Love This Banana Cream Pie Cookie Recipe

The combination of flavors is perfect: The sweetness of the caramel, the creaminess of the banana cream, and the crunchiness of the cookie all come together to create a delightful treat.
Easy to make: With only a few ingredients, this recipe is simple and quick to prepare. Even if you are not an experienced baker, you can make these cookies with ease.
They are a crowd-pleaser: These cookies are sure to impress your guests. They are unique and delicious, and everyone will love them.

Banana Caramel Cookie Cups Ingredients

Sugar: Use 1 cup of granulated sugar to help these cookies become chewy and sweet.

Butter: You will need 1 stick (½ cup) of softened butter to make the cookie dough rich in taste.

Egg: Using 1 egg will help the dough bind together well and create wonderful texture.

Vanilla: Add in 1 teaspoon of vanilla extract to enhance the flavors in the cookies.

Sour cream: By adding in ⅓ cup of sour cream we can give the cookies some much-needed fats to keep the cookies nice and moist.

Salt: Add in ½ teaspoon of salt to help strengthen the dough for a nice chewy consistency.

Baking soda: Use ½ teaspoon of baking soda to get the cookies to puff up nicely as they bake.

Flour: You will need 2 cups of all-purpose flour to use as the base of this cookie dough recipe.

Banana Cream Pie filling

Banana pudding: Use one small 3.4-ounce box of banana cream instant pudding for the perfect filling.

Milk: To help dissolve the pudding mix you will need ½ cup of milk.

Whipped topping: Use one 8-ounce tub of thawed whipped topping to make the filling fluffy and light.

Caramel syrup: You will need about ⅓ cup of caramel syrup to use in the filling. You can also use our EASY HOMEMADE CARAMEL SAUCE recipe if you want to make it from scratch.

Fresh bananas: You will want about 1 or 2 sliced bananas to use as a garnish for these cookies.

How to Make Caramel banana cream pie cookie

Prep

Get started by preheating the oven to 325 degrees F.

Then, grease the inside of a mini muffin pan with nonstick cooking spray, set it aside.

Cookie dough

In a large mixing bowl, cream together the butter and sugar using a handheld mixer. If you do not have an electric mixer just use a spoon and some elbow grease to cream the ingredients together well.

Next, stir in the egg and vanilla extract until fully combined.

Then, add in the sour cream, salt, and baking soda, until all ingredients are evenly distributed.

After that, mix in the flour until all the flour is combined and the mixture is a nice, smooth texture.

Bake

Now, scoop the dough in 1 tablespoon-sized portion into the prepared muffin pan. I like to use a small cookie scoop to make this process easier.

Proceed to place the cookies in the preheated oven and bake for 17-18 minutes.

Turn the oven off after 17-18 minutes and let the cookies rest for 1-2 minutes before removing from the oven.

Shape cookie cups

Next, spray cooking spray onto the backside of a teaspoon measuring spoon and immediately press it down into the center of each cookie cup to create a well in the center of each. This is creating the cookie cup that you are going to fill with yummy creamy filling.

You want to allow the cookies to cool completely before adding the filling, give it 20-30 minutes or so. If you are in a rush you can pop the tray of cookie cups into the freezer for about 15-20 minutes.

Filling & prep

In a medium size bowl, start by whisking together the dry pudding mix and the milk.

Then, gently stir in the whipped topping until fully combined.

After that is complete, transfer the filling mixture to a ziplocked bag or pastry bag and set it in the fridge until needed and the cookie cups have cooled.

Pull out your caramel sauce and let it come to room temperature while the cookies cool as well.

Also, take this time to slice your fresh bananas for the cookie garnish.

Caramel Banana Cream Pie Cookies are tiny banana cream pies topped with buttery caramel! Sugar cookies topped with a sweet creamy banana filling and caramel for a decadent treat!

Assemble

Remove the cookies from the muffin tin. I like to run a knife along the outside of the cookies to help them pop out. If a cookie breaks, set it aside and we will crumble it for a topping garnish later.

Then, spoon one teaspoon of caramel sauce into each cookie cup.

Next, pipe the whipped pudding mixture on top of the caramel just enough to fill the cookie cup.

Now, add a slice of banana on top for a tasty garnish.

If you have some broken cookie cups, crumble and sprinkle the crumbs over the tops of the finished cookies.

Keep the cookies in the fridge until ready to serve. Enjoy!

CARAMEL BANANA CREAM PIE COOKIES

Course Cookie Cups, Cookies, Dessert

Cuisine American

Keyword Caramel Banana Cream Pie Cookies

Prep Time 20

Cook Time 18

cooling 20

Total Time 1

Servings cookies

Calories 163kcal

Author Jessica & Nellie

Ingredients

Cookie cups:

1 cup sugar
½ cup butter softened
1 egg
1 tsp vanilla
⅓ cup sour cream
½ tsp salt
½ tsp baking soda
2 cups flour

Banana Cream Pie filling:

3.4 oz Banana Cream Instant pudding
½ cup milk
8 oz whipped topping
⅓ cup caramel syrup ice cream topping
1-2 bananas sliced, for garnish

Instructions

Prep: Preheat oven to 325 degrees F. Liberally spray a mini muffin tin with non-stick cooking spray, set aside.
Cookie dough: In a large mixing bowl, cream together the butter and sugar using a handheld mixer. If you do not have an electric mixer just use a spoon and some elbow grease to cream the ingredients together well.
Next, stir in the egg and vanilla extract to fully combine. Then, add in the sour cream, salt, and baking soda until evenly distributed.
After that, mix in the flour until all the flour is combined and the mixture is nice and smooth.
Bake: Scoop the dough in 1 tablespoon-sized portion into the prepared muffin pan. I like to use a small cookie scoop to make this process easier.
Proceed to place in the oven and bake for 17-18 minutes.
Turn the oven off after 17-18minutes and let the cookies rest for 1-2 minutes before removing from the oven.
Shape: Then, spray cooking spray onto the backside of a teaspoon measuring spoon and immediately press it down into the center of each cookie cup to create a well in the center of each. This is creating the cookie cup that you are going to fill with yummy creamy filling.
You want to allow the cookies to cool completely before adding the filling, give it 20-30 minutes or so. If you are in a rush you can pop the tray of cookie cups into the freezer for about15-20 minutes.
Filling & prep: In a medium size bowl, start by whisking together the dry pudding mix and the milk. Then, gently stir in the whipped topping until fully combined.
After that is complete, transfer the filling mixture to a ziplocked bag or pastry bag and set it in the fridge until needed and the cookie cups have cooled.
Pull out your caramel sauce and let it come to room temperature while the cookies cool as well.
Also, take this time to slice your fresh bananas for the cookie garnish.
Assemble: Remove the cookies from the muffin tin. I like to run a knife along the outside of the cookies to help them pop out. If a cookie breaks, set it aside and we will crumble it for a topping garnish later.
Then, spoon one teaspoon of caramel sauce into each cookie cup.
Next, pipe the whipped pudding mixture on top of the caramel just enough to fill the cookie cup. Now, add a slice of banana on top for a tasty garnish.
If you have some broken cookie cups, crumble and sprinkle the crumbs over the tops of the finished cookies. Keep the cookies in the fridge until ready to serve. Enjoy!

Notes

These banana pie cookies will stay fresh for up to 5 days if stored in an airtight container in the refrigerator.

Nutrition

How long are caramel banana pie cups good for?

To keep the cookies fresh and delicious, follow these storage tips:

Room temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, place the cookies in an airtight container and store them in the refrigerator for up to 1 week. Be aware the longer the cookies are stored the softer/soggier the cookie crust will become.
Freezer: The cookies can also be frozen for up to 2 months. Place them in a freezer-safe container or bag and thaw them at room temperature before serving.

By following these pairing recommendations and storage tips, you can ensure that your Caramel Banana Cream Pie Cookies are enjoyed to the fullest.

Can I make banana cookie cups in advance?

These cookies can be made up to 8-12 hours in advance, I don’t recommend assembling them any sooner than that. If you want them made further in advance make the cookies and the filling and keep them separate until closer to serving time. This will help to keep the cookies from becoming soggy.

Pairing Suggestions for Caramel Banana Cream Cookies

Caramel Banana Cream Pie Cookies are a versatile dessert that can be enjoyed on their own or paired with a variety of drinks and snacks. Here are a few pairing recommendations to enhance the flavor of these cookies:

Coffee: The rich flavor of coffee complements the sweetness of the cookies. A cup of hot coffee or an iced latte makes a perfect pairing.
Milk: A glass of cold milk is a classic pairing with cookies. The creamy texture of milk balances the sweetness of the cookies.
Tea: A cup of tea, such as Earl Grey or English Breakfast, is a great option for those who prefer a less sweet pairing.
Ice Cream: For a decadent dessert, serve the cookies with a scoop of vanilla ice cream. The combination of warm cookies and cold ice cream is sure to satisfy any sweet tooth.

Sometimes brothers are just the worst! Ha! My little guy didn’t see how trying to drive his remote control car on his sister’s head could go wrong. Poor girl! Yes, we got it out. Yes we had to cut some hair. Sigh.

Try some more of our other amazing cookie cup recipes:

Cherry Pie Cookies Cups
RASPBERRY CHEESECAKE COOKIE CUPS
SNICKERDOODLE APPLE PIE COOKIE CUPS
NUTELLA MOUSSE COOKIE CUPS
Reese’s Chocolate Cookie Cups
Hot Chocolate Cookie Cups
HOT CHOCOLATE MARSHMALLOW COOKIE CUPS
BANANA SPLIT COOKIE CUPS
Fudge Peanut Butter Cookie Cups
MINT COOKIE FUDGE CUPS
Strawberry Buttercream Frosted Cookie Cups

Caramel Banana Cream Pie Cookies are made with a fluffy banana filling, caramel syrup, and a homemade sugar cookie crust these are bite-sized pieces of heaven! Make banana pudding cookies for any occasion, a family gathering, birthday parties or potlucks with friends.

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