Flaky Pie Crust Cookies

Pie crust cookies offer all the fun and flavor of a classic bakery treat with hardly any prep. Flaky pastry rounds, sweet strawberry jam, and a dusting of powdered sugar come together in a dessert that looks fancy but takes minutes to assemble. When I want something playful and easy for a crowd, these sandwich cookies are always the answer.

I first baked these for a friend’s baby shower as a last minute rescue when cupcakes flopped and even the pickiest guests went back for seconds. These cookies turned out to be the conversation starter.

Ingredients

• Box of refrigerated pie crusts: This shortcut makes them fast and ensures dough bakes up flaky Every brand will work but I find the ones sold rolled rather than folded stay most tender
• Strawberry jam: Brings some brightness and lovely color Look for thick seedless jams for easy spreading Glass jars usually taste fresher than squeezable bottles
• Large egg: Beaten for egg wash This gives the cookie an appetizing golden sheen Older eggs sometimes beat up better for brushing than ultra-fresh ones
• Powdered sugar: Adds a snowy look and light sweetness Make sure it is lump free and sifted for the prettiest finish

Step-by-Step Instructions

Preheat and Prep:

Get the oven set to three hundred seventy five degrees Fahrenheit and line your baking sheet with parchment paper so everything lifts off easily

Roll Out the Crust:

Flour your surface lightly then roll both pie crusts until they are just thin enough to cut cleanly Aim for even thickness all over so the cookies bake evenly

Cut Cookie Shapes:

Cut twelve solid rounds using a scalloped cookie cutter for the bottoms Then cut twelve more with a scalloped cutter that has a center hole for the tops If you do not have a special cutter make the hole using a smaller round cutter or even the end of a piping tip

Arrange on Baking Sheet:

Lay all your cutouts out on the prepared sheet giving them enough space to puff lightly If the dough has gotten warm let it chill in the fridge a few minutes to hold shape

Egg Wash:

Beat your egg well and use a pastry brush to paint a thin coat over each round This step helps the cookies bake up nice and glossy

Bake:

Slide the tray into the oven for twelve to fifteen minutes The bottoms should look very lightly golden and smell toasty Rotate the sheet if you notice uneven browning

Cool Down:

Let the cookies sit on the sheet a couple minutes then transfer to a wire rack to finish cooling They must be cool before filling or the jam will melt and run

Dust and Fill:

For the tops only sift powdered sugar all over to cover the surface Take a spoonful of strawberry jam and dollop about a teaspoon on the flat side of each solid bottom

Assemble:

Place the sugar-dusted tops on each jammy round and gently press to sandwich together The cutout gives you a peek of that beautiful red center

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I especially love baking these for my niece who calls them window cookies The first time we baked together she lined up the jam colors for a rainbow batch and laughed at the sugar clouds we made cooling them on the counter

Storage Tips

Store in an airtight container once the cookies are fully cool If you live somewhere humid tuck a piece of parchment between layers to prevent sticking They will stay crisp and tasty for up to three days If you want to freeze assembled cookies wrap them individually so the jam stays neat and defrost uncovered

Ingredient Substitutions

You can try apricot or raspberry jam or even apple butter for a fall twist If you need dairy free check the pie crust label or swap for a vegan crust Egg wash can be replaced with a splash of dairy free milk brushed on before baking

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Serving Suggestions

Pie crust cookies are beautiful at a baby or bridal shower and make fantastic tea party snacks For school lunches they travel well wrapped in wax paper For holidays press festive shapes into the dough or use seasonal jams

Cultural Context

Inspired by European linzer cookies but made with American pie crust these cookies offer homemade flavor without the time investment They have become a favorite at our summer family picnics when berries are in season and make a kitchen project for kids eager to help measure and dust

Recipe FAQs

→ Can I use homemade pie dough?

Yes, homemade pie dough works well and may add richer flavor, just make sure it's rolled thin and chilled before cutting.

→ What other fillings can I try?

Substitute strawberry jam with raspberry, apricot, or any preferred preserve for variety.

→ How do I keep the cookies crisp?

Allow cookies to cool fully before filling to prevent moisture from softening the crust, and store in an airtight container.

→ Do I need a special cookie cutter?

No, a round cutter and a smaller one for center cut-outs will do. Even a piping tip can create the middle shape.

→ Can I freeze these cookies?

Unfilled cookies freeze well. Assemble with jam after thawing to maintain texture and freshness.