When you’re craving cherry pie but don’t want to deal with a whole pie pan, these cherry pie cookies are perfect! Made with just four ingredients – store-bought pie crust, cherry pie filling, an egg, and sugar – they give you all that flaky, fruity goodness in perfectly portioned bites.
If you’re thinking four ingredients can’t possibly make something impressive, prepare to be amazed. The egg wash gives these cookies a golden, glossy finish, the little lattice tops make them look fancy, and the sugar on top adds a touch of sparkle and crunch.
If you’ve ever been intimidated by making pie from scratch, these cookies are your new best friend. You get all those warm, comforting pie vibes without the fuss of making a traditional pie crust.
These cookies are ideal for potlucks, bake sales, or when you want a homemade dessert without the commitment of a full pie. They freeze well, too, so you can make a double batch and have dessert ready whenever you need it.
I’ll walk you through the process of making these cookies step by step, and share some helpful tips I’ve learned along the way. Ready to see how ridiculously simple these cherry pie cookies really are?
Looking for more easy cookie recipes? Try my recipes for brown butter chocolate chip cookies, oatmeal cookies, or apple pie cookies.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Premade pie crusts: Let these sit out for about 5-10 minutes before starting. Store-bought crusts work perfectly here and save so much time.
- Cherry pie filling
- Egg
- White sanding sugar
How to Make Cherry Pie Cookies
- Start by preheating your oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
- Pour the cherry pie filling out onto a cutting board and dice the cherries a bit to make the pieces smaller.
- Roll out two of the pie crusts on a cutting board. Using a 2-inch cookie cutter, cut out as many circles as you can. These will be your cookie bases.
- Place your cut circles on the prepared baking sheet. Add 1-2 tablespoons of cherry filling to the center of each circle. Create a small “wall” of crust around the edges to help contain the filling.
- Unroll the remaining two pie crusts and cut them into thin strips using a pizza cutter or knife. I find that strips about ¼-inch wide work best for the lattice pattern.
- Beat your egg in a small bowl and brush it around the edges of each filled cookie. This helps seal the lattice strips in place. Carefully create a lattice pattern over each cookie with your strips, pressing the edges down onto the egg-washed sides.
- Once your lattice is complete, place the same cookie cutter over each cookie and press down to create clean edges.
- Brush the tops with more beaten egg and sprinkle with sanding sugar.
- Put them in the oven for 20-25 minutes, until they’re beautifully golden brown. Let them cool completely before serving.
Serving Ideas
These mini pie cookies are perfect for:
- Holiday cookie platters
- Bake sales (they always sell out fast!)
- Birthday party dessert tables
- Afternoon tea with friends
- Picnics and potlucks
How to Store
For best results, store your cookies in an airtight container at room temperature for up to 3 days. Place a piece of wax paper or parchment paper between layers to prevent them from sticking together. This is especially important with these cookies since the cherry filling can get a bit sticky.
If you need them to last longer, you can store them in the refrigerator for up to 5 days. Just remember to bring them to room temperature before serving – they taste much better that way!
You can also freeze these cookies. Place them in a freezer-safe container, separating any layers with parchment paper. Freeze for up to 2 months and thaw overnight in the refrigerator when ready to serve.
Tips & Tricks
Be sure to check out the step by step instructions
- Temperature matters when working with pie crust! Let your pie crusts sit out for about 5-10 minutes before starting to make them more pliable and less likely to crack. But leaving them out too long makes them too soft and sticky to work with.
- When it comes to the cherry filling, less is definitely more! Stick to 1-1½ tablespoons per cookie.
- The lattice top might look fancy, but don’t let it intimidate you! Cut your strips as evenly as possible and work quickly while the dough is still cool.
- If you are in a hurry, you can skip the lattice and simply cut out another set of circles to top the pies with.
- Don’t run out to buy a cookie cutter just for this recipe. Everything from a drinking glass to a mason jar lid – anything round that’s about 2 inches in diameter will work perfectly.
Reader Questions
Absolutely! While I love the convenience of canned filling for busy weeknights, homemade filling works beautifully, too. Just make sure it’s not too runny.
These cookies are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature.
This usually happens if you’ve added too much filling or haven’t sealed the edges well. Don’t add too much filling, and make sure you press the lattice strips down firmly.
You bet! I’ve made these with apple, blueberry, and even peach filling. Just make sure whatever filling you use isn’t too liquidy.
If your strips are breaking, your dough might be too cold or too warm. Let it sit at room temperature for a few minutes if it’s too cold, or refrigerate it for a few minutes if it’s too warm.
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Cherry Pie Cookies Recipe
Ingredients
- 4 premade pie crusts
- 1 can cherry pie filling 21 ounces
- 1 egg
- 2 teaspoons white sanding sugar
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 350 degrees F. Roll the pie crusts out on a cutting board, and use a 2-inch cookie cutter to cut circles out of two of the rolls.4 premade pie crusts
- Add the circles to the baking sheet. Add 1-2 tablespoons of the cherry pie filling to the middle of each cookie. Leave a tiny bit of pie crust around the filling.1 can cherry pie filling
- Unroll the last two pie crusts and use a pizza cutter or knife to make small strips. Add the egg to a small bowl and stir. Brush the beaten egg around the edges of the cut cookies. 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.1 egg
- Once all the strips are placed correctly, use the same cookie cutter and place it over the cookies so the edges come clean from the lattice. Brush the beaten egg over the top of each cookie. Sprinkle with the sanding sugar.2 teaspoons white sanding sugar
- Bake in the oven for 20-25 minutes or until the tops are golden brown. Let cool completely, and then serve and enjoy!
Notes
- Let your pie crust sit for 5-10 minutes before starting. Don’t leave it out too long, or it will become too soft to work with.
- If you don’t have a cookie cutter, you can use a drinking glass or a mason jar lid—ensure it’s approximately 2 inches in diameter.
- When adding the filling, less is more! I stick to 1-1½ tablespoons per cookie to prevent overflow during baking.
- Create a little “wall” of crust around the edges – this helps keep the filling contained.
- Try using cinnamon sugar on top of the cookies instead of sanding sugar.
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Nutrition Information
Nutrition facts are estimates.
