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4 Ingredient Cherry Pie Cookies

So cute, so delicious, and so EASY using refrigerated pie crust! Fun for a Valentine’s Day dessert. It doesn’t get better than this!

(Note: You’ll need 2 cookie cutters – one 3 inch round and one 1 or 1 1/2 inch round)


1 box Pillsbury™ refrigerated pie crust, softened as directed on box
1 cup more fruit cherry pie filling (from 21-oz can)
1 egg, beaten
2 teaspoons coarse white sparkling sugar (course sugar adds extra sparkle!)


Preheat oven to 375°F.

Line large cookie sheets with cooking parchment paper.

Unroll 1 pie crust on a lightly floured work surface. Roll pie crust into 12-inch round using a rolling pin. Using the 3-inch round cookie cutter, cut 16 rounds from the pie crust. Reroll scraps as needed to make more circles. Repeat rolling and cutting with second pie crust.
Place  rounds on cookie sheets, then spread 1 tbsp. pie filling  in center of each round, leaving an edge. Brush edge of rounds with beaten egg. Using small (1 to 1 1/2-inch) cookie cutter of your choice, cut out center in each of the remaining 16 rounds. Top each bottom with cut out dough round, pressing down on outer edges with fork to seal.

Brush tops of dough rounds with egg; sprinkle sugar on tops.

Bake: 17 to 19 minutes or until golden brown on top and edges.
Remove to cooling rack and cool completely, about 30 minutes.


Change out the pie filling – peach, apple and blueberry fillings work well too!
You can also change out the shape – hearts are fun, and leaves are great in the fall!
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