Lemonade Pie Cookies

Blogger Amy Erickson of Oh Bite It! uses pie crust to make summery lemonade pie cookies.

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  • prep time 15 min
  • total time 45 min
  • ingredients 5
  • servings 13
 

Ingredients

1
egg
Splash water
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
jar (10 oz) lemon curd
1/2
cup sugar

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LOCATION

Steps

  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2 To make egg wash, in small bowl, beat egg with splash water until well blended. Set aside.
  • 3 Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving 1/2-inch border around edge. Place second crust on top.
  • 4 With 3-inch cookie cutter, cut out cookies by gently pressing down through both crust layers.
  • 5 With handle of knife, press edges to seal; cut “x” in center of each cookie pie. Brush each cookie with egg wash; sprinkle with sugar. Place on cookie sheet.
  • 6 Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.
  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2 To make egg wash, in small bowl, beat egg with splash water until well blended. Set aside.
  • 3 Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving 1/2-inch border around edge. Place second crust on top.
  • 4 With 3-inch cookie cutter, cut out cookies by gently pressing down through both crust layers.
  • 5 With handle of knife, press edges to seal; cut “x” in center of each cookie pie. Brush each cookie with egg wash; sprinkle with sugar. Place on cookie sheet.
  • 6 Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving.

EXPERT TIPS

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Expert Tips

You can use the lid of any old jar as a cookie cutter.

Nutritional information

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