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Luscious Lemonade Pie Cookies How-To

Lemonade Pie Cookies
Blogger Amy Erickson was dreaming of a tall glass of frosty lemonade when she whipped up the idea for these summery pie cookies.
By Amy Erickson

One of the best things to do with lemons is to make giant pitcher of lemonade. Nothing cools you off faster on a hot day. That was the inspiration behind these cookies: I wanted a nice, tall glass of lemonade that I could pop in my mouth all day long. 

These are so super easy to share and enjoy, no glass (or fork) required. In just a couple of bites you can experience a sweet slice of lemonade pie, and keep coming back for more.

Lemonade Pie Cookies

First, defrost the crusts and unroll them. Then spread lemon curd onto one of the crusts, leaving a 1/2-inch border around the edge.

Lemon curd being spread on pie crust

Place the other crust on top. With a 3-inch cookie cutter (or cup lid/jar), cut out the cookies by gently pressing down through both crust layers. This should make about 13 cookies.

Pie dough cut into circles

With the handle of a knife, create pie edges, and a signature “x” in the center of each cookie pie.

Using a knife to create a decorative edge on an unbaked cookie

Brush each cookie with egg wash.

Brushing egg wash on circles of pie dough

And sprinkle them with some sugar.

Sprinkling sugar on an unbaked cookie

Place cookies onto a parchment-lined baking sheet, then bake them at 350°F for about 12 to 15 minutes, or until they’re slightly golden. Let cool, then serve.

Lemonade Pie Cookies


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