These strawberry pie cookies have a soft graham cracker cookie base and are topped with an easy fresh strawberry pie filling. They are the perfect summer treat!
Quick Tips
- Be sure to bake the cookies until the bottoms and tops have started to brown (this can take up to 25 minutes depending on your oven)
- Use a tablespoon or cookie dough scoop to make an indent in the cookie immediately upon removing them from the oven
- Top the strawberry pie cookies with whipped cream or crushed graham crackers if desired!
Equipment
- Hand or stand mixer
- Rolling pin or food processor (for crushing the graham crackers)
- Cookie sheet(s)
- Measuring cups and spoons
- Mixing bowls
- Small saucepan
- Silicone spatula
Ingredient Notes
- Unsalted butter: softened, salted butter OK too, just omit added salt
- Cream cheese: softened to room temperature
- Granulated sugar
- Light brown sugar: dark brown sugar is OK too
- Graham crackers: these should be finely crushed. I recommend regular or honey flavored, but you could try cinnamon graham crackers too!
- Vanilla extract
- Egg
- All-purpose flour
- Salt: omit if using salted butter
- Baking powder
- Fresh strawberries: wash, remove the hull and dice them into ½-1 inch pieces
- Water
- Cornstarch
- Strawberry gelatin powder: Jell-O brand or other store brand works!
- Whipped topping (optional): reddi-whip, homemade whipped cream or cool whip for topping is optional
Love these Strawberry Pie Cookies? Try these other pie cookie recipes!
How to make Strawberry Pie Cookies
These strawberry pie cookies can be made in two simple steps!
- Make the soft graham cracker cookies
- Make the strawberry pie filling and assemble the cookies
How to make the soft graham cracker cookies
Preheat the oven to 350 degrees. Use convection bake if you have it.
Add softened butter and softened cream cheese to a large mixing bowl and use a hand or stand mixer to beat until smooth. Scrape the bowl down once complete.
Add in brown sugar and granulated sugar. Mix until smooth.
Add graham cracker crumbs, egg and vanilla extract. Mix until smooth and scrape the bowl down once complete.
In a separate bowl, whisk together flour, baking powder and salt. Then add it to the wet ingredients in 2 to 3 portions, mixing well after each addition.
Use a large cookie scoop or large spoon to place 3-inch cookie dough balls on to a greased cookie sheet (or line it with parchment paper). Leave at least 2 inches in between each cookie.
Bake for 20-25 minutes or until the bottoms and tops of the cookies have begun to brown.
Remove them from the oven and use a tablespoon or the back of a cookie scoop to make indents in each of the cookies (pictured below). Allow the cookies to cool to for 5 minutes before adding the strawberry pie filling.
How to make the strawberry pie filling
While the cookies are baking in the oven, make the strawberry filling. To do this, pour the water, sugar and cornstarch into a medium saucepan and cook on low heat until it thickens.
Remove it from heat and immediately stir in the strawberry gelatin powder.
Once the gelatin powder is fully incorporated, use a silicone spatula to fold in the diced strawberries. Mix until the strawberries have been completely coated, then set them aside.
To assemble the cookies, spoon the strawberry filling into the divets on each cookie (the strawberry mixture and cookies can still be slightly warm). This is pictured below.
Allow the assembled cookies to cool to room temperature, then place them in the fridge. The cookies are best enjoyed chilled and should be stored in the fridge.
Try these other dessert recipes that are perfect for summer!
Strawberry Pie Cookies
Equipment
- Mixing bowls
- Cookie sheets
- Hand or stand mixer
- Measuring cups and spoons
- silicone spatula
- Rolling pin or food processor
- small saucepan
Ingredients
For the graham cracker cookies
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 cup crushed graham cracker crumbs 1 sleeve, 9 crackers
- 1 egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
For the strawberry pie filling
- 1 pound fresh strawberries diced
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons strawberry gelatin powder jell-o or store branded
Instructions
To make the graham cracker cookies
- Preheat the oven to 350 degrees. Use convection bake if you have it.
- Add softened butter and softened cream cheese to a large mixing bowl and use a hand or stand mixer to beat until smooth. Scrape the bowl down once complete.
- Add in brown sugar and granulated sugar. Mix until smooth.
- Add graham cracker crumbs, egg and vanilla extract. Mix until smooth and scrape the bowl down once complete.
- In a separate bowl, whisk together flour, baking powder and salt. Then add it to the wet ingredients in 2 to 3 portions, mixing well after each addition.
- Use a large cookie scoop or large spoon to place 3-inch cookie dough balls on to a greased cookie sheet (or line it with parchment paper). Leave at least 2 inches in between each cookie.
- Bake for 20-25 minutes or until the bottoms and tops of the cookies have begun to brown.
- While the cookies are baking, make the strawberry pie filling (instructions below).
- Remove them from the oven and use a tablespoon or the back of a cookie scoop to make indents in each of the cookies (pictured above). Allow the cookies to cool to for 5 minutes before adding the strawberry pie filling.
To make the strawberry pie filling
- Pour the water, sugar and cornstarch into a medium saucepan and cook on low heat until it thickens.
- Remove it from heat and immediately stir in the strawberry gelatin powder.
- Once the gelatin powder is fully incorporated, use a silicone spatula to fold in the diced strawberries. Mix until the strawberries have been completely coated, then set them aside.
To assemble the cookies
- Spoon the strawberry filling into the divets on each cookie (the strawberry mixture and cookies can still be slightly warm).
- Allow the assembled cookies to cool to room temperature, then place them in the fridge. The cookies are best enjoyed chilled and should be stored in the fridge.
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