Strawberry Pie Cookies
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!
Print
Pin
Servings: 14 large cookies
Equipment
- Cookie sheets
- 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.