Peach Pie Cookies


Peach Pie Cookies bring you the best of both worlds – the deliciousness of traditional peach pie with the convenience of a cookie -and no fork is required! These cute mini pies are so sweet and so fun to make. Make these fresh peach cookies with your little ones!


  • 1 box refrigerated pie crust (2 crusts)
  • 2 medium peaches-peeled and diced (about 1 1/2 cup)
  • 1 1/2 tablespoon cornstarch
  • 1/4 cup light brown sugar
  • 1/8 teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 1 egg slightly beaten
  • Granulated sugar for sprinkling on top

Easy Lime Cake


  1. To make the pie filling in a saucepan stir together brown sugar, corn starch, cinnamon, and nutmeg. Add peaches and stir to combine. Stirring constantly cook over medium heat until thick. Cool completely.
  2. Preheat the oven to 425 F and line the baking sheet with parchment paper, and set aside.
  3. Unroll pie crust on the lightly floured working surface.
  4. From one crust cut out the circles with a round cookie cutter (2.5 or 2.75-inch
  5. diameter) and arrange them on a baking sheet.
  6. Divide peach filling between the circles. Do not spread the filling all the way to the edges (leave about ½ inch of the edge without the filling and brush with egg).
  7. Unroll the second pie crust and cut out the circles with a 3-3.25 inch cutter. Cut each circle into ¼ inch stripes. Place half of the stripes from each circle over one cookie, and weave the remaining strips under and over, then press the edges to seal well.
  8. Brush the top with egg and sprinkle with sugar.
  9. Bake 13-15 minutes, or until golden brown. Cool for 5-10 minutes on the pan then transfer to a rack to cool completely.


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