Jam-Filled Pie Crust Cookies (A Simple, Old-Fashioned Treat!)

There’s something special about turning scraps into something sweet — the kind of old-fashioned kitchen magic that feels right at home here on the farm. These jam-filled pie crust cookies are just that: made from leftover homemade pie dough.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Filled with Homemade Strawberry Jam, Homemade Raspberry Jam, or even Homemade Peach Jam, then baked until golden brown, these delicious cookies will become a family favorite.

When I was little, I remember watching my mom re-roll the leftover pie crust after finishing a homemade pie for a holiday dinner. Instead of tossing it, she’d spread a bit of butter, sugar, and cinnamon, and bake it into crisp, flaky little cookies. Sometimes she’d spoon on a bit of jam and those were always the ones everyone reached for first.

This easy pie crust cookie recipe brings back that tradition, whether you’re using scraps from your latest pie or rolling out a fresh batch just for the cookies themselves.

Quick Look at This Recipe

Ingredients

• Leftover or freshly made pie dough (homemade or store-bought)
  Try using my All-Purpose Flour Sourdough Pie Crust for a flaky, lightly tangy twist, or my Perfect Milled Wheat Sourdough Pie Crust for a wholesome whole-grain version.
• 1 egg, beaten (for egg wash)
• Filling Options:
  • Your favorite jam — try Homemade Raspberry Jam, Homemade Strawberry Jam, or Homemade Peach Jam
  • Cinnamon-sugar mixture (2 tablespoon sugar + ½ teaspoon cinnamon) optional to coat the center cut outs or the edges of the cookies.

Instructions

Preheat the oven to 350°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll leftover pie dough into a rectangle about ⅛–¼ inch thick.

Use linzer cookie cutters to cut out the bottoms and then the tops with the center cut out to showcase the jam. I used these cookie cutters.

For jam-filled: Spoon a small dollop of jam in the center of half the cookies. Top with another cutout and press the edges lightly to seal. (If you plan to add the cinnamon sugar mixture, give the cookies a light egg wash first, then sprinkle the mixture evenly over the tops.)

In a small bowl, beat the egg and brush over each cookie for a glossy, golden finish. At this point you may want to sprinkle a bit of sugar on the edges, since pie crust is not very sweet.

Place on the prepared baking sheet and bake 12–15 minutes, or until golden brown. Let cookies cool on a rack to firm up before serving.

Why You’ll Love These Cookies

• A delicious way to use leftover pie crust scraps — nothing wasted.
• Beautifully crisp and flaky with just the right amount of sweetness.
• Easily customized with homemade jams or simple cinnamon sugar.
• Perfect as a treat with homemade french vanilla ice cream, coffee, or tea.
• Ready in under 30 minutes!

Serving Ideas

These cookies are lovely just as they are — crisp, buttery, and lightly sweet — but here are a few favorite ways to enjoy them:

• Warm from the oven with ice cream.
  They make a perfect, flaky topping for french vanilla ice cream or espresso ice cream.
• Cinnamon-sugar style.
  Roll out scraps, brush with butter, sprinkle with cinnamon sugar, bake, and cut into strips — just like Grandma used to do.

Tips & Notes

• Make them healthier: Use my Sourdough Discard Pie Crust Recipe or Milled Wheat Sourdough Discard Pie Crust for a more wholesome twist with natural fermentation benefits.
• Room temperature dough: If your dough is too cold, let it rest a few minutes before rolling to prevent cracking.
• Egg wash for shine: The egg wash gives the cookies that bakery-style golden sheen.
• Storage: Keep in an airtight container at room temperature up to 3 days.

Frequently Asked Questions

Bring the Joy of Homemade Baking

If you love old-fashioned treats, try these next:

Classic Homemade Strawberry Jam Without Pectin

Homemade Raspberry Jam (Easy, No Pectin Needed!)

The Best Sourdough Pie Crust Recipe (Sweet or Savory!)

Perfect Milled Wheat Sourdough Pie Crust Recipe