Pie Cookies: 14 Christmas Cookie Tin Treats That Taste Like Grandma’s Holiday Pies, From Pecan to Cherry

These pie cookies were born at grandma’s kitchen table, the night before Thanksgiving, when she rolled the leftover dough scraps into little cinnamon swirls for the kids while the real pies cooled on the counter. Today, pie-inspired cookies bridge the gap between Thanksgiving and Christmas baking, packing all the flavor of a holiday slice into a treat you can tuck into a cookie tin. Here are 14 favorites: pecan pie cookies with caramel centers, apple pie cookies with lattice tops, pumpkin with cream cheese swirl, cherry thumbprints, lemon meringue, key lime glaze, and gingerbread pumpkin sandwiches. They travel well, freeze beautifully, and make wonderful gifts for neighbors and teachers. Cream-topped versions should stay chilled until serving. Preheat the oven and let us start baking..

Pecan Pie Cookies with Caramel Pecan Centers

Grandma’s pecan pie always had pride of place on the Thanksgiving sideboard, and these pie cookies tuck that same gooey, buttery filling into a soft brown sugar cookie. Each one gets a little well pressed in the center, filled with a caramel pecan mixture that bakes up glossy and chewy. Tip: chill the dough balls before baking so the wells hold their shape. They travel far better than a slice of pie and look lovely in a holiday tin beside grandma’s pecan desserts..

You will need: Cookie: 1/2 cup butter softened, 1/2 cup brown sugar, 1 egg yolk, 1 tsp vanilla, 1 1/4 cups flour, 1/4 tsp salt. Filling: 3 tbsp butter melted, 1/3 cup brown sugar, 2 tbsp corn syrup, 1 egg white, 1/2 cup chopped pecans.

How to make it: 1. Beat butter and brown sugar, add yolk and vanilla, then mix in flour and salt. 2. Roll into 1-inch balls, press a deep well in each, and chill 20 minutes. 3. Heat oven to 350 F. 4. Stir filling ingredients and spoon into the wells. 5. Bake 14 to 16 minutes until the filling sets and cool on the pan 10 minutes.

Cherry Pie Thumbprint Cookies

Bake them with a scalloped cutter like these and the cherry centers shine like little jewels. Bright red cherry filling in a buttery almond-scented cookie looks like a sparkling ornament on the cookie tray. It is the taste of a cherry pie in two bites. Tip: use a thick cherry pie filling and chop the cherries so each cookie gets a little fruit. A thin drizzle of vanilla glaze makes them extra pretty. These treats sit beautifully next to a plate of stained-glass Linzer cookies. Did someone in your family make cherry pie every holiday?

You will need: 1 cup butter softened, 1/2 cup sugar, 1 egg yolk, 1/2 tsp almond extract, 2 cups flour, 1/4 tsp salt, 1 cup cherry pie filling chopped, 1/2 cup powdered sugar plus 2 tsp milk.

How to make it: 1. Beat butter and sugar, then add yolk and almond extract. 2. Mix in flour and salt. 3. Roll into balls and press a thumbprint in each. 4. Fill with cherry filling and bake at 350 F for 13 to 15 minutes. 5. Cool and drizzle with glaze.

Apple Pie Cookies with Lattice Tops

These little apple pie cookies look like tiny pies but are built cookie style on flat rounds of pie dough. A spoonful of cinnamon apple filling sits under a woven lattice that bakes up flaky and golden. Tip: dice the apples very small and cook them briefly first so they soften and do not leak. Sprinkle with coarse sugar for sparkle. These pie cookies pair perfectly with a mug of easy Thanksgiving cookies. Would you serve them with a scoop of vanilla ice cream?

You will need: 2 refrigerated pie crusts, 2 apples peeled and finely diced, 2 tbsp butter, 1/4 cup brown sugar, 1 tsp cinnamon, 1 tsp cornstarch, 1 egg beaten, coarse sugar.

How to make it: 1. Cook apples, butter, sugar, and cinnamon 5 minutes, stir in cornstarch, and cool. 2. Heat oven to 400 F. 3. Cut 3-inch rounds from one crust and thin strips from the other. 4. Spoon filling on each round and weave a small lattice on top. 5. Brush with egg, sprinkle sugar, and bake 15 to 18 minutes.

Blueberry Pie Crumble Cookies

Jammy blueberry filling and a buttery crumble topping make these cookies taste like a summer pie at a holiday party. They are soft, fruity, and lovely with coffee. Tip: use blueberry pie filling or thick jam so the cookies do not get soggy. Press the crumble on gently so it stays in place. They look lovely next to a plate of grandma classics from baking mix. Do you love fruit desserts in winter?

You will need: 1 cup butter softened divided, 1/2 cup sugar, 1 egg, 2 1/4 cups flour divided, 1/4 cup brown sugar, 1/2 tsp cinnamon, 3/4 cup blueberry pie filling.

How to make it: 1. Heat oven to 350 F. 2. Beat 3/4 cup butter and sugar, add egg, then mix in 2 cups flour. 3. Roll into balls and press a well in each. 4. Fill with blueberry filling. 5. Mix remaining butter, flour, brown sugar, and cinnamon into crumbs, sprinkle on top, and bake 14 to 16 minutes.

Pumpkin Pie Cookies with Cream Cheese Swirl

Soft pumpkin spice cookies with a swirl of sweet cream cheese taste just like a slice of pumpkin pie with a dollop of whipped cream. They are cakey, tender, and fragrant. Tip: blot the pumpkin puree with paper towels to remove extra moisture so the cookies hold their shape. A dusting of cinnamon on top adds a cozy finish. They are lovely beside a loaf of easy Thanksgiving breakfast bites. Pumpkin season or Christmas season for you?

You will need: 1/2 cup butter softened, 1 cup sugar, 3/4 cup pumpkin puree blotted, 1 egg, 2 cups flour, 1 tsp baking soda, 2 tsp pumpkin pie spice, 1/2 tsp salt, 4 oz cream cheese softened, 2 tbsp sugar.

How to make it: 1. Heat oven to 350 F. 2. Beat butter, sugar, pumpkin, and egg, then mix in flour, soda, spice, and salt. 3. Scoop onto lined sheets. 4. Beat cream cheese with 2 tbsp sugar and swirl a small spoonful into each. 5. Bake 12 to 14 minutes.

Sweet Potato Pie Cookies

Stack them and tie them with kitchen string like this for a sweet neighbor gift before the glaze goes on. Sweet potato pie is a treasured Southern holiday dessert, rich with brown sugar, nutmeg, and warm spice. These soft cookies capture that flavor in a handheld treat. Tip: roast the sweet potatoes instead of boiling them for deeper, caramelized flavor. A simple maple glaze on top makes them extra special. These treats are perfect with a cup of coffee and a slice of no-oven Thanksgiving desserts at Thanksgiving. Is sweet potato pie your family’s tradition?

You will need: 1/2 cup butter softened, 3/4 cup brown sugar, 3/4 cup mashed roasted sweet potato, 1 egg, 2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, 1 cup powdered sugar, 2 tbsp maple syrup.

How to make it: 1. Heat oven to 350 F. 2. Beat butter, brown sugar, sweet potato, and egg. 3. Mix in flour, soda, spices, and salt. 4. Scoop and bake 12 to 14 minutes. 5. Whisk powdered sugar and maple syrup and drizzle over cooled cookies.

Lemon Meringue Pie Cookies

A tender shortbread cookie, a spoonful of tangy lemon curd, and a toasted meringue top make these look like tiny bakery pies. They are a showstopper on any dessert table. Tip: torch or briefly broil the meringue for golden peaks, watching carefully because it browns in seconds. Use store-bought lemon curd to save time. They are delightful next to a pitcher of bright winter lemon desserts. Would you dare to try the broiler trick?

You will need: 1 cup butter softened, 1/2 cup powdered sugar, 2 cups flour, 1/4 tsp salt, 3/4 cup lemon curd, 2 egg whites, 1/4 cup sugar, 1/4 tsp cream of tartar.

How to make it: 1. Heat oven to 350 F. 2. Beat butter and powdered sugar, then mix in flour and salt. 3. Shape into balls, press a well in each, and bake 12 minutes. 4. Fill with lemon curd. 5. Beat egg whites, cream of tartar, and sugar to stiff peaks, pipe on top, and broil 30 to 60 seconds.

Cranberry Apple Cookies

Skip the crumb and they bake up just like these, freckled with ruby fruit. Tart cranberries and sweet apples make a festive red and gold filling that looks like Christmas on a cookie. A buttery crumb topping makes them extra cozy. Tip: chop the cranberries so they burst with flavor and do not roll off. A hint of orange zest brightens everything. They are a holiday gift box favorite alongside a jar of homemade gifts in a jar. Would you share these or keep them for yourself?

You will need: 1 cup butter softened divided, 1/2 cup sugar, 1 egg, 2 1/4 cups flour divided, 1 apple finely diced, 1/2 cup fresh cranberries chopped, 1/4 cup brown sugar, 1 tsp cinnamon, 1 tsp orange zest.

How to make it: 1. Heat oven to 350 F. 2. Beat 3/4 cup butter and sugar, add egg, then mix in 2 cups flour. 3. Roll into balls and press a well in each. 4. Toss apple, cranberries, zest, and half the brown sugar and fill the wells. 5. Mix remaining butter, flour, brown sugar, and cinnamon into crumbs, sprinkle on, and bake 15 minutes.

Key Lime Pie Cookies

Tart, creamy key lime pie is a Florida favorite, and these cookies bring that sunshine to a winter cookie tin. A graham crumb cookie gets a bright lime glaze and plenty of zest. Tip: use fresh lime zest in both the dough and glaze for the boldest flavor. A tiny dollop of whipped topping just before serving makes them look like mini pie slices. These treats are a refreshing contrast to a plate of a Pittsburgh cookie table. Would these brighten up your cookie box?

You will need: 1/2 cup butter softened, 1/2 cup sugar, 1 egg, 1 tbsp lime zest, 1 cup flour, 3/4 cup fine graham crumbs, 1/2 tsp baking powder, 1 cup powdered sugar, 2 tbsp lime juice.

How to make it: 1. Heat oven to 350 F. 2. Beat butter, sugar, egg, and half the zest. 3. Mix in flour, graham crumbs, and baking powder. 4. Scoop and bake 10 to 12 minutes. 5. Whisk powdered sugar, lime juice, and remaining zest and glaze cooled cookies.

Shoofly Molasses Crumb Cookies

Leave off the crumb and you get these crackled, chewy molasses rounds. Shoofly pie is a Pennsylvania Dutch classic, gooey with molasses and topped with a sweet crumb. These cookies capture that deep, old-timey flavor in a chewy bite. Tip: use dark, unsulphured molasses for the richest taste. Press the crumb topping on before baking so it stays put. These treats are wonderful with a cup of tea and a slice of pioneer Little House recipes. Have you ever tasted shoofly pie?

You will need: 3/4 cup butter softened divided, 3/4 cup brown sugar divided, 1/3 cup molasses, 1 egg, 2 1/4 cups flour divided, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger.

How to make it: 1. Heat oven to 350 F. 2. Beat 1/2 cup butter, 1/2 cup sugar, molasses, and egg. 3. Mix in 2 cups flour, soda, and spices. 4. Scoop onto sheets. 5. Rub remaining butter, sugar, and flour into crumbs, press onto cookies, and bake 11 to 13 minutes.

Chocolate Cream Pie Cookie Cups

Dark chocolate cookies topped with a swirl of chocolate pudding frosting and whipped topping taste like a classic diner chocolate cream pie. They are rich, creamy, and pure nostalgia. Tip: keep these chilled, since the creamy topping needs to stay cold. Add chocolate shavings on top for a fancy finish. They are perfect for a holiday party next to red velvet Christmas desserts. Did your favorite diner have a chocolate cream pie?

You will need: 1/2 cup butter softened, 1 cup sugar, 1 egg, 1 tsp vanilla, 1 1/4 cups flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, 1 cup prepared chocolate pudding, 1 cup whipped topping, chocolate shavings.

How to make it: 1. Heat oven to 350 F. 2. Beat butter, sugar, egg, and vanilla, then mix in flour, cocoa, and soda. 3. Scoop and bake 9 to 10 minutes and cool. 4. Fold pudding into whipped topping and pipe onto cookies. 5. Top with shavings and keep chilled.

Strawberry Rhubarb Crumble Bars

Strawberry rhubarb pie is a farmhouse spring favorite, sweet and tart at the same time, and this version bakes the filling between two layers of buttery oat crumble so you can cut neat bars for the cookie tin. Tip: if fresh rhubarb is out of season, use frozen and cook it with strawberries and sugar until thick, then cool completely. Chill the pan before slicing for clean edges. They sit nicely beside old-country Polish cookies on a holiday tray. Did your family grow rhubarb?

You will need: 1 cup butter melted, 1 1/2 cups flour, 1 1/2 cups oats, 3/4 cup brown sugar, 1/2 tsp salt, 1 cup chopped rhubarb (fresh or frozen), 1 cup chopped strawberries, 1/3 cup sugar, 1 tbsp cornstarch.

How to make it: 1. Cook rhubarb, strawberries, sugar, and cornstarch until thick, about 8 minutes, and cool. 2. Heat oven to 350 F and line an 8×8 pan. 3. Stir butter, flour, oats, brown sugar, and salt into crumbs and press two thirds into the pan. 4. Spread the filling and scatter the rest of the crumbs on top. 5. Bake 30 to 35 minutes, cool, chill, and cut into bars.

Banana Cream Pie Cookies

Banana cream pie is a church potluck legend, and these soft banana cookies topped with vanilla cream and a crushed vanilla wafer crumble bring back those memories. Tip: use very ripe bananas with brown spots for the sweetest flavor. Add the topping just before serving so the wafers stay crisp. They are a fun twist next to a loaf of most requested family recipes. Would you add a slice of fresh banana on top?

You will need: 1/2 cup butter softened, 3/4 cup brown sugar, 1 ripe banana mashed, 1 egg, 2 cups flour, 1 tsp baking soda, 1/2 tsp cinnamon, 1 cup vanilla pudding, 1 cup whipped topping, 1/2 cup crushed vanilla wafers.

How to make it: 1. Heat oven to 350 F. 2. Beat butter, sugar, banana, and egg, then mix in flour, soda, and cinnamon. 3. Scoop and bake 11 to 13 minutes and cool. 4. Fold pudding into whipped topping and spread on cookies. 5. Sprinkle with wafer crumbs and keep chilled.

Gingerbread Pumpkin Pie Sandwich Cookies

Bake the ginger rounds crackly and sugar-rolled like these before you fill them. Two soft gingerbread cookies hug a creamy pumpkin pie filling for the ultimate holiday sandwich cookie. It is Thanksgiving and Christmas in one bite. Tip: chill the filled sandwiches for 30 minutes so the filling firms up and they are easy to stack. Roll the edges in crushed gingersnaps for extra crunch. These treats are perfect for a cookie swap next to snowball cookies. Is this the best of both holidays?

You will need: 1/2 cup butter softened, 1/2 cup brown sugar, 1/4 cup molasses, 1 egg, 2 1/4 cups flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon. Filling: 4 oz cream cheese, 1/4 cup pumpkin puree, 1 1/2 cups powdered sugar, 1 tsp pumpkin pie spice.

How to make it: 1. Heat oven to 350 F. 2. Beat butter, sugar, molasses, and egg, then mix in flour, soda, and spices. 3. Scoop small balls and bake 9 to 10 minutes. 4. Beat filling ingredients until smooth. 5. Sandwich cookies with filling and chill 30 minutes.