Mini Peach Pie Cookies

Mini Peach Pie Cookies are the perfect fusion of two beloved desserts – peach pie and cookies – into one delightful bite-sized treat. These adorable little pies capture all the flavors of a classic peach pie, but in a portable and convenient form that is perfect for snacking, sharing, or enjoying as a sweet indulgence any time of the day.

In this article, we’ll delve into the world of Mini Peach Pie Cookies, exploring their irresistible flavor, easy preparation, and endless possibilities for customization. Whether you’re a seasoned baker looking for a fun new recipe or someone with a sweet tooth craving a delicious treat, join us as we discover the charm and versatility of these delightful mini pies.

So, grab your apron, gather your ingredients, and get ready to embark on a culinary adventure filled with juicy peaches, buttery pastry, and the warm aroma of freshly baked cookies. It’s time to indulge in the deliciousness of Mini Peach Pie Cookies!


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, chilled and diced
  • 1/4 cup cold water
  • 2 cups fresh or canned peach slices, diced
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 egg, beaten (for egg wash)
  • Turbinado sugar, for sprinkling


  1. Prepare the Dough:
    • In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, diced butter and mix until the mixture resembles coarse crumbs.
    • Gradually add the cold water, 1 tablespoon at a time, mixing until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Make the Peach Filling:
    • In a separate bowl, combine the diced peach slices, granulated sugar, cornstarch, lemon juice, ground cinnamon, and ground nutmeg. Toss until the peaches are evenly coated. Set aside.
  3. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
  4. Roll Out the Dough:
    • On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles of dough.
  5. Assemble the Mini Pies:
    • Place a spoonful of the peach filling onto the center of each dough circle. Be careful not to overfill.
    • Fold the dough over the filling to create a half-circle shape. Use a fork to crimp the edges of the dough to seal the pies shut. Optionally, you can use a small cookie cutter to create decorative shapes on the edges.
  6. Brush with Egg Wash:
    • Lightly beat the egg in a small bowl. Brush the tops of the mini pies with the beaten egg wash. This will give them a golden brown color when baked.
  7. Sprinkle with Turbinado Sugar:
    • Sprinkle the tops of the pies with turbinado sugar for added sweetness and a crunchy texture.
  8. Bake the Mini Peach Pie Cookies:
    • Place the assembled pies onto the prepared baking sheet. Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the filling is bubbling.
  9. Cool and Serve:
    • Allow the mini peach pie cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Presentation Ideas:

  • Decorative Crusts: Experiment with different crust designs using cookie cutters or a lattice pattern for an eye-catching presentation.
  • Individual Serving: Serve each mini peach pie cookie on a decorative plate or in a small paper liner for a charming individual dessert.
  • Accompaniments: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
  • Garnishes: Garnish each mini pie with a fresh peach slice or a sprig of mint for a touch of elegance.
  • Gifts: Package the mini peach pie cookies in a decorative box or tin to give as thoughtful homemade gifts for friends and family.

Customization Options:

  • Fruit Variation: Substitute the peaches with other seasonal fruits such as berries, apples, or cherries to create a variety of flavors.
  • Spice Blend: Adjust the spices in the filling according to personal preference. Add a pinch of ginger or cardamom for a warm and aromatic twist.
  • Sweetness Level: Adjust the amount of sugar in the filling to suit your taste. For a sweeter filling, increase the sugar, or for a tart flavor, reduce the amount of sugar.
  • Nutty Crunch: Add chopped nuts such as pecans or almonds to the filling for added texture and flavor.
  • Glaze: Drizzle the cooled mini peach pie cookies with a simple glaze made from powdered sugar and milk for an extra touch of sweetness.

Storage and Leftovers:

  • Room Temperature: Store the cooled mini peach pie cookies in an airtight container at room temperature for up to 2 days.
  • Refrigeration: For longer storage, refrigerate the pies in an airtight container for up to 5 days. Allow them to come to room temperature or gently reheat before serving.
  • Freezing: To freeze, place the baked and cooled mini peach pie cookies on a baking sheet in a single layer and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag and store for up to 2 months. Thaw overnight in the refrigerator before serving.

Troubleshooting Tips:

  • Soggy Bottoms: To prevent the pie crust from becoming soggy, avoid overfilling the pies with the fruit filling, and ensure the oven is preheated to the correct temperature before baking.
  • Leaky Pies: Make sure to seal the edges of the pies securely to prevent any filling from leaking out during baking. Press the edges firmly with a fork to create a tight seal.
  • Uneven Baking: If the pies are browning too quickly on the edges, cover them loosely with aluminum foil halfway through baking to prevent over-browning while the center cooks through.
  • Filling Spillover: Place a baking sheet or aluminum foil underneath the pies while baking to catch any potential spills and prevent them from burning on the bottom of the oven.


In conclusion, Mini Peach Pie Cookies offer a delightful twist on traditional peach pie, providing all the flavor and satisfaction in a portable and convenient cookie form. With their buttery crust and sweet peach filling, these cookies are sure to be a hit at any gathering or as a special treat for yourself.

Whether enjoyed as a snack, dessert, or even breakfast, Mini Peach Pie Cookies are a versatile and delicious option that can be enjoyed year-round. With simple ingredients and easy preparation, they’re perfect for novice and experienced bakers alike.

So next time you’re craving the taste of peach pie but want something a little more convenient, give these Mini Peach Pie Cookies a try. Your taste buds will thank you!


1. Can I use frozen peaches for this recipe? Yes, frozen peaches can be used instead of fresh ones. Just make sure to thaw them completely and drain any excess liquid before using.

2. Can I freeze the cookie dough ahead of time? Yes, you can freeze the cookie dough for up to 3 months. Simply wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw in the refrigerator before baking.

3. Can I use a different fruit filling instead of peaches? Absolutely! You can substitute the peach filling with any other fruit filling of your choice, such as cherry, apple, or blueberry.

4. How long do these cookies stay fresh? Stored in an airtight container at room temperature, Mini Peach Pie Cookies will stay fresh for up to 3-4 days. You can also extend their freshness by storing them in the refrigerator for up to a week.

5. Can I make these cookies in advance for a special occasion? Yes, you can bake the cookies in advance and store them in an airtight container until you’re ready to serve them. They’re perfect for parties, potlucks, or any occasion where you want to impress with a delicious homemade treat.

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