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Sugar Cookie Pie

Sugar Cookie Pie | www.somethingswanky.com

This yummy pie was inspired by my good friend The Domestic Rebel, whose Lofthouse Sugar Cookie Pie was a stroke of genius! I thought using 4th of July sugar cookies would be such a fun and festive spin on her colorful pie (it’s pink! see it here).

Let me tell you a little about what makes this pie so special… It’s my favorite kind of pie: a cookie chess pie. Which means it’s basically a pie shell filled with chopped up sugar cookies and chess filling. Do you know what chess filling is? The best way I can describe it is that it’s a lot like the gooey part of a pecan pie… but a little firmer. It’s buttery and sweet and delicious. It seeps into the porous, cake-like cookies and brings all the pieces together into one big, soft and dreamy pie filling.

The really fun thing about making a cookie chess pie (like this one) is that you can use all sorts of different cookie and cake fillings. Anything dense, dry, or porous will do– that way the filling can seep its way into everything. Snack cakes work wonderfully (like this Peanut Butter Kandy Kakes Chess Pie), so do Girl Scout Cookies (my favorite Samoas Chess Pie). You could even make it without cookies at all and use peanut butter! The versatility of a chess pie filling is really fantastic.

These Lofthouse Sugar Cookies are really superb for this kind of a pie. The cookie part soaks up the filling, and the icing bakes up to add a little sugar crunch here and there all throughout the pie– plus it adds fun seasonal color too!

Sugar Cookie Pie | www.somethingswanky.com

Sugar Cookie Pie

Yield: 8


  • 1 unbaked pie crust
  • 10 frosted sugar cookies
  • 1/2 c. butter, partially melted
  • 1/2 c. sugar
  • 3 eggs
  • 1 tbsp. cornmeal (or almond flour, or flour)
  • 1 tbsp. vinegar
  • 1 tsp. vanilla


  1. Preheat oven to 350ºF. Press unbaked pie crust into a 9" pie dish.
  2. Chop the sugar cookies into bite sized pieces and place in pie dish.
  3. Whisk together the butter and sugar. Mix in the eggs, one at a time, mixing in between each addition.
  4. Mix in the cornmeal, vinegar, and vanilla until smooth. Pour mixture over the cookies in the pie dish. Use a spatula to prod the pieces to make sure the filling has filled in the "cracks" as much as possible. I also like to press and smooth down the top with the spatula.
  5. Bake for 30-35 minutes until the top is golden brown.
  6. Serve warm or at room temperature with ice cream. Cover and store at room temperature for up to 1 week.


Recipe source: Baltimore Bomb Pie, by Something Swanky. Use of the Lofthouse Sugar Cookies as seen on The Domestic Rebel.



Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

12 comments on “Sugar Cookie Pie”

  1. I love Lofthouse cookies and that texture is just so melt in your mouth good! And this pie sounds like it’s got amazing textures going on and the colors – so festive!

  2. Ok I have never seen anything like this! So interesting to put those soft cookies into a pie! I love it!

  3. Wow, this is brilliant! I can’t think of much better than Lofthouse cookies in a pie! I cannot wait to try this out!

  4. Lofthouse cookies are my favorite, I can’t imagine how good this pie must taste!!!

  5. Lofthouse cookies are my favorite, I can’t imagine how good this pie must taste!!!

  6. Eek it’s just so colorful and gorgeous!! I can’t wait to stuff my face with a piece (or ten) of this pie!

  7. This is genius. All of those bright colors have me wanting to dig in. Pinned.

  8. Ashton this looks like it’s deliciousness on steroids!!! Love it

  9. I love the colour! So festive, and those sprinkles just add that happy feeling too.

  10. Lofthouse cookies may be the best cookies EVER!! This pie is genius I agree!! The 4th of July theme is so much fun!

  11. Wow! AMAZING! Love this pie!

  12. My husband loves sugar cookies so I had to try this recipe. I made it yesterday for the 4th of July. I used regular flour and almond flavoring instead of vanilla. It turned out great!

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