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Pinch Cookies

Prep: 30 mins
Cook: 10 mins
Yields: About 20 Cookies

1 package Foodstirs Sweet Tooth Sugar Cookie Mix
1 egg white
5 tablespoons cold butter, cubed
½ cup fruit preserves (we used apricot and strawberry)
2 tablespoons powdered sugar (optional)



In a bowl, beat butter until creamy, then add the egg white and continue mixing until combined. Add dry sugar cookie mix and use hands to mix until dough forms.

Gather dough into a ball and flatten into a square shape. Cover with plastic wrap and freeze for 20 minutes or until dough is firm. While dough is chilling, preheat oven to 350 degrees.

Remove dough from freezer. Lightly flour your countertop and rolling pin. Roll out the dough until its approximately ¼” thick.

Use a pizza cutter to cut the dough into 2 ½“ squares, until you have approx. 20 cookies. Place squares on parchment-lined cookie sheets.

Place ½ teaspoon of preserves in the center of each square. Pull up two opposite corners of the square, pinching them together seal the dough.

Bake at 350 degrees for 8-10 minutes, or until corners of the cookies are golden.

Allow cookies to cool. Sift with powdered sugar prior to serving to make these cookies extra sweet.