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Use leftover pie dough to make Pie Crust Cookies! These are easy cookies made in any shape you want, cut out of pie dough scraps. I top them with cinnamon sugar and they’re delicious little crunchy bites!
These easy cookies are such a great recipe: pie crust is cut into shapes and topped with a cinnamon sugar mixture. I have such fond memories of making these with leftover pie dough whenever I made pies with my mom or Nana. You could even add some pumpkin spice or nutmeg for a spiced flavor! They are so easy and with a few simple ingredients, great for a full crust or especially if you have any leftover pie crust.
I cut these bite-size cookie out with fall cookie cutter like leaves and pumpkins. You can use any kind of cookie cutter or just cut pieces or even sprinkle and roll them up like rugelach. I love putting these on a charcuterie board as an appetizer for a party!
Ingredient Notes
- Pie Crust: I used my favorite All-Butter Pie Crust but you can use store bought refrigerated crust too.
- Egg Wash: The easiest way to have the cinnamon sugar topping to stick
- Sugar: I used granulated sugar to mix with the cinnamon but you could also swap brown sugar.
- Cinnamon: Or use pumpkin pie spice to make it taste like fall.
How to make Pie Crust Cookies
- Roll out your pie crust to the right thickness. ¼ inch is the perfect thickness for these cookies.
- Get creative with your shapes! Use your favorite cookie cutters to create fun and unique shapes. Or, just cut pieces or strips to roll up and dust with the topping.
- Don’t skip the cinnamon sugar! This simple topping adds a delicious flavor and crunch to the cookies.
Expert Tips
- You will know pie crust cookies are done when they become golden brown and no longer glossy. They’ll also be puffed.
- Baking time will depend on the size and thickness of your dough.
- I love making these with leftover pie dough after making my holiday pies.
- Use a pastry brush or your finger to spread the egg wash all over the mini cookies.
Pie Crust Cookies Recipe
Recipe Video
Equipment
- Cookie Cutters
Ingredients
- 1 pie crust
- ½ cup (100g) sugar
- 2 teaspoons ground cinnamon
- Egg Wash
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Roll out pie crust to approximately ¼” thickness and cut shapes with desired cookie cutters. Place on prepared baking sheet.
- Brush with egg wash.
- Stir together sugar and cinnamon and sprinkle some on each cutout.
- Bake 7-10 minutes, depending on size and type of crust (see note).
- Cool slightly before eating, store in an airtight container.
Recipe Notes
- Yield and bake time will depend on size of cookie cutter.
- You can use any homemade crust recipe or a refrigerated crust. This is also a great recipe to use with leftover crust scraps.
- Note that bake time might differ depending on the recipe you used for the pie crust or if it’s store bought – the refrigerated crusts often take less time to bake.
- To use pie crust scraps, just press all scraps together in a ball and roll to ¼” thickness.
My mom used to make leftover pie crsut cookies when we were kids. She’d roll the scraps out, butter the crust, sprinkle with sugar and cinnamon then roll it like a jelly roll and slice into about 1/2 slices. They were almost as delicious as the apple pie!