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Pie Crust Cookies are the easiest cookies you can make with just pie crust! I used fall-themed cookies cutters on homemade pie dough – you can even use scraps. Topped with cinnamon sugar these are a pie making day staple.
The Easiest Pie Crust Cookies
These easy cookies are such a great recipe: pie crust are 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 to personalize these cookies to you. I love putting these on a charcuterie board as an appetizer for a party!
Ingredients Needed
- 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 pie crust to approximately ¼” thickness and cut shapes with desired cookie cutters. Place on prepared sheet pan.
- Stir together sugar and cinnamon.
- Brush cookies with egg wash and sprinkle with cinnamon sugar.
- Bake until light golden and crispy.
Expert Tips
- You will know these little treats 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.
FAQs
Store them in an airtight container at room temperature for up to a week.
Freeze in an airtight container for several months.
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!