Pie Crust Cookies
Pie Crust Cookies are the easiest way to turn leftover dough into something completely irresistible.
Forget tossing those scraps, transform them into golden, buttery, melt-in-your-mouth dessert recipe you’ll want to make on purpose.
These cookies are quick to whip up, customizable with your favorite toppings, and perfect for satisfying that dessert craving without a lot of fuss.
What are the ingredients for pie crust cookies?
- Pie Dough – This is the base of the recipe. You can use a store-bought refrigerated crust for convenience, or homemade pie dough if you want a more buttery, from-scratch flavor. Either way, the dough bakes up flaky and crisp, giving the cookies that signature pie-like texture.
- Cinnamon Sugar – This classic combo adds just the right amount of sweetness and warmth. The sugar caramelizes slightly as it bakes, while the cinnamon infuses each bite with cozy flavor. Mixing them together ensures an even coating on every cookie.
- Egg – Lightly beaten, the egg is brushed onto the dough before baking. This acts as a glue to hold the cinnamon-sugar mixture in place and gives the cookies a shiny, golden brown finish.
How to make pie crust cookies?
- Let the pie crust soften slightly. Let the pie crust rest at room temperature just until pliable. If it gets too warm, it will be sticky and harder to cut into shapes.
- Cut out shapes using a small cookie cutter on a floured surface and place them on a parchment-lined baking sheet.
- Freeze the cutouts for at least 20 minutes while you prepare the cinnamon sugar and egg wash. This helps them hold their shape in the oven and keeps the dough extra flaky.
- Brush the cookies lightly with the egg wash and then sprinkle with the cinnamon sugar, and bake until golden.
- Cool on a wire rack before serving—perfect with your favorite sweet dip!
Yes! You can cut out the cookies and freeze them unbaked on a sheet pan. Once frozen, transfer to a freezer bag and bake straight from frozen when you’re ready. Just add 1–2 minutes to the baking time.
Baking Sheet Pan Set of 3, Commercial Cookie Sheets for Baking, Nonstick Half/Quarter/Jelly Roll Pans Replacement Toaster Oven Tray, Heavy Duty & Easy Clean, Champagne Gold360 Count 12
Mini Cookie Cutter Set, 30 Tiny Stainless Steel Cookie Stamps of Rectangle Square Heart Star Triangle Round Tiny Circle for Out Pastry Dough, Pie Crust & Fruit, Fondant
OXO Good Grips Non-stick Steel Rolling Pin, One Size (11249400)
If you love these flaky little treats, be sure to check out these great ideas too!
- Enjoy your pie crust cookies with dessert dip recipes like brownie batter dip or cream cheese fruit dip for an extra sweet pairing.
- For more inspiration, browse through a variety of pie recipes that are just as comforting and delicious.
- And if you can’t get enough baked goodies, explore even more cookie recipes to fill your dessert table.
Leftover Pie Crust Cookies
Ingredients
- 1 pie crust Refrigerated Pie Crust or Homemade Pie Dough
- 1 tbsp granulated sugar
- 2 tsp ground cinnamon
- 1 egg
Instructions
- Remove pie crust from the refrigerator and let sit for about 15 minutes until the dough is soft but not warm.
- Gently cut out cookies on a lightly floured surface using fondant cookie cutters or small cookie cutters and place on a parchment lined cookie sheet.
- Place the prepared baking sheet in the freezer for no less than 20 minutes.
- Mix sugar and cinnamon together in a small bowl.
- In a separate bowl mix egg.
- Remove cookies from the freezer and brush with egg wash using a pastry brush.
- Sprinkle cinnamon sugar over cookies and bake at 350º for 12-15 minutes until golden brown.
- Remove cookies and let cool on a wire rack.
- Serve with your favorite sweet dip.
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