I love cookies and I really love pie. This Pie Crust Cookie recipe is like the stars aligned. Simple pie dough, cut into cookies, baked, and sprinkled with sugar. Such basic ingredients, yet so good.
When I was a little girl, my grandma Martin, who you have heard me speak of before, always had a leftover pie crust scraps when she made pies. I was always especially happy when said the pie she was preparing was my favorite, Chocolate Meringue Pie.
She would roll the “extra” dough out onto a sheet pan and sprinkle it with cinnamon and sugar, and bake it til it just started to brown and get crispy. I am not sure what I liked more. Her pies or that unique cookie crust she made just for me? Grandmas are magical. Making simple ingredients into little treats and lifetime memories like that.
Back to pies though that’s why these cookies are so great. These pie crust cookies are ideal for the holidays. Perfect to use up that extra pie crust when you are preparing those Thanksgiving pies. You can use your own pie crust recipe, or just use a store-bought one which really makes this recipe come together quickly.
Pie Crust Cookies
These simple cookies couldn’t be easier to make; just roll out the dough, dust in sugar, bake and enjoy in less than 10 minutes. They are simply divine and you don’t even have to wait for them to cool. I recommend eating them straight from the oven. Warm pie crust cinnamon and sugar cookies will melt in your mouth.
Cookies from Leftover Pie Crust
Pie dough cookies are not something you’d think to make but believe me, once you try them you’ll be making them on a regular basis. These cookies have to be the easiest cookies you’ll ever make.
They come together very fast when a craving for sweet treats hits you. This easy recipe will soon be your go-to whether you have pie crust scraps or not. This pie crust cookie is great to have on hand come the holidays or better yet they’d make the perfect Christmas cookie. Make a batch for teacher’s gifts, or stocking stuffers, or put them out after your holiday meal. Any way you serve them they are yummy.
I like to make a double batch and freeze half. They keep really well in the freezer for a few months.
Ingredients Needed To Make Pie Crust Cookies
- 1 box (2 crusts) Refrigerator Pie Crust, or your own homemade pie crusts – To get these cookies on the table (or in your mouth!) as soon as possible it is best to use store-bought pie crusts. Refrigerated pie crusts are best. But if you have some time and want to make your own I suggest you use this recipe for Grandma’s Homemade Pie Crust.
- 1 cup sugar or spice of your choice – I recommend using white sugar and cinnamon as this is my favorite combination. You could also lemon zest and sugar, almond sugar, or vanilla sugar.
- Spray butter or egg wash – You can melt some butter and put it in a spray bottle and spritz the cookies or you can use a mixture of a beaten egg combined with some water.
How to make Pie Crust Cookies
FIRST: Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
SECOND: Unroll the pie crust dough on a lightly floured surface. Flouring the surface ensures the dough won’t stick to your counter. Using a rolling pin, gently roll dough to make it flat and even, though take care not to roll it too thin or the cookies will fall apart and burn.
THIRD: Using cookie cutters or the rim of a glass, cut shapes and transfer them to the prepared baking sheet.
FOURTH: With the tines of a fork, poke holes in the cookies.
FIFTH: Spritz the cookies with spray butter and dust with cinnamon sugar, plain sugar or flavored sugar.
Alternatively, make an egg wash by beating one egg white and 1 teaspoon of water together and brushing the tops with a pastry brush and sprinkle cinnamon sugar on top.
SIXTH: Bake for 7-9 minutes or until the cookies are a light golden brown. (baking time will depend on how thin your crust is, my thick cookies took 9 1/2 minutes, and my thinner ones were done in 7 minutes). Don’t let the edges turn brown.
SEVENTH: Remove and cool on wire racks.
Store pie crust cookies in an airtight container for up to 5 days. Or freeze them for up to 3 months.
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If you love this Pie Crust Dough Cookie recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
How do I use leftover pie crust? Leftover pie dough can easily be made into cookies. All you need to do is roll out the dough, cut it into cookies, dust them with sugar, and bake. I suggest you sprinkle the cookies with sugar and cinnamon as this is my favorite combination. Or choose a different mix of sugar and spices.
There are lots of other ways to use up pie crust; you can freeze it for use later on, turn it into empanadas, pop tarts or use it as a base for quiche.
What does adding sugar to the pie crust do? If you add sugar to the pie crust it will add some sweetness in most cases the filling is sweet enough and isn’t necessary.
How do I make my pie crust crispy? To get a nice crispy crust you can add an egg wash or brush the crust with a little butter.
Can I use frozen pie crust to make these cookies? Unfortunately, frozen pie crust does not roll out as well as refrigerated pie crust so I don’t suggest you use frozen.
- Looking to use your own pie crust instead of store-bought? I’ve got you covered! Make my Grandma’s Homemade Pie Crust.
- There are a variety of ways to flavor these cookies. You can dust them with apple spice or pumpkin pie spice. Or try making these Pumpkin Spice Swirls with leftover pie crust.
- For more flavored sugar options you can follow these instructions for flavored sugars using extracts.
- If you love powdered sugar donuts, try baking the pie crust cookies and then dusting them with confectioners’ sugar when they cool down.
Tips & Tricks
- Bring the pie crust to room temperature before rolling it out.
- Keep a variety of flavorings on hand to use for these cookies and other baked goods.
- Have an assortment of cookie cutters to make different shapes of cookies.
- Toss in some sprinkles or other cake toppings to add color to the cookies.
- Store the cookies in an air-tight container on the counter for a few days or place them in the freezer for a few months.
More Recipes to Love
- Red Velvet Cake Mix Cookies
- Pecan Pie Crust Cookies
- Best Pie Crust Recipe (my grandma’s!)
- How to blind bake a Pie Crust
- It’s pie season and I have a lot of pie recipes to enjoy — you can see them all right here.
- See ALL of my Cookies Recipes right here.
These simple pie crust cookies will not disappoint! Make a batch today and see for yourself. Grab a cup of tea or coffee and get ready for some dipping.
- 1 box (2 crusts) Refrigerator Pie Crust, or your own homemade pie crusts
- 1 cup sugar or spice of your choice
- spray butter, or egg wash
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- Unroll the pie crust on a lightly floured surface. Using a rolling pin, gently roll to make flat and even it out, taking care not to roll it too thin.
- Using cookie cutters or the rim of a glass, cut shapes and transfer them to the prepared baking sheet.
- With the tines of a fork, poke holes in the cookies.
- Spritz the cookies with spray butter and dust with plain or flavored sugar.
- Bake for 7-9 minutes (baking time will depend on how thin your crust is, my thick cookies took 9 1/2 minutes, and my thinner ones were done in 7 minutes)
- Don't let the edges turn brown.
- Remove and cool on wire racks.
- Store pie crust cookies in an airtight container for up to 5 days. Or freeze them for up to 3 months.
To make an egg wash, mix one egg white with a teaspoon of water. Brush cookies with egg wash in place of the spray butter.
The number of cookies you will get will depend on the size of the cookie cutter you use.
Amount Per Serving: Calories: 33Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 15mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 0g
Nutrition isn't always accurate.
This recipe was originally posted on June 17, 2014. It has been updated to improve user experience and reshared on November 16, 2022.