You’ll never need to toss pie crust scraps in the garbage again! This Pie Crust Cookie Recipe is exactly what you need if you’re wondering, “what do I do with the leftover pie crust dough?”
Here’s what you do with the pie crust: Roll it out thin and cut out fun shapes. Then coat pie crust cookies with cinnamon sugar and bake until they’re golden brown and delicious!
Pie Crust Cookies are light and crispy, buttery, and just a little bit sweet.
These fall leaves are a beautiful and edible way to decorate a homemade (or store-bought) pumpkin pie, and they’re delicious eaten on their own too.
Don’t want to make leaves? That’s fine too. Any shape you desire can be created with pie crust and turned into a delicious cookie.
If you like simple flavors in your baked goods, you should try Classic Spritz Cookies or Shortbread Cookies with Icing.
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Why You Will Love This Pie Crust Cookie Recipe
- You Have Options: These cookies are made using any kind of pie crust dough. Pre-made refrigerated dough is great, as is your grandmother’s passed-down pie crust recipe. You can also choose what shape to make them in.
- Light, Crispy, and Not Too Sweet: Since these cookies are actually made with pastry dough, they aren’t as heavy and sugary as most cookies are. Pie crust cookies are lovely with a cup of tea or coffee.
- Just 4 Ingredients: Cinnamon, Sugar, and an egg are added to cut out pie crust shapes. That’s it. It’s so easy to make these cookies!
Key Ingredients
Here are the 4 ingredients you need to make pie crust cookies:
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Pie Crust: To make a large batch of cookies I used a box of refrigerated pie crusts that was about 14 ounces. This is by far the easiest way to make pie crust cookies, but you can also make this with your favorite homemade pie crust too!
- Egg Wash: Brush the tops of the pie crust cut outs with egg beaten with water. This helps them brown, just like egg wash does on a pie.
- Cinnamon and Sugar: This simple mixture is dusted over the cookies to give them the perfect amount of sweetness and lovely flavor. It also adds a delicate crunch.
- Cookie Cutters: I am in LOVE with these small leaf cookie cutters that I ordered on Amazon. They cut out the leaf shapes and also press in vein details. You can use any cookie cutters that you have, or simply use a knife to cut the crust into shapes.
How To Make Pie Crust Cookies
Preheat the oven to 350°F/180°C and line your cookie sheet with parchment paper or a Silpat mat before you start.
- Roll and Cut: Roll out the pie crust on a floured surface until it is ¼ to ⅛ inch thick. I like pie crust cookies best when they’re super thin. Cut out shapes using cookie cutters.
- Egg Wash: Place the cut outs on the prepared baking sheet, and use a pastry brush to coat them with egg wash.
- Cinnamon Sugar: Mix the cinnamon and sugar together, and sprinkle the mixture all over each cookie.
- Bake: Bake for 10-12 minutes, or until the cookies have puffed up, are golden brown, and no longer look wet or shiny. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Top Tips
- Dip the cookie cutters in flour if you find that the dough is sticking to them. Pie dough is very buttery so it can get sticky!
- Pie crust cookies can be made in shape! Try simple small circles, use a knife to cut the dough into thin strips, or find your favorite seasonal cookie cutters. I’m showing you pie crust cookies that are thanksgiving themed, but they are truly welcome any time of the year.
- Use leftover pie dough. You know the pieces you have to trim away? Never let them go to waste again!
- Make as many as you like. Depending on how much pie crust you have, you may want to make more or fewer pie crust cookies. No problem, just adjust the amount of cinnamon sugar you mix up as needed.
- Instead of cinnamon sugar, bake the cookies with just the egg wash, and dip them into cookie icing when they’ve cooled.
- Use these pie crust cut outs to decorate a pumpkin pie for Thanksgiving. You can add the baked cookies to the top of the pie after it’s baked.
- Love Dessert Dips? Use pie crust cookies as your sweet dippers! Try them with a cute turkey dessert cheese ball for the holiday.
How to Store Pie Crust Cookies
These cookies are really best when enjoyed shortly after baking them, and I’m known to snag a few right off the tray while they’re still warm!
If you have leftovers, or need to make them ahead of time, they can be stored in an airtight container at room temperature for up to 4 days.
Other Fall Desserts You Should Try
- Easy No-Bake Turkey Cookies
- Candy Corn Marshmallow Squares
- Pumpkin Sugar Cookies with Maple Icing
- Pumpkin Patch Brownies
- Pecan Pie Cheesecake
FAQs
The easist way is to use small leaf-shaped cookie cutters like I’m using here! You can also very carefully cut leaf shapes using a paring knife, or cut around a template.
Egg wash does two things in this recipe. First, it helps the sugar and cinnamon to stick to the cookies, and second, the protein in the egg gives the cookies their golden brown color.
If you have extra pie crust, but don’t want to make these light and tasty cookies, I suggest that you make another pie! If it’s not enough for a whole pie, try making mini pies in a muffin or tart pan.
These buttery, flaky pie crust cookies will fly off the plate when you make them! Be sure to save this recipe, it will come in handy every time you have extra pie crust to use up.
Pie Crust Cookies
Ingredients
- 1 unbaked pie crust homemade or store bought, or use scraps left from making pie, thawed if frozen
- 1 egg mixed with 1 teaspoon water, to make egg wash
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- flour for dusting
Instructions
- Preheat the oven to 350°F/180°C, and line a cookie sheet with parchment paper or a Silpat silicone mat.
- Roll out the pie crust into ¼ to ⅛ “ thickness on a lightly floured surface, and cut out shapes using cookie cutters. If the cookie cutters are not releasing the cookies easily then dip in flour.
- Place the cut outs on the prepared sheet, then brush with egg wash.
- To make the cinnamon sugar, combine sugar with cinnamon. Then sprinkle the mixture all over the cut outs.
- Bake in the preheated oven for 10-12 minutes or until they are puffed and no longer wet/shiny.
- Allow to cool down for 5 minutes on cookie sheets then transfer to a wire rack to cool completely. Enjoy them on their own, with a dessert dip, or decorate a pumpkin pie with them.
Notes
- This recipe can be made with refrigerated pie crust dough, or your favorite homemade pie crust recipe.
- Cut the cookies into any shape that you like. Simple circles, or long straws cut with a knife are also fun.
- To Store: Keep leftovers in an airtight container at room temperature for up to 4 days.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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