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These Pie Crust Cookies are 3-ingredient cookies made with pie crust! They’re crisp, flaky bits of pie dough topped with cinnamon sugar, and they’re one of my favorite ways to use up leftover pie crust. You can cut them in any shape you like, and they’re just as good made with my all-butter pie crust as they are with refrigerated dough.
I have such fond memories of making these whenever my mom or aunt had scraps of pie dough left over, so this is one of those simple recipes that feels totally nostalgic. Pie crust is also where Crazy for Crust began, so I’m always going to find a way to make sure none of it goes to waste (or have a reason to make and eat just the crust!)
Once you roll out the dough you add plenty of cinnamon sugar before baking and you know they’re done when they’re puffed and golden brown. They’re simple, crunchy, and proof that sometimes the scraps are almost as good as the pie itself!
Ingredient Notes
- Pie Crust: I used my favorite All-Butter Pie Crust but you can use store bought refrigerated crust too. (I don’t recommend using a frozen crust; those are usually already in pie pans.)
- Egg Wash is the easiest way to have the cinnamon sugar topping to stick.
- I used granulated sugar to mix with the cinnamon but you could also swap brown sugar, or use pumpkin pie spice to make it taste like fall.
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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
Video
Equipment
- Cookie Cutters
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
How to Serve Cookies Made With Pie Crust
- We love just eating them as simple, 3-ingredient cookies.
- Add them to a dessert charcuterie board with pecan pie dip as a Thanksgiving dessert.
- Serve them alongside other dippers when making chocolate dip, cheesecake dip or cookie dough dip.
Oh my gosh! These remind me of the cookies my mom always made with her scraps leftover from her amazing cherry lattice top pie! Love these so much! Cute that you used cookie cutters!!!! 😊✌🏽🪶
So fun! 🙂 Thank you for taking the time to rate and comment!
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!
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