Pie Crust Cookies {VIDEO}
Pie Crust Cookies are so flaky and delicious you can’t eat just one! Don’t throw away those pie crust scraps, use them to make cinnamon and sugar cookies! Perfect for snacking, dipping in your favorite dessert dip or enjoy atop your favorite pie. They are by far the easiest cookies you can make!
Pie crust cookies are a great excuse for making pumpkin pie, upside-down apple pecan pie, apple butter pumpkin pie, or lemon pie.
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Pie Crust Cookies
Making pie crust cookies is nothing new, but that doesn’t mean it’s not an amazing little recipe I should share with all of you.
As far back as I can remember, it was always a tradition that my grandma would take the pie crust scraps and turn them into the most amazing little cookie bites.
Now she wouldn’t necessarily spend the time to make them into nice uniform shapes, but they were still equally as good just the way they were. It was always my favorite part of making pies, so much so that I continued that tradition in my own home.
I love them so much that I’ve actually started making whole batches with an entire pie crust dough, not just the craps. These festive little cookies are crisp and flaky perfection that you need to make this season!
Pie Crust Cookie Basics
Part of what is best about making pie crust cookies is how easy they are to prepare. You don’t even have to know how to make pie crust. Just roll out a premade dough and you’ll be on your way to enjoying a tasty treat.
To get started just, preheat your oven and line a sheet pan with parchment paper. Then on a lightly floured surface, roll dough and use your pie crust cookie cutters or knife to cut out into desired shapes and place on the prepared sheet pan.
Next, you will whisk together an egg with a little water or milk and brush the egg wash on top of the cut-out dough and sprinkle with sugar or cinnamon-sugar.
Bake until golden brown and enjoy warm.
Bakers Tips To Remember
If you don’t have any pastry punches you can use a sharp knife, pastry wheel or small cookie cutters to cut out desired shapes such as circles, strips, squares, stars, leaves, diamonds or any shape
For Pie Crust Cookie Success
To come out with the absolutely perfect pie crust cut-outs every time, simply follow these few tips and tricks to make sure everything goes smoothly.
- Make sure your dough is well chilled, or once they are cut and on the pan, place them in the freezer for a bit.
- Cut the shapes to an even thickness so they bake evenly.
- If you use larger cookie cutters, you will need to adjust the baking time
- Don’t forget the egg wash; brushing these with a little egg and milk (or water) will help them get shiny and golden.
Ways to Enjoy Pie Crust Cookies
- When baking a pie and you have pie crust scraps, don’t worry about cutting into pretty designs, just place the scraps on a baking sheet, sprinkle with cinnamon and sugar and enjoy warm!
- Cut pie crust dough in even strips, brush with a little butter, sprinkle with cinnamon and sugar, bake, and serve as pie crust “fries”
- Make a few dozen to enjoy as a party treat! Serve with pumpkin fluff, caramel cheesecake dip, fruit preserves, on with of ice cream like my pumpkin pie milkshake, or a glass of cold milk.
- Dress up homemade pumpkin pie or store-bought pies by decorating them with pie crust cut-outs.
- Pie Crust cookies would be perfect on a fall dessert board.
Flavor Variations:
While I love this simple flavor combo, there are so many other ways to mix up these pie crust cut-outs and make them taste completely different. Here are a few other options to try out.
Salt & Pepper: sprinkle the cookies with a bit of sea salt and coarsely ground black pepper for a savory twist that will go amazing with this cranberry cream cheese spread.
Garlic & Herb: If you’re feeling more adventurous than just salt and pepper, try it with a sprinkle of garlic salt and Italian herb seasoning and serve with soup or salad!
Cinnamon Sugar: Last but not least is my favorite variation that I make all the time. Just mix 1 tablespoon sugar and 1 teaspoon ground cinnamon in a small dish and then sprinkle over crackers.
Don’t just stop there! Try coming up with your own flavor combos, then let me know in the comments how it turned out. I love hearing new flavor ideas!
How To Store Pie Crust Cookies
More Amazing Fall Cookie Recipes You’ll Love
Toffee Chocolate Chip Shortbread Cookies – The buttery melt-in-your-mouth shortbread combined with chocolate and toffee is sure to win a spot on your favorite cookie list.
Pumpkin Spice Cinnamon Roll Cookies – Full of pumpkin spice and everything nice! The pumpkin glaze on top makes them an irresistible fall treat.
Peanut Butter Cup Cookies – A peanut butter cookie cup with a chocolate-covered peanut butter cup in the middle!
Pistachio Cookies With Dark Chocolate Chips – These deliciously soft pudding cookies are buttery and salty with dark chocolate chips that pair perfectly with pistachios. I bet you can’t eat just one!
Oatmeal Chocolate Drizzle Cookies – Delicious oat cookies enhanced by drizzling chocolate. You’ve got to give these a try if you’re looking for a good oatmeal cookie – they’re a new favorite here!
Like These Pie Crust Cookies? Pin It!
Tools used to make the best pie crust cookies
Everyone needs a good rolling pin, especially around the holidays, and this one is a great choice for everything from pie crust and cookie dough to yeast dough.
If you want to replicate the exact shapes used in this post, then pick up a set of these pie punches that worked perfectly for me!
A pastry cutter is great for cutting the dough into strips, so you can top the pie with more than just fall leaves!
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Pie Crust Cookies
Pie Crust Cookies are so flaky and delicious you can’t eat just one! Don’t throw away those pie crust scraps, use them to make cinnamon and sugar cookies! Perfect for snacking, dipping in your favorite dessert dip or enjoy atop your favorite pie.
Ingredients
- 1 unbaked pie crust, or scraps, chilled (use homemade pie crust, store-bought or scraps)
- 1 large egg
- 1 tablespoon milk or water
- Cinnamon and sugar, for sprinkling
Instructions
- Preheat oven to 350° F and line a sheet pan with parchment paper.
- On a lightly floured surface, roll dough to about 1/8 inch thick. Use pie crust cookie cutters* or knife to cut out into desired shapes and place on the prepared sheet pan.
- Whisk together the egg and water. Brush on top of the cut-out dough and sprinkle with sugar or cinnamon-sugar.
- Bake until golden brown, about 8-12 minutes. Enjoy warm or store in an airtight container for up to several days.
Notes
- * you can use a sharp knife, pastry wheel or small cookie cutters to cut out desired shapes such as circles, strips, squares, stars, leaves, diamonds or any shape
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Nutrition Information:
Yield: 84 Serving Size: 1Amount Per Serving: Calories: 21Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 12mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
My mother always used pie crust scraps with a little butter cinnamon sugar and rolled up like mini cinnamon rolls. Wonderful childhood memory even tho it’s a simple one
Hello , where can i get those nice cookie cutters ?
Have you ever tried these as a type of thumb print cookie with jam on it? Thanks!
no I have not, but I bet they’d be delicious!