Pie Crust Cookies {VIDEO}
Pie Crust Cookies are the perfect solution to leftover pie dough! We are about to show you how easy it is to transform pie crust into flaky and delicious cookies for snacking, dipping, or decorating pies. One of the easiest cookie recipes you can make.
Pie crust cookies are a great excuse for making pumpkin pie, our favorite upside-down apple pecan pie, or apple butter pumpkin pie with its delicious combination of flavors and texture.
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Why We Love Pie Crust Cookies
Making pie crust cookies is nothing new, but that doesn’t mean it’s not an amazing little recipe everyone should have. You don’t even need to bother making a pie for this pie crust cookie recipe.
- Festive little cookies are crisp, buttery and flaky perfection.
- Just 4 simple ingredients.
- Store-bought rolled pie crust makes this pie crust cookie recipe super easy!
- Cookie presses and cookie cutters make these cinnamon and sugar pie crust cookies fun for any occasion.
- Make a simple pie look like it’s from a bakery with leaf-shaped pie crust decorations.
- No need to be fancy, skip the cookie cutters and just cut strips of pie dough they are equally as good as the pretty cookies.
- These little pie crust cookie bites are fabulous with pumpkin fluff dip or on a fall charcuterie board.
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What Are The Ingredients For Pie Crust Cookies
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. You and make them anytime with 4 basic ingredients.
- Chilled unbaked pie crust – you can make your favortie pie crust or use store-bought refrigerated pie dough.
- Large Egg and Milk or Water for an egg wash to give the pie crust cookies that nice golden color when baking
- Cinnamon & Sugar – optional but gives the cookies a bit of sweetness and flavor.
How To Make Pie Crust Cookies
(full printable directions at the end of this post)
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 preheat your oven and line a large sheet pan with parchment paper.
- Then on a lightly floured surface, roll the pie dough out to 1/8 to 1/4-inch thick and use cookie cutters, cookie press or a knife to cut out into desired shapes and place on the prepared sheet pan.
- Next, 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.
Baker’s Tips
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.
You can also use larger cookie cutters, it will just yield fewer cookies.
Tips For Pie Crust Cookies 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. 1/8 to 1/4-inch is best.
- If you use larger cookie cutters, you may need to adjust the baking time a little.
- Don’t forget the egg wash; brushing these with a little egg and milk (or water) will help them get shiny and golden.
Pie Crust Cookie Recipe FAQs
These pie crust cookies are such a hit in my house, they are usually gone before the batch gets a chance to cool off.
Allow the pie crust cookies to cool completely then store them in an airtight container or ziptop bag at room temperature.
The cookies will stay fresh for several days before they go stale but are best served the day they are made.
Nope!! Using cookie cutters or cookie press make for pretty cookies. But you can also cut the dough into any shape you want using a knife, or you can make pinwheels. Top the pie dough with melted butter and cinnamon and sugar. Roll into a log and slice into 1-inch pieces and bake at 350° F for 15-20 minutes. Then drizzle with a powdered sugar and milk glaze.
Well, that depends on the pie crust that you use. Buttery, flakey with a light sweetness is ideal for pie crust cookies. The cinnamon and sugar on top will also help give the cookies a warm sweet flavor.
Certainly!! That’s what makes this pie crust cookie recipe SO easy. I prefer Pillisbury or Trader Joe’s refrigerated pie crust. I usually have one if my fridge, making it convienent to make cookies any time. Of course, homemade is always an option!
You can put all of your leftover pie dough scraps in a ball and roll it out about 1/4-inch to cut out cookies. Or simply just throw the scraps on the baking sheet and proceed as directed in the recipe – they’re equally as good.
How 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 pie crust decorations to enjoy as a party treat! Serve with a dessert dip, pumpkin butter, or with of ice cream like my pumpkin pie milkshake, or simply with 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 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!
- Pumpkin Pie Spice & Sugar: Last but not least is my favorite variation that I make all the time. Just mix 1 tablespoon sugar and 1 teaspoon pumpkin pie spice in a small dish and then sprinkle over cookies.
More Amazing Fall Cookie Recipes To 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!
- Orange and Black Sugar Cookies – Otherworldy-orange and moonless-midnight colors are only part of the magic for this Halloween cookie recipe. They are frightfully good with no magic wand required!
- 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!
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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!
Originally posted in February 2015. UPDATED January 2023. We spiffed up this post with more info and new photos.
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
- 2 tablespoons 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 to 1/4- 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: 42 Serving Size: 1Amount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 24mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 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.
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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 ?
I purchased 2 different size sets from Williams & Sonoma.
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!
Any other suggestions for dip? Yummy
Apple butter!
Pumpkin butter is wonderful as well!! It’s super easy to make https://tidymom.net/pumpkin-butter/
Can they be frozen and thawed out for christmas?
you should be able to freeze them. Put them in an airtight container (you may want to put parchment or wax paper between layers. To thaw, let them sit at room temperature.