Pie crust cookies are buttery, flaky, crispy treats dusted with cinnamon sugar and sometimes made from pie scraps or leftover pie dough.
Most importantly, you can make these with store bought pie crust, no need to make your own.
Most importantly, you can make these with premade pie crust, no need to make your own.
Of course you could make your own pie crust if you want.
This Ina Garten Pie Crust recipe is excellent.
You may have been introduced to cookies made with pie scraps as a child in your mom or grandmother’s kitchen.
They are an easy, delicious treat, whether you’re making a pie crust from scratch and have scraps or just want to make a batch of the cookies from a refrigerated, prepared pie crust.
The cookies are great as is or as a vehicle for scooping up fresh strawberries or blueberries.
Use these pie crust cookies as a scoop for a sweet dip like a pumpkin spice dip or this dairy free caramel sauce.
Or, you could use these cookies to decorate the top of a pie.
Cookie Baking Advice
You may find these baking posts helpful, from Room Temperature Butter for Baking to Salted or Unsalted Butter for Cookies? to Do I Need A Cookie Scoop?, Cookie Size Chart to What Should a Beginner Bake? to Where Can I Buy Sprinkles?, Why is my sugar cookie dough too sticky? and Cookie Holidays.
Why You'll Love This Recipe
- Easy-you don’t even have to make a pie crust. Buy one at the grocery store. No shortcut shame here.
- Quick–once you unroll and cut out, these cookies bake in ten minutes or less.
- Economical–don’t waste any scraps if you are making these cookies as a byproduct of a freshly made pie.
- Kid-friendly-your children can roll out the dough, cut into pieces with cookie cutters and brush with melted butter. They can measure and mix together the cinnamon and sugar and also sprinkle cinnamon sugar on the cookies.
- Infuses your kitchen with aromas of cinnamon and butter
How to Make This Recipe
- Roll out pie crust on a countertop, lightly flour if the crust feels a bit sticky.
- Cut into shapes with cookie cutters or a water glass if you don't have cookie cutters. Or tear into shapes with your hands.
- Brush with melted butter or margarine or dip one side of the cut-out cookie into a melted bowl of butter (make an egg white wash if you don’t want to use butter)
- Sprinkle with cinnamon sugar
- Bake
If you like pie, try Pumpkin Pie Recipe, Only 2 cups Pumpkin Puree Needed or Brown Butter Pecan Pie + Espresso Dates: A Thanksgiving Star.
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Recipe
Pie Crust Cookies
Pie crust cookies are buttery, flaky, crispy treats dusted with cinnamon sugar and sometimes made from pie scraps or leftover pie dough.
Most importantly, you can make these with store bought pie crust, no need to make your own.
Ingredients
- One store bought refrigerated pie crust or pie crust scraps
- ¼ cup melted butter
- Three tablespoons granulated sugar or sanding sugar
- 1 teaspoon ground cinnamon
- Yield will vary based on the cookie cutters used. I used three-inch cookie cutters so I only got 12 cookies from one batch of dough.
Instructions
Preheat oven (look at refrigerated pie crust package for recommended temperature). I usually use Pillsbury, which recommends 450F°. If you’re using pie scraps, bake at 375F°.
Use a rolling pin to roll out pie crust scraps on a lightly floured surface or a piece of parchment paper. You want the dough to be between ¼ inch and an ⅛ of an inch thick.
If you’re using store bought dough, the pie dough will already be the right thickness.
Cut out shapes with cookie cutters or a water glass or just use a knife to make shapes or strips.
Mix cinnamon and sugar together in a small bowl.
Melt butter in microwave.
Use a pastry brush to brush melted butter onto cookie pieces or dip one side of the cookies in the bowl of melted butter.
Sprinkle with cinnamon sugar.
Place shapes on parchment lined baking sheet. No need to allow much space between them because these pie shapes won’t spread.
Bake for 8 to 10 minutes or until lightly golden.
Pay attention to oven, these bake quickly.
Let cool on baking pan and eat.
Pie crust cookies are best eaten the day prepared.
Store pie crust cookies no more than a week in an airtight container.
Freeze between layers of wax paper in a freezer safe container for up to three weeks.
Notes
Pie crust cookies are best eaten the day prepared.
Store pie crust cookies no more than a week in an airtight container.
Freeze between layers of wax paper in a freezer safe container for up to three weeks.
Yield will vary based on the cookie cutters used. I used three-inch cookie cutters so I only got 12 cookies from one batch of dough.
Make an egg wash if you don't want to use butter. Whisk together an egg white and a teaspoon of water. Brush pie crust cookies before sprinkling with cinnamon sugar and baking.
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