Leftover Pie Crust Cookies
These pie crust cookies are a fun and delicious way to use up leftover pie crust scraps!
I’m not sure who first shared the idea for pie crust “cookies” with me. Maybe it was my Mom, maybe it was someone else. Whoever it was, thank you! These little treats are brilliant. You take the leftover scraps of pie dough after you’re finished building your pie, cut into shapes, brush with egg wash, sprinkle with cinnamon-sugar, and bake until golden.
Consider these leftover pie crust cookies a little treat while you wait for your pie to cool. A warm-up for the real thing. They’re crisp, buttery, and completely addictive.
Table of Contents
How to make pie crust cookies
Roll and cut into shapes
This “recipe” works whether you have just a few small scraps of leftover pie crust dough, or an entire disk of pie crust dough you never got around to using.
First gather up all the of the scraps of dough into a ball. Roll out on a floured surface with a rolling pin to about 1/4 inch thick. Cut into desired shapes, either with cookie cutters or a knife. Whatever size or shape is up to you! Here I used a simple 2-inch round cutter.
You can skip the task of rolling and cutting, and bake scraps as they are. Just know that different sized pieces won’t bake evenly.
Tip: Use different cookie cutter shapes and use these baked cookies as garnishes or decorations on your pie, such as with a pumpkin pie or custard pie.
Add egg wash + cinnamon-sugar
If you start with really good all-butter pie dough, you don’t need much to make these cookies taste delicious.
All I do is add an egg wash made from an egg whisked together with a little water and sprinkle on some cinnamon sugar. You could also brush with melted butter.
Tip: Make a cinnamon sugar mixture with the ratio of 1:4, so 1 tablespoon of cinnamon for 4 tablespoons of sugar. Combine in a small bowl or jar and store any leftovers with your spices.
Bake and enjoy!
These cookies need just a few minutes in a hot 425°F oven and they’re ready for snacking!
Pie crust cookies are great all by themselves, but they also are a great accompaniment to ice cream, pudding, fruit crisps, etc.
Flavor variations
- Use sprinkles or colored sanding sugar instead of cinnamon sugar
- Use different spices like pumpkin pie spice or chai spice in place of the cinnamon
- Add a drizzle of caramel or melted chocolate on top
- Sandwich cookies together with whipped cream in the middle
Get the full recipe
Pie Crust Cookies
Ingredients
- Leftover pie crust
- 1 large egg + 1 tablespoon water , for egg wash
- 2 tablespoons granulated, coarse, or turbinado sugar
- 1 teaspoon ground cinnamon
Equipment
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Gather pie crust scraps into a ball and roll out to 1/4 inch thick.
- Cut into desired shapes and place on prepared sheet pan.
- Brush with egg wash. Combine sugar and cinnamon and sprinkle over cookies.
- Bake until cookies are puffed and golden brown, about 10 minutes but time will vary based on size.
Notes
- Double or triple cinnamon sugar as needed depending on how many cookie you’re making.
- This recipe can be used with any pie crust.
This is brilliant for folks like me who do not know how to bake or cook, thank you!
Loved them.!!
This is the most simple yet delicious remedy for leftover pie crust dough! Thank you so much for sharing!!
EXCELLENT! I love them my family gobbled them up. I’m making these again
Not good
How do you store the cookies……that is if any are left
Hi Dianne! They can be stored in an airtight container at room temp. 🙂