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 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.
How to make pie crust cookies
Roll and cut into shapes
This “recipe” works whether you have just a few small scraps, 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 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.
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.
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.
Shop Tools for this 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
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.
I love pie crust cookies! We have cute little turkey cookie cutters so we usually use those on the thanksgiving pie scraps!
I know this might sound weird but sometimes I make pie crust for these cookies. They are simply addictive!
Haha, not weird at all!
Iv been eating pie crust cookies since I was a kid. My mom always had leftover pie crust after she would make a pie, which wasnt very often. So she would gather it up, roll it out thin, cover it with soft butter then cinnamon and sugar. The roll it up tightly, cut in one inch pieces then bake till lightly browned. My sister and I would keep track of how many pieces the other had ate so we would be sure to get equal amounts. Whats funny is when I make a pie I rarely have any scraps, I roll my crust exactly as big as I need it every time. I miss my mom’s pie crust cookies.
What a fun memory, thank you so much for sharing Beth!
My Mom made them the exact same way as yours with leftover scraps! They were soooo good! I miss my Mom.
My mom use to make little spiral cookies filled with cinnamon and sugar with the leftover crust. This might explain my love for crust! Can’t wait to try your recipe and thank you for bringing back a tasty memory! I hope you have a lovely and tasty holiday.
What a genius idea, these cookies look adorable! I need to try them, yum!
Happy weekend 😀
Well that’s genius.
Looks like everyone’s mom was a genius. Loved these things growing up, but have never made them myself yet!
Such a genius idea! I always waste leftover pie crust scraps too!
Mom always did this when we growing up, The first time she did it after all the kids we gone from the nest, Dad said those are so good how come you never made them before? Mom laughed and said the kids ate them before you came home from work. I make them for my family too
We always bake the leftover pie crust too. I’ve never cut it out pretty like that though but almost always smear it with butter and sprinkle with cinnamon and sugar. How did you get yours to puff up? Mine just stay fairly flat. I’m new around here but think I’ll be back!
I have my first batch in the oven right now. Thanks for sharing this recipe. It looks awfully yummy, and I’ve never known what to do with the scraps. My Mom didn’t bake. Ever. This is all new, and I’m really excited.
what a great idea! 🙂
Hi there!
I was wondering if when you make these cookies and aren’t making a pie, would you still chill the dough for two hours prior to rollng and cutting them out?
Thanks,
Karen
I probably would, just to prevent the dough from getting too warm and melting the butter.
Thanks! I decided to do just that and they came out great. I’ve never made pie dough using your method but will from now on. The cookies were so flaky, I could pull apart the layers; I can hardly wait to make a pie now.
The cookies look so yum although they are made from leftover pie crust. I can’t wait to try this recipe!
I didn’t think of it at first, but it is pie dough and pie dough rises and gets airy and crispy. But u loved that, it looks like a normal cookie but you bite it and surprise its not gooey. I altered the recipe quite it bit; I used cinnamon toast crunch sesoning instead of cinnamon and sugar, I only coated one side, and I added chocolate shavings and mini marshmallows before I cooked. Yet it turned out perfect. I will definitely do this agian.
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. 🙂
Not good
EXCELLENT! I love them my family gobbled them up. I’m making these again
This is the most simple yet delicious remedy for leftover pie crust dough! Thank you so much for sharing!!