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.
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Pie Crust Cookies
- Leftover pie crust
- 1 large egg + 1 tablespoon water , for egg wash
- 2 tablespoons granulated, coarse, or turbinado sugar
- 1 teaspoon ground cinnamon
- 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.
- Double or triple cinnamon sugar as needed depending on how many cookie you're making.
- This recipe can be used with any pie crust.