Easy Pie Crust Cookies with Cinnamon & Sugar

Easy Pie Crust Cookies are such a fun and delicious way to use up leftover pie crust dough, or an easy excuse to make a whole batch just for snacking! Buttery, flaky, and sprinkled with a hint of cinnamon sugar, they bake up crisp and golden brown in minutes. These little bites taste just like the sweet edges of a homemade pie and are perfect for holiday baking, gift boxes, or a cozy afternoon treat with coffee or cocoa.

Pie Crust Cookies

It’s almost pie season, and if you’ve ever wondered what to do with leftover pie crust scraps when you’re making homemade pies, now you know!! You make Pie Crust Cookies!! 

And actually, I’m willing to bet you’ll love these so much that next time you won’t be using scraps – you’ll be using whole pie crusts and not even baking an actual pie.

OR – if you’re like me, maybe you’ve wondered about pie crust desserts that aren’t pie. Why? 

Well, as much as I love a homemade flaky butter pie crust, I rarely make them. I usually use store-bought pie crust.

The problem is they come in two packs, and I don’t always need two pies – especially when it’s not the holiday season. So what can I do with the extra pie crust? Making Pie Crust Dippers is the perfect way to use up too much dough. 

Pie Dough Cookies

You’re going to love this Leftover Pie Crust Cookies recipe so much and here’s why…

Light and flaky texture. Unlike regular cookies, pie crust cookies have the flakiness of pie dough, but are crispy and in fun shapes! And they’re the easiest cookies you’ll ever make!

Only 4 ingredients and very little effort! You don’t need any fancy baking supplies for these sweet treats. The magic comes from simple ingredients like butter, sugar, and cinnamon added to leftover pie dough. Some recipes use an egg wash, but I use butter instead to make the flaky pie crust even better!

No wasting leftovers! Have some pie crust scraps left after a big baking spree during the holidays? Instead of tossing them, turn those leftovers into the most delicious cookies. I bet you can’t eat just one pie crust cookie!

Good for any holiday. You can use mini cookie cutters (the largest ones in this set are perfect!) to make cookie shapes for any hoilday. Use leaf or pumpkin cutters to make little treats for fall. Trees or stars for Christmas. Hearts for Valentine’s Day. Stars for the 4th of July. The possibilities are endless for these cutout cookies.

Tools Needed

• Small mixing bowl
• Whisk
• Baking Sheet or Cookie Sheet
• Parchment Paper
• Rolling Pin
• Small Cookie Cutters or a Sharp Knife
• Wire Rack

Ingredients

You’ll only need the pie crust (or leftover pie scraps) and 3 other very basic pantry ingredients to make these sugar cinnamon cookies!

Pie Crust Dough. For this recipe, I’m using store-bought dough, but obviously in the spirit of the recipe, you can use any extra or leftover pie crust. Or if you just love homemade pie crust, make up a batch of pie dough just for these simple cookies.

Butter. I almost always use salted butter, but unsalted would work as well. If you find your cookies a little bland, you may want to add a pinch of salt to your cinnamon/sugar mixture.

White Sugar. Simple granulated sugar sprinkled on the tops of the cookies gives them the slight crunch and extra sweetness that make them so good.. You can swap it with coconut sugar or a sugar substitute if you’re watching your sugar intake.

Ground Cinnamon. The cinnamon adds just a touch of spice that these cookies need to taste a little like cinnamon rolls. You could also use pumpkin pie spice if you want to make them special for fall, Thanksgiving or Halloween parties.

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Pie Crust Cookies

This pie crust cookie recipe is a super-easy recipe!

1. Preheat the oven to 375°F.
2. Add the sugar and cinnamon to a small bowl and whisk to combine. Set aside.
3. Lay the pie crusts on a lightly floured surface and cut them out using 1”-2” cookie cutters of various shapes. If you’re using extra dough or scraps, knead them into a bal, then roll pie crust out until it’s about ⅛ – inch thick (the original thickness of the pie crust).

4. Place cookies, evenly spaced (about one inch apart), on a prepared baking sheet lined with parchment paper.
5. Collect any leftover dough, press it together, and reroll the dough until it is about ⅛ – inch thick slices. Continue cutting out cookies until all the dough is used up.

6. Using a pastry brush, brush the melted butter evenly over the tops of all the cookies.
7. Sprinkle sugar cinnamon mixture evenly over the tops of all the cookies on the sheet pan.

8. Bake the cookies in the preheated oven for 7 minutes, or until they are a light golden brown color.
9. Transfer the cookies to a wire cooling rack to cool. 
10. Serve the cookies with chocolate chip cheesecake dip or your favorite dessert dip (see lots of options below!).

Pro Tips

• Chill your dough before baking. Keeping the pie crust chilled not only makes it easier to handle but also helps these simple pie crust cookies hold their shape better while baking. A quick 15-20 minutes in the fridge can make a noticeable difference.
• Use a fork or knife to create texture. If you don’t have mini cutters and want to keep things simple, you can use a pizza wheel or sharp knife to cut them into squares then gently press a fork or knife onto the cookie tops for some charming patterns and to keep them from puffing up too much. It also adds a nice visual touch that’s fun to show off.
• Don’t overcrowd the baking sheet. Give each cookie ample room on the baking sheet to allow the cookies to bake evenly. Overcrowding can cause some cookies to be undercooked and others to be burned over too crunchy.
• Watch closely in the oven. These cookies bake quickly, so keep an eye on them towards the end to avoid over-baking. They’re done once they puff up a little and turn a light golden color.

Pie Crust Appetizers (Savory)

If you want to use these for savory appetizers, you can make Pie Crust Chips or Pie Crust Crackers! Skip the cinnamon and sugar, and instead, brush the pie crust cutouts with melted butter then sprinkle with shredded parmesan cheese, fresh herbs (rosemary, Italian seasonings, etc.), a little salt, garlic salt, etc. 

Then they can be served alone (like Alabama Fire Crackers) or served with a savory dip!

What To Serve With Pie Crust Cookies

There are so many great options for things to serve with pie dough cookies or ways to serve them alone.

• Pumpkin Pie Dip
• Easy Apple Pie Dip
• Cookie Dough Dip
• Add them to a Dessert Charcuterie Board for a unique fun, treat!
• Your favorite jam
• Sprinkle them over a bowl of ice cream and add some chocolate syrup for a delicious dessert.

Storing Leftovers

Store in an airtight container at room temperature for up to 3-4 days. To refresh the crispness, pop them briefly in the oven at a low temperature before serving.

FAQ

My Best Cookie Recipes

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• Chocolate Pecan Pie Cookies