Description
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.
Ingredients
Scale
- (2) 9” store-bought refrigerated pie crusts
- 4 tablespoons butter, melted
- 1/2 cup granulated white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F.
- Add the sugar and cinnamon to a small mixing bowl and whisk to combine. Set aside.
- Lay the pie crusts on your counter and cut them out using 1”-2” cookie cutters of various shapes.
- Place the cookies, evenly spaced (about one inch apart), on a baking sheet lined with parchment paper.
- Collect any dough scraps, press them together, and reroll the dough until it is about ⅛ – inch thick. Continue cutting out cookies until all the dough is used up.
- Using a pastry brush, brush the melted butter evenly over the tops of all the cookies.
- Sprinkle the cinnamon sugar mixture evenly over the tops of all the cookies.
- Bake the cookies in the preheated oven for 7 minutes, or until they are a light golden brown color.
- Transfer the cookies to a wire cooling rack to cool.
- Serve the cookies with a sweet dessert or cheesecake dip.
Notes
- Servings: makes approximately 80 2-inch cookies
- 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.
- 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.
- 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.
- Prep Time: 15
- Cook Time: 7
- Category: Dessert
- Method: Baking
