These Pie Crust Cookies are the ultimate cozy treat for pie lovers! Made with buttery pie dough and sprinkled with cinnamon sugar, these crisp, golden cutouts are the sweetest way to use up leftover pie crust scraps. Whether you're prepping a holiday cookie platter or need a quick dessert with your coffee, these cookies deliver nostalgic, flaky goodness in every bite!
If you love fall desserts, you should also try my Air Fryer Apple Crisp, Pumpkin Cream Pie, or Apple Scones. These recipes are all easy and perfect for fall entertaining!
This Pie Crust Cookies recipe is such a fun one to make with my boys! They love rolling out dough, cutting festive shapes, and sneaking warm cookies straight from the oven! We all love dipping them in vanilla glaze or whipped cream on the side. It's the perfect way to use up the extra scraps from making pie for the holidays!
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Recipe Highlights
- You only need 5 ingredients, perfect for holiday prep or using leftovers.
- It can be made with homemade or store-bought pie crust.
- Fun for kids, especially when you use festive cookie cutters!
- Sweet + salty flavor with a crisp, buttery texture.
- Perfect for cookie trays, dessert dips, or hot cocoa or Pumpkin Spice Latte dunking!
Ingredient Notes
- Pie Crust: Homemade or store-bought! Choose a quality one with minimal ingredients for the best flavor. Leftover pie dough scraps work perfectly here!
- Egg and Cream: This egg wash gives your cookies a beautiful golden sheen. You can also sub in milk or water if needed.
- Cinnamon and Sugar: The classic combo for cozy cookie vibes. Feel free to add a pinch of nutmeg, pumpkin spice, or even a bit of cardamom for a fun twist.
- Cookie Cutters: Leaf, pumpkin, acorn, stars, choose shapes that fit the season or occasion. This is a great one for the kids to help with!
How to Make Pie Crust Cookies
- Step 1: Roll out the pie crust and cut out desired shapes.
- Step 2: Add veining to leaves with a paring knife.
- Step 3: Brush pie crust cutouts with egg wash.
- Step 4: Next, sprinkle with cinnamon sugar.
- Step 5: Transfer shapes to a parchment-lined sheet pan.
- Step 6: Lastly, bake the cookies until they are golden around the edges.
Charlotte's Tips for the Best Pie Dough Cookies
- Roll the dough evenly to avoid under or overbaked spots.
- Don’t skip chilling before baking, this helps hold the shapes!
- Use fine-grain sugar for better cinnamon sugar coverage.
- Make a quick vanilla glaze for dipping with powdered sugar and milk.
- Let cookies cool before storing so they stay crisp.
Recipe Variations
- Swap cinnamon sugar for pumpkin pie spice.
- Sprinkle turbinado sugar on top for crunch.
- Use cookie cutters for themed holidays, hearts for Valentine’s, stars for July 4!
- Add a dash of orange zest to the sugar for a citrusy flavor profile.
Recipe Substitutions
- Use milk or water instead of cream in the egg wash.
- Make it dairy-free with a plant-based milk for the wash.
- Use coconut sugar in place of granulated sugar for a caramel flavor.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them crisp, place a small piece of parchment between layers. You can also freeze baked cookies in a single layer, then transfer to a freezer bag, then just thaw and enjoy!
You may also like...
- If you love the combination of cinnamon and sugar try these easy Cinnamon Sugar Pretzels or these Bisquick Cinnamon Rolls!
- My Christmas Crack Recipe is another festive, easy holiday treat!
- Try this Gluten-Free Thanksgiving Dessert or this Crustless Pumpkin Pie to have options for all your guests!
Frequently Asked Questions
Extra pie crust is great to have stored in the freezer and can be used to make things like cookies (rolled out and cut into shapes with cookie cutters and sprinkled with cinnamon sugar) pop tarts, hand pies, empanadas, pot pies, mini quiches, decorations for pies (cut with mini cookie cutters or by hand).
They bake for 8-10 minutes in a 350 degree oven until golden on the edges depending on the thickness and desired texture. Pie crust rolled out to ¼ inch will take about 10 minutes while crust rolled to ⅛ inch thickness will be closer to the 8 minute mark.
Yes! You can cut and chill the shapes up to 1 day in advance. Bake fresh for the best texture.
It’s optional but gives the cookies a beautiful golden finish and helps the cinnamon sugar stick.
Absolutely! Just thaw it fully and roll it out as usual.
With glaze, whipped cream, caramel dip, or as an edible garnish on pumpkin pie or ice cream!
Yes! This recipe easily doubles or triples, great for holiday trays.
Recipe
Pie Crust Cookies
Equipment
- cookie cutters
- parchment paper
- Sheet Pan
- paring knife
- pastry brush
- 2 small bowls
Ingredients
- 1 single pie crust store-bought or homemade
- 1 egg
- 1 tablespoon heavy cream
- ⅛ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Roll out pie crust on a floured surface (¼ inch for flaky cookies, ⅛ for crispy cookies).
- Cut out shapes using cookie cutters.
- Prepare a sheet pan with parchment paper. Add cutout cookies to the prepared sheet pan.
- Make the egg wash by whisking together the egg and cream. Brush the cutout shapes with the egg wash.
- Combine the granulated sugar and the cinnamon in a small bowl. Sprinkle the cutouts with the cinnamon sugar.
- Chill cutouts for 10 minutes in the freezer.
- Bake for 8-10 minutes until golden. Leave on sheet pan for 5 minutes and then transfer to a cooling rack or serve warm and enjoy!
Notes
expert tips
- Be sure to roll out pie crust evenly for uniform cooking time of the cookies.
- Cookies rolled to ¼ inch thickness will have a flakier pie crust texture where cookies rolled to ⅛ inch will have a crisper texture.
- Add nutmeg or other spices for more robust flavor if you would like.
- For best results serve pie dough cookies fresh. Storage life in an airtight container on the kitchen counter for 3-4 days.
- These cookies are delicious on their own, for more pizzazz serve them with whipped cream, dessert dips, glazes or even as a topping for ice cream!
Nutrition
I hope you love these Cookies made with Pie Crust. If you make this recipe, leave a comment and a rating! I'd love to know how you liked it. Enjoy, xoxo!
Braghan says
These cookies are adorable! I can't wait to make them for our Thanksgiving. I know the kids will love them!
Charlotte Singh-Dhanraj says
Thanks so much Braghan! They are super easy too!
Jill Yenofsky says
I’v made these by rolling out the dough and cutting it into small strips after sprinkling the cinnamon sugar. Then I give the strips a little twist before baking.
Charlotte Singh-Dhanraj says
Jill that's a great idea! Thank you so much for sharing! I'm excited to try your version!