These Pie Crust Cookies are a pie crust lover's dream! Pie crust cutouts dusted in cinnamon sugar and baked until golden! An easy fall treat!
These Pie Crust Cookies are perfect for the holidays they are easy to make and the sweetness of the cinnamon sugar and the salty buttery crust make for a delicious combination! I love them with a hot cup of coffee and a confectioners sugar glaze for dunking and it tastes like a sugar cookie pie!
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Why You'll Love This Recipe
This pie crust cookie recipe is:
- Easy to make with just a few simple ingredients!
- Great to use up leftover pie crust! You can even use premade pie crust!
- Pie crust lovers will adore having extra pie crust with their pie for scooping up overflowing pie filling.
Ingredient Notes
- Homemade or Store-bought Premade Pie Crust- save those leftover pie dough scraps, they are perfect for this recipe! If you are using storebought try to find one that has a short list of ingredients like this one .
- Egg - used for making an egg wash to give your cookies a beautiful golden color.
- Heavy Cream- for the egg wash. Substitutes can be milk or water.
- Ground Cinnamon
- Granulated Sugar
- Cookie cutters - in shapes of your choice. I love fall shapes for this recipe, leaves, and acorns in various sizes.
- Pastry Brush - for brushing egg wash on cut-out cookies.
How to Make Pie Crust Cookies?
- Roll out the pie crust and cut out desired shapes.
- Add veining to leaves with a paring knife.
- Brush pie crust cutouts with egg wash.
- Next, sprinkle with cinnamon sugar.
- Transfer shapes to a parchment-lined sheet pan.
- Lastly, bake the cookies until they are golden around the edges.
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).
Pie crust rolled out and cut into shapes can be baked into cookies. They are delicious sprinkled with cinnamon sugar and baked until golden. They can be dipped in sweet dessert dips or glazes or even ice cream if desired.
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.
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 a more robust flavor if you would like.
- Chilling the cutouts in the freezer for 10 minutes helps to keep the shapes from spreading, don't skip this step for pretty cookies!
- 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!
You may also like...
- If you love the combination of cinnamon and sugar try these easy Cinnamon Sugar Pretzels!
- My Christmas Crack Recipe is another festive, easy holiday treat!
- Try this Gluten-Free Thanksgiving Dessert to have options for all your guests!
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 enjo!
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!
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!