Pie Crust Cookies are made from extra pie dough that has been rolled thin, brushed with melted butter, sprinkled with cinnamon sugar, and baked until golden brown.
Pie Crust Cookies are made from the extra pie dough you have laying around. This recipe really comes in handy around the holidays when we are baking up more pies than usual and is a great way to reduce kitchen waste. Also, here are some of my favorite pie recipes: Pumpkin Meringue Pie, Mini Pecan Pies, Brownie Pie.
If you want to get real fancy you can cut your pie crust cookies into different shapes, but I like that cutting them into strips uses all of the dough.
Why should you make these cookies?
- They are easy. These cookies are so easy to make. You can add another dish to your dessert table without too much effort.
- They are different. Pie crust cookies aren't your everyday cookie. These cookies will make a splash.
- They will reduce kitchen waste. Rather than throwing away the extra pie dough you have, you can repurpose it into something delicious.
Ingredients for Pie Crust Cookies
Ingredients for cookies:
- Leftover pie dough. You can also make a batch of dough specifically for this or buy pie dough from the store.
- Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Granulated sugar. The sugar will caramelize on top and give these cookies an extra crunch.
- Ground cinnamon. The cinnamon will add some flavor to the cookies.
Ingredients for vanilla dip:
- Powdered sugar. This is going to make our dip sweet.
- Vanilla extract. Vanilla is going to give this dip a nice flavor without being overpowering.
- Milk. Milk will make this dip creamy.
How to make pie crust cookies
Pie Crust Cookies
Step 1: Preheat the oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone mat.
Step 2: Gather all of your pie dough scraps together. Place in fridge for 15 minutes if too warm.
Step 3: On a clean and floured surface roll the dough out to about ⅛ inch thick. Use a sharp knife or pizza cutter to cut strips about 1 inch wide and 2 inches long.
Step 4: Place the strips on the prepared pan. Rest in the fridge for 15 minutes.
Step 5: Combine the sugar and cinnamon in a small bowl.
Step 6: Brush the strips with the melted butter and sprinkle with the cinnamon-sugar mixture. Flip the strips over and repeat.
Step 7: Bake the strips for 20-25 minutes or until they are golden brown. Remove from oven and allow to cool.
Vanilla Dip
Step 1: In a small bowl combine all of the ingredients.
Step 2: Whisk until fully combined.
More pie crust recipes
- Jelly Roll Pie Tarts- These little pie crust pin wheels are filled with jelly.
- 10 ways to use leftover pie dough- This website has so many great ways to use left over pie dough!
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Pie Crust Cookies
Recipe
Pie Crust Cookies
Ingredients
For Pie Dough:
- any pie dough scraps
- 4 tablespoons butter melted
- ⅓ cup (66 grams) granulated sugar
- 2 teaspoons ground cinnamon
For Dip:
- 1 cup (113 grams) powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
For Pie Dough:
- Preheat the oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Gather all of your pie dough scraps. If the dough is too warm you can place it in the fridge for a few minutes.
- On a clean and floured surface roll the dough out to about ⅛ inch thick. Use a sharp knife or a pizza cutter to cut the dough into strips about 1 inch wide and 2 inches long.
- Place the strips on the prepared pan and rest in the fridge for 15 minutes.
- Combine the sugar and cinnamon in a small bowl.
- Brush the strips with melted butter and sprinkle with the cinnamon sugar mixture. Flip the strips over and repeat.
- Bake the strips for 20-25 minutes or until the dunkers are golden brown. Remove from oven and allow to cool.
For Dip:
- In a small bowl combine all of the ingredients.
- Whisk until fully combined.
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