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. They are an easy and basic dessert that will help reduce food waste while also being incredibly delicious!
These cookies are made from the extra pie dough you have laying around. Whether that pie dough was made with butter, shortening, crisco, lard, or store bought it will make the most delicious cookies. This step by step 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 while also adding a delicious dessert to your dessert table! Everyone will think you are the next Martha Stewart!
If you're looking for more delicious recipes check out my Apple Pie Macarons, Mini Pecan Pies, or Brownie Pie.
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Why You'll Love This Recipe
- These cookies are so easy to make. You can add another dish to your dessert table without too much effort. I feel the same way about my Pecan and Chocolate Chip Cookies.
- These flaky pie crust cookies aren't your everyday cookie. Much like these Hot Cocoa Cookies.
- They will reduce kitchen waste. Rather than throwing away the extra pie dough you have, you can repurpose it into something delicious.
- The cookies are versatile. You can make them savory or change up the flavors easily.
Ingredients
Ingredient Notes
- I use leftover homemade pie dough to make this recipe, but you can also buy premade pie dough from the store. I use pie dough in my Pumpkin Meringue Pie.
- Using unsalted butter to brush the pie dough will help the toppings to stick and add flavor.
- Ground cinnamon will add flavor to the cookies. If you love cinnamon you'll also love my Cinnamon Roll Pancakes.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Make a chocolate sauce instead of a vanilla sauce. Like the chocolate ganache filling in my Chocolate Ganache Macarons.
- You can use a shortening based pie crust instead of a butter based pie crust.
- Sprinkle chopped nuts on top of the cookies before baking. I also use nuts in my Turtle Pie.
- Add more spices, like pumpkin spice or apple pie spice to add more flavor. I also use pumpkin pie spice in my Pumpkin Spice Macarons.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat the oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone mat.
STEP 2: 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. Place the strips on the prepared pan. Rest in the fridge for 15 minutes.
STEP 3: Combine the sugar and cinnamon in a small bowl.
STEP 4: Brush the strips with the melted butter and sprinkle with the cinnamon-sugar mixture. Flip the strips over and repeat. Bake the strips for 20-25 minutes or until they are golden brown. Remove from oven and allow to cool.
STEP 1: In a small bowl combine all of the ingredients. Whisk until fully combined.
Expert Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Keep the pie dough cold. Pie dough needs to be as cold as possible so that all of the butter dough leak out while baking.
Recipe FAQs
Absolutely!
Yes, these cookies hold over very well so they can be made ahead of time.
Room Temperature: It is best to store the pie crust cookies at room temperature in an airtight container. They are best eaten in two days, but can last up to five.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container the cookies will last up to two months.
More Recipes You'll Love
If you tried these Pie Crust Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
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.
Notes
- Keep the pie dough cold. Pie dough needs to be as cold as possible so that all of the butter dough leak out while baking.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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