I don't know about you, but we make a lot of pies and tarts during the holiday season, we we always have a ton of leftover pie crust dough! Instead of throwing it away, I love to make these leftover pie crust cookies! They're buttery, crispy, and tossed in cinnamon sugar for the most addicting little snack.
Jump to:
Ingredient Notes
Leftover Pie Dough - I make a LOT of pies and tarts so I always have leftover scraps to use. But sometimes I also just want pie crust cookies so I make a small batch of my homemade pie crust! You can also use store-bought pie crust to make these cookies!
Melted Butter - This helps the cinnamon sugar stick to the dough, but you could also use egg wash!
Cinnamon Sugar - I love making a simple cinnamon sugar mixture to sprinkle over these pie crust cookies, but there are a lot of other options you could choose!
Variations
- Instead of cinnamon sugar, swap the cinnamon for pumpkin pie spice
- Cook plain and then dust with powdered sugar after they cool
- Decorate with a simple royal icing
- Dip in salted caramel sauce or cream cheese frosting
For dough leftover from savory pies:
- Sprinkle with flaky sea salt and fresh black pepper
- Add parmesan cheese to the dough for cheesy pie crust crackers
- Mix in some fresh herbs and garlic salt
How to Make Pie Crust Cookies
Preheat oven to 350°F and line a sheet pan with parchment paper.
In a small bowl whisk together the sugar and cinnamon.
Lightly flour your surface then roll out the leftover pie dough to about ¼ inch thick.
Use your favorite pie crust impression cutters to cut dough into cute little designs. You can also just cut into simple strips or use larger cookie cutters!
Place the cutouts onto the sheet pan. Place in the fridge to chill for 20-30 minutes before baking. This helps keep the designs intact!
Brush lightly with melted butter and then sprinkle with the cinnamon sugar mixture!
Bake at 350°F for 8-12 minutes or until fully cooked and just beginning to brown.
Remove from the oven and let cool completely to room temperature.
Store in an airtight container at room temperature for up to 5 days.
Enjoy these pie crust cookies as a snack on their own, or as a garnish to a fall dessert board!
My favorite pie crust cutters!
You can use whatever cutters you want to make pie crust cookies, but these are a few of my favorite sets!
Recipe FAQ's
Store in an airtight container at room temperature for up to 5 days.
Yes! It doesn't always make for the prettiest or flakiest crust, but it does make for great leftover pie dough cookies!
Pie Recipes You Might Like
If you love this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
Also be sure to add us as a trusted site on Google so that our recipes show up more in your searches!
For more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on social media!
Recipe Card
Leftover Pie Crust Cookies
Special Equipment
- pie crust cutters
Ingredients
- leftover pie dough
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- In a small bowl whisk together the sugar and cinnamon.
- Lightly flour your surface then roll out the leftover pie dough to about ¼ inch thick.
- Use your favorite pie crust impression cutters to cut dough into cute little designs. You can also just cut into simple strips or use larger cookie cutters!
- Place the cutouts onto the sheet pan. Place in the fridge to chill for 20-30 minutes before baking. This helps keep the designs intact!
- Brush lightly with melted butter and then sprinkle with the cinnamon sugar mixture!
- Bake at 350°F for 8-12 minutes or until fully cooked and just beginning to brown.
- Remove from the oven and let cool completely to room temperature.
- Store in an airtight container at room temperature for up to 5 days.
- Enjoy these pie crust cookies as a snack on their own, or as a garnish to a fall dessert board!
Notes
- Instead of cinnamon sugar, swap the cinnamon for pumpkin pie spice
- Cook plain and then dust with powdered sugar after they cool
- Decorate with a simple royal icing
- Dip in salted caramel sauce or cream cheese frosting
- Sprinkle with flaky sea salt and fresh black pepper
- Add parmesan cheese to the dough for cheesy pie crust crackers
- Mix in some fresh herbs and garlic salt
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cathy C says
I always hated throwing away so much unused pie dough. These are a great way to use that dough and my husband loves them!