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!