Pie Crust Cookies are perfect to use up those pie crust scraps that you end up with after making your delicious pies for the holiday season. This recipe is simple and very easy to make. And the cookies are super delicious, light and crispy!
I love baking pies all year round. I make them for special occasions but also for my family who adores them. Our favorite homemade pie recipes are Peppermint Pie, Strawberry Rhubarb Pie and Pumpkin Slab Pie.
Often, I end up with pie crust scraps that remain after making pies. So I use the scraps to make these delicious buttery cookies.
Why This Recipe Works
- Versatile – you can use any pie crust dough to make this recipe. Simply cut them into any shape you’d like using your favorite cookie cutters. I used these leaf cutters.
- Easy – these cookies are very easy to make and do not require any specific technique.
- Simple – only 4 ingredients are required to make these crispy cookies.
Ingredients
Here are the 4 simple ingredients that you need for this recipe:
- Unbaked pie crust – homemade or store-bought, or use scraps left from making pie. If you are using frozen pie crust, allow it to thaw completely before working with it.
- Egg – beaten with water to be used for egg wash.
- Granulated white sugar and ground cinnamon.
- Flour, for dusting.
Complete list of ingredients with amounts and instructions can be found in the recipe card below.
How To Make Pie Crust Cookies
- Prepare – Start by preheating oven to 350°F/180°C. Then, line sheet pans with Silpat silicone liners or parchment paper.
- Roll out – Roll out the pie crust thin, and cut out desired shapes using cookie cutters. Place them on the baking sheet, and brush slightly with egg wash. This will allow them to have that amazing golden brown color.
- Coating – To make the coating, combine sugar with cinnamon. Then sprinkle the mixture all over the cut outs to give them perfect sweetness and make them crunchy.
- Bake – Bake in the preheated oven until they are golden brown. Allow to cool and enjoy!
Tips For Making Pie Crust Cookies
- You can use any cookie cutters that you like. In this recipe I used fall leaves, but feel free to use your favorite cutters.
- If the cookie cutters are not releasing the cookies easily, then dip them in flour before using again.
FAQs
These cookies can be stored at room temperature for up to 4 days.
You can definitely use up leftover puff crust and make these, but keep in mind that the texture will be different.
What To Serve With
Serve these Cookies on their own, they taste amazing! Alternatively, you can serve them with a dessert dip, such as this creamy Brownie Batter Hummus. You can also use these fall leaves cookies to decorate a homemade pumpkin pie or a pumpkin slab pie.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pie Crust Cookies
Equipment
- Cookie cutters, or a knife to cut out shapes
Ingredients
- 1 unbaked pie crust homemade or store bought, or use scraps left from making pie, thawed if frozen
- 1 egg for egg wash mixed with 1 teaspoon of water
- 1 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- flour, for dusting
Instructions
- Preheat oven to 350°F/180°C. Line sheet pans with Silpat silicone liners or parchment paper.
- Roll out the pie crust into ¼ to ⅛ “ thickness on a lightly floured surface, and cut out desired shapes using cookie cutters. If the cookie cutters are not releasing the cookies easily then dip them in flour before using again.
- Place the cut outs on the prepared sheet, then brush slightly with egg wash.
- To make the cinnamon sugar, combine sugar with cinnamon. Then sprinkle the mixture all over the cut outs.
- Bake in the preheated oven for 10-12 minutes or until puffed and no longer wet or shiny. Rotate the pan halfway through the cooking time.
- Allow to cool down for 5 minutes on the cookie sheets then transfer them to a wire rack to cool completely. Serve them on their own, with a dessert dip, or use them to decorate a pumpkin pie or a pumpkin slab pie.
Notes
- You can use any cookie cutters that you like. In this recipe I used fall leaves, but feel free to use your favorite cutters.
- If the cookie cutters are not releasing the cookies easily, then dip them in flour before using again.
Traci
These are adorable, easy, delicious, and guaranteed to disappear! Perfect for the kids to make – and not destroy the kitchen lol. Thanks for sharing another winner!
Gloria
What a great idea. The crust is so delicious. Now you can enjoy it all by itself.
Dannii
Anything with lots of cinnamon is good with me. These cookies look amazing.
Amanda Wren-Grimwood
I often have pastry leftover so this is a great idea. The leaf cut outs are so pretty for this time of year too.