Cinnamon-Sugar Pie Crust Cookies

published Sep 9, 2022
Pie Crust Cookies Recipe

Baked until golden brown and puffed, pie crust cookies are buttery and flaky, and kissed with a shower of cinnamon-sugar that gives each bite the most irresistible crunch.

Serves12

Makes48 (2-inch) cookies

Prep20 minutes to 30 minutes

Cook8 minutes to 11 minutes

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Credit: Kelli Foster

Pie crust cookies are exactly what they sound like — cookies made from pie crust. Baked until golden-brown and puffed, they’re buttery and flaky, just like you’d expect from a pie crust, and kissed with a shower of cinnamon-sugar that gives each bite the most irresistible crunch.

I first made pie crust cookies years ago as a way to use up the leftover scraps of dough. Smart, yes. But it never made nearly enough cookies. The solution was simple, though: Make (or buy!) pie crust for the sole purpose of baking a big batch of impossibly delicious cookies.

How Do You Make Pie Crust Cookies?

First, you’re gonna need some pie crust — and you’ve got a few options here. If you have some pie dough hanging out in the freezer, this is a great reason to pull it out and use it up. (Remember: The best way to defrost pie crust is simply to transfer it to the fridge for at least 24 hours). If you’re game to make your own pie crust, go for it — you won’t regret it. If you’re all about convenience, saving some time, and minimizing dirty dishes, grab a package of your favorite refrigerated pie dough.

Once you have the dough ready to go, here’s how to make pie crust cookies in three simple steps.

  1. Roll and cut dough. If necessary, roll the dough on a lightly floured surface until about 1/4-inch thick. Use a round cookie cutter to make as many cut-outs as possible, then gather the scraps and repeat.
  2. Top cookies. After transferring the cookies to parchment lined baking sheets, brush with egg wash, and sprinkle with cinnamon sugar. You can use coarse or granulated sugar.
  3. Bake. They cookies are ready when they’re puffed and golden-brown.
Credit: Kelli Foster

How Do You Use Extra Pie Crust?

The best way to use extra pie crust (this also goes for any leftover scraps!), is to turn it into cookies. While this recipe calls for a specific amount of pie crust, it will work with any amount you have. If you’re using less than the amount listed in the recipe, just use a smaller amount of sugar and ground cinnamon. Everything else, including the bake time and process, will stay the same.

Pie Crust Cookies Recipe

Baked until golden brown and puffed, pie crust cookies are buttery and flaky, and kissed with a shower of cinnamon-sugar that gives each bite the most irresistible crunch.

Prep time 20 minutes to 30 minutes

Cook time 8 minutes to 11 minutes

Makes 48 (2-inch) cookies

Serves 12

Nutritional Info

Ingredients

  • 1/4 cup

    coarse or granulated sugar

  • 2 teaspoons

    ground cinnamon

  • 1

    large egg

  • 1 tablespoon

    water

  • 2

    unbaked pie crusts, store-bought or homemade (14 to 20 ounces total), thawed if frozen

  • All-purpose flour, for dusting

Instructions

  1. Arrange 2 oven racks to divide the oven into thirds and heat the oven to 425ºF. Line 2 rimmed baking sheets with parchment paper.

  2. Place 1/4 cup coarse or granulated sugar and 2 teaspoons ground cinnamon in a small bowl and whisk to combine.

  3. Whisk 1 large egg and 1 tablespoon water in a second small bowl until combined.

  4. Working with 1 unbaked pie crust at a time, unroll it on a lightly floured work surface. Roll out until 1/4-inch thick. Use a 2-inch round cookie cutter to make as many cut-outs as possible. Using a thin metal spatula, transfer the cookies to the baking sheets, spacing them about 1/2-inch apart, 24 cookies per baking sheet. The cookies will not spread as they bake. Repeat with the second pie crust.

  5. Gather and reroll out the dough scraps and cut out more cookies. Repeat the process until you have 48 cookies. The dough is best cut when it is firm, so refrigerate as needed before cutting more rounds.

  6. Brush the rounds with the egg wash and sprinkle with the cinnamon sugar (about 1/4 teaspoon per cookie).

  7. Bake for 5 minutes. Rotate the baking sheets from front to back and between racks. Bake until the cookies are puffed and golden brown, 3 to 6 minutes more. Let cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.

Recipe Notes

Storage: Store the cookies in an airtight container at room temperature for up to 4 days.