Cinnamon-Sugar Pie Crust Cookies

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.

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.

Get the recipe: How To Make Perfectly Flaky 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.