Leftover Pie Crust Cookies
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Turn leftover pie crust into something worthwhile– perfect for dipping!
We’re dropping down to the very bottom of basic and we’re making “cookies” from pie crust. And when I say making cookies from pie crust, I mean we’re literally turning pie scraps into cookies by buttering them up and sprinkling them with some flavor.
Yes, it’s that simple. And the “recipe” is easy as pie. As in, it’s kind of like actual pie, but way easier because it’s just about the crust. And there’s no filling.
I don’t always have scraps leftover when I make a pie, but I often do, especially if I’m making a double crust pie like chicken pot pie, apple pie, or blackberry peach pie. And if I’m being totally honest, sometimes I make a pie crust just to make these cookies, because they’re so fun and easy and I can kind of serve pie without actually making one (hellooooo, dip in some lemon curd or apple butter or peach sauce).
WHAT ARE PIE CRUST COOKIES?
I thought of this idea when I was oogling the homemade pie crust I discovered in the back of my freezer from the pumpkin pie I didn’t actually make at Thanksgiving a few months earlier.
We host Thanksgiving at our house, and my mom offered to make the pumpkin pie, so my pie crust was now off the hook. Thank goodness, because this meant one less thing I had to do to prepare to host!
I started brainstorming about what I could do with this pie crust that I didn’t want to waste, and I decided to turn it into a cookie type dipping vehicle. Pie crust crackers? Pie crust rounds? I wasn’t positive, so I deemed them “pie crust cookies.”
And now here we are.
Pie Crust Cookie ingredients
• granulated sugar
• ground cinnamon
• homemade pie crust scraps
• unsalted butter
How to make Pie Dough Cookies
These cookies are seriously simple, guys. Like so simple, you can make them as soon as you’re done reading this if you’ve got some pie crust scraps to deal with.
Or, you know, a pie crust you discover in your freezer. Whatever!
You’ll roll out the pie crust to about ¼” thickness. Next, brush it with some melted butter, and then sprinkle it with a cinnamon sugar coating.
Flip that bad boy over, do the same thing on the other side, and then use a cookie cutter to cut into rounds.
Bake 8 minutes on one side, flip, bake 8 minutes on the other side, and then you, my friend, have done what it takes to produce pie crust cookies.
How magical.
Pie Crust Cookie Recipe Variations and Substitutions
You can also add any spices you desire to the coating. Consider adding nutmeg and ginger for more of a winter theme, or cardamom and allspice for a chai spice flavor!
How to Serve
These pie crust cookies go really well with fruit dip, leftover buttercream, lemon curd, strawberry sauce, hot fudge, or salted caramel sauce. Don’t forget you can also spread them with cinnamon honey butter or more butter in general! The options are endless!
How to store Leftover Pie Crust Cookies
Store leftover pie crust cookies at room temperature for up to 1 week. If you want to crisp them up before serving, consider toasting them in the oven, toaster oven, or air fryer.
Pie Crust Cookies Recipe FAQs
You can absolutely use store-bought pie crust to make pie crust cookies. While this is more meant for a leftover pie crust scraps recipe, there’s no reason you couldn’t just make them to make them… They’re that good anyway!
Brushing butter on pie crust cookies will give the cinnamon-sugar coating something to adhere to. It also gives the pie crust a more buttery taste!
I’m totally never wasting pie crust again! Or really, since I don’t actually love making pies, I may just make pie crust cookies + a dip for the rest of time. I think that sounds like a good plan.
Now, what to do with these pie crust cookies?
I have a whole slew of dip recipes they would pair nicely with, but you’re welcome to just eat them straight up. Which is exactly what we did!
They’re flaky like pie crust should be, and they’re mega buttery since we did slather them in butter. The cinnamon sugar coating gives a little bit of flavor to complement the slightly salty nature of pie crust, and takes pie crust to a new level of snacking.
Did you ever think you’d snack on pie crust? I mean, I certainly didn’t, but then again, that’s what the back of the freezer is for– happy accidental discoveries!
So about those dips! Consider any of the following:
•pumpkin dip
•eggnog dip
•gingerbread dip
•cannoli dip
•brownie batter dip
•s’mores dip
•cake batter dip
Fresh off of pie season, just another reason to make a quality, homemade pie crust. Because you never know what kind of scraps you can turn into your new favorite snack!
Pie Crust Cookie Recipe
Ingredients
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- chilled1 homemade pie crust scraps2 store bought is fine
- 2 Tablespoons (28g) unsalted butter melted
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, combine the sugar and cinnamon. Stir together until thoroughly combined. Set aside.
- Gather leftover pie crust scraps into a disc. Working on a floured surface, roll out dough to about ¼" thickness.
- Using a pastry brush, brush the dough with butter. Sprinkle cinnamon sugar evenly over pie crust, then flip the crust over and repeat butter and cinnamon sugar on the other side.
- Use a 2-3" circle cookie cutter (or any desired shape) to cut into rounds. Place cut circles on baking sheet. Gather and re-roll dough as needed. You may need less butter and cinnamon sugar coating as you rework the dough, so use as desired.
- Bake the rounds for 8 minutes, flip them over, then bake for another 8 minutes. Remove from the oven and allow to cool completely on the baking sheet. Store cookies covered at room temperature up to 1 week.
Notes
- Chilled dough: it is imperative you use chilled dough. Chill pie crust scraps in the refrigerator at least 30 minutes before use.
- Pie crust: you may also use fresh pie crust that hasn’t been cut at all yet. You are not limited to only leftover scraps for these cookies!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I’d make strawberry cream cheese dip
Yum
Brings back all the feelings of childhood, except we weren’t that fancy, my mom would just butter and add cinnamon sugar and break the rolled crust apart, loved doing it this way with cookie cutters. Used some shamrocks for my boys who aren’t too big to enjoy a fun treat!
Yes! No shame in the pieces game, haha.
Yes! So fun to snack on!
Yes! Such a nostalgic recipe for lots of people!
I grew up baking leftover pie crust with cinnamon sugar but never cut them into cookies. My granddaughter had a ball helping me transform leftover dough into these fun cookies.
It’s so fun! Thanks, Julie!
This is my ABSOLUTE FAVORITE thing to do with pie crust (while not making a pie, of course), and I introduced my kids to it this week. Bravo!
Thanks so much, Erin!
What a fantastic idea! 💡 I’m a huge fan of pie, mainly because of the pastry (IYKYK) and I can’t believe I never thought of this before! You’re clearly a genius 🤓 and I can’t wait to check out your other recipes!
Haha, thank you so much!