Pie Crust Cookies: Turn leftover pie crust into something worthwhile-- perfect for dipping!
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Pie Crust Cookies

Turn leftover pie crust into something worthwhile-- perfect for dipping!
Prep Time5 mins
Cook Time15 mins


  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • chilled1 homemade pie crust scraps2 store bought is fine
  • 2 Tablespoons unsalted butter melted


  • Preheat the oven to 350ºF. 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 1/4" 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.


  1. It is imperative you use chilled dough. Chill pie crust scraps in the refrigerator at least 30 minutes before use.
  2. 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!