Pie Crust Cookie Recipe

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

5 from 4 votes

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Turn leftover pie crust into something worthwhile-- perfect for dipping!

Prep Time5

Bake Time15

Total Time20

Recipe Author Lynn April

Servings: 1 batch (varied depending on amount of pie crust)

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

Need to keep track of your ingredients?Check out my Printable Ingredient List!

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.