A delectable, bite-sized treat for cookie fans and pie lovers alike, these 5-ingredient Pie Crust Cookies are the perfect way to use up leftover pie dough scraps (or use a full pie crust to yield even more of these delicate treats).
Pie Crust Cookies Recipe
These pie crust cookies started out as a delicious treat that I would make with any leftover pie crust dough after I was done making pie – but these little one-bite cookies are soooo good that I often make a complete batch of them even when I’m not making pie!
Soft, flakey, buttery cookies with a light crunch on the outside and a hit of cinnamon-sugar, these pie crust cookies are a light treat when you want something sweet but don’t want anything too heavy.
You can enjoy these cookies on their own or with a dip, or even use to decorate a pie. Last Thanksgiving, I served our pumpkin pie with a dollop of whipped cream and a couple of these cookies placed on top which made for a gorgeous presentation.
Of course, you can use homemade pie crust instead of store-bought, if desired. I have a great recipe for homemade pie crust here, but I like using the store-bought crust in this recipe so that it’s super quick and easy.
For a delicious twist, you can use these pie crust cookies to make sandwich cookies! You could use vanilla buttercream, chocolate ganache, jam, etc, but I think these would be exceptional with a caramel sauce or cinnamon buttercream sandwiched in between two pie crust shapes.
You can also swap out the cinnamon-sugar topping for sugar crystals, frost these cookies with buttercream or royal icing or make a s’mores-inspired treat by sprinkling on mini marshmallows and mini chocolate chips before baking.
These cookies are delicious on their own but you can pair them with your favorite dessert dip for a even more indulgent dessert presentation. Here are a few of my favorites:
- Pumpkin Pie Dip (with Video)
- Homemade Soft Caramel Dip
- Unicorn Fluff Dip
- Pumpkin Dessert Hummus
- Chocolate Chip Cheeseball from Kylee Cookies
- Easy S’mores Dip from That Skinny Chick Can Bake
These pie crust cookies will last in an airtight container at room temperature for up to a week.
Be sure to check out our quick recipe video to see how to make these pie crust cookies for yourself – then don’t forget to scroll down to grab your free printable recipe card:
Pie Crust Cookie Ingredients
Scroll down to the printable recipe card for full measurements.
Tip: swap out the store-bought pie crust with your favorite homemade pie crust, as desired.
Kitchen Tools You May Find Helpful
- Rolling Pin
- Cutting Board
- Cookie Sheet
- Parchment Paper or Silicone Baking Mat
- Pastry brush <– I like these because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Cookie Cutters
How to Make Pie Crust Cookies
Preheat oven to 400F.
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Unroll the pie crust dough on a cutting board.
Use fall-themed cookie cutters to cut out pie cookie shapes from the unrolled dough. Re-roll the dough as needed to cut more pie crust cookies. (If needed, add a small amount of flour to prevent the pie dough from sticking to the cutting board and rolling pin.)
Place the pie crust cookies on the prepared baking tray.
In a small bowl, beat together the egg and milk, then use a pastry brush to brush the egg mixture over all cookies.
In a second bowl, stir together the cinnamon and sugar and sprinkle over all cookies.
Bake for 6-8 minutes until just lightly golden.
Grab your free printable recipe card for our pie crust cookies recipe here:
- 1 pie crust, unbaked
- 1 egg
- 1 Tablespoon milk
- 1 teaspoon cinnamon
- 3 teaspoons white sugar
- Preheat oven to 400F.
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Unroll the pie crust dough on a cutting board.
- Use fall-themed cookie cutters to cut out pie cookie shapes from the unrolled dough. Re-roll the dough as needed to cut more pie crust cookies. (If needed, add a small amount of flour to prevent the pie dough from sticking to the cutting board and rolling pin.)
- Place the pie crust cookies on the prepared baking tray.
- In a small bowl, beat together the egg and milk, then use a pastry brush to brush the egg mixture over all cookies.
- In a second bowl, stir together the cinnamon and sugar and sprinkle over all cookies.
- Bake for 6-8 minutes until just lightly golden.
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Amount Per Serving: Calories: 22Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 19mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these simple pie crust cookies as much as mine does!
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