Baked to golden brown perfection, these delicious buttery Pie Crust Cookies are the best thing that can happen to leftover pie dough! In this easy 4 ingredient recipe, I am sharing 2 different options to use leftover pie dough. It's the perfect recipe to make super tasty flaky cookies out of something that we normally just toss out!
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📖 What are pie crust cookies
Have you ever made pies and then found yourself with a pile of leftover pie crust scraps just sitting there on your counter!?! You don't know what to do with it. You don't want to throw it away, but you can't just keep it forever either!
Well, old fashioned Pie Crust Cookies are the solution you have been looking for! They are made by taking leftover pie dough and turning it into delectable little buttery cookies that are formed by either cutting the dough with cookie cutters into shapes or rolling the dough into pinwheels. Basically, super simple and delicious cookies made from pie crust!
Then once the dough is formed into cookies, they are then dusted with cinnamon and sugar making them even tastier with a little added sweetness and warmth.
And these scrumptious cookies are great pie crust treats to make around the holidays when you are making a bunch of different pies and find that you have lots of leftover pie crust and nothing to do with it! But now you do! You can just make these amazing, yet simple Pie Crust Cookies.
🙌 What pie crust is the best for these cookies
Ideally, you want to use leftover homemade pie dough to make this recipe. However, you can also use store bought pie dough as well. In fact, you can even just make homemade pie crust or buy it to make these cookies.
Shortbread pie crust is another option too for this pie crust cookies recipe. That being said, I do find that pie dough that is made with butter does make the most delicious cookies, so you may want to keep that in mind when choosing the dough for your cookies.
🌟 Why this is the best recipe
- Super easy to make - This recipe takes very little effort and there is little to no cleanup. It's the perfect cookie recipe for even the most beginner baker! In fact, it's a fantastic cookie recipe to make with the kids.
- It is a quick recipe – By using leftover pie dough this pie crust cookie recipe is nearly half done before you even turn the oven on! It's such a quick recipe and the cookies bake up to golden perfection in just a matter of minutes. There is no slaving in the kitchen to make these yummy cookies.
- Super delicious – These cookies are everything that is savory and delicious about pie crust with the perfect flakey texture and buttery taste, but with added notes of warm cinnamon and sweet sugar in each bite.
- Affordable no waste recipe – There is no longer any need to toss out leftover pie dough anymore! These pie crust cinnamon sugar cookies are the answer! They are a great way to waste less, which means spending less too. Not to mention, you're getting 2 recipes out of one by using your leftover scraps of dough.
- It is an honest and detailed tutorial – This recipe is easy peasy! But all the tips and tricks that I'm sharing here on how to make different shaped cookies and bake them will help you to achieve the best results. Remember baking is a science and every little detail I share is to help YOU!
📝 Ingredient notes
This easy recipe only requires 4 simple ingredients! One of them being leftover pie dough and the others are things that you likely always have on hand! It's the perfect simple ingredient no-fuss recipe for any time of year.
- Leftover Pie Dough: You will need leftover pie dough for this cookie recipe. But you can also use store-bought pie dough or even make some homemade pie dough just to make these yummy pie crust cinnamon sugar cookies.
- Egg: The egg is used to whisk together an egg wash which helps the cinnamon and sugar stick to the cookies. It also makes them bake to a lovely golden brown color with crisp edges.
- Sugar: I used granulated sugar but you can also use cane sugar or brown sugar if you prefer. Using brown sugar will add a more molasses flavor. And if you want to learn more about the different types of sugar and how to use them in baking, please read my sugar guide.
- Cinnamon: The cinnamon blends together perfectly with the sugar to add a yummy layer of warm flavor to these simple pie crust cookies. Also, feel free to use any other spices you like such as nutmeg, cardamom, ginger, or pumpkin pie spice.
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. Step-by-step process
How to make Pie Crust Cookies is a very simple process that is both quick and easy. Because the recipe uses leftover pie dough the cookies are nearly made before you even begin! All you have to do is form the cookies, sprinkle them with cinnamon and sugar, and then them bake in the oven.
There are 2 ways to form the cookies. You can roll the dough out and use a cookie cutter. Or, you can roll the dough out, then roll it up, and slice it into pinwheels. I'm going to show you and explain how to form and bake both types of Pie Crusts Cookies.
COOKIE CUTTER
- Roll out the leftover pie dough on a floured surface or between 2 silicon baking mats until it's flat and about ¼" / 6mm thick. The pie dough must be cold when you handle it and form the cookies, just like when you make pies
- Cut out cookie shapes using a cookie cutter. You can use any shape you like and you don't need special pie crust cookie cutters. Then place the cutout cookies on the prepared baking sheet leaving enough space in between them to ensure that they don't spread into each other as they bake.
- Brush the cut pie dough cookies with the egg wash and then sprinkle with cinnamon and sugar. Using a pastry brush to spread the egg wash works best and helps to coat the entire cookie.
PINWHEEL
- On a floured surface or between 2 silicon baking mats, roll out the cold pie dough into a rectangular shape that is ¼" / 6mm thick. If the dough is too thick or too thin the cookies will not bake as well.
- Dust the rolled-out rectangle generously with cinnamon and sugar until it is fully covered. You want to make sure you cover all the dough with warm cinnamon and sweet sugar for the most flavor.
- Starting at the shorter end tightly roll the pie dough until it looks like a long log. Then slice it into pinwheel shape cookies and then place each cookie onto the prepared baking sheet or inside a baking tray, similarly to when making cinnamon rolls
- Brush the top of each pinwheel cookie with eggwash using a pastry brush prior to baking. Using a pastry brush helps to cover the dough evenly with the egg wash.
💡 Top Tip: Similarly to when making pies, the pie dough must be cold throughout the process; when rolling it out, when cutting it into cookies, or when rolling it up for the pinwheel shapes.
2. How to bake
Baking pie crust cookies is quick and easy. Both types of cookies are baked at the same temperature, yet how long to bake pie crust cookies varies in time for the different shapes. So it's really important that if you choose to make both cookie cutter cookies and pinwheels that you bake them on separate baking sheets and pay attention to their baking times.
The cookie cutter style cookies bake at 190C (375F) for 15 minutes and the pinwheels also bake at 190C (375F), but for 30 minutes. Both pie dough cookie types will begin to turn golden brown when fully baked.
Once baked, remove the Pie Crust Cookies from the oven and allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. Then when the cookies have fully cooled, store them in an airtight container at room temperature for up to 5 days or in the fridge for up to 9 days.
💡 Top Tip: Be sure to note that the baking times are not the same for the cookie cutter and pinwheel cookies. The pinwheels need to bake for double the amount of time.
🎓 Expert tips
- The temperature when working with pie dough is super important. The dough needs to be cold but not so cold that it will break. Yet, if it's too warm it won't hold its shape and also can get really soft. So it is a balance.
- If the dough begins to get too warm when you are forming the cookies simply put it in the fridge or freezer to chill for a few minutes.
- To avoid having the pie dough stick to the counter when it is being rolled out, you can roll the dough in between two Silicone baking mats.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Moving them too soon may result in broken cookies.
- Generously sprinkle the cookies with the cinnamon and sugar for the most flavorful cookies. The sugar helps to sweeten the cookies and the cinnamon is really what makes these cookies super delicious
- Feel free to use other spices on your cookies like nutmeg, ginger, cardamom, or pumpkin pie spice. You can also use brown sugar in place of white sugar or a combination of the two. Cocoa powder can also be added to the pinwheels for a little chocolate flavor.
❓Recipe FAQs
Yes, just use your favorite gluten-free homemade or store bought pie dough and follow the directions as stated in the recipe.
It is possible to make this cookie recipe without egg by simply omitting the eggwash. However, do know that the eggwash does help the cinnamon and sugar adhere to the cookies, so you'll want to brush the dough with milk or plant-based milk in place of the eggwash.
Yes, of course, you can! You can make these cookies with leftover pie dough or store bought pie dough. You can even make homemade pie dough just to make these amazing cookies.
Yes, you can add finely chopped nuts, fruits, or even mini chocolate chips to the pinwheel shaped cookies. A combination like chocolate and pecan could be amazing! Or, a classic combination like raisin and walnut. You can be as creative as you like.
Leftover pie crust cookies can be stored in an airtight container at room temperature for up to 5 days. You can also store them in the fridge for up to 9 days.
I don't suggest freezing the cookies because it changes their texture and sometimes the taste too.
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Have you tried this recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!
Pie Crust Cookies (VIDEO)
Ingredients
- 1 (⅔ cups) Leftover pie dough
- 4 tablespoon Granulated sugar
- 1 tablesppon Cinnamon
- Egg for egg wash
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
For the Cookie shape
- The pie dough must be cold when you handle it and form the cookies, just like when you make pies
- Roll out the leftover pie dough on a floured surface or between 2 silicon baking mats until it's flat and about ¼" / 6mm thick
- Cut out cookie shapes using a cookie cutter. You can use any shape you like and you don't need special pie crust cookie cutters.
- Place the cutout cookies on the prepared baking sheet leaving enough space in between them to ensure that they don't spread into each other as they bake
- Brush the cut pie dough cookies with the egg wash and then sprinkle with cinnamon and sugar
For the Pinwheel shape
- The pie dough must be cold when you handle it, just like when you make pies
- Roll out the leftover pie dough on a floured surface or between 2 silicon baking mats until it's flat and about ¼" / 6mm thick
- Dust the rolled-out rectangle generously with cinnamon and sugar until it is fully covered.
- Tightly roll the pie dough until it looks like a long log. Then slice it into pinwheel shape cookies and then place each cookie onto the prepared baking sheet or inside a baking tray
- Brush the top of each pinwheel cookie with eggwash using a pastry brush prior to baking
Baking
- The cookie cutter style cookies bake at 190C (375F) for 15 minutes and the pinwheels also bake at 190C (375F), but for 30 minutes. Both pie dough cookie types will begin to turn golden brown when fully baked.
- Allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling
- Store them in an airtight container at room temperature for up to 5 days or in the fridge for up to 9 days
Notes
- The temperature when working with pie dough is super important. The dough needs to be cold but not so cold that it will break. Yet, if it's too warm it won't hold its shape and also can get really soft. So it is a balance.
- If the dough begins to get too warm when you are forming the cookies simply put it in the fridge or freezer to chill for a few minutes.
- To avoid having the pie dough stick to the counter when it is being rolled out, you can roll the dough in between two Silicone baking mats.
- Feel free to use other spices on your cookies like nutmeg, ginger, cardamom, or pumpkin pie spice. You can also use brown sugar in place of white sugar or a combination of the two. Cocoa powder can also be added to the pinwheels for a little chocolate flavor.
Penny
My Mom always made the pinwheels with leftover pie crust dough. We called them Totos. She would spread a thin layer of soft butter on the dough before sprinkling with the cinnamon and sugar.
Katalin Nagy
Yes it is always a good idea to apply a light soft butter wash on baked pastries, make them shiny and super delicious 🙂