The good news is you made pie! The great news is, now you also get to make Pie Crust Cookies! Find out how to use leftover pie crust to make easy cut out cookies for any occasion.
My mom is a pretty great pie baker, known especially for her wonderful Custard Pie. Growing up, there was always a festive air in the house when mom made pie. Whether we were baking for the holidays or a random Tuesday, making pie felt like a special occasion.
I loved eating pie, of course, but my favorite part of pie making day was mom’s pie scrap cookies. After all the pie crusts were safely tucked away in their pans, mom would take the scraps, roll them out, and sprinkle them with a hefty dose of cinnamon and sugar before baking them to golden, flaky perfection.
We would enjoy the scraps warm from the oven. They were a sweet reward after a day of hard work. Fellow pie crust lovers will understand the appeal–these buttery, cinnamon-sugar morsels were almost better than the pie itself.
Mom usually didn’t bother cutting the pie crust into any specific shape. She would just cut it into strips or leave it in a big circle. This was, after all, mostly a way of using up those extra scraps without a lot of fuss. Still, if you want to feel fancy or have a kiddo to entertain, rolling, cutting, and sugaring these cookies is a pretty great way to kill an hour.
Of course, you don’t have to have pie crust scraps to make these cookies. You can also make a crust just for this purpose, or use a store bought crust from the grocery store. My favorite pie crust is the Buttermilk Pie Crust found in this Bumbleberry Pie recipe, but I also have a post all about the Ultimate Homemade Pie Crust with three great recipes to choose from.
Feel free to switch up the shapes based on the season or your mood. I couldn’t help throwing a few Ohios into this batch. During the holidays, I love to use this as a short cut method for making cut out cookies–just grab your Santa, snowflake, and tree cookie cutters!
For decoration, feel free to skip the cinnamon and sugar and frost these if you prefer. My son also loves using colored sugars for decoration. He is VERY generous with his sprinkling, but I have to admit, his cookies always taste the best!
You can roll these cookies out anywhere from 1/8-1/4 inch thick. I personally like them thin and a tad crispy, but if you make them thicker they puff up into lovely layers. Definitely experiment to find your own favorite!
- 1 Pie Crust, homemade or storebought (or whatever scraps you have leftover)
- 2 Teaspoons cinnamon
- 1 Tablespoon salted butter, melted (optional)
- 3 Tablespoons sugar
Preheat oven to 350 degrees. Line a sheet pan with a parchment paper. In a small bowl, whisk together sugar and cinnamon.
Lightly flour your surface then roll out whatever amount of pie crust you have to 1/8-1/4 inch thick. Use similar sized cookie cutters to cut dough into desired shape.
Place the cookies onto the sheet pan. Brush with butter then sprinkle with sugar and cinnamon mixture. Repeat with any remaining scraps.
Bake for 8-10 minutes or until golden on the edges.
Amount Per Serving: Calories: 1178 Total Fat: 58g Saturated Fat: 22g Sodium: 938mg Carbohydrates: 159g Fiber: 7g Sugar: 38g Protein: 7g