Easy Pie Crust Cookies

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.

Cinnamon Sugar Pie Crust Cookies

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.

Pie dough with cookie cutter shapes cut out

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.

Pie Crust Cookies in stars and hearts

Pie Crust Cookies: Homemade or Store Bought

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. I usually have a store bought crust on hand in case we get a craving or need a fun activity for the kids on a cold and dreary weekend.

My favorite homemade 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 more great recipes to choose from, including one that doesn’t need to chill!

Ohio Pie Crust Cookies

Rolling, Cutting, and Decorating Pie Cookies

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.

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. The cream cheese frosting on this Zucchini Cake is my favorite!

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!

Star Pie Crust Cookies

More Holiday Cookie Recipes

If you’re in need of more festive cookies, try these other favorites!

Pie Crust Cookies

Pie Crust Cookies

Yield: 18 small cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Put your leftover pie scraps to good use with these easy Pie Crust Cookies! Cut into fun shapes, sprinkled with cinnamon sugar, and baked to flaky perfection, these cookies are a bonus treat the whole family will love.

Ingredients

  • 3 Tablespoons sugar
  • 2 teaspoons cinnamon
  • 1 Pie Crust, homemade or storebought (or whatever scraps you have leftover)
  • 2 Tablespoons salted butter, melted

Instructions

  1. Preheat oven to 350 degrees. Line a sheet pan with parchment paper. In a small bowl, whisk together sugar and cinnamon.
  2. 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. 
  3. Place the cookies onto the sheet pan. Brush with butter then sprinkle with sugar and cinnamon mixture. Repeat with any remaining scraps. 
  4. Bake for 8-10 minutes or until golden on the edges. 
Nutrition Information:

Amount Per Serving: Calories: 1178Total Fat: 58gSaturated Fat: 22gSodium: 938mgCarbohydrates: 159gFiber: 7gSugar: 38gProtein: 7g

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17 Comments

  1. Great suggestion. I just made a pie but had a lot of dough left over. I was trying to find out how to turn it into cookie dough when I found your recipe. I just re worked the dough, rolled it out, and cut it into squares skipping the cookie cutters. I might use cookie cutters for a more festive occasion.

    They came out perfectly and were just right for an afternoon snack.

    Thank you for a quick and simple recipe.

    1. They can be stored in a sealed container for a few days at room temperature or frozen (with parchment between layers) for up to 3 months!

  2. The cookie cutters in your pictures are the EXACT one I grew up with. Would love to find some. I’ve looked on Etsy but don’t see any with the scalloped edges. As I remember, the round one with the red knob could be a donut cutter too. I LOVE cinnamon /sugar pie crust. My mom would just put it in an extra pie pan and we’d break pieces off. ❤️

    1. We often just rolled the pie crust into one big sheet too. Such excellent memories. This cookie cutter was inherited, so unfortunately I’m not sure where to find them now. It seems like the old scalloped edge kind with the knobs or handle have gone out of style.

  3. So at first I realized you were talking about the entire pie crust cinnamon sugar and butter, but when I added it up I got 1010 on calories. But I don’t think seven out of 10 people will eat the entire thing by themselves at one sitting. Depends what kind of day I’m having I might sit and eat the entire thing after I got done. But at least you know what’s in it. And it’s one of those things that would be a treat so it’s okay.

  4. I hate to be picky, but are they seriously 1178 calories a serving. I made them after hearing Andy Cohen rave about them…

    1. Nope, definitely not. Sometimes our calorie counter is a little glitchy, but I’ll update this one with the correct nutrition. Thanks for the catch!

  5. Love these. My mom made these for us as kids with the leftover pie crust. They are baking as we speak and I just can’t wait.

    1. I have such nostalgic memories of making pie crust cookies as a kid too! You’re making me wish I had some in the oven right now!

  6. I have fond memories of these when I was a child and had forgotten them until recently. Living alone I sometimes want the taste of pie without baking a full pie. But when I mixed a peach salad today with ginger and walnuts is missing the taste of pie crust. Thought of these and made up a small batch. Instant individual pie flavors and texture. Thanks for the reminder.

  7. This is the first time I’ve ever looked this recipe up- but my grandma has been making them for 30+ years and calling them “poor mans pie cookies”, and now I make them for my babies( 5, 10, and 11) all very picky eaters, but the second they smell that cinnamon sugar dough essence being baked they come barreling downstairs happy as can be ready to scarf down the first two batches in a single sitting.
    I adore these simple cookies, thank you for sharing them with the world. 🙂

  8. These are horrible tasting. Just awful. I used 4 pie crusts and I am so disappointed. They are awful.

    1. I’m so sorry to hear that. They are essentially sweetened pie crust, so if you don’t like pie crust, these probably aren’t the best choice.

  9. My mom made the best apple pie ever. I am making one right now. No promises as to the outcome. She always treated us kids with the pie crust cookies from the scraps of dough. I couldn’t remember if she put butter on her pie crust cookies, or how long to bake them so I googled pie crust cookies and am using these guidelines. I loved those pie crust cookies. I didn’t know of anyone elses mom who made them and was thrilled to see thisrecipe. Something so simple and yet such a great treat! Thank you!

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