Pie Crust Cookies

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 11/22/22
Tested by
Kayla Hoang
Photo of Kayla Hoang
Tested by Kayla Hoang
Kayla Hoang is a freelance recipe developer, writer, and baker whose Bangladeshi and Vietnamese roots influence all she does. Her life revolves around food and she can almost always be found waiting by the oven for a fresh batch of cookies.
Learn about The Spruce Eats' Editorial Process
Pie crust cookies

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 17 mins
Total: 32 mins
Servings: 7 servings
Yield: 14 to 15 cookies
Nutrition Facts (per serving)
171 Calories
8g Fat
24g Carbs
1g Protein
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Nutrition Facts
Servings: 7
Amount per serving
Calories 171
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 18%
Cholesterol 9mg 3%
Sodium 103mg 4%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 13g
Protein 1g
Vitamin C 0mg 0%
Calcium 10mg 1%
Iron 1mg 3%
Potassium 27mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pie crust cookies are hands down the easiest and simplest cookies you can make. With a handful of ingredients and very little effort, you can bake up a batch of absolutely delicious cinnamon sugar-filled cookies. They have all the buttery-flakiness of pie dough and the portability of a cookie.

This recipe is the perfect way to use up leftover pie dough scraps. As you’re making all of your holiday pies this year, make sure to keep the extra trimmings. Combine them into a ball and roll them out into little cookies. We also included a simple icing recipe (only two ingredients) to take these cookies to another level of sweetness.

Make pie crust cookies with the kids. There isn’t any raw egg to worry about and hardly any mess. They will love spreading the butter with a pastry brush and dusting the top with cinnamon sugar.

"Don’t toss those extra pie scraps! They’re great for turning into a new snack. If your pie crust leans a little sweet, I think it’s helpful to add a good pinch of salt to the cinnamon sugar mixture to bring some balance to the cookies." —Kayla Hoang

Pie Crust Cookies/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 unbaked pie crust, about 4 ounces

  • All-purpose flour, for rolling

  • 2 tablespoons unsalted butter

  • 1 1/2 tablespoons granulated sugar

  • 1 1/2 tablespoons brown sugar

  • 1/2 to 3/4 teaspoon ground cinnamon

  • 1/2 cup confectioners' sugar, more as needed

  • 1 teaspoons whole milk, more as needed

Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 350 F.

    Ingredients to make pie crust cookies

    The Spruce Eats / Diana Chistruga

  2. You can use a fresh pie crust, or you can combine pie crust scraps, to create a ball of dough. Roll out the pie crust on a lightly floured surface. Roll it into a large rectangle. You can roll the dough fairly thin; just avoid creating holes. 

    A thinly rolled out pie crust on a cutting board

    The Spruce Eats / Diana Chistruga

  3. Melt the butter and spread it evenly over the dough with a pastry brush or a spoon. You don’t have to completely melt the butter, softened works well too and won’t change the composition of the dough. 

    Brushing melted butter onto the pie crust

    The Spruce Eats / Diana Chistruga

  4. Whisk together the granulated sugar, brown sugar, and cinnamon in a small bowl.

    A small bowl of sugar, brown sugar, and cinnamon

    The Spruce Eats / Diana Chistruga

  5. Spread the sugar mixture evenly over the butter. 

    Sugar mixture sprinkled evenly over the pie crust

    The Spruce Eats / Diana Chistruga

  6. Start at the bottom of the rectangle and roll the dough into a log, 14- to 15-inches long. Don’t roll it too tight or too loose. Both of these will affect how the cookies bake and spread. Tuck in the ends of the dough to seal.

    A log of rolled up pie crust

    The Spruce Eats / Diana Chistruga

  7. Cut the dough into 1-inch crosswise pieces. 

    The log of pie dough cut into 1 inch pieces

    The Spruce Eats / Diana Chistruga

  8. Place the pieces cut-side up onto a parchment-lined rimmed baking sheet about 1-inch apart. 

    The slices of pie crust cut side up on a parchment paper lined baking sheet

    The Spruce Eats / Diana Chistruga

  9. Bake until the cookies are golden brown and firm, about 15 minutes. 

    Cool completely. Remove any caramelized sugar from the edges, if necessary. 

    Baked pie crust cookies on a baking sheet

    The Spruce Eats / Diana Chistruga

  10. While the cookies are baking and cooling, you can make the icing. Whisk together the confectioners' sugar and milk to form a thick frosting. Add more milk or confectioners' sugar to reach the desired consistency. 

    A hand whisking together confectioner's sugar and milk to make icing

    The Spruce Eats / Diana Chistruga

  11. Drizzle the icing over the cookies with a fork or spoon.

    Pie crust cookies drizzled with icing

    The Spruce Eats / Diana Chistruga

  12. Allow the icing to harden and serve immediately.

    A platter of iced pie crust cookies

    The Spruce Eats / Diana Chistruga

Recipe Variations

  • Try adding raisins on top of the cinnamon sugar. They add a nice pop of sweetness and great texture.
  • Add some chopped walnuts on top of the cinnamon sugar to create a nutty cookie. 

How to Store and Freeze

  • Place the cookies in an airtight container for up to three days.
  • They also freeze very well and can store in the freezer for up to three months.