Pie Crust Cookies

Pie Crust Cookies

 The Spruce / Leah Maroney

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 9 servings

Pie crust cookies are hands down the easiest and simplest cookies you can make. With only five 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.


  • 1 pie crust (about 4 ounces)
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 cup powdered sugar
  • 2 teaspoons whole milk

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Pie crust cookie ingredients
     The Spruce / Leah Maroney
  2. You can use a fresh pie crust or you can combine pie crust scraps to create a ball of dough. Roll out the piecrust ball on a lightly floured surface. Roll it into a loose rectangle. You can roll the dough fairly thin; just watch out for holes. 

    Roll out pie dough
     The Spruce / Leah Maroney
  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. 

    Brush dough with butter
     The Spruce / Leah Maroney
  4. Whisk together the sugar, brown sugar, and cinnamon in a small bowl. You can also shake it up in a jar. 

    Mix cinnamon and sugar
     The Spruce / Leah Maroney
  5. Spread the sugar mixture evenly over the butter. 

    Spread onto buttered pie dough
     The Spruce / Leah Maroney
  6. Start at the bottom of the rectangle and roll the dough into a log. 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 close.

    Roll up dough
     The Spruce / Leah Maroney
  7. Cut the dough into 1-inch pieces with a sharp knife. 

    Cut into 1-inch slices
     The Spruce / Leah Maroney
  8. Place the pieces cut side up onto a parchment-lined baking sheet. Place them about an inch apart. 

    Arrange cookies on baking sheet
     The Spruce / Leah Maroney
  9. Bake in the preheated oven for 15 to 20 minutes or until golden brown and firm. 

    Cool completely. Remove any caramelized sugar from the edges. 

    Bake pie crust cookies
     The Spruce / Leah Maroney
  10. While the cookies are baking and cooling you can make the icing. Whisk together the powdered sugar and milk until a thick frosting forms. Add more milk or powdered sugar to reach the desired consistency. This can take some trial and error as humidity and ingredients are factors. 

    Whisk together the icing
     The Spruce / Leah Maroney
  11. Drizzle the icing over the cookies with a fork or spoon.

    Drizzle the pie crust cookies
     The Spruce / Leah Maroney
  12. Allow the icing to harden and serve immediately.

    Pie Crust Cookies
     The Spruce / Leah Maroney


  • 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 3 months. 

Recipe Variations

  • Try adding in 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.