Pie Crust Cookies

Pie Crust Cookies

 The Spruce / Leah Maroney

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
Show Full Nutrition Label Hide Full Nutrition Label
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


  • 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.

    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 pie crust on a lightly floured surface. Roll it into a large rectangle. You can roll the dough fairly thin; just avoid creating 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 granulated sugar, brown sugar, and cinnamon in a small bowl.

    Mix cinnamon and sugars

    The Spruce / Leah Maroney

  5. Spread the sugar mixture evenly over the butter. 

    Spread sugar mixture onto buttered pie dough

    The Spruce / Leah Maroney

  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.

    Roll up dough

    The Spruce / Leah Maroney

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

    Cut dough into 1-inch slices

    The Spruce / Leah Maroney

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

    Arrange cookies on baking sheet

    The Spruce / Leah Maroney

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

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

    Bake pie crust cookies

    The Spruce / Leah Maroney

  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. 

    Whisk together the icing

    The Spruce / Leah Maroney

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

    Drizzle icing over the pie crust cookies

    The Spruce / Leah Maroney

  12. Allow the icing to harden and serve immediately.

    Pie Crust Cookies

    The Spruce / Leah Maroney

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.