Home Recipes Dessert Cookies Pie Crust Cookies Recipe
by Jennifer Debth
22 Comments
4.92 from 12 votes
This post may contain affiliate links. Read our disclosure policy.
Pie Crust Cookies. Leftover pie dough, cinnamon, sugar, and cooking spray are all you need to make these little bites of joy! Perfect for dipping into your favorite dessert dip like pumpkin pie cheesecake dip!
Quick Navigation
- General
- Ingredients
- How to make
- Get the recipe
- Frequently Asked Questions
- Other pie crust recipes
- Nutrition information
- How to Store
These EASY cinnamon sugar pie crust cookies are the perfect vessel for pumpkin pie dip, hot chocolate cheesecake dip, and funfetti cake batter dip!
I am OB-SESSED with these leftover pie dough cookies.
Leftover pie dough + cinnamon, sugar, and a quick spritz of cooking spray and we’re in business!
While this might be one of the easiest recipes ever created, these little bites of love are SO yummy and addicting.
I’ve paired these with my pumpkin pie dip, but feel free to use these with any of your favorite dessert dips!
Whether you’re looking for a way to use up leftover pie crust or want to make a deconstructed pie, you’re going to love this easy treat!
What ingredients are in pie dough cookies?
- Pie dough. I always use store bought, but feel free to use homemade.
- Cinnamon
- Granulated sugar
- Cooking spray. I LOVE this coconut oil cooking spray, but feel free to use a butter flavored spray if you like.
How to make pie crust cookies
- Whisk together cinnamon and sugar in a small bowl. Set aside.
- Roll out pie dough. I had 2 (9 inch) uncooked pie crusts leftover from another recipe I was testing.
- Working with one crust at a time, spray one side of the dough with cooking spray.
- Sprinkle with 1/4th of the cinnamon sugar mixture.
- Flip the pie dough over and repeat.
- Use a 2.5 inch round cookie cutter to cut into 14 rounds. Bake the leftover scraps along with the rounds (you could roll the leftovers out and create more rounds, but I’m lazy).
- Repeat with other pie dough.
- Place rounds onto a silicone mat lined baking sheet and bake for 10-12 minutes, flipping halfway through.
- Let them cool, they harden as they cool, then enjoy!
What can you make with pie crust? other leftover pie dough recipes
If you’re looking for more ways to use up pie dough, be sure to check out:
- Air fryer hand pies
- Healthy turkey pot pie soup
- Easy cheesy bacon breakfast tart
What are YOUR favorite ways to use leftover pie dough?
– Jennifer
Pie Crust Cookies
4.92 from 12 votes
Pie Crust Cookies. Leftover pie dough, cinnamon, sugar, and cooking spray are all you need to make these little bites of joy! Perfect for dipping into your favorite dessert dip like pumpkin pie cheesecake dip!
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 28 "cookies"
Print Pin Rate Recipe
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
- 1 (14.1 oz) package refrigerated pie crusts should have 2 (9 inch) flat pie doughs
- cooking spray I like coconut oil spray or butter flavored spray
- 1/4 cup granulated sugar
- 1/2 tablespoon cinnamon
- 1 batch pumpkin pie dip or your choice of dessert dip, for serving
Instructions
In a small bowl, mix together the sugar and cinnamon. Set aside.
Pre-heat oven to 350 degrees F and line a baking sheet with a silicone mat.
Roll out pie dough on a clean work surface.
Working with one crust at a time, spray one side of the dough with cooking spray.
Sprinkle evenly with 1/4th of the cinnamon sugar mixture, about 1 tablespoon.
Use your hands to gently press the cinnamon sugar into the dough.
Flip the pie dough over and repeat (spray with cooking spray, sprinkle with cinnamon/sugar, etc).
Use a 2.5 inch round cookie cutter to cut into 14 rounds.
Repeat with other pie dough.
Place rounds onto a silicone mat lined baking sheet and bake for 10-12 minutes, flipping halfway through.
Remove the baking sheet from the oven, let them cool on the baking sheet, they harden as they cool.
Enjoy with pumpkin pie dip or your dip of choice!
Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:1 Week
Refrigerator:2 Weeks
Freezer:3 Months
Reheat:Microwave or bake until warmed
*Storage times may vary based on temperature and conditions
Notes
- This recipe is for 2 (9 inch) pie crusts, but could easily be scaled up or down depending on how much leftover you have.
- Bake the leftover scraps along with the rounds (you could roll the leftovers out and create more rounds, but I'm lazy 😉
- These aren’t very sweet (you could double the cinnamon/sugar mixture), but I did that on purpose because I paired them with a really sweet dessert dip.
People Also Viewed
Cookies
Air Fryer
Sweet Things
Sweet Things
Sweet Things
Sweet Things
Nutrition Information
Nutrition Facts
Pie Crust Cookies
Amount Per Serving
Calories 72 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 58mg3%
Potassium 13mg0%
Carbohydrates 8g3%
Sugar 1g1%
Calcium 4mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: baked, pie crust, Pumpkin Pie Dip
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dessert
Cuisine: American
Reader Interactions
Bunny
Seattle, Washington
I didn’t see where it had the temp. I used 450 which was on the box and they burnt.
Reply
Jennifer @ Show Me the Yummy
Hi Bunny! You scrolled by the directions when you commented 🙂 https://showmetheyummy.com/pie-crust-cookies-recipe/#recipe Step 2 has the temperature.
joanne
Schenectady, New York
Reply
Connie
United States
My mom made these when I was a child. Highly recommended!!!Reply
Jennifer @ Show Me the Yummy
Thanks Connie!
Anonymous
United States
Reply
Maya
Richfield, Ohio
Reply
Anonymous
United States
Reply
Stacy
Plantersville, Alabama
I have a can of lemon curd. I can bake some of the crusts with sugar only and dip into the curd.I love a good pucker.Reply
Jennifer @ Show Me the Yummy
Ooo yes sounds delicious, Stacy! 🙂
Kim
McHenry, Illinois
Great idea!
Reply
Jennifer @ Show Me the Yummy
Thanks Kim!
Michelle
Granada Hills, California
Great easy recipe! ThanksReply
Jennifer @ Show Me the Yummy
Thank you, Michelle! 🙂
TT
Spokane, Washington
Was a perfect treat on a snow day. I dipped them in apple butter.Yummy 😊Reply
Jennifer @ Show Me the Yummy
Yum!! 🙂
Gene
Pacific, Missouri
You have brought back some great memories with this recipe! My mother would make what she called “Johnny Crust”. I have no idea from where she learned this, it was the 1950’s and ’60’s, of course no refrigerated pie crusts then, nor cooking spray. It wasn’t from left over dough, it was the purpose the dough was made, and only one side was coated with the cinnamon & sugar straight on the dough with no oil, also she rolled out the dough and cut it in strips…Again, thank you for the sweet memories, yours look delicious as I remember!!Reply
Jennifer @ Show Me the Yummy
Aww that’s awesome to hear Gene!!! 🙂
Krystle
Evans City, Pennsylvania
The crust is my favorite part of the pie! I have to try these!Reply
Jennifer @ Show Me the Yummy
Totally the best part!!!!! <3
Subhasmita
Bhubaneswar, Odisha
These are looking unbelievably good. Such an easy way to use leftover pie dough scraps.Reply
Jennifer @ Show Me the Yummy
Aww thank you!
Leave a Comment/Rating
Filter Comments
All Comments 0 Questions 0 Reviews
