Pie Crust Cookies

5 from 1 vote

Learn how to make pie crust cookies from leftover pie dough with this easy recipe. All you need is a little pie dough, some cinnamon sugar, and an egg wash to make these. They are light, buttery, and crispy, and not too sweet! You can use these to decorate pies and tarts too!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American, British

Servings: cookies

Calories: 26kcal

Author: Janice Lawandi

Equipment

Ingredients

Egg wash

1 large egg(s)
15 mL water
1 pinch Diamond Crystal fine kosher salt

Pie crust cutouts

300 grams all-butter pie dough or whatever leftover amount you have
30 mL cinnamon sugar more or less depending on amount of dough

Metric - US

Instructions

Egg wash

In a small bowl, whisk together the egg, water, and a pinch of salt. Set aside.

Pie crust cutouts

Preheat the oven to 425 ºF (220 °C). Line a few sheet pans with parchment paper.
On a lightly floured surface, roll the leftover pie dough out until it's ¼–⅛" thick.
Cut out cookie shapes (or whatever shape you want). Place them on parchment-lined baking sheets, leaving a little space between them for air circulation.
Brush the cutouts with a thin layer of egg wash and sprinkle with cinnamon sugar.
Bake the cutouts until evenly golden brown and baked through, about 15–20 minutes.
Let the cutouts cool completely before eating. You can store the leftover crust cutouts in an airtight container or use them to decorate a pie or tart.

Notes

I like to use the harvest cookie cutter set for fall pies and you can buy it on Amazon.

Nutrition