These Pie Crust Cookies are a delightful way to turn leftover dough into a crispy, golden treat. With just 15 minutes from start to finish, they’re perfect for satisfying a sweet craving in a flash. Each bite offers a satisfying crunch, with a buttery richness that melts in your mouth. Lightly sweetened and versatile, they pair beautifully with coffee, tea, or a dollop of jam for an extra touch of indulgence.
At only 30 calories per cookie, they’re a guilt-free snack that doesn’t skimp on flavor. The flaky texture and subtle warmth of cinnamon or sugar make them irresistible. Whether you’re hosting guests or enjoying a quiet moment, these cookies are a simple yet elegant addition to any occasion. Quick, easy, and utterly delicious—they’re proof that the best treats often come from the simplest ingredients.
What You’ll Need
- 1 pie dough or scraps of pie dough (homemade or store-bought; if using store-bought, it’s already the right thickness)
- 1 egg (any size)
- 1 teaspoon water
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
How to Make Pie Crust Cookies
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the egg wash: In a small dish, whisk together the egg and water until thoroughly combined. Set aside.
- Make the cinnamon sugar: In another small dish, whisk together the granulated sugar and cinnamon.
- Roll out the dough: If using homemade dough or scraps, roll it out to just under ¼” (0.6 cm) thick. (Store-bought dough is already the right thickness.)
- Cut out the cookies: Use cookie cutters to cut shapes from the dough. Transfer the cookies to the prepared baking sheet, spacing them at least 1” (2.5 cm) apart.
- Brush with egg wash: Lightly brush the surface of each cookie with the egg wash using a pastry brush.
- Sprinkle with cinnamon sugar: Generously sprinkle the cinnamon sugar mixture over the cookies.
- Bake: Place the baking sheet on the center rack of the oven and bake for 9–11 minutes, or until the cookies are just beginning to turn light golden brown.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for several minutes before serving.
Sweet and Simple Serving Suggestions
These Pie Crust Cookies are perfect on their own, but you can elevate them with a drizzle of melted chocolate or a dollop of whipped cream. For a festive touch, serve them alongside a scoop of vanilla ice cream or a cup of hot cocoa. They’re also great as a sweet addition to a brunch spread!
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Let them thaw at room temperature before enjoying.
Fun Recipe Variations to Try
Switch up the flavors by using brown sugar instead of granulated sugar or adding a pinch of nutmeg to the cinnamon mix. For a fruity twist, spread a thin layer of jam on the dough before cutting out the cookies. You can also experiment with different shapes and sizes for a fun presentation!
Time-Saving Tips for Busy Bakers
Use store-bought pie dough to save time, or make a double batch of homemade dough and freeze half for future use. If you’re short on time, skip the cookie cutters and simply cut the dough into squares or rectangles with a knife. It’s quick, easy, and just as delicious!
Pie Crust Cookies
Ingredients
- 1 pie dough or scraps of pie dough homemade or store bought
- 1 egg any size
- 1 teaspoon water
- 1/4 cup granulated sugar (50 g)
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper.
- Prepare egg wash by thoroughly whisking together egg and water in a small dish, set aside.
- In a separate small dish, whisk together sugar and cinnamon.
- Roll out pie dough or pie scraps to be just under ¼” (0.6cm) thick (if using store bought pie dough it will already be this thick, no need to roll).
- Use cookie cutters to cut out cookies and transfer them to baking sheet, spacing at least 1” (2.5cm) apart.
- Use a pastry brush to lightly brush all over the surface of each cookie with egg wash.
- Sprinkle generously with cinnamon/sugar mixture.
- Transfer to the center rack of 375F (190C) oven and bake for 9-11 minutes, or until cookies are just beginning to turn light golden brown. Allow to cool on baking sheet for several minutes before enjoying.