Holiday pie season is upon us, and Pie Crust Cookies are a fast & tasty way to use up leftover pie crust scraps! Or if you’re just craving a simple treat, Pie Crust Cookies come together in minutes, and feature a delectable combo of flaky pastry and cinnamon-sugar!
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What do you do with leftover pie crust scraps? Do you repurpose them in any way?
For as long as I can remember, my mother rerolls pie crust scraps, brushes them with butter, sprinkles them with cinnamon-sugar, and makes spirals or rugelach/crescents, and then bakes them into ‘cookies.’
Use this Pie Crust Cookies recipe in one of two ways: 1. Just make them with a prepared pie crust that you picked up from the store, and enjoy them purposefully, or 2. Use up any pie crust scraps when you’re actually making a pie. 🙂
Seeing as I almost never make a pie crust from scratch anymore, I went with the former option and made these from a store-bought crust. I just really can’t be bothered to make homemade pastry crusts anymore. Anyone else relate?
There’s something about pie crust that is seriously delicious. Even though it’s not exactly flavorful, it’s hard to resist a pie crusts’ flakiness, slightly crispy edges, and the melt-in-your-mouth texture. A smattering of cinnamon-sugar is such an effortless way to spruce up the flavor of pie crust, and get a sugar-and-spice fix.
Bonus points: You can whip up a batch of Pie Crust Cookies in about 30 minutes, start-to-finish, and enjoy them hot from the oven in no time! Also, Pie Crust Cookies have a short, straightforward ingredient list, and you probably have everything on hand.
If you want to switch these up a little, you can experiment with different glazes or icings, and you can swap out cinnamon for a blend of spices. Ideas….
- Swap the vanilla glaze for Brown Butter Icing or Orange Icing. A little more work, but definitely punches these up!
- Instead of 1 tsp. cinnamon, use 1 tsp. pumpkin pie spice for a pumpkin-inspired makeover.
- Rather than rolling the pie crust into a log and cutting spirals, cut the pie crust into small triangles, and roll them up rugelach/crescent-style.
Pie Crust Cookies
- 1 9-inch prepared pie crust Pillsbury brand are my favorite, and I've heard great things about Trader Joe's brand
- 1 tbsp. butter melted
- 1/4 cup granulated sugar
- 1 tsp. cinnamon
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 - 2 tbsp. milk
- If using a store-bought, prepared pie crust, allow to thaw to room temperature so it's pliable and easy to work with.
- On a lightly floured surface, roll pie crust from 9 inches to about 12 inches.
- Brush crust with melted butter. A tablespoon doesn't seem like a lot of butter, but it goes a long way!
- In a small bowl, combine granulated sugar and cinnamon.
- Sprinkle cinnamon-sugar mixture evenly over pie crust. Press lightly to help adhere.
- Roll the pie crust into a log, coiling it tightly. Seal the edges.
- Carefully wrap the pie crust log with plastic wrap, and chill for at least an hour, up to 24 hours.
- Line baking sheets with parchment paper or silicone baking mats -- this step is a must!
- Slice into roughly 1/4-inch coins.
- Arrange coins on baking sheets two inches apart.
- Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned.
- Remove from heat, cool on baking sheets for 2 minutes (not much longer or they'll stick), then carefully flip cookies over, and allow to cool completely.
- In a small bowl, whisk together powdered sugar, vanilla extract, and 1 tbsp. milk until smooth.
- Glaze should be drizzleable. Add an additional teaspoon of milk at a time, if needed, to achieve a thin, drizzleable consistency.
- Drizzle over cooled cookies.
- Allow to set.
- Store cookies in a cool, dry place at room temperature for up to 3 days, or in the refrigerator for up to a week.
More cookie ideas for your fall baking list!
- Amish Sugar Cookies
- Cherry Almond Amish Sugar Cookies
- Chewy Pumpkin Snickerdoodles
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Cookies with Brown Butter Icing