These fun pie crust cookies are easy to make with just five ingredients including a store-bought pie crust! Make them into fall shapes, Thanksgiving designs, or even circles for yummy little treats that everyone will love!
How many times have you made a pie that uses store-bought crust and only had to use one of those pie crusts? It happens to me all the time! I only want to make one pie, but I have two pie crusts (because they always come in packs of two so you can do a bottom and top crust).
This pie crust cookie recipe is a fun and easy way to use up an extra pie crust or even just leftover pie dough scraps!
Or you can make these with two pie crusts in addition to all your favorite pies. I know I’m making them alongside our no bake pumpkin pie and striped delight this year for sure!
They’re a fun addition to any fall party, any Thanksgiving dessert table, or even as a fun addition to individual Thanksgiving place settings!
Why You’ll Love This Recipe
- Only 5 ingredients – you’ll just need four simple ingredients to make these pie crust cookies during the holiday season and likely they’re ones you already have in your house, except for maybe the leftover pie crust dough!
- Great way to reuse scraps – I mentioned this before but these are a great way to use up leftover pie crust scraps so you don’t have to just trash them. If you need them for the pie, obviously use them for the pie, but otherwise – bake them up into the simplest cookies ever!
- Easiest cookies – unlike cut out sugar cookies where you have to make the dough, chill the dough, and roll out the dough – these easy pie crust cookies use a pie crust as the dough so you get to skip all of those steps!
- Pie crusts – I always use store-bought pie crusts for these but if you do want to try to make your own pie crust, this flaky crust is a great option! You can either use a full pie crust or as mentioned before, scraps of dough work great!
- Cinnamon + sugar – you can either use ground cinnamon and raw sugar to make your own cinnamon sugar mixture or you can use pre-made cinnamon sugar topping. Either one is fine. I’ve also made these with a brown sugar cinnamon sugar mixture (instead of white sugar) and that works as well.
- Heavy cream – I really like the egg wash mixed with the heavy cream here, but if you don’t have it – you can use water with the egg wash instead.
These are also really good topped with a simple sweet glaze. You can use the glaze from my pumpkin oatmeal cookies on top – just drizzle a little bit all across the cookie. If you want to make that, you’ll also need powdered sugar.
How to make Pie Crust Cookies
Start by lining a baking sheet with parchment paper and preheat the oven to 350 degrees. Lining the cookie sheet with parchment paper helps these cook evenly and prevents the dough from sticking.
You may need more baking trays than one depending on how many cookies you’re planning to make. If you’re using up all of your leftover scraps from Thanksgiving pie making, you may need a few!
1 – Cut the Cookies
If you are using a homemade pie crust start by rolling the crust out with a rolling pin to about 1/4 inch thick on a lightly floured surface to make sure the dough doesn’t stick to the counter. If you’re using store-bought, it should already be about 1/4 inch thick.
Use any fun fall shaped cookie cutters to start cutting out shapes. If you don’t have fall shapes, you can use any cookie cutters you want. I typically like to do a mix of large and small cookie cutters just for interest!
Just don’t go too small or they’ll be a pain to get out of the pie crust!
After you cut out the fall shapes, place them on the prepared baking sheet.
Next, use a small sharp knife to decorate the cookies before you cook them. I like to add little veins to the leaf. Or you could always just buy a set of plunger cookie cutters like these instead that include the veins!
You can be as artistic as you want here or stick with just the shapes and do simple cookies instead of designed ones.
These simple pie crust cookies will taste great no matter what they look like!
2 – Coat the Cookies
Make the egg wash by whisking together the egg and cream in a small bowl.
Combine the cinnamon and sugar together in another small bowl to make a cinnamon sugar mixture.
Brush the egg wash onto the pie crust cookies with a pastry brush then sprinkle cinnamon sugar mixture on top of the cookies, covering them completely with a light sprinkling of sugar, just like if you were covering cookie dough with sprinkles.
Keep any extra cinnamon sugar you don’t use – it’s great to have on hand for this time of year. I use it for everything from coating snickerdoodles to adding to my cinnamon swirl bread.
3 – Bake the Cookies
Put these delicious cookies into the freezer for about 10 minutes so the crust hardens a little before baking.
After the cookies freeze for 10 minutes bake them in the prepared oven for 8-10 minutes, or until they are golden brown on top.
Let the cookies cool on the baking sheet for about 5 minutes before taking them off and placing them on a cooling rack then transfer to a plate or serving platter to serve once cooled slightly.
I love to serve these cookies warm either on their own or you can drizzle a simple glaze on top as well! You can find a delicious recipe for a glaze that would go well with these in my monkey bread muffins recipe card.
Expert Tips & Storage Info
Store leftover cookies in an airtight container for up to 3-4 days at room temperature. They’ll still be good that way but are best eaten the day of. If you use any sort of cream cheese glaze, make sure to store in the fridge.
Make sure the pie crust is rolled out evenly, especially if using a homemade pie crust, so the cookies bake evenly. If some parts are thicker than others, you’ll end up with either doughy cookies or burnt ones unless you’re very careful with your baking.
Experiment with adding different flavors to the cinnamon sugar toppings. Nutmeg or pumpkin pie spice would make a great treat!
Serve these with homemade whipped cream, a sweet cream cheese, your favorite dessert dip (I recommend this cannoli dip), or even a pumpkin dip.
Use the extra pie crust from your holiday pies to make pie crust cookies! They’re simple to make by just cutting out shapes, adding some egg wash and cinnamon sugar, and then baking! It’s a great way to make easy cookies with little effort instead of wasting that extra crust!
You can either use small cookie cutters that are shaped like leaves (I like this set) and then use a small paring knife to add veining. Or you can buy a plunger cookie cutter set like this one that has leafs with the veins already built into the cookie cutters. This is the easiest way to do it – this would work both for adding leaves to something like apple pie or making pie crust cookies shaped like leaves.
Easy Fall Cookie Recipes
If you like this pie crust cookies recipe, you need to try these other fall treats! Everything from my favorite cookies to easy cookies with just a few ingredients!
- Reese’s Pieces cookies – peanut butter cookies full of delicious flavor and fall colored candies!
- Caramel toffee cookies – a soft and chewy cookie that’s full of caramel flavor and toffee bits!
- Turkey cookies – these cute little cookies are made with store-bought cookies and chocolate covered pretzels!
- Pumpkin cookies – these 4 ingredient cookies start with a cake mix and end with a soft and fluffy pumpkin cookie!
- Homemade nutter butters – a homemade version of the store-bought classic that tastes even better!
Pie Crust Cookie Recipe
- 1 single pie crust homemade or store bought
- 1 egg
- 1 Tbsp heavy cream or milk
- ⅛ cup sugar
- 1 ½ tsp cinnamon
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- If you are using a homemade pie crust start by rolling the crust out to about 1/4 inch thick on a floured surface.1 single pie crust
- Use any fun fall shaped cookie cutters to start cutting out shapes then place the cut out shapes on the prepared baking sheet.
- Use a small sharp knife to decorate the cookies and add veining or other details before you bake.
- Make the egg wash by whisking together the egg and cream in a small bowl.1 egg, 1 Tbsp heavy cream
- Combine cinnamon and sugar in a bowl to make cinnamon sugar mixture.1/8 cup sugar, 1 1/2 tsp cinnamon
- Brush the egg wash onto the pie crust cookies with a pastry brush. Use the cinnamon sugar mixture and sprinkle it all over each cookie.
- Put the cookies into the freezer for about 10 minutes to allow the pie crust to harden slightly.
- After the cookies freeze for 10 minutes bake them in the prepared oven for 8-10 minutes, or until they are golden.
- Let the cookies cool on the baking sheet for about 5 minutes before taking them off and serve them warm. Serve immediately or topped with a simple glaze.
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