Pie Crust Cookies

from 2 votes

Pie crust cookies are the buttery, flaky treat you didn’t know you needed! Made from leftover pie dough (or an entire batch!), these crisp, golden, slightly sweet cookies are perfect for dunking into dessert dips, adding to cookie trays or simply snacking straight off the baking sheet. Top them with sanding sugar or cinnamon-sugar for an easy dessert everyone will love!

Pie crust cookies topped with sanding sugar on a white platter.

Let’s talk pie crust cookies: the ultimate way to turn those leftover pie dough scraps into something delicious! These crispy, golden cookies are sweet, buttery, and ridiculously easy to make. They’re like the fries of the dessert world—perfect for dunking in my all-time fave chocolate chip cookie dough dip, fluffy pumpkin pie dip, caramel apple cheesecake dip or cherry cheesecake dip.

I first made these during a holiday baking frenzy when I realized I had way too many leftover scraps from my buttery, flaky pie dough recipe. Rather than tossing them, I rolled them out, sprinkled on some sanding sugar and baked them up. My kids devoured them in minutes, and now these cookies have become a regular treat in our house.

But here’s the thing, you don’t have to wait for leftover pie dough to make pie crust cookies! Use an entire batch of homemade or store-bought dough and whip these bad boys up for a creative dessert dipper, cookie exchanges or whenever you’re craving a buttery, flaky treat. These cookies are versatile, crowd-pleasing and way too delicious to reserve for leftovers!

Pie crust cookies topped with sanding sugar stacked six high.

Ingredients You’ll Need

  • Pie dough: Whether you’ve got scraps leftover from holiday baking or a fresh batch of dough, homemade or store-bought crust works great. For the flakiest results, ensure the dough is chilled before rolling it out.
  • Egg wash: Brushing the dough with an egg yolk beaten with water gives these cookies a golden, bakery-style sheen.
  • Sanding or granulated sugar: Sanding sugar adds a sparkling crunch, but granulated sugar works just as well for that subtle sweetness.

See the recipe card for full information on ingredients and quantities.

How to Make Pie Crust Cookies

If you can roll out dough and slice it into strips, you can make pie crust cookies. Seriously, they’re that easy! My kiddos love jumping in to help—cutting out fun shapes and sprinkling on the sugar. It’s the perfect holiday activity or rainy-day treat. Here’s how to make ’em:

  1. Preheat your oven and roll out your dough. Heat the oven to 425°F and line your baking sheet with parchment paper. Lightly flour your work surface, and roll out the pie dough to 1/4-inch thickness.
  2. Slice the rolled-out dough into strips about 1/2-inch wide and 4 inches long (or your desired shape!).

Kelly’s Tip: Use a pizza wheel to easily and quickly cut the pie dough into strips.

  1. Brush the strips with an egg wash.
  2. Sprinkle generously with sanding sugar.
  3. Bake. Arrange the strips on the prepared baking sheet, ensuring they don’t touch. Bake for 12 to 15 minutes or until golden brown.

Variations

  • Give these the snickerdoodle cookie treatment by sprinkling them with a mixture of cinnamon and sugar! Mix 2 tablespoons of sugar with ½ teaspoon of cinnamon and sprinkle it over the dough before baking.
  • Make s’mores! Cut your dough into squares about 2 ½ inches in size and prick them all over with a fork before baking. Once baked and cooled, toast marshmallows over an open flame or under the broiler, then sandwich them with a piece of chocolate between two cookies. YUM!
  • Use cookie cutters. Swap the strips for festive shapes to match any occasion, from leaves and snowflakes to hearts and stars.
  • Glaze ’em up. Drizzle the cooled cookies with a simple powdered sugar glaze or melted chocolate for an extra layer of flavor.
Golden brown pie cookies on a parchment paper-lined baking sheet.

Creative Ways to Serve Pie Crust Cookies

Here are some fun and delicious ways you could serve these pie cookies, beyond just your cookie platter:

  • Use them as dippers with all your favorite dessert dips (I love serving them with this pumpkin pie dip!).
  • Ice cream sundae topper. It doesn’t get much better than no-churn strawberry ice cream paired with crisp pie cookies.
  • Dunk them into hot coffee or tea.
  • Use them for holiday place settings. Use cookie cutters to shape festive designs, then place one on each guest’s napkin for a sweet, edible decoration.
  • Make pie crust parfaits. Layer cookies with whipped cream, fruit and butterscotch sauce for a quick, elegant dessert.

Storage Tips

The pie crust cookies can be baked up to 2 days in advance and stored in an airtight container at room temperature.

They’re also freezer-friendly! Freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer bag. Pie crust cookies will keep in the freezer for up to 3 months. Thaw at room temperature before serving.

A hand holds a pie crust cookie over a plate of cookies.

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Dessert

Pie Crust Cookies Recipe

Transform leftover pie dough into buttery, flaky pie crust cookies! These crisp, golden, slightly sweet cookies are perfect for dunking into dessert dips, adding to cookie trays or simply snacking straight off the baking sheet. Top them with sanding sugar or cinnamon-sugar for an easy dessert everyone will love!
Author: Kelly Senyei
5 from 2 votes
Pie crust cookies topped with sanding sugar on a white platter.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 15 servings

Ingredients 

Instructions 

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Roll out the dough on a lightly floured work surface until it is about 1/4-inch thick.
  • Use a sharp knife or cookie cutter to cut out your desired shapes. (The scraps can be re-rolled.) Arrange the cookies at least 1 inch apart on the baking sheet.
  • In a small bowl, whisk together the egg with 1 tablespoon water. Brush the egg wash atop the cookies then top them with sanding sugar (optional).
  • Bake the cookies until they are pale golden, 8 to 12 minutes. Allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely then serve.

Kelly’s Notes

  • For this recipe, you can use leftover pie dough scraps, a fresh batch of homemade pie crust or even your favorite store-bought pie crust. 
  • Refrigerating the pie crust cookies before baking helps guarantee they’ll hold their square shape when baked.
  • Cinnamon-sugar topping: Mix 2 tablespoons of sugar with ½ teaspoon of cinnamon and sprinkle it over the dough before baking.
  • The pie crust cookies can be baked up to 2 days in advance and stored in an airtight container at room temperature.
  • They’re also freezer-friendly! Freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer bag. Pie crust cookies will keep in the freezer for up to 3 months. Thaw at room temperature before serving.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 56kcal, Carbohydrates: 6g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 11mg, Sodium: 51mg, Potassium: 15mg, Fiber: 0.3g, Sugar: 0.01g, Vitamin A: 16IU, Calcium: 4mg, Iron: 0.3mg

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Recipe by Kelly Senyei of Just a Taste. Pie dough recipe adapted from King Arthur Flour. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Comments

  1. Debbie Godowsky says:

    Do you think this would work using a pre made pie crust (like Pillsbury)? I know it wouldn’t be as good as the real thing… but in a pinch?

    1. Kelly Senyei says:

      That should work!

  2. Don b says:

    Is that crust easy to make a pie with lattice topping, being it’s made with sour cream?

    1. Kelly Senyei says:

      Absolutely! The dough firms up just like any other pie crust dough.

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