Servings 15 servings
Ingredients
- 1 pie crust (See Kelly's Notes)
- 1 large egg
- Sanding sugar (optional)
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.
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 1/2 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.
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