Pie Crust Cookies
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These easy Pie Crust Cookies, shaped like cute fall leaves, have a flaky, buttery texture and a sweet, cinnamon-sugar crunch that’ll keep you reaching for “just one more.” With just four ingredients and a quick bake time, they’re as simple to make as they are delicious!
Pie Crust Cookies Recipe
I’m all about easy recipes, and these Pie Crust Cookies are a total game-changer! Just grab some refrigerated pie crust and a few simple ingredients, and you can whip up a batch of these cozy, fall-inspired cookies in no time.
I love serving them with this cream cheese pumpkin dip, but you can cut them into different shapes and they’ll go perfectly with any dessert dip year-round. You can even smear them with apple butter or just enjoy them straight out of the oven. No matter how you serve them, they’ll disappear faster than anyone can say “more, please!”
Want to try them with some other dessert dips? Top them with sugar instead of cinnamon and serve them with this tasty Dunkaroo Dip or our chocolatey Christmas Dessert Dip!
Why We Love This Recipe
- Delicious way to use leftover pie crust: After baking all your holiday pies, this is a great way to use up that leftover pie crust.
- Made with 4 simple ingredients: With just four simple ingredients, you can whip these cookies up in minutes. Ideal for when you don’t want to spend all day in the kitchen.
- Kid-friendly fun: Kids will have a blast using cookie cutters to make all kinds of cute shapes. It’s a tasty way to get everyone in on the fall baking fun!
Ingredients
- Refrigerated pie crust dough
- Melted butter
- Sugar
- Cinnamon
How to Make Easy Pie Crust Cookies
Step 1. Heat the oven to 425°. Spray a baking sheet with cooking spray or line with parchment paper.
Step 2. Unroll the pie crust on a sheet of parchment paper, then use small cookie cutters to cut out as many cookies as possible. You can form a ball with the leftover pie dough scraps, then roll it out to make more cookies.
Step 3. Place them on a cookie sheet then use a pastry brush to brush the tops with the melted butter.
Step 4. In a small bowl, mix the cinnamon and sugar until well combined. Sprinkle over the cookies.
Step 5. Place them in your preheated oven. Bake for 8 to 10 minutes until crispy and golden, but be careful not to overbake.
Step 6. Cool completely and serve as is or with pumpkin dip for an absolutely delicious fall-inspired treat.
How to Store Cinnamon Sugar Pie Crust Cookies
If you have leftovers, just allow them to cool completely at room temperature before storing in an airtight container. You may want to layer them with parchment paper to keep them from sticking together, especially if you have several layers.
They should stay fresh at room temperature or in the fridge for about 5-7 days.
Variations and Add-ins
- Homemade pie crust: If you have a favorite homemade pie crust recipe, feel free to use it instead. Just make sure you roll it out to the same thickness of a refrigerated pie crust.
- Holiday shapes: From hearts for Valentine’s Day to spooky ghosts for Halloween, you can easily customize these cookies to match any occasion. Use a bunny or egg cookie cutter and serve them with this delicious Bunny Butt Dip for Easter.
- Toppings: Experiment with different toppings! Instead of just cinnamon sugar, try topping them with regular sugar, crushed nuts, festive sprinkles, or even drizzled with a little melted chocolate over them.
- Flavored sugars: Mix it up with flavored sugars, like vanilla or lemon zest, to give the cookies a unique flavor. You can also try using brown sugar instead of granulated for a richer flavor.
FAQs
Yes! For a savory twist, skip the sugar and cinnamon, and instead brush with melted butter and sprinkle with your favorite herbs, spices, and a little parmesan cheese.
If the cookies turn out soft or soggy, it’s usually because you didn’t let them bake quite long enough. Make sure to bake them until they’re golden brown and crispy, and let them cool completely before storing them.
The cookies are done when they are golden brown around the edges and feel firm to the touch. Keep an eye on them in the last few minutes of baking to prevent overcooking.
More Delicious Cookie Recipes
- Cake Mix Oreo Cookies
- Pistachio Cookies
- Peanut Butter and Coconut No Bake Cookies
- Watermelon Cookies
- Chocolate Crinkle Cookies
- Brownies Mix Cookies
- Butterbeer Cookies
- Rainbow Pinwheel Cookies
- Red Velvet Crinkle Cookies
Pie Crust Cookies
Equipment
- Leaf cookie cutters these are similar to the ones I used
Ingredients
- 1 refrigerated pie crust dough
- 2 tablespoons butter melted
- 2 teaspoons cinnamon
- 2 tablespoons sugar
Instructions
- Heat the oven to 425°. Spray a baking sheet with cooking spray or line with parchment paper.
- Unroll the pie crust on a sheet of parchment paper, then use small cookie cutters to cut out as many cookies as possible. You can form a ball with the remaining dough scraps, then roll it out to make more cookies.1 refrigerated pie crust dough
- Place them on a cookie sheet then use a pastry brush to brush the tops with the melted butter.2 tablespoons butter
- In a small bowl, mix the cinnamon and sugar until well combined. Sprinkle over the cookies.2 tablespoons sugar, 2 teaspoons cinnamon
- Place them in your preheated oven. Bake for 8 to 10 minutes until crispy and light golden brown, but be careful not to overbake.
- Cool completely and serve as is or with pumpkin dip for an absolutely delicious fall-inspired treat.
Notes
Nutrition
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