Pie Crust Cookies
These easy, leaf-shaped Pie Crust Cookies have a flaky, buttery texture and cinnamon-sugar crunch that’s irresistible. The best part is that they’re just as simple to make as they are delicious!
Servings 40 cookies
Calories 27kcal
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
To use these as dippers for a sweet dessert dip, skip the cinnamon and top with sugar or sprinkles instead.
Nutrition
Serving: 1g | Calories: 27kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 22mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 0.004mg | Calcium: 2mg | Iron: 0.1mg