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Pie Crust Cookies Recipe

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4.92 from 12 votes
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Pie Crust Cookies. Leftover pie dough, cinnamon, sugar, and cooking spray are all you need to make these little bites of joy! Perfect for dipping into your favorite dessert dip like pumpkin pie cheesecake dip!  

Pie crust cookies stacked

These EASY cinnamon sugar pie crust cookies are the perfect vessel for pumpkin pie dip, hot chocolate cheesecake dip, and funfetti cake batter dip!

I am OB-SESSED with these leftover pie dough cookies.

Leftover pie dough + cinnamon, sugar, and a quick spritz of cooking spray and we’re in business!

While this might be one of the easiest recipes ever created, these little bites of love are SO yummy and addicting.

I’ve paired these with my pumpkin pie dip, but feel free to use these with any of your favorite dessert dips!

Whether you’re looking for a way to use up leftover pie crust or want to make a deconstructed pie, you’re going to love this easy treat!

Pie crust cookies on cooling rack
Pie crust cookies on cooling rack above

What ingredients are in pie dough cookies?

  • Pie dough. I always use store bought, but feel free to use homemade.
  • Cinnamon
  • Granulated sugar
  • Cooking spray. I LOVE this coconut oil cooking spray, but feel free to use a butter flavored spray if you like.

How to make pie crust cookies

  1. Whisk together cinnamon and sugar in a small bowl. Set aside.
  2. Roll out pie dough. I had 2 (9 inch) uncooked pie crusts leftover from another recipe I was testing.
  3. Working with one crust at a time, spray one side of the dough with cooking spray.
  4. Sprinkle with 1/4th of the cinnamon sugar mixture.
  5. Flip the pie dough over and repeat.
  6. Use a 2.5 inch round cookie cutter to cut into 14 rounds. Bake the leftover scraps along with the rounds (you could roll the leftovers out and create more rounds, but I’m lazy).
  7. Repeat with other pie dough.
  8. Place rounds onto a silicone mat lined baking sheet and bake for 10-12 minutes, flipping halfway through.
  9. Let them cool, they harden as they cool, then enjoy!

Pie crust cookies being dipped into sweet dip

What can you make with pie crust? other leftover pie dough recipes

If you’re looking for more ways to use up pie dough, be sure to check out:

Four cookies stacked and heldWhat are YOUR favorite ways to use leftover pie dough?

– Jennifer

pie crust cookies on cooling rack

Pie Crust Cookies

4.92 from 12 votes
Pie Crust Cookies. Leftover pie dough, cinnamon, sugar, and cooking spray are all you need to make these little bites of joy! Perfect for dipping into your favorite dessert dip like pumpkin pie cheesecake dip!
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 28 "cookies"
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Equipment for this recipe

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Ingredients

US Customary - Metric
  • 1 (14.1 oz) package refrigerated pie crusts should have 2 (9 inch) flat pie doughs
  • cooking spray I like coconut oil spray or butter flavored spray
  • ¼ cup granulated sugar
  • ½ tablespoon cinnamon
  • 1 batch pumpkin pie dip or your choice of dessert dip, for serving

Instructions

  • In a small bowl, mix together the sugar and cinnamon. Set aside.
  • Pre-heat oven to 350 degrees F and line a baking sheet with a silicone mat.
  • Roll out pie dough on a clean work surface.
  • Working with one crust at a time, spray one side of the dough with cooking spray.
  • Sprinkle evenly with 1/4th of the cinnamon sugar mixture, about 1 tablespoon.
  • Use your hands to gently press the cinnamon sugar into the dough.
  • Flip the pie dough over and repeat (spray with cooking spray, sprinkle with cinnamon/sugar, etc).
  • Use a 2.5 inch round cookie cutter to cut into 14 rounds.
  • Repeat with other pie dough.
  • Place rounds onto a silicone mat lined baking sheet and bake for 10-12 minutes, flipping halfway through.
  • Remove the baking sheet from the oven, let them cool on the baking sheet, they harden as they cool.
  • Enjoy with pumpkin pie dip or your dip of choice!
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STORING
Room Temp:1 Week
Refrigerator:2 Weeks
Freezer:3 Months
Reheat:Microwave or bake until warmed
*Storage times may vary based on temperature and conditions

Notes

  • This recipe is for 2 (9 inch) pie crusts, but could easily be scaled up or down depending on how much leftover you have.
  • Bake the leftover scraps along with the rounds (you could roll the leftovers out and create more rounds, but I'm lazy 😉
  • These aren’t very sweet (you could double the cinnamon/sugar mixture), but I did that on purpose because I paired them with a really sweet dessert dip.

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Nutrition Information

Nutrition Facts
Pie Crust Cookies
Amount Per Serving
Calories 72 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 58mg3%
Potassium 13mg0%
Carbohydrates 8g3%
Sugar 1g1%
Calcium 4mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: baked, pie crust, Pumpkin Pie Dip
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Course: Dessert
Cuisine: American

Reader Interactions

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  7. Stacy

    Plantersville, Alabama

    5 stars I have a can of lemon curd. I can bake some of the crusts with sugar only and dip into the curd. I love a good pucker.
    Reply

  11. Gene

    Pacific, Missouri

    5 stars You have brought back some great memories with this recipe! My mother would make what she called “Johnny Crust”. I have no idea from where she learned this, it was the 1950’s and ’60’s, of course no refrigerated pie crusts then, nor cooking spray. It wasn’t from left over dough, it was the purpose the dough was made, and only one side was coated with the cinnamon & sugar straight on the dough with no oil, also she rolled out the dough and cut it in strips…Again, thank you for the sweet memories, yours look delicious as I remember!!
    Reply
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