5 from 2 votes
Pie Crust Cookies
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!
Servings: 28 "cookies"
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Nutrition Facts
Pie Crust Cookies
Amount Per Serving
Calories 72 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Sodium 58mg 2%
Potassium 13mg 0%
Total Carbohydrates 8g 3%
Sugars 1g
Calcium 0.4%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
  • 1 (14.1 oz) package refrigerated pie crusts should contain 2 (9 inch) flat pie doughs
  • cooking spray I like coconut oil spray or butter flavored spray
  • 1/4 cup granulated sugar
  • 1/2 tablespoon cinnamon
  • 1 batch pumpkin pie dip or your choice of dessert dip, for serving
  1. In a small bowl, mix together the sugar and cinnamon. Set aside.
  2. Pre-heat oven to 350 degrees F and line a baking sheet with a silicone mat.
  3. Roll out pie dough on a clean work surface.
  4. Working with one crust at a time, spray one side of the dough with cooking spray.
  5. Sprinkle evenly with 1/4th of the cinnamon sugar mixture, about 1 tablespoon.
  6. Use your hands to gently press the cinnamon sugar into the dough.
  7. Flip the pie dough over and repeat (spray with cooking spray, sprinkle with cinnamon/sugar, etc).

  8. Use a 2.5 inch round cookie cutter to cut into 14 rounds.
  9. Repeat with other pie dough.
  10. Place rounds onto a silicone mat lined baking sheet and bake for 10-12 minutes, flipping halfway through.
  11. Remove the baking sheet from the oven, let them cool on the baking sheet, they harden as they cool.
  12. Enjoy with pumpkin pie dip or your dip of choice!
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