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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 28 "cookies"
- 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
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!
- 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.
Calories: 72kcal | Carbohydrates: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 13mg | Sugar: 1g | Calcium: 4mg | Iron: 0.4mg