Pie Crust Cookies
Posted Oct 10, 2025
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These pie crust cookies are flaky, buttery, and coated in cinnamon sugar! They’re the perfect treat for pie crust lovers, or you can use the shapes to decorate the top of your pies and make them look beautiful!
If the crust is your favorite part of a slice of pie, then you will love these pie crust cookies.
Cookies made from pie crust are seriously delicious & so easy! This recipe is a great way to use leftover pie crust. Or you can make a fresh batch of dough just to make these delicious cookies!
Make them into your favorite shapes – hearts, pumpkins, stars, etc. and use them to decorate pies. I love making these pie crust cookies, then serving each slice of pie with a dollop of whipped cream and a festive pie crust cookie!
Pie Crust Cookies: Ingredients & Substitutions
- Flour. use gluten-free flour to make this recipe gluten free.
- Granulated sugar. coconut sugar works well in the crust.
- Salted Butter. unsalted butter and vegan butter both work great.
- Heavy cream. You can use beaten egg in place of cream if you prefer. Or mix 1 egg yolk with the heavy cream for a shinier finish.
- Cinnamon sugar. omit if using to decorate a pie. Or you can simply use raw turbinado sugar on top (especially if you sprinkle it on the crust of the pie you’re baking).
How to Make Cookies Using Pie Crust
We’ll walk through the steps together here, including making the pie crust. You can watch the video for additional guidance. If you are using leftover pie crust, you can skip the first steps of actually making the pie crust from scratch.
Begin by pulsing the flour, sugar and salt in a food processor for 5 seconds. Or you can make the dough by hand and mix the ingredients in a large bowl.
Next, if using a food processor, add the cold water and frozen butter and process until the dough starts to stick together.
If mixing by hand, use cold butter (not frozen) and cut the butter into the dough using a pastry cutter or fork. Then add the water.
Then, turn the dough out onto a surface and form it into a disc.
Wrap the disc in plastic wrap and chill for at least 2 hours (or overnight).
When you’re ready to bake, make the cinnamon sugar topping by combining cinnamon and sugar in a small bowl.
Omitting cinnamon sugar
If you’re using these pie crust cookies to decorate a pie, you do not have to sprinkle them with cinnamon sugar. You can use raw turbinado sugar or just bake them with the egg wash so they match your pie.
Then, make the egg wash by whisking the egg yolk and milk together in small bowl.
Roll the pie dough out until it’s about ¼” thick. If you’d like thicker pie crust cookies that’s great – just increase the baking time by 1-3 minutes.
Then, use pie crust cutters, fondant cutters, or even cookie cutters to make your pie crust cookies into cute shapes. Here are some of the cutters I have:
Pie crust cutters
Next, evenly space the pie crust cookies on a lined baking sheet (either with a silicone baking mat or parchment paper). They only puff a little during baking so they don’t need a lot of space. Then, brush the cookies with the egg wash.
If desired, sprinkle the cookies with the cinnamon sugar mixture. You can also use t
Bake the cookies made with pie crust for 10-12 minutes. They should puff a little, just look set and the edges should be lightly golden-brown.
Then, transfer to a wire rack to cool completely.
Serve
I suggest serving these delicious pie crust cookies slightly warm for the best flavor. Although they taste great at room temperature too.
Decorate Pies
Or, you can use them to decorate pies after they’ve been baked. Attach them with a little vanilla glaze to make them stick, or just arrange on top of the pie. Check out my pie recipe archives for all of our favorite pies. See how I use them on the pumpkin pie and apple crumb pie below!
Store/Freeze
Store these pie crust cookies in an airtight container at room temperature for up to 5 days. Or you can freeze them in an airtight container for up to 2 months. Thaw slowly at room temperature.
Pie Crust Cookies FAQS
Obviously, make pie crust cookies! Or, make a galette, which is just as delicious! Or if you’re looking for savory, make chicken pot pie.
Check out my pie archives, but some of my favorites are apple pie, blueberry pie, and cherry pie.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Pie Crust Cookies
Equipment
Ingredients
Pie crust
- 1 ¼ cups all purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon fine sea salt
- ½ cup salted butter (frozen and cut into cubes)
- ¼ cup ice cold water
Cinnamon Sugar Topping
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
Egg wash
- 1 egg yolk
- 1 Tablespoon heavy cream
Instructions
Make the Pie Crust
- Add flour, sugar and sea salt to the container of a food processor fitted with the “S” blade and pulse to combine.
- Then, add the butter and cold water and process until the mixture starts to stick together.
- Transfer the mixture to a bowl and form a round, flat disc of dough about 6-7” in diameter.
- Wrap in plastic wrap and chill for at least 2 hours, and up to 2 days.
Make the Cinnamon Sugar Topping*
- Combine the sugar and cinnamon in a small bow.
Make the Egg Wash
- Whisk the egg yolk and heavy cream together in a small bowl.
Make the Pie Crust Cookies
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- On a well-floured surface, roll the pie crust into a circle or rectangle that is ¼” thick.
- If desired, use cookie cutters or pie crust cutters to make fun shapes in the dough, or simply cup them into strips.
- Brush each shape or strip with egg wash, then sprinkle the top evenly with cinnamon sugar mixture
Bake & Cool
- Bake in preheated oven for 10-12 minutes (longer if you like to make them thicker) or until they are puffed and the edges are set.
- Remove from the oven, let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
- Flour. use gluten-free flour to make this recipe gluten free.
- Granulated sugar. coconut sugar works well in the crust.
- Salted Butter. unsalted butter and vegan butter are good substitutes.
- Heavy cream. You can use whole milk or half and half in the egg wash.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
