Pie Crust Cookies

5 from 3 votes

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!

Prep Time5

Cook Time10

Chilling2

Total Time2 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $2

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

*Note on Cinnamon sugar topping. 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).

Ingredient Substitution 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.

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.

Nutrition