Pie season always creeps up upon and before you know it you busting out 15 delicious pies for Thanksgiving, Christmas, and all other sorts of nonsense. Everyone seems to love pie and then expect us awesome baker to create great ones for them to enjoy.
Not sure if that’s fair….but OKAY. Anywho, at a time like the holidays where everyone is eating like a pack of hungry jackals, wasting ingredients is not only sad for the environment, it’s bad for your wallet and guests. Which is why every year, I use up my pie crust snacks but making them into pie crust cookies.
They’re flaky, sweet, and buttery. Pair them with a tasty dessert dip and you’ve got yourself a winner. And an additional 12-50 cookies (depending on how many pie crust scraps you have) can be a godsend when all the hungry ankle biters want more snacks before dinner.
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Pie Crust Cookies
For being as simple as these are to make, they’re seriously delicious. Every year, I make an extra pie crust just so that I can make a bunch of these cookies. Then I package them all up and hide them in my fridge so I can savor them all to myself.
Of course pie crust on its own is a little dry, so a fun festive dip is 100% the way to go. I make a super simple sweet maple dip that is divine.
And now that you have that perfect fall dip to pair with these pie crust cookies, let’s make them. It takes less than 20 minutes to make and in my family, less than 20 minutes for them all to disappear.
Cutting pie crust cookies into fun little shapes is my favorite way to go. Since these were for Thanksgiving this year I stuck with my classic and super handy Mini Fall Cookie Cutters. I use these bad boys constantly for pie crust decorating, fondant cut outs, and marshmallow shapes. They are cute and I love them.
Of course, you can make pie crust strips or cut out little squares if you don’t want to fuss with cookie cutters. I just love how they give the festivities a little more…festiveness.
Note: Make sure you butter and sprinkle both sides of your crust pieces like the recipe says. This helps keep them flaky and still soft rather than burned and ultra-crunchy. (Gross).
And trust me when I say to line your pan with your handy dandy silicone baking mat. That buttery cinnamon sugar mix is a b*tch to get off of a baking sheet.
Pie Crust Cookies
- Pie Crust scraps
- 1 tbsp cinnamon
- 3 tbsp sugar
- 1 tbsp butter melted
- Preheat your oven to 425°F
- Mix together your sugar and cinnamon in a small bowl (or an empty clean spice jar for easy sprinkling).
- Take your pie crusts scraps and cut them with festive mini cookie cutters or alternatively cut them into small strips or squares with a pizza cutter.
- Lay the pie crust shapes on a silicone baking mat lined cookie sheet.
- Melt your butter in a small microwave safe bowl
- Brush one side with melted butter and sprinkle with the cinnamon sugar blend. Then repeat on the other side.
- Bake these for 11-13 minutes or until the edges are golden brown and the centers are cooked through.
Chocolate Acorns: Easy No Bake Cookies
The holiday season is many things. A time for love, family, and gratitude. But it can also be a time for stress, breaking the bank, and wastefulness. Pie crust cookies reduce a bit of all of that negativity because they’re economical, low (maybe even close to zero) waste, and they’re so cute that you can’t be stressed while enjoying them.
SO! Take back your holidays and actually start enjoying them again one small step at a time – starting with making these easy peasy cookies.
Make them, snap them, then post them on Instagram! Oh and then definitely tag me @thefulfillmentpill if you loved them because I love LOVE seeing your creations. Seriously, it makes me a giddy, giggly little girl all over again because it brings me so much joy.
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I’ll see you there, friend!
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