Pie crust cookies, topped with cinnamon sugar, are a super-easy, crunchy, delicious sweet treat.

pie crust cookies
Pie crust cookies are the BEST cookies to whip up for the holiday season. They are so easy to make with store-bought pie crust, and seriously addictive.
how to serve your cookies
- Dip in apple or pumpkin butter
- Dip in whipped cream
- Drizzle with melted chocolate
- Serve with any of your favorite dessert dips
- Try scooping in peanut butter for a yummy snack
- Prepare apple pie filling for scooping

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tools and ingredients to make cookies from pie crust
To make these delicious cookies, all you need is a refrigerated pie crust (thawed), an egg wash, and cinnamon sugar.

You may use both pie crusts in the package for a large batch of cookies (there will be enough egg wash and cinnamon sugar for both) or just choose one for a smaller batch.
You'll need a 2-inch circle cookie cutter. A great purchase is a circle cookie cutter set. And a rolling pin to flatten the dough.

I also recommend a silicone brush for the egg wash.
You’ll need a couple baking trays.
Line your trays with parchment paper for best results.

We suggest using an oven thermometer to ensure the accuracy of your oven's temperature.
Transfer cookies to a baking rack to fully cool.

how to make cinnamon sugar
In a small bowl, whisk together ¼ cup of granulated sugar and 2 teaspoons of ground cinnamon. Store remaining in a sealed container.
Sprinkle on butter toasts, in yogurt, on oatmeal... Or as a delicious cookie topping for pie crust cookies.

printable recipe
pie crust cookies

EASY and delicious, crunchy sweet pie crust cookies topped with cinnamon sugar and made from refrigerated, store-bought pie crust.
Ingredients
- 1 refrigerated pie crust (cold, but thawed, may use 2, if desired)
- 1 large egg
- Cinnamon sugar (¼ cup sugar mixed with 2 teaspoons cinnamon)
Instructions
- Preheat oven to 425 degrees F. Line two baking trays with parchment paper and set aside.
- On a lightly floured surface, gently unroll the pie crust. Use a rolling pin to roll the dough a few times to ⅛-inch thickness.
- Cut out circles with a 2-inch cookie cutter and transfer to the baking sheets.
- Gather the scraps of dough and re-roll. If the dough becomes too warm, refrigerate. You should have about 30 circles total.
- Mix the egg with 1 tablespoon of water. Use a silicone brush to brush each cookie with the egg wash.
- Generously top each cookie with cinnamon sugar.
- Bake one tray at a time in the center of the oven until golden brown, 8 to 10 minutes.
- Let cool 10 to 15 minutes and transfer to a wire rack to cool.
- Keep in a sealed container at room temperature for 5 days. Or, freeze up to 3 months.
Notes
Use an oven thermometer to ensure temperature accuracy.
Serve with pumpkin or apple butter, whipped cream, or any of your favorite dessert dips.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 50Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 26mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 1g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.


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