These Pie Crust Cookies are the perfect way to use up leftover pie dough! Simple, delicious, and so fun — cut into triangles with fringed edges to look like mini pie slices, sprinkle with cinnamon sugar, top with a pecan, and bake until crispy, golden, and flaky. Makes a tasty snack!
If you are looking for more unique cookies, try our owl cookies next!
Why You'll Love These Pie Crust Cookies
Wondering what to do with leftover pie dough or looking for creative ways to use pie crust? These adorable pie crust cookies are the perfect answer!
Don’t they look like tiny pecan pie slices? I made them using my homemade butter pie crust recipe, but you can just as easily use store-bought Pillsbury pie dough or repurpose leftover pie crust scraps.
They’re such a fun little holiday treat—and an easy way to turn leftover pie dough into something everyone will want to snack on!
-maria doss
Jump to:
These are the simplest cookies to make — not too sweet, perfectly crisp, and totally addictive. Try them drizzled with melted chocolate or caramel for an extra treat. The possibilities for these pie crust cookies are endless, and they’re even delicious served with a cream cheese dessert dip instead of the cinnamon crisps.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Pie Crust – You can use a homemade pie crust, store-bought Pillsbury dough, or even leftover pie crust scraps; I love using our all-butter pie crust recipe because it bakes into wonderfully buttery, flaky cookies.
- Cinnamon Sugar – A simple mix of 2 teaspoons ground cinnamon and 2 tablespoons white sugar; sprinkle it on generously for the perfect touch of sweetness.
- Pecans – While optional if you want to keep the cookies nut-free, a pecan on top makes them look like mini pecan pie slices; use raw pecans, as toasted pecans tend to brown too much during baking.
- Egg – Beat one egg with a splash of water to make an egg wash that helps the cinnamon sugar and pecan stick while giving the pie dough treats a beautiful golden-brown finish.
How to make cookies with pie crust?
Scroll down to the recipe card below for full information on ingredients and amounts.
3. Cut strips that are approximately 3 inches in height.
4. Cut each strip into even triangles.
Tips for Success
- Roll evenly: Roll the pie crust dough to about ⅛-inch thickness. If it’s too thick, it may puff up too much while baking and won’t crisp properly.
- Use raw pecans: Stick with raw pecans, as toasted pecans tend to brown too quickly before the cookies are done baking.
- Make your cinnamon sugar: Combine 2 tablespoons of white sugar with 2 teaspoons of ground cinnamon in a small bowl.
- Don’t skimp on the cinnamon sugar: Be a little generous — it’s the only sweetness these cookies need!
- Press the pecans gently: When adding pecans, lightly press them into the dough so they adhere well and prevent the cookies from puffing too much.
- Avoid the edges: Skip sprinkling cinnamon sugar on the decorated fringed edges to keep the pie-slice look clean and neat.
- Chill before baking: Chill the cut triangles before brushing with the egg wash — it helps them hold their shape beautifully during baking.
More pie crust desserts
Pie Crust Cookies
Ingredients
- 1 single crust pie crust (store-bought or homemade, linked)
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 1 egg
- 25 pecans (not toasted)
Instructions
- Cut strips. On a lightly floured surface, roll out the pie dough to about ⅛-inch thickness. Cut the dough into strips approximately 3 inches wide.
- Cut triangles. Cut each strip into 2½-inch-long triangles. Gather and reroll the scraps to cut out more triangles.
- Make fringe. Work with one triangle at a time and use the tines of a fork to gently press small, indented lines along the wide base. This creates a decorative edge that resembles a pie slice.
- Chill. Line a large baking sheet with parchment paper and arrange the cut triangles evenly spaced on it. Chill in the refrigerator for at least 1 hour before proceeding.
- Make cinnamon sugar. In a small bowl, combine the white sugar and ground cinnamon, stirring until evenly mixed.
- Make egg wash. In a small bowl, add the egg and about 1 teaspoon of water, then beat with a fork until fully combined.
- Prep. Preheat oven to 325°F (163°F).
- Decorate. Brush each triangle with the egg wash. Sprinkle a generous, even layer of cinnamon sugar over the surface, leaving the decorative fringed edge uncovered. Since the cinnamon sugar provides all the sweetness, don’t be shy! Gently press a pecan into the center of each triangle, pressing it lightly into the dough so it stays in place while baking. This also helps keep the cookies from puffing up too much in the oven.
- Bake. Bake cookies for 20 to 25 minutes, or until they are deep golden in color. Place the pan on a wire rack to cool and enjoy!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Here’s a fun and creative variation — mix a dash of red gel food coloring into the egg wash, then brush it onto the cut triangles, avoiding the edges. Sprinkle with white sugar and bake as directed. Once cooled, add an edible decoration in the center or pipe a star using powdered sugar icing for a festive touch.
👉 Looking for more unique cookies like these? Check out our skull cookies, gingerbread cookie cups or the candle cookies.
More easy cookies for holidays
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
