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!
This recipe was first published in November 2024, featuring a red-colored egg wash. It’s now updated with a new version using cinnamon sugar to create adorable pecan pie slice–inspired cookies. Both versions use the same process — just pick the look you love best!
Easy Pie Crust Cookies
If you're wondering what to do with leftover pie dough or looking for creative things to make with pie crust, these unique pie crust cookies are the answer!
Don’t they look like tiny pecan pie slices? I used our homemade 3-ingredient pie crust recipe for this, but you can easily use store-bought Pillsbury pie dough or repurpose any leftover pie crust scraps.
The pie dough is cut into triangles, decorated with a fork-fringed edge to resemble a real pie slice, then brushed with egg wash, sprinkled with cinnamon sugar, and topped with a pecan. Baked to golden perfection, these make such a tasty snack — you’ll be adding them to your holiday tradition.
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.
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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 pie crust cookies?
Scroll down to the recipe card below for full information on ingredients and amounts.
3. Cut strips that are approximately 3 inches in height.
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4. Cut each strip into even triangles.
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.
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 pecan nuts 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 pie crust click link to get our all butter pie crust recipe
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- 1 egg
- 25 pecans (not toasted)
Instructions
- Cut triangles. On a lightly floured surface, roll out the pie dough to about ⅛-inch thickness. Cut the dough into strips approximately 3 inches wide, then slice 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 base. This creates a decorative edge that resembles a pie crust.
- 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.
- Preheat oven to 325°F (163°F).
- Decorate. Brush each triangle with the egg wash. Then, evenly sprinkle the cinnamon sugar over the surface (avoiding the decorative fringed edge). Be sure to use a slightly generous amount of the sugar, since it is the only sweetness for the cookies. Gently press a pecan into the middle of each triangle.
- 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.
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