Pie Crust Cookies

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!

Course Dessert

Cuisine American

Keyword pie crust cookies, pie crust dough cookies

Prep Time 20

Cook Time 18

Chilling time 1

Total Time 1 38

Servings Cookies

Calories 47kcal

Author Maria Doss

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!

Video

Notes

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.

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.

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