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 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!

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.

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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