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Pie Crust Cookies | wildwildwhisk.com
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5 from 1 vote

Pie Crust Cookies

Save your leftover pie crust and make them into pie crust cookies. Or just make a whole new batch to satisfy your pie crust craving. These little cookies are buttery, not too sweet, and have a light sprinkling of cinnamon sugar.
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 30
Calories: 56kcal
Author: Trang


For cookie dough:

  • 1 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter – cold and cubed
  • 3 tablespoon cold water

For egg wash & sugar top:

  • 1 large egg
  • 1 tablespoon water or milk
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon


  • Add flour, sugar and salt in the food processor fitted with the dough blade and pulse a few times to mix.
  • Cube the butter and add to the flour mixture. Make sure butter is cold. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
  • Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together.
  • Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
  • Roll the dough out to about 1/8” thick. Use a fluted edge or round cookie cutter about 2” or smaller and cut out the cookies. Reshape the left over dough and roll out to 1/8” again and keeping cutting out cookies until finish.
  • (Optional) Punch holes around the perimeters of the cookies with a toothpick.
  • Place the cookies on a parchment paper lined baking sheet and place the baking sheet in the freezer or refrigerator if your freezer is not big enough.
  • Preheat the oven to 400°F.
  • Beat 1 egg with 1 tablespoon of water or milk for egg wash, mix 1 tablespoon of sugar with 1/4 teaspoon of cinnamon for the sugar topping.
  • When the oven is ready, remove baking sheet from freezer or refrigerator, brush the top of the cookies with egg wash and sprinkle generously with cinnamon sugar.
  • Bake for 12 – 14 minutes until golden brown.
  • Remove from the oven, let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.


Serving: 14g | Calories: 56kcal