Don’t wait until you have leftover pie crust to make these cookies. Enjoy these flaky pie crust cookies dusted with cinnamon and sugar. A unique and addictive treat!

I’m sure these cookies are familiar to many of you.

Back in the day, I remember my mom making these cookies whenever she would make pies and have leftover crust. I thought they were better than the pies themselves. No offense, mom. Your pies were and are wonderful!

You certainly don’t have to wait until you make pie to make these cookies. Go whip up a batch right now!

Technically, they’re easier than pie since you don’t have to bother with the filling. And they’re delicious. They’re the perfect little cookie for dunking in coffee or tea.

…and they’re incredibly cheap.

The next time you have leftover pie crust (maybe after making peach pie, mini pies or pie in a bowl) try this recipe!

Pie Crust Cookies: The Cost

• Butter (1 stick) = $.75
• Flour (1 1/4 cups) = $.30
• Other ingredients (salt, cinnamon, and sugar) = Approximately $.20

Total cost for recipe: = $1.25 (makes a big batch of leftover pie crust cookies)

Pro Tips from 15+ Years of Making These

• Keep the dough cold right up until baking → maximum flakiness.
• Don’t skimp on the butter or sugar — that’s literally the whole point.
• Holiday twist: swap in pumpkin pie spice or cardamom with the sugar.
• Storage: airtight container up to 5 days (they never last that long).
• Freezing: freeze baked cookies up to 2 months; re-crisp at 300°F for 5 minutes.

Frequently Asked Questions

Q: Can I use store-bought pie crust?

A: Yes! The refrigerated roll-out kind (Pillsbury, Aldi, Immaculate, etc.) is perfect.

Q: Can these be gluten-free?

A: Yes. Just use your favorite 1:1 gluten-free pie crust.

Q: Can I make them dairy-free/vegan?

A: Yes. Swap butter for melted coconut oil or vegan butter.

Q: Help! I don’t have leftover dough. Do I have to make a whole pie crust?

No. The 5-minute homemade crust below is all you need (or buy one roll-out crust for $2.00 to $3.00).

Q: Can I make the dough ahead of time?

A: Yes! Roll it out, brush with butter, sprinkle the cinnamon sugar, cut into shapes, and freeze the unbaked pieces on a tray. Once frozen, transfer to a zip bag. Bake straight from frozen. Just add 1 to 2 extra minutes.

Q: What’s the best butter to use?

A: Real salted butter wins every time. Unsalted works too – just add a tiny pinch of salt to the cinnamon sugar

Q: Do they mail well?

Yes. They’re sturdy little cookies. Pack in a tin with parchment between layers and they travel perfectly for care packages.

Continue to Content

Leftover Pie Crust Cookies

This is my favorite, never-fail pie crust recipe that's always flaky.

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Ingredients

• 2 1/2 cups (325 grams) all-purpose flour
• 1 teaspoon fine grain sea salt
• 1 tablespoon sugar
• 1 cup (230 grams) salted butter
• 4 to 8 tablespoons ice water

For topping

• 1 cup granulated sugar
• 1 tablespoon cinnamon

Instructions

1. To make pie crust dough: Place 1 1/2 cups of flour, salt, and sugar in a food processor. Pulse 5 times until ingredients are combined.
2. Add butter cubes to food processor. Pulse about 15 times, until a dough starts to ocome together.
   Add remaining 1 cup of flour to the food processor. Pulse about 5 more times, until crumbly. Remove dough from the food processor and place in a large mixing bowl.
3. Sprinkle 4 tablespoons of ice water over dough. Using a dough blender or fork, start pressing down on the dough to incorporate water and make the dough uniform. If the dough is too dry, add 1 tablespoon of ice water at a time (up to 4 tablespoons) until it holds together.
4. Place dough on a clean counter and press into a ball and flatten. Place in plastic wrap and refrigerate at least an hour, overnight, or up to 2 days. (Dough can be made ahead of time and frozen.)
5. To roll out dough: When ready to use, place the dough ball on the counter at room temperature for a few minutes. Lightly flour clean countertop.
6. Take about half of the dough and roll into a flat circle with a rolling pin until 1/8" thick (standard pie crust thickness).. Cut into desired shapes (rectangles, squares, etc.). Transfer dough to cookie sheet. Sprinkle each cookie with sugar and cinnamon, pressing into the dough to make it stick.
7. Bake at 375F for 9 to 11 minutes, until pie crust is toasted golden brown.

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