5 from 1 vote

Pie Crust Cookies (4 ingredients!)

ByKylee AyottePublished: July 30, 2024
Prep 10 minutes
Cook 15 minutes
Recipe Pin Recipe

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These cinnamon pie crust cookies are wonderfully crispy, buttery with a sweet flavor that pairs perfectly with a cup of coffee or tea. Using leftover pie dough scraps, they’re tasty and easy to make!

If you love the cinnamon and sugar combination of flavors, check out my Cinnamon Sugar Donut Muffins, or my Baked Cinnamon Cream Cheese Roll-Ups

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Close-up image of a plate filled with pie crust cookies.

This Pie Crust Cookies recipe is one I pull out anytime I’m making holiday pies, as they’re a fantastic way to use up leftover pie dough scraps you may have on hand after doing some pie making!

Truth be told, I will deliberately make extra dough so I can have a batch of these treats for later, too!

What’s great about these little cookies is how easy they are to make. You only need 4 simple ingredients: store-bought pie crusts, butter, sugar, and cinnamon. In just about 25 minutes, you’ll have 32 yummy cookies ready to enjoy.

Plus, you don’t need any special equipment or complicated steps, which makes it a great recipe to make with family.

Why you’ll love this

  • Quick and easy. Just 4 simple ingredients and 25 minutes.
  • Adaptable. Add some extra spices like nutmeg or cloves for a different flavor. They are great for last-minute guests, quick snacks, or a simple dessert. Add sprinkles or colored sugar on top before baking for a festive touch.
  • Budget friendly. Turn leftover pie crusts whenever you’re making pies into a second, tasty recipe.

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Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

A plate filled with numerous cinnamon pie crust cookies, with a striped cloth and cinnamon sticks in the background.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card. 

  • Refrigerated pie crusts. Convenient and ready-made. Can be substituted with homemade pie crust if preferred. I use leftover pie crust scraps.
  • Butter. Adds richness and helps the sugar adhere to the dough.
  • Sugar. You can use a mix of granulated white sugar and brown sugar for a different flavor.
  • Cinnamon. Ground cinnamon adds a warm, spiced flavor. Adjust the amount to taste. You could also use pumpkin pie spice for a different flavor.
Ingredients for a pie crust cookie recipe arranged on a table include two rolled pie crusts, a bowl of sugar, a dish of butter, and a bowl of ground cinnamon with cinnamon sticks beside it.

How to make Pie Crust Cookies

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

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Get prepped: Preheat oven to 350°F, line a baking sheet with parchment paper or a silicone baking mat. Melt the butter.

Make the cinnamon sugar: Combine half the granulated sugar (1/2 cup) and the cinnamon in a bowl. Use a fork or whisk together to blend well. Place the remaining sugar in a small bowl.

A bowl with sugar and cinnamon is on a white surface. Melted butter, cinnamon sticks, a striped cloth, and rolling pins are nearby. The text reads "Combine half the sugar and all the cinnamon in a bowl.
A bowl containing a cinnamon-sugar mixture, a dish of melted butter, three whole cinnamon sticks, and two wooden rolling pins are on a marble surface. "Mix until well blended" text is at the top.

Make the cookies: Unroll the pie crusts (use a lightly floured surface if you’re worried about sticking). Roll out pie crust a little and smooth with a rolling pin, brush the melted butter evenly over the pie crust. Sprinkle the cinnamon sugar filling over the buttered dough.

Rolled-out pie crust with a brush, melted butter, sugar, and cinnamon sticks on a countertop. Text reads "Unroll pie crusts, and brush with melted butter.
A rolled-out dough is sprinkled with cinnamon sugar on a marble surface, along with nearby bowls of cinnamon sugar, melted butter, and cinnamon sticks. A pastry brush lies next to the dough.

Roll up and cut out cookies: Roll up the dough into a log, you’ll want to do this fairly tightly, but don’t roll so tight that you can’t see the layers. Use a knife to cut into even pieces about a quarter inch thick (see pics for reference).

A piece of dough is partially rolled into a log on a marble surface with sugar, cinnamon, melted butter in bowls, a pastry brush, and cinnamon sticks nearby. Text reads, "Roll up the pie crust into a tight log.
A rolled dough log being sliced into even pieces with a knife. Nearby are bowls of sugar, cinnamon mixture, melted butter, cinnamon sticks, and a striped cloth. Text on the image reads, "Slice into even pieces.

Place on the prepared baking sheet (aka sheet pan), spaced slightly apart.

Bake: Bake for 15 minutes. Bake time will vary depending on your oven and elevation! They’re done with the cookies are light golden brown, and the sugar is bubbling. Remove from the oven and cool completely on the baking sheet.

A baking sheet filled with rows of unbaked pie crust cookies spaced slightly apart, set on a white surface next to a folded cloth and two cinnamon sticks.
A baking sheet filled with multiple uncooked cinnamon pie crust cookies arranged in rows on parchment paper. The caption above reads "Bake 15 minutes.

Roll in sugar: Roll cooled pie crust cookies in the remaining cinnamon sugar mixture. Devour.

A cookie is placed in a bowl of sugar beside a tray of cookies and cinnamon sticks. Text above reads "Roll cooled cookies in the remaining sugar.
A hand holding a cinnamon roll cookie over a bowl, with more cinnamon roll bites on a baking sheet in the background. "Devour" written at the top of the image.

Kylee’s Notes

For extra crunch, sprinkle a bit of coarse sugar on top before baking.

I don’t use an egg wash, but if you want to, you can brush a little beaten egg or milk on the log before cutting.

Store in an airtight container at room temperature for up to 1 week.

Freezing instructions

For longer storage, freeze in an airtight container or zip-top bag for up to 3 months. Thaw at room temperature before serving. Pop them in the oven to crisp up.

FAQs

Can I use homemade pie crust instead of refrigerated?

Yes, any homemade pie crust recipe will work well for this recipe.

Can I make these cookies in advance?

Yes, they can be baked ahead of time and stored in an airtight container.

What can I do with leftover cinnamon sugar?

You can use it to sweeten oatmeal, coffee, or other baked goods.

A white plate with multiple stacks of sugar-covered cinnamon pie crust cookies.

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Close-up of multiple cinnamon sugar pie crust cookies.
5 from 1 vote

Pie Crust Cookies (4 ingredients)

Author Kylee Ayotte
Servings 24 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
These cinnamon pie crust cookies are wonderfully crispy, buttery with a sweet flavor. They're tasty and easy to make with just 4 ingredients!

Equipment

Ingredients
 

  • 1 cup white sugar divided
  • 1 teaspoon cinnamon more if needed
  • 2 pie crusts 1 package of 2x crusts
  • 2 tablespoons butter salted

Instructions

Get prepped

  • Preheat your oven to 350°F, line a baking sheet with parchment paper or a silicone baking mat. Melt the 2 tablespoons butter.

Make the cinnamon sugar

  • Combine half the 1 cup white sugar (1/2 cup) and the 1 teaspoon cinnamon in a bowl.
  • Place the remaining sugar in a small bowl.

Make the cookies

  • Unroll the 2 pie crusts and smooth out with a rolling pin.
  • Brush the melted butter evenly over the pie crust.
  • Sprinkle the cinnamon sugar over the buttered dough.

Roll up and cut

  • Roll up the pie crust into a log, you’ll want to do this fairly tightly.
  • Slice into even pieces, and place on the baking sheet, spaced slightly apart.

Bake

  • Bake for 15 minutes. They’re done with the cookies are lightly brown, and the sugar is bubbling.
  • Remove from the oven and cool completely on the baking sheet.

Roll in sugar

  • Roll cooled pie crust cookies in the remaining sugar.
  • Devour.

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Nutrition

Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 66mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 0.003mg | Calcium: 4mg | Iron: 0.4mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Kylee Cooks in the kitchen

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

5 from 1 vote

One Comment

  1. Excellent recipe! My family fights over these!

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