Turn scraps of pie crust into tender flaky cinnamon sugar cookies. They are a fun snack on their own, great dippers for sweet dips or make a pretty garnish for your pie.
Don’t waste your scraps of pie dough, turn them into delicious little cinnamon sugar pastries! They only take a couple of minutes to put together and make use of every bit of that dough. Use them to pretty up your plate when serving the pie or eat them on their own.
This recipe was originally shared by MiMi back in 2015. She made some with pie crust scraps left over from a pumpkin pie she had made for my uncle’s birthday.
I finally had the chance to make my great-grandma’s pie crust recipe, and couldn’t let a single scrap go to waste. So the rest got made into more pie crust cookies.
If have to say the cookies made with her crust recipe practically melted in your mouth. Even my boys, who normally leave the crust on their plates, snatched up these little apple shaped nuggets. That’s how you know they are good!
Of course you don’t have to use homemade pie crust… or scraps for that matter. You can buy pie crust from the grocery store and make these too.
A note from MiMi: If you used store-bought pie dough, you may want to fold it in half and roll it out a little thicker than it came.
She tried the regular thickness for some and re-rolled it thicker for some of the others. She felt like the thicker ones came out nicer.
MiMi’s Post from 2015:
When I volunteered to make a pie for an occasion as special as a birthday, I figured I needed to do it up right. I had been wanting to make a slab pie for a while.
The birthday boy wanted pumpkin pie. Pumpkin slab pie it would be.
When I decided to make the birthday boy his own individual mini pumpkin pie, I ended up with extra pie dough. Why not make a little garnish of cinnamon pie cookies for the top?
I must admit that I used store-bough pie crust for this because it was a last minute thought. They would be easy to make with homemade crust if I had more time. Steve was pretty happy with his little pie.
- 1 pie crust
- 1 Tablespoon melted buter
- 2 teaspoons Cinnamon Sugar
- Preheat oven to 350°F
- Roll the dough out to about 1/4″ on a silicone mat.
- Cut with small cookie cutters. Before transferring them to a cookie sheet bake, I went ahead and spread melted butter on each cookie and sprinkled them with cinnamon sugar. This keeps them from sticking to the pan.
- Bake until golden brown, about 8 minutes.
Adjust the amount of butter and cinnamon sugar you use to the amount of pie crust scraps you have. It doesn't take a whole lot.
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Serving Size:1 cookie
Amount Per Serving: Calories: 22Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 20mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 0g
All nutritional information is estimated and will depend on the exact ingredients you use.