Pie Crust Cookies are so easy to make with homemade pie dough, not too sweet, they are crisp and topped with a cinnamon-sugar mixture. Try pie crust cut-out shapes to make them cater to any holiday or season. You can have them as is, include them in cookie boxes or swaps, or use them to decorate pies, desserts, or do a salted version for savory pies.
Estimated reading time: 9 minutes
Table of contents
Pie Crust Cookies
Pie crust cookies are so easy to make with a simple pie dough that can be made right in your food processor or by hand in a mixing bowl.
These Pie Crust Cookies add a festive flair to any recipe or on their own. They can be customized to any holiday with different pie crust cut-out shapes.
Ingredients
Basic single-crust pie crust dough
- 1 1/4 cups all-purpose flour
- 1/4 tsp Kosher salt
- 1/2 cup unsalted butter (cubed, chilled) *see notes
- 1/4 cup ice water
- 1 teaspoon apple cider vinegar (or the same amount of lemon juice), see notes
Topping
Kitchen Tools
Kitchen tools will be linked (affiliate links #CommissionEarned) in the recipe card at the end of the post.
- pie crust cutouts
- rolling pin
- measuring spoons and cups
- mixing bowl(s)
- pastry mat
- rimmed baking sheet
- silpat or parchment paper
- pastry brush and small bowl – for applying the egg wash
- wire cooling rack
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Recipe Notes
- Apple Cider Vinegar: This ingredient helps the dough keep from oxidizing which is helpful, especially if you are making it ahead.
- Note about processing: The trick is not to over blend the pie crust, less is more, you can just use the pulse setting and scrape down the sides partway if you need to.
- Storage (for dough): This recipe can store for up to 3 days in the refrigerator and up to 6 months in the freezer. Wrap it tightly (air-tight) with plastic or other storage wrap and then store it in a container or silicone food bag, making sure to press the excess air out.
- Storage (for cookies): Store the cookies in an air-tight container at room temperature for 3-5 days. They keep in the freezer for up to 6 months in an air-tight container, wrapped well.
- Home Chef Tip: When you are working the dough, make sure to not let it get too warm, always chill in the fridge for a 1/2 hour between the steps of working with it in a recipe.
- Related Recipes: Check our Cinnamon-Sugar Mixture recipe and How to Make Egg Wash post.
How to Make Pie Crust Cookies
Here are some step-by-step photos of how to make pie crust cookies to help you through the process:
1.) To Make the Dough: In a food processor, add the flour and salt and cover, and then pulse a few times to combine. Add the cold butter and pulse until combined. The consistency should be similar to sand. Place the top back on, remove the top piece where you can pour in a liquid, slowly add the ice water and apple cider vinegar mixture, as the dough is processed until a ball is formed. Stop immediately. Remove the pie dough from the food processor and use in a recipe right away or wrap it up and store it for when you are ready to use it.
select your pie crust cut out cutters (we keep our special pie crust shapes in a specific tin, to separate them from the other cookie cutters) make the cut-out shapes
2.) To Make the Shapes: Preheat the oven to 350°F (177°C). Line 2 rimmed baking sheets with silicone baking mats or parchment paper and set aside. On a floured surface, roll the dough out to 1/4-inch thickness. Make the chosen shapes. Use the scraps to re-roll and make more shapes. Chill the dough for 30 minutes, if it gets too hard to work with. Brush the tops of the cut-out shapes with the egg wash and sprinkle with the cinnamon-sugar mixture.
cutting seasonal shapes out of pie crust dough to make Pie Crust Cookies remove the pie crust dough trimmings and you can re-roll to make more dough cut out shapes
3.) Bake the Cookies: Bake in a preheated 350°F (177°C) oven for 8-12 minutes. Allow them to cool completely on a wire cooling rack. Enjoy when ready!
Pie Crust Cookies can be enjoyed on their own or use them to decorate a pie or other dessert recipe! They make a perfect easy, edible gift too!
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Pie Crust Cookies
Pie Crust Cookies are so easy to make with homemade pie dough, not too sweet, they are crisp and topped with a cinnamon-sugar mixture. Try pie crust cut-out shapes to make them cater to any holiday or season. You can have them as is, include them in cookie boxes or swaps, or use them to decorate pies, desserts, or do a salted version for savory pies.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 tsp Kosher salt
- 1/2 cup unsalted butter (cubed, chilled) *see notes
- 1/4 cup ice water
- 1 teaspoon apple cider vinegar (or the same amount of lemon juice), see notes
- cinnamon-sugar mixture
- egg wash
Instructions
- To Make the Dough: In a food processor, add the flour and salt and cover, and then pulse a few times to combine. Add the cold butter and pulse until combined. The consistency should be similar to sand. Place the top back on, remove the top piece where you can pour in a liquid, slowly add the ice water and apple cider vinegar mixture, as the dough is processed until a ball is formed. Stop immediately. Remove the pie dough from the food processor and use in a recipe right away or wrap it up and store it for when you are ready to use it.
- To Make the Shapes: Preheat the oven to 350°F (177°C). Line 2 rimmed baking sheets with silicone baking mats or parchment paper and set aside. On a floured surface, roll the dough out to 1/4-inch thickness. Make the chosen shapes. Use the scraps to re-roll and make more shapes. Chill the dough for 30 minutes, if it gets too hard to work with. Brush the tops of the cut-out shapes with the egg wash and sprinkle with the cinnamon-sugar mixture.
- Bake the Cookies: Bake in a preheated 350°F (177°C) oven for 8-12 minutes. Allow them to cool completely on a wire cooling rack. Enjoy when ready!
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
-
Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies -
Non-slip Silicone Pastry Mat Extra Large with Measurements 28''By 20'' for Silicone Baking Mat, Counter Mat, Dough Rolling Mat,Oven Liner,Fondant/Pie Crust Mat By Folksy Super Kitchen (2028, red)
Nutrition Information:
Yield: 84 Serving Size: 1Amount Per Serving: Calories: 24Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 4mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 0g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
(This recipe was photographed on 11/23/2021 and first published on 12/20/2021)
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