Cranberry Pecan Pie Crust Cookies

Name: Cranberry Pecan Pie Crust Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 package refrigerator pie crust (2 - rolls); 1/2 cup finely chopped pecans; 1/2 cup finely chopped dried cranberries; 2 tbsp turbinado sugar; 1 teaspoon cinnamon; 1 egg; 1 tbsp water; 2 tbsp flour (for dusting countertop); yellow, green, orange sprinkle sugar

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe Print Recipe

Did you know you can make cookies out of pie crust dough? It’s true! These little cookies are fruity, nutty, and sweet between a butter pie crust dough. And I use store-bought pie crust dough for this recipe.

leaf shaped cookies spread out over fall colored leaves

The Perfect Way To Use Leftover Pie Crust

My Mom used to use leftover pie crust to make little bite-sized treats and they were always a family favorite. I thought, why not just make the treats without making the whole pie. And that’s where I came up with this recipe using refrigerator pie crust.

Pie crust cookies are so easy to make – no kneading dough or letting it rest. Just unroll refrigerator dough, sprinkle with berries, nuts and cinnamon sugar, and bake.

Ingredients

Let’s Make Cranberry Pecan Pie Crust Cookies

Place dried cranberries and pecans in a food processor and blend until chopped.
In a separate bowl, stir together the turbinado sugar and cinnamon.
Sprinkle a bit of flour on the countertop where you will spread out the pie crust so the pie crust does not stick to the countertop.
Roll out one of the refrigerator pie crusts.
Sprinkle the pie crust with the fruit nut mixture.
Sprinkle the cinnamon sugar on top of the fruits and nuts.

collage with step to make pie crust cookies

Place the second pie crust on top of the covered bottom crust.
Roll the top pie crust firmly, but carefully over the top crust.
Use cookie cutters to cut out pie crust cookies.
Place the cookies on a parchment paper-covered cookie sheet.
Beat the egg and water together and brush the cookies with the egg wash.
Sprinkle with different colored sprinkle sugars.
Bake at 425° for 8-10 minutes.

Frequently Asked Questions

Can I use homemade pie crust?

Of course you can! If you enjoy making pie crust go ahead and use it instead of using refrigerator pie crust.

How long will these cookies last?

Pie crust cookies will last for 2 days at room temperature, on a plate lightly covered with plastic wrap.

Can I freeze these cookies?

I have not tried freezing them so I’m not 100% sure.

Krazy Kitchen Mom Tips

Be sure to use a bit of flour on your work surface to avoid the pie crust cookies sticking to the countertop and falling apart when you try to transfer them to the cookie sheet for baking.
Whenever you are using sprinkle sugar decorations, be sure to sprinkle high. By this I mean hold your hand high over the baked goods to sprinkle so the decorations are evenly distributed and not clumped.

More Easy And Festive Recipes

Craving more delicious recipes? Follow me on Pinterest and Facebook.