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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.
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.
- 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.
Reader Questions
Of course you can! If you enjoy making pie crust go ahead and use it instead of using refrigerator pie crust.
Pie crust cookies will last for 2 days at room temperature, on a plate lightly covered with plastic wrap.
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
- Cranberry Muffin Top Cookies
- Parmesan Herb Wonton Crisps
- Bold and zesty Party Mix
- Peanut Butter and Jelly Cookies
Cranberry Pecan Pie Crust Cookies
Ingredients
Method
- Preheat oven to 425°
- Place dried cranberries and pecans in a food processor and blend until chopped.
- In a small 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 cranberry-nut mixture.
- Sprinkle the cinnamon sugar on top of the fruits and nuts.
- Place the second pie crust on top.
- Roll the top pie crust firmly, but carefully over the top crust.
- Use cookie cutters to cut out pie crust cookie.
- Place the cookies on a parchment paper-covered cookie sheet.
- Beat the egg and water together and brush the top of the cookies with the egg wash.
- Sprinkle with different colored sprinkle sugars.
- Bake for 8-10 minutes.
Notes
- 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.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
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