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Pie Crust Cookies

Pie crust cookies turn refrigerated pie crusts into crisp, flaky cinnamon-sugar wedges baked until the edges are golden brown. This simple two-batch recipe is a handy way to make a sweet treat from pie crust.
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Prep Time 15 minutes
Cook Time 26 minutes
Room-temperature rest 15 minutes
Total Time 56 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts
  • 0.25 cup granulated sugar
  • 1 tsp cinnamon ground
  • 2 tbsp unsalted butter melted

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Preheat the oven to 375°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Let the pie crusts stand at room temperature for 15 minutes, or as directed on the package.
  4. Stir the sugar and cinnamon together in a small bowl.
  5. On a piece of parchment paper, roll one pie crust into a 10-inch round.
  6. Brush the crust with 1 tablespoon melted butter.
  7. Sprinkle evenly with half the cinnamon sugar.
  8. Cut the crust into 12 wedges.
  9. Arrange the wedges about 1/2 inch apart on the prepared baking sheet.
  10. Bake for 10–13 minutes, until the edges are golden brown.
  11. Transfer the cookies to a wire rack to cool.
  12. Repeat with the remaining crust, butter, and cinnamon sugar.
  13. Bake the second batch for 10–13 minutes until the edges are golden brown.

Notes

For evenly browned cookies, arrange the wedges about 1/2 inch apart and check for golden-brown edges. Store in an airtight container at room temperature for up to 3 days; freezing is not recommended because the cookies may lose their crisp texture. For a dairy-free swap, use plant-based butter and check that the refrigerated crust is dairy-free.