Leftover pie dough can quickly transform into deliciouspie crust cookies! These incredibly easy cookies are as perfect for decorating pies as they are for snacking. Don't forget to watch the how-to video!
Preheat oven to 375F (190C) and line a baking sheet with parchment paper.
Prepare egg wash by thoroughly whisking together egg and water in a small dish, set aside.
1 egg, 1 teaspoon water
In a separate small dish, whisk together sugar and cinnamon.
¼ cup granulated sugar, 1 ½ teaspoons ground cinnamon
Roll out pie dough or pie scraps to be just under ¼” (0.6cm) thick (if using store bought pie dough it will already be this thick, no need to roll).
1 pie dough or scraps of pie dough
Use cookie cutters to cut out cookies and transfer them to baking sheet, spacing at least 1” (2.5cm) apart.
Use a pastry brush to lightly brush all over the surface of each cookie with egg wash.
Sprinkle generously with cinnamon/sugar mixture.
Transfer to the center rack of 375F (190C) oven and bake for 9-11 minutes, or until cookies are just beginning to turn light golden brown. Allow to cool on baking sheet for several minutes before enjoying.
The serving size and bake time was calculated using a full batch of my homemade pie dough and using 2.5” (6cm) cookie cutters. Using larger cookie cutters will require a longer baking time and will yield fewer cookies. Smaller cutters will require shorter baking time and will yield more cookies.
I’ve linked to the cookie cutters that I personally used in the “Equipment” section above. You may use any cookie cutters you like, but small ones work best for this recipe. If you don’t have cookie cutters, just use a knife to cut the dough into strips and then diamonds!