Julie Clark
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Pie Crust Cookies
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If the crust is your favorite part of the pie, try our pie crust cookies! Cut them into any holiday shape for an easy, festive dessert.
I took my grandma’s pie crust recipe and instead of making her sour cherry pie or apple pie recipe, I rolled the dough and cut cookie shapes instead. This is perfect any time of year, especially when served as dippers with dessert dips like pumpkin cream cheese dip, caramel apple dip, triple berry dip or chocolate Oreo dip.
Your kids will love this pie crust cookies recipe.
You already know our favorite way to use leftover pie crust is to make a cinnamon thing, which is like a rustic pie crust cinnamon roll.
In fact, I regularly make our pie dough for the specific reason of making a cinnamon pastry. And I do the same for these pie crust cutout cookies, too!
I keep this cut out cookie recipe simple. Make the dough, roll it out, cut the cookies, sprinkle with cinnamon sugar and bake.
Simple ingredients. Simple steps. Great on their own, topped with buttercream frosting, or used as a dipper in everything from peppermint dip to whipped cream.
This works with our sourdough pie crust and as always, if you need a shortcut, store bought pie dough works, too.
Enjoy! -Julie
Ingredients
- Shortening and Butter. Butter vs Crisco shortening in pie dough is quite the debate. As much as I like using real butter, I’ve found that I like a combination of butter and shortening in my pie crust. Shortening produces a tender, flaky, melt-in-your-mouth crust, but butter produces an awesome flavor.
- White vinegar. Adding distilled vinegar helps to tenderize the crust and also inhibits gluten development, keeping your dough soft. Don’t worry…you won’t taste it once the pie is baked. This is the secret to a good pie crust. Apple cider vinegar works as well. Some add vodka to mimic this same effect!
See the recipe card below for the full recipe and ingredients.
Pie Crust Cookies
If the crust is your favorite part of the pie, try our pie crust cookies! Cut them into any holiday shape for an easy, festive dessert.
Servings 24
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- 3 cups all-purpose flour 390 grams
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup cold unsalted butter
- 1/2 cup ice cold water
- 1 tablespoon white vinegar
- granulated sugar and cinnamon for sprinkling on the top
Instructions
- Preheat the oven to 350ºF.
- Sift the flour and salt into a large bowl. Cut in the shortening and the butter to the dry ingredients until the flour mixture resembles coarse crumbs. 3 cups all-purpose flour, ½ teaspoon salt, ½ cup shortening, ½ cup cold unsalted butter
- Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well. ½ cup ice cold water, 1 tablespoon white vinegar
- Sprinkle flour on the counter before rolling out the dough. Split the dough into two discs. Roll out one disc on a floured surface to between 1/8-1/4" thick. Use cookie cutters to cut shapes. Then repeat with the other disc and re-roll any scraps.
- Place cookies on a parchment paper lined baking sheet. Sprinkle the tops with sugar and cinnamon, if desired. granulated sugar and cinnamon
- Bake for 10-12 minutes, depending on how big the cookies are and how thick they are. I don't let them get browned, which will ensure they are soft.
Notes
The amount of cookies you’ll get depends on the size of the cookies you cut and the thickness of the dough. I got about 24 medium size pie crust cookies.
To make the cookies golden brown on top, use a pastry brush and lightly brush the top of the cookies with egg wash or heavy cream before baking. Sprinkle the tops with sugar and the wash will help it stick!
Store the cookies in an airtight container at room temperature. The cookies also freeze well for up to 6 weeks.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 129kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 0.05g | Vitamin A: 118IU | Calcium: 4mg | Iron: 1mg
How to Make Pie Crust Cookies: Step by Step
Cut in butter and shortening. Sift the flour and salt into a large bowl. Cut in the shortening and the butter to the dry ingredients until the flour mixture resembles coarse crumbs.
Add liquid. Mix the ice water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Roll the dough. Sprinkle flour on the counter before rolling out the dough. Split the dough into two discs. Roll out one disc on a floured surface to between 1/8-1/4″ thick. Use cookie cutters to cut shapes. Then repeat with the other disc and re-roll any scraps.
Sprinkle and bake. Place cookies on a parchment paper lined baking sheet. Sprinkle the tops with sugar and cinnamon. Bake for 10-12 minutes, depending on how big the pie crust cookies are and how thick they are.
