Super Quick Pie Crust Cookies

When I was a kid, I loved it when my Grandma would make apple pie.  Here’s the thing though – I really dislike cooked apples.  I don’t know if it’s the taste or the texture, but I just don’t do them.  It was the pie crust that she would cut off the sides and then cook that was my favorite though.

I’m not a pie baker, so I don’t have a lot of excuse to have extra pie crust sitting around.  One of my sisters mentioned several years ago that when she gets a hankering for those extra pie crust pies, however, she just uses a store bought pie crust and makes “cookies” with it.

Of course, if you’re a handy dandy baker, you might do this with a homemade pie crust.  I will be envious of your pie crust skills.

So, this is not so much a recipe as a quick cheat for some buttery pie crust “cookies.”

1. Roll out the pie crust dough and brush on some butter.  (I was making two crusts worth that time, so that’s why there are already some ready to bake on the pan.)

Pie Crust Cookies: Roll Out Dough


2. Sprinkle with cinnamon and sugar.  I have mine combined in a shaker already.  (If you don’t normally use cinnamon and sugar together, it’s not a 1:1 ratio.  Make sure you have more sugar than cinnamon.  Taste test first to see what ratio you like best.)

Pie Crust Cookies: Add Cinnamon and Sugar

3. Cut apart the pie crust.  I just use a pizza cutter and go in strips.  My sister mentioned having used cookie cutters on hers.  That sounds like more fun for the end product, doesn’t it?

Cutting Apart Pie Crust Cookies

4. Separate pieces (like the ones above on the pizza pan, but not overlapping like I had them there in that moment) on a cookie sheet.  Bake according to directions on pie crust box.  But, keep an eye on them, as you might want to go a little less time.

5.  Enjoy as soon as they are cool enough to eat (but still warm).  These aren’t the kinds of things to hold on to for later.  They will not be nearly as good.