Pie Crust Cookies - turn pie dough scraps into festive Christmas cookies. These cookies are light and flaky and can be decorated with colored sugar, cinnamon sugar, or frosting.
If you do a lot of holiday baking, you likely have scraps of pie dough sitting in your refrigerator. Those scraps don't have to go to waste anymore. Turn the dough into delicious, flaky cookies. Simply roll out the dough, cut out cookies, decorate with sugar, and bake. The easiest cookie recipe!
Pie Crust Cookies
This method works with any pie dough - leftover scraps, a fresh disk of dough, or store-bought pie dough. Refrigerate leftover scraps until you have enough to roll out and make into cookies.
- pie dough - leftover pie dough scraps, a fresh disk of dough, or store-bought dough
- cookie cutters - any festive seasonal cutter is fine. Use large or small or a combination of sizes.
- sugar - use sanding sugars, granulated sugar, colored sugar, or cinnamon sugar. Be creative with decorating these flaky gems!
I made a batch of pie dough specifically to make these cookies, So I opted to sweeten the pie dough with sugar and cinnamon in addition to the sugar I sprinkled on top. But this isn't necessary if you are using store-bought dough or leftover pie dough from another recipe.
This recipe (method) can be adapted for any holiday or season. Use seasonal cookie cutters to customize for any occasion. Never waste pie dough scraps again - simply roll, cut and bake up the most delicious and flaky cookies.
More Christmas sweets
- Chocolate Chip Snowball Cookies
- Frosted Christmas M&M Cookie Bars
- Chocolate Pistachio Cookies
- Candy Cane Kiss Cookies
Pie Crust Cookies
- 3 cups all-purpose flour
- ¼ cup turbinado sugar or other coarse sugar (or granulated sugar)
- ½ teaspoon ground Cinnamon
- ½ cup unsalted butter (cold and cubed)
- ½ cup shortening (cold and cubed)
- 8 tablespoons ice water
- 1 large egg (for egg wash)
- sanding sugar, colored sugars, cinnamon sugar (for decorating)
- In a large mixing bowl, combine the flour, sugar, and cinnamon and stir to combine. Add the cold, cubed butter and shortening. Using a pastry cutter, cut the butter and shortening into the flour until the mixture resembles crumbs about the size of peas.
- Add the ice water, starting with 5-6 tablespoons, and stir to incorporate. Continue adding the water just until the dough comes together. The dough should stick together when pinched between your fingers. Form the dough into two disks and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 425 degrees. Line baking sheets with parchment paper. Set aside.
- On a lightly floured surface, roll out one disk of the dough to ⅛-1/4 inch thick. Using cookie cutters, cut the dough into festive shapes and transfer to the parchment-lined baking sheets. (I used both large and small cookie cutters.) Beat the egg with one tablespoon of water and brush the egg wash on the cookies. Decorate with a variety of sugars.
- Bake for 9-10 minutes until lightly golden brown. Remove from the oven and cool the cookies on the baking sheets. The cookies will continue to crisp up as they cool. Store in an airtight container.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.