Home » RECIPES » Pie Crust Cookies (Pie Crust Chips)

Pie Crust Cookies (Pie Crust Chips)

5 from 2 votes
Total Time: 23 mins
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Whether you call them cookies or chips, these crispy bites of pie crust are a delicious snack or dipper. Make these easy, cut out Pie Crust Cookies for any occasion using homemade or store bought pie dough. You can even use leftover pie dough scraps.

For another genius pie hack, check out my popular Mini Pie Crust Recipe. I show you how to make mini pie shells the easy way.

A variety of plain pie crust cookie chips and cinnamon sugar ones falling out of an antique green handled scoop.

What are Pie Crust Cookies?

Pie Crust Cookies, or Pie Crust Chips, are a crispy and yummy little cookie chip made from pie dough. They are…

  • Made with homemade or store bought pie dough- you choose what works for you.
  • A great way to use leftover pie crust- no more throwing away extra scraps!
  • Perfect for every occasion- simply use different cookie cutters to make whatever shaped cookie chips you want. Pumpkins, Christmas trees, hearts, stars, the possibilities are endless.
  • The perfect snack- eat them on their own or use them as a dipper for sweet dips and fruit salsa.

Video Tutorial Here:

Ingredients for Pie Crust Cookies (Pie Crust Chips)

To make these crispy and cute cookie chips you are going to need a few simple ingredients.

  • Pie Dough: Use homemade, store bought, or scraps. Just make sure it is rolled out to an 1/8 inch thick.
  • Egg Wash: All you will need is an egg and a tiny bit of water whisked together. This makes your cookie chips golden brown while giving your cinnamon sugar something to stick to.
  • Cinnamon Sugar (optional): As it states, cinnamon and sugar combined. This adds flavor and sweetness to your cookie chips.
Ingredients. Pie Crusts, egg wash, cinnamon sugar, and cookie cutters.

How To Make Pie Crust Cookies (Pie Crust Chips)

This is a short, abbreviated summary of the steps. The recipe card below will have more details.

  1. Prep and roll out pie dough or scraps. It should be an 1/8 inch to 1/4 inch thick.
  2. Cut out cookie shapes using cookie cutters or chip shapes using a pizza cutter or knife.
  3. Brush on the egg wash mixture.
  4. Sprinkle on cinnamon sugar (optional). I like to put it on half of my cookie chips so I have variety.
  5. Bake until puffy and golden brown.

Pie Dough: Homemade or Store Bought?

Whether you use homemade or store bought pie dough is personal preference and completely up to you. I have used both for this recipe and the cookie chips come out crispy and delicious every single time.

Just keep in mind, this recipe is ALL about the dough. So if you use a pie crust lacking in flavor and taste your cookie chips will as well. This time I made them with store bought pie dough from Aldi’s (it is my favorite and it is cheap). If you are looking for a homemade pie crust, I recommend my Vodka Butter Pie Crust. It is a great recipe that has TONS of information about successfully working with homemade pie dough.

3 Tips For Better Cookie Chips

  1. Pie dough needs to be cold at ALL TIMES. When pie dough warms up it tends to shrink and become incredibly tough as it bakes. If you are concerned about your cookie chips being to warm after you have cut them out, just pop them in the refrigerator for 15 minutes before throwing them in the oven.
  2. High heat = crispier cookies. I know it is tempting to bake these at a lower temperature but 425 degrees Fahrenheit is perfect. So don’t mess with the temp!
  3. Decorate them. I love them plain but some should be fancy. Other options beyond cinnamon sugar include colored sugars, nutmeg, cardamom, etc.
Close up of plain cookie chip to see texture and golden brown color.

What to Serve With Pie Crust Cookies (Pie Crust Chips)

These cookie chips are amazing on their own whether they are plain or covered in cinnamon sugar. But, I have to admit, I love to dip them in just about anything.

Pie crust cookies falling out of a scoop. A variety of cinnamon sugar and plain chips is pictured.

Frequently Asked Questions (FAQ’s)

Why did my pie crust cookies shrink?

This happens when you bake pie dough that is a little too warm. To keep this from happening you can pop your cookie chips in the refrigerator for about 15 minutes before throwing them in the oven.

What do pie crust cookies taste like?

They taste exactly like pie crust, buttery, crispy, and so delicious. If you choose to sprinkle cinnamon sugar on them they will have an added sweet spiced flavor.

How do I store pie crust cookies?

You have a lot of options, but make sure they are always stored in an airtight container or reusable bag. At room temperature they keep for up to one week, in the refrigerator for up to two weeks, and in the freezer for up to three months.

More Pie Recipes You Might Enjoy:

Thanks for dropping in! Be sure to SUBSCRIBE to my weekly newsletter for fun NEW CONTENT and CONVERSATION delivered to your inbox. If you love this recipe save it now so you can find it later. Thank you for your support!

Enjoy Entirely, Elizabeth
A variety of plain pie crust cookie chips and cinnamon sugar ones.

Pie Crust Cookies (Pie Crust Chips)

Elizabeth Swoish
Whether you call them cookies or chips, these little bites of pie crust are crispy, buttery, and oh so delicious! Make them plain or with cinnamon sugar. Choose different shapes for various occasions. Dip them in everything from sweet dips to fruit salsa.
5 from 2 votes
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Appetizer, Dessert, Snack
Servings 36 cookies
Calories 44 kcal


  • 2 pie crusts; cold and homemade, store bought, or using leftover pie crust scraps
  • 1 egg; room temperature
  • 1 teaspoon water
  • cinnamon sugar; 1 tablespoon cinnamon and 1/4 cup granulated sugar, optional


  • Preheat oven to 425 °F. Line a cookie sheet with parchment paper or a non-stick baking mat.
  • In a small bowl whisk together the egg and water to make an egg wash, set aside.
  • If using store-bought pie crusts, unroll them. If using homemade or leftover scraps, lightly flour a surface and roll it out to 1/4 to 1/8 inch thick.
  • Using 1 to 2 inch cookie cutters, cut out as many cookies as possible.
  • Place cookies on cookie sheet and brush them with egg wash.
    Optional: generously sprinkle on the cinnamon sugar. I like to do half with the cinnamon sugar and half without for variety.
  • Bake for 6 to 8 minutes or until golden brown.



Storing Information:

  • Room temperature: In an airtight container for up to one week.
  • Refrigerated: In an airtight container for up to one month.
  • Freezer: In an airtight container for up to three months.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.


If you make my Pie Crust Cookies (Pie Crust Chips), don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on October 9th, 2022

10 thoughts on “Pie Crust Cookies (Pie Crust Chips)”

  1. Mmmmm! 😋Could I make a savory version? Does a savory version exist? These questions and others to be answered by one of you future wonderful commenters. Thank you in advance.

  2. 5 stars
    It’s a cute recipe. However, my mom made these when I was a little kid. I’m 70 now, so that was a long time ago. We called them strip cookies. Mom rolled out the leftover pie crust dough, cut them into strips and sprinkled them with cinnamon and sugar. Five kids waited for them to come out of the oven. The cookies didn’t last long! Nice to see that others enjoy this receipe.


Leave a Comment

Tell me how you like it!