Pie Crust Cookies (Pie Crust Chips)

Name: Pie Crust Cookies (Pie Crust Chips)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 2 pie crusts; (cold and homemade, store bought, or using leftover pie crust scraps); 1 egg (room temperature); 1 teaspoon water; ¼ cup cinnamon sugar (optional, 1 tablespoon cinnamon and 3 tablespoons granulated sugar)

5 from 10 votes

Time: 23

Show Recipe

This post may contain affiliate links, read my disclosure policy for more information. Advertisements displayed do not reflect endorsements or recommendations made by Entirely Elizabeth.

These buttery and crispy Pie Crust Cookies are perfect for using up scraps or making a whole batch. You can keep them plain, sprinkle with cinnamon sugar, and even cut them into fun holiday shapes. They’re a delicious snack or unique dipper for all your favorite dips.

For another pie hack, check out my Mini Pie Crust Recipe. I show you how to make mini pie shells using the back-side of a cupcake pan.

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

No one, and I mean no one, could make a better pie than my Grandma! But my favorite part was the crispy cinnamon sugar coated scraps she would make from the leftover dough. While Grandma stuck to her classic cinnamon sugar, I’ve discovered these little scraps can be so much more.

Cut them into holiday shapes like pumpkins, snowflakes, or hearts to match any season. Go savory with different seasoning blends, sprinkle on colored sanding sugars, or keep them plain. They’re also great for snacking or as a dipper for all your favorite dips, the possibilities are endless!

Let’s Make Them! A Quick Video Tutorial Here:

Ingredients for Pie Crust Cookies (Pie Crust Chips)

Here’s everything you will need to make this recipe and a few important notes too. Keep reading!

Pie Dough: Feel free to use store-bought or homemade crust, like my Vodka Butter Pie Crust. It is a great recipe that has TONS of information about successfully working with homemade pie dough.
Egg Wash: This is just a whole egg with a teaspoon of water whisked in it.
Optional Seasonings: This recipe keeps them plain and uses cinnamon sugar, but you could also use sanding sugars for colorful cookies, or other spices like cardamom.

Ingredients. Pie Crusts, egg wash, cinnamon sugar, and cookie cutters.

How To Make Pie Crust Cookies (Pie Crust Chips)

This recipe is so easy because you just cut, brush and bake.

Keep reading for a quick summary, and don’t forget to grab a large baking sheet lined with parchment paper, marble rolling pin, something to cut the dough with (mini cookie cutters, knife, pizza cutter), a pastry brush, and a narrow cookie spatula.

1. Cut out your cookie shapes. This can be from your scraps or from a freshly rolled out layer of pie dough. Just make sure it’s an 1/8 inch to 1/4 inch thick for the best results.

Pie Dough cut out with an hexagon cookie cutter.

2. Brush egg wash on the cookies. Coat them in cinnamon sugar or leave them plain, depending on your preferences.

3. Bake until puffy and golden brown in color. Allow them to cool 10 minutes before enjoying!

Pie Crust Cookies on a baking sheet slathered with egg wash and half with cinnamon sugar. Ready to go into the oven.

Pie Crust Cookies on a baking sheet after they have been baked. Half with cinnamon sugar and half plain.

Storing Information

Always store your Pie Crust Cookies in an airtight container or sealable bag. I like to keep mine at room temperature for the best taste and texture, and they are typically best enjoyed in one week.

You can also store these in the refrigerator for ten days, and in the freezer for up to three months.

Fun Serving Suggestions

Honestly, these Pie Crust Cookies are yummy to eat on their own. But, they also are the BEST dippers for sweet pie dips like my Pecan Pie Dip, Pumpkin Pie Dip, Gingerbread Pie Dip, and this Strawberry Cheesecake Dip.

If kept plain, they’re great with savory dips like my Jalapeno Artichoke Dip and Olive Dip. Or if you want to get really unique, they’re wonderful with a fruit salsa, peanut butter, leftover frosting, homemade whipped cream, or with a bowl of ice cream.

Close up of plain cookie chip to see texture and golden brown color.

Helpful Recipe Tips

Even though these Pie Crust Cookies are simple, there are a few techniques that will take them from good to great.

Always work with cold pie dough or you will have tough, shrunken Pie Crust Cookies. I recommend working fast, or refrigerating the cut out cookies for 15 minutes before baking.

The higher the heat, the crispier the cookies. Don’t be afraid of baking these at 425 degrees Fahrenheit, but also keep your eye on them. The high heat crisps them up quickly and in a short amount of time, if you’re not watching them they could burn.

Frequently Asked Questions (FAQ’s)

What can I use in place of the egg wash?

Other great alternatives are whole milk, heavy whipping cream, olive oil, or melted butter. These will not only help your Pie Crust Cookies become golden brown, but they will also work as a glue for cinnamon sugar or seasonings.

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

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!