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 crust 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.
My grandma always made the best pies! Her secret was in the crust, she would carefully cut strips of dough and lay them in the most beautiful lattice patterns. With her scraps she would haphazardly cut them into random shapes, brush them with egg wash, sprinkle on some cinnamon sugar, and throw them in the oven.
As a little girl, I would eagerly stand by her in the kitchen waiting for them. I can still remember the crispy, crunchy, heavenly sweet scraps of crust melting on my tongue. No one could make pie crust like Grandma!
Those pie crust cookies represent nostalgic childhood moments that I’ll treasure forever. This recipe is an ode to her and I hope you will create similar memories with your family and loved ones.
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.
Let’s Make Them! A Quick 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.
- Large Baking Sheet lined with parchment paper or a silicone baking mat.
- Marble Rolling Pin for rolling out the pie dough (you won’t need this if you are using store bought dough.
- Mini Cookie Cutters or a sharp knife for cutting out your own impromptu shapes.
- Small Pastry Brush for brushing the egg wash on.
- Cookie Spatula for easily moving the little cookies on and off the baking sheet.
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.
- Prep and roll out pie dough or scraps. It should be an 1/8 inch to 1/4 inch thick. If you are using homemade pie dough you will want to do this on a lightly floured surface.
- Cut out cookie shapes using cookie cutters or chip shapes using a pizza cutter or knife.
- Brush on the egg wash mixture.
- Sprinkle on cinnamon sugar (optional). I like to put it on half of my cookie chips so I have variety.
- 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 Pie Crust Cookies (Pie Crust Chips)
- 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.
- 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!
- Decorate them. I love them plain but some should be fancy. Other options beyond cinnamon sugar include colored sugars, nutmeg, cardamom, etc.
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.
- My super popular pie dips: Pecan Pie Dip, Cranberry Pie Dip, Pumpkin Pie Dip, Caramel Apple Pie Dip, Gingerbread Pie Dip
- Other sweet dips like this Cake Batter Dip or Maple Pumpkin Fruit Dip
- Savory dips like Jalapeno Artichoke Dip, Olive Dip, Ricotta Dip with Roasted Grapes, Buffalo Chicken Dip, etc.
- Fruit salsa made with finely diced fruits
- nut butter (peanut butter, almond butter, etc.)
- fruit butter (apple butter, pear butter, etc.)
- whipped cream
- ice cream with chocolate or caramel sauce
- frosting or leftover frosting
Frequently Asked Questions (FAQ’s)
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.
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.
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.
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Pie Crust Cookies (Pie Crust Chips)
- marble rolling pin
- baking sheet - prepared with parchment paper or silicone baking mat
- small cookie cutters
- small cookie spatula
- pastry brush
- 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.
- 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.