Easy as Pie Crust Cookies


To me, the best part of the pie is (usually) the crust. No stone throwing, please. I’ve embraced my *cough* uniqueness and I’m comfortable admitting this.  I also don’t mind telling you that I’m the same way with pizza crust.  I think I got it from my dad… I’ve been staring at a package of leftover refrigerated pie crust in my fridge and have succumbed to it’s calling.  Yes, it really does say my name every time I open the refrigerator. Really. Time to bake.  I thought about Pie Crust Cookies – the ones where you just roll balls of dough in cinnamon sugar and bake them – but wanted to add a little extra to this batch. I’m also pretty smitten with cookie cutters and wanted to haul out the hearts!


These Pie Crust Cookies are all dressed up for Valentine’s Day and I’ll be bringing them to my dad – my very first Valentine! My second favorite way to make these is with cranberries and fresh rosemary.  We made these at Thanksgiving.


Chocolate chips work really well and pair wonderfully with dried cherries – or by just themselves! Apricots and almonds would be yummy, as would some crushed pistachios and orange zest. How about a savory version – crumbled bacon and shredded cheddar?  Chopped pepperoni and grated Parmesan?  Gasp! What about crushed up Butterfingers?  Oh my gosh – I’m calling my dad right now!  OK, right after I run to the store for more pie crust. Have any ideas for flavor combinations?  I’m ready!

To make this version of Pie Crust Cookies:

Pie Crust Cookies

Prep time 15 minutes
Cook time 14 minutes
Total time 29 minutes
Meal type Appetizer, Dessert, Snack
Misc Child Friendly, Freezable


  • 1/2 cup dried fruit, finely chopped (I've used dried cranberries, cherries, raisins and apricots. Use what you enjoy or have on hand!)
  • 1/3 cup chopped nuts of your choice
  • 1/2 cup granulated sugar (We use turbinado, but any kind of sugar will work)
  • basic egg wash or cooking spray
  • extra sugar to sprinkle on top


Step 1 Preheat oven to 375 degrees Fahrenheit.

Unroll one of the pie crusts onto waxed paper or parchment paper.
Step 2
Spread dried fruit and nuts evenly across the crust.
Step 3 Sprinkle the 1/2 cup of sugar evenly across the crust.
Step 4 Unroll the remaining pie crust and lay it on top on the first one, lining up the edges as best you can. It doesn't have to be perfect.
Step 5
Place another sheet of waxed paper or parchment paper on top of your pie crust sandwich and roll the two layers together until they become one. It will thin out, but be certain there's a pretty good seal.
Step 6 Cut out into whatever shapes you like and place on a baking sheet. If the two layers of crust separate, simply pinch them back together. These don't spread much, so they can be fairly close together.
Step 7
Use an egg wash or some cooking spray on the tops of the cookies and sprinkle each one with some additional sugar.
Step 8
Bake for 12-14 minutes on 375 degrees. These are done when they are golden brown. Remove from pan to a cooling rack.