Crispy Pie Crust Cookies Recipe for the Perfect Fall Treat

Imagine the scent of buttery pie crust mingling with warm cinnamon wafting through your kitchen on a crisp autumn day. These Crispy Pie Crust Cookies are everything you love about fall wrapped up in a bite-sized treat. The delicate crunch, the hint of spice, and the golden-brown edges are downright irresistible. The first time I made these, I was simply trying to use up leftover pie dough. But as soon as my family tasted the cookies, they were hooked—they didn’t even wait for me to finish baking the rest! They disappeared faster than I could plate them. It’s moments like those that make baking feel like magic, don’t you think? These cookies have since become a staple in our household, perfect for cozy afternoons with a cup of hot cider or gifting to friends and neighbors. Trust me, once you try them, you’ll understand why they’re one of my favorite fall indulgences.

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in under 30 minutes, making it ideal for busy weeknights or spontaneous baking sessions.
• Perfect for Fall: The warm spices and buttery crust complement the crisp weather and seasonal flavors beautifully.
• Use Leftover Pie Dough: Got extra dough from your holiday baking spree? This is the perfect way to use it up.
• Crowd-Pleaser: These cookies are a hit with everyone, from kids to grandparents—they’ll be gone before you know it!
• Customizable: Add your favorite spices, drizzle with chocolate, or even sandwich them with jam for a unique twist.

What sets these cookies apart is their simplicity and versatility. They’re not just another cookie; they’re a unique treat that combines the flaky, buttery goodness of pie crust with the nostalgic warmth of fall spices. Whether you’re looking for a quick snack, a delightful dessert, or a homemade gift, these cookies fit the bill. Plus, they’re so good, you’ll want to make extra batches to share—or maybe not, because they’re just that addictive!

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to create a treat that’s packed with flavor and crunch. If you’re already making a pie, you probably have most of these ingredients on hand!

• Pie dough: Store-bought or homemade—either works great. If using store-bought, go for a quality brand like Pillsbury for that buttery flavor.
• Granulated sugar: Adds sweetness and helps create that delightful crunch.
• Ground cinnamon: The quintessential fall spice. Feel free to adjust the amount to suit your taste.
• Butter: Melted, for brushing the dough and ensuring a golden, crispy finish.
• Optional toppings: Coarse sugar for an extra crunch, ground nutmeg for added warmth, or even a drizzle of caramel or melted chocolate for a decadent touch.

Feel free to experiment with extra spices like cardamom or a pinch of cloves for a deeper, richer flavor. If you’re feeling adventurous, you can even mix a bit of pumpkin pie spice into the sugar for an extra seasonal flair!

Equipment Needed

• Rolling pin: To roll out your pie dough evenly.
• Cookie cutters: Choose festive shapes like leaves, pumpkins, or acorns to match the fall theme.
• Pastry brush: For brushing melted butter onto the dough.
• Baking sheet: A sturdy sheet ensures even baking.
• Parchment paper: Keeps cookies from sticking and makes cleanup a breeze.

If you don’t have cookie cutters, no worries! You can use a knife to cut fun shapes or keep it simple with squares and circles. Just make sure to roll the dough evenly to avoid some cookies cooking faster than others.

Preparation Method

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
2. On a lightly floured surface, roll out your pie dough to about 1/8-inch (3mm) thickness. Try to keep it as even as possible for consistent baking.
3. Use cookie cutters to cut out shapes from the dough. Place the cutouts onto the prepared baking sheet, leaving a little space between each.
4. Melt the butter and use a pastry brush to lightly coat the tops of the cookies.
5. In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this mixture generously over the buttered cookies.
6. If desired, add extra toppings like coarse sugar or a pinch of nutmeg for added texture and flavor.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies are crisp. Keep an eye on them to prevent overbaking.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (They’ll crisp up as they cool!)

Pro tip: If your dough gets too soft while rolling, pop it into the fridge for a few minutes to firm up. And don’t worry if your shapes aren’t perfect—these cookies are all about rustic charm!

Cooking Tips & Techniques

Here are some tried-and-true tips to make your Crispy Pie Crust Cookies turn out perfectly every time:

• Don’t overwork the dough: Overhandling can lead to tough cookies. Roll gently and avoid stretching the dough.
• Keep dough chilled: Cold dough is easier to work with and results in flakier cookies. If it gets too soft, refrigerate it for a bit.
• Watch the bake time: These cookies bake quickly. Check them at the 10-minute mark to avoid burning the edges.
• Use fresh spices: For the best flavor, use high-quality, fresh cinnamon and any optional spices.
• Experiment with shapes: Fun shapes add a festive touch, but simple circles or squares work just as well!

And here’s my favorite trick: If you want extra crispy edges, use an egg wash instead of butter for brushing the dough before sprinkling with sugar.

Variations & Adaptations

There’s no limit to how you can make these cookies your own! Here are some fun variations to try:

• Gluten-Free: Swap regular pie dough with a gluten-free pie crust mix to make this recipe suitable for those with gluten sensitivities.
• Seasonal Twist: Replace cinnamon with pumpkin spice for an extra autumn flavor. You can even add a hint of orange zest for brightness.
• Flavorful Fillings: Turn these cookies into mini hand pies by adding a dollop of jam, apple butter, or Nutella before folding the dough in half.

One variation I love is brushing the cookies with melted butter and sprinkling them with a mix of brown sugar and cinnamon—it adds a caramel-like flavor that’s out of this world!

Serving & Storage Suggestions

These Crispy Pie Crust Cookies are best enjoyed slightly warm or at room temperature. Serve them on a rustic wooden platter for a cozy fall vibe, paired with a steaming cup of apple cider, chai tea, or hot cocoa. They also make a perfect addition to a dessert table at any fall gathering.

To store, place the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a sealed bag or container for up to 2 months. To enjoy them later, simply reheat in the oven at 350°F (175°C) for 5-7 minutes to bring back their crispiness.

One thing to keep in mind—these cookies are best eaten fresh, as their crunch is what makes them stand out. But trust me, they rarely last long enough to make it to storage!

Nutritional Information & Benefits

These cookies are a delightful treat to enjoy in moderation. Here’s a quick breakdown of their nutritional value:

• Calories: Approximately 90 per cookie
• Fat: 6g
• Carbohydrates: 9g
• Sugar: 4g

The butter provides a rich flavor and texture, while the cinnamon adds a touch of warmth and antioxidant properties. For a slightly healthier twist, you can use whole wheat pie dough or reduce the sugar topping. Just remember, these are meant to be a special treat, and they’ll bring a smile to anyone who takes a bite!

Conclusion

There’s something so comforting about these Crispy Pie Crust Cookies. They’re simple to make, endlessly customizable, and packed with the flavors of fall. Whether you’re looking for a quick snack or a festive treat to share, this recipe is a keeper. I love making these for family gatherings or just to have a little pick-me-up during the day—it’s like a warm hug in cookie form!

So, go ahead—give this recipe a try! I’d love to hear how you make it your own. Leave a comment below with your favorite variations or share a photo of your creation. Let’s spread the joy of fall baking together!

FAQs About Crispy Pie Crust Cookies

Can I use store-bought pie dough for this recipe?

Absolutely! Store-bought pie dough works perfectly for these cookies and saves time. Just make sure it’s thawed before rolling it out.

Can I make these cookies ahead of time?

Yes, you can prepare the dough shapes ahead of time and freeze them. Bake straight from frozen, adding a couple of extra minutes to the baking time.

Can I use puff pastry instead of pie crust?

While puff pastry will work, the texture will be different. Puff pastry creates a lighter, flakier cookie, while pie crust gives a denser crunch.

What’s the best way to get my cookies extra crispy?

Brush them with egg wash instead of butter and use coarse sugar for a crunchier finish. Baking them for an extra minute or two can also help.

Can these cookies be made vegan?

Yes! Use a vegan pie crust and replace butter with a plant-based alternative like coconut oil or vegan margarine. The results are just as tasty!

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