Leftovers. They tend to get a really bad rap for no good reason. When handled properly, leftovers are a super tasty and easy way to have a meal on the table in no time. I’m a huge fan of leftovers. I have a freezer full of them. I actually have so many that we just bought a stand-alone freezer to store them all!
Sweet treats, wrapped in parchment and foil and placed in a zipper bag, exactly how I suggest you freeze your baked goods in most of my recipes, fill the icy shelves. The very vast majority of these leftovers are just as good as when they were first baked, and I have found a few to be even better. Muffins, cakes, pies, cookies, bars, blondies: my freezer is a dessert lover’s paradise.
On days I don’t want to bake, there’s nothing better than pulling a piece of cake out and letting it thaw just enough so that it’s soft, but still a little cold so that it tastes reminiscent of the ice cream cakes from my youth. Oh, and muffins hot and fresh from the oven without having just baked them make the best breakfast.
Savory foods make great leftovers too. I froze some of the last batch of Lentil Soup I made. Last week I thawed it out and heated it up for a no fuss, quick and easy dinner that made me jump up and down with the great flavors that didn’t suffer from being frozen at all. I also often buy extra salmon or steak to have as leftovers the following night. And don’t get me started on the awesomeness of leftover prime rib. Must make prime rib again soon!
So, the other day after making Lemon Meringue Pie, I had some leftover pie crust. I didn’t really have enough for another pie and was just about to give up on coming up with a use for it when it hit me: Pie Crust Cookies. These sound unimpressive, but when dusted with cinnamon sugar and baked until golden brown, they are flaky and crispy with slightly caramelized sugar and a hint of cinnamon. Forget about leftover pie crust, make a batch just for these cookies!
Pie Crust Cookies
- Total Time: 1 hour 30 minutes
- Your favorite pie crust. This is my favorite recipe.
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- Roll out however much pie crust you have available to about ¼ inch thick. Cut the crust into triangles or whatever shape cookie you would like. Place cookies on a parchment lined baking sheet. They should not be touching but don’t need to be spaced far apart as they do not spread. Refrigerate for at least 1 hour and up to overnight.
- After the cookies have been chilled, mix the sugar and cinnamon in a small bowl. You may need more or less cinnamon sugar depending on how many cookies you have. Sprinkle cookies generously with cinnamon sugar. Press it gently into the cookies. If there is some cinnamon sugar on the tray, press the underside of the cookies in it, this will help them to caramelize.
- Bake for 20-30 minutes, rotating halfway through until firm and golden brown. Cookies may be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 10 minutes.
- Prep Time: 1 hour
- Cook Time: 30 minutes
Kayle (The Cooking Actress) says
Oooh I love these! I can imagine how flaky and buttery these taste!
This is a great idea so nothing goes to waste!
Holly @ EatGreatBEGreat says
Paula @ Vintage Kitchen Notes says
My leftovers go into the freezer with the best of intentions, but come out months later when I need to make space for something more interesting. I never seem to use most of them! This is the perfect way to use leftover pie dough Laura!
Sometimes I forget about some of my leftovers, but I try really hard not too. It’s just so hard to remember everything in there! Thanks, Paula!
Averie @ Averie Cooks says
My freezer is indispensable as well! I have dough balls (unbaked cookie dough), baked cookies, bread, bars, you name it. With just how much I bake, I HAVE to be able to freeze the extra dough or the finished product unless I give it away. But it’s nice to know I have a stash and anything from 1 brownie to 10 truffles – if I have a craving for something, I just head to the freezer 🙂
Great thinking with your pie crust cookies!
Ruby @ The Ruby Red Apron says
Great idea Laura! These pie crust cookies look so delicious with all that cinnamon/sugar dust!
I could totally see these crushed over my favorite ice cream. Yum. Or maybe mixed into my homemade ice cream. Hmmmm.
Such a good idea to put them over or in ice cream! Thanks, Melanie!
Abbe@This is How I Cook says
We used to call these petticoat tails! Love them. They are worth making extra pie crust!
These look great! What a great way to use up leftover pie crust. Yum.
I have always liked cinnamon and sugar on toast in rolls and bread. On pie crust was just as good. Thanks.
I think you make great pie crust, which means I love these cookies.
miss messy says
I do this 🙂 they’re so yummy!
sally @ sallys baking addiction says
I have to try your pie crust sometime, Laura! I’ve never made pie crust cookies before, but I’ve had my fair share. I love them!
Jennifer @ Not Your Momma's Cookie says
What a fabulous idea for left over pie crust!!
this is the best way to use up pie crust!
Lori @ Foxes Love Lemons says
I love leftovers! And also – cold cake. Yes! For some reason, I just LOVE cold cake and cold cupcakes and cold brownies. I never equated it with being similar to an ice cream cake, but I bet that’s it! Cake that’s cold, even without the ice cream, is still amazing! Especially in this heat. I’m melting.
I’m kind of loving the heat after that super long, cold, yucky winter we had. I make it a point to enjoy it while it’s here. I’ve never had cold brownies – I’ll have to make a batch just to try it!
What a creative idea to reuse the pie crust to make cookies! Now I wish I had this cookie pie crust with the actual Pie!!! 🙂
Finding creative ways to use the shell of anything is no easy task; I mean orange peels in a garbage disposal is not a bad idea, but to find a way to actually eat it is something entirely different. Nice job.
These are a great idea. I love your crust now these are just a great treat. Great idea for a use of leftover crust.
5 stars….. My phone don’t work good with the stars.
Every year on Thanksgiving I would wake up to these mini desserts made out of my Mom’s leftover pie crusts and they were very similar to these. They brought me back to my childhood and it’s one of my favorite memories. Thank you! These were awesome!! 🙂
I’m so glad you enjoyed them, Jackie 🙂
Good Idea. My sister used to sprinkle her left over dough with brown sugar, cinnamon, and a bit of butter, roll them up, and then slice them into pinwheel type cookies. A little treat while we were baking for the holidays.
I will have to try the pinwheel cookies next time for sure!
Liz (Little Bitty Bakes) says
Mmm! I’ve made pie crust ‘cookies’ before, but I used a premade pie dough, and I only added sugar, not cinnamon. I can only imagine how much better they are with homemade pie dough and cinnamon!
I love homemade pie crust so much. I hope you’ll give it a try. Thanks for visiting, Liz 🙂
This is definately a creative idea! Easy and simple….it just doesn’t get any better :). The only thing I would’ve done differently (cuz I’m weird) woulda been to let them get slightly burnt. Weird. Right? 😉
Not weird at all! I don’t like burnt baked goods, but I like a little char on roasted vegetables or grilled steaks 🙂
Unlike most folks, I really enjoy the crust and not necessarily the pie. So you’ve just given me one more great idea for the pie crust. It tastes alot like the Cinnamon Toast Crunch cereal, only better because it’s warm and delicious right out of the oven!
I didn’t think about it, but it is kind of like Cinnamon Toast Crunch. I love the filling and the crust on the pie – I’m not sure if that’s a good thing or not 😉 Thanks, Carol!
Pamela @ Brooklyn Farm Girl says
What a fantastic idea, I love pie crust, but even better when I can just snack on little pieces of it! Loving this!
Thanks, Pamela, and thanks for visiting 🙂
Luv What You Do says
What a fun and creative cookie recipe. I bet these would be great with a cream cheese or cookie dough dip : )
They would be great with dip, but you’d have to carefully spread it on because they are very delicate and crumbly.
These look so addictive – I’m tempted to make pie crust just to give these a go!
I highly recommend a special batch of pie crust just for these cookies! Thanks, Lucy!
MUST. USE. HOMEMADE. PIE CRUST!
Seriously… WORLD of difference!
Don’t be a cheater like me, I was being super lazy and thought i would just roll out some frozen pre-made pie crust to make my little boy some homemade pop-tarts. I had leftover crust and couldn’t imagine anything better then sprinkling it with cinnamon sugar and baking it up. They weren’t as light and airy as homemade pie crust so we ended up using them as “chips” for some cream cheese “dip”. One of these days I will learn to stop cheating! haha
I always use homemade pie crust – I don’t think I’ve even ever bought premade pie crust. It’s really not that hard to make and it’s so good. I hope you’ll give it a try! Although your pie crust and ice cream sounds pretty amazing 🙂 Thanks for visiting, Leia!
My grandmother was a great pie baker. We had these every time she made a pie. For over 60 years now they have been one of my favorites. This is what a memory tastes like. Yummmmmmmm.
I’m so glad this recipe brought up great memories for you, Lawre! I love when food does that.