Cinnamon Sugar Pie Crust Cookies Recipe made with pie crust, butter, cinnamon, and sugar—sweet, flaky, and the best use of leftovers.

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Planning to try this recipe soon? Pin it for a quick find later!

Okay, confession time. I used to throw away extra pie dough. I know. I know. Somewhere, a pastry chef probably just fainted. But it wasn’t until one Thanksgiving at my grandma’s house that I learned better. I was about to toss the scraps, and she swooped in like a hawk on a field mouse. “What are you doing?” she said, already grabbing the rolling pin from my hands. In five minutes flat, she had brushed the scraps with butter, sprinkled a cinnamon sugar mix, rolled them up, and slid them into the oven. The smell hit me before I even sat down. Honestly? Those cookies beat the actual pie that year. They were crispy at the edges, soft in the middle, and had this cozy sweetness that felt like home. And now, whenever I make this Cinnamon Sugar Pie Crust Cookies Recipe, I hear her voice in my head—half-scolding, half-smiling.

Here’s a quick peek at what’s inside:

Why You’ll Love This Cinnamon Sugar Pie Crust Cookies Recipe?

Here’s the thing: this recipe is so simple, you’ll wonder why you’ve been stressing over fancy desserts. No mixers, no weird ingredients, no chilling dough for three hours while you impatiently snack on chocolate chips. Just pie crust, butter, cinnamon, sugar, and a little bit of magic. It’s the kind of thing you can whip up on a Tuesday night when you’re craving something sweet, or on a Sunday afternoon when you’ve got scraps left from making an apple pie. These cookies are flaky, golden, and sweet in that nostalgic way that reminds me of county fairs and the smell of cinnamon pretzels at the mall. And the best part? You don’t even have to measure perfectly. A little extra cinnamon? Great. Too much butter? Honestly, is there such a thing?

Ingredient Notes:

Let’s be real—the magic of this Cinnamon Sugar Pie Crust Cookies Recipe isn’t about being precise, it’s about what each ingredient brings to the party.

Pie crust: Use whatever you’ve got—homemade, store-bought, even that emergency frozen one in the back of your freezer.
Granulated sugar: Think sparkle and crunch, like the sugar topping on a doughnut.
Brown sugar: Adds that deep, almost caramel flavor. If granulated sugar is a pop song, brown sugar is the jazz version.
Cinnamon: The cozy, spicy soul of this whole recipe. Smells like fall, tastes like comfort.
Butter: Melted and brushed over the crust—it’s the glue, the flavor, the reason you’ll lick your fingers at the end.

How To Make Cinnamon Sugar Pie Crust Cookies?

Alright, let’s do this. Imagine we’re both standing in the kitchen—aprons on, flour on the counter, maybe even on the floor (don’t look too close).

First, preheat your oven to 350°F and line a baking sheet with parchment paper. Or don’t, and just scrub later like I usually do when I forget.
Next, roll out your pie crust into a rectangle. Or something that vaguely resembles a rectangle. Rustic is in, right?
Brush that baby with melted butter, making sure you get to the edges. The more butter, the better—my grandma would actually wag her finger at me if she thought I skimped.
In a small bowl, mix the sugars and cinnamon. Sprinkle it generously over the buttered crust. Don’t worry if it looks uneven—it’s part of the charm.
Now, roll it up jelly-roll style, starting at the long end. Tuck the ends under like you’re tucking in a kid who refuses to sleep.
Slice the roll into 1-inch rounds and space them out on your baking sheet. They’ll spread a little, but not in a scary “pancake cookie” kind of way.
Bake for 10–15 minutes, until golden brown and smelling like a Yankee Candle factory exploded in the best way possible. If sugar leaks out and caramelizes, scrape it off after it cools. It’s like bonus candy.

Storage Options:

So, if—and that’s a big if—you’ve got leftovers, here’s the deal. Keep them in an airtight container on the counter for about three days. They’ll stay crunchy on the edges and a little soft inside. Pop them in the fridge if you want them to last longer, though honestly, they’ll probably be gone before the milk in your fridge expires. Freezer? Totally works. Just reheat them in the oven for a few minutes to bring that magic back.

Variations and Substitutions:

The Cinnamon Sugar Pie Crust Cookies Recipe is basically a blank canvas for creativity. Go wild—or keep it classic.

Add a drizzle: A quick glaze or even melted chocolate takes them from “casual snack” to “look what I made” level.
Spice swap: Nutmeg, pumpkin pie spice, or even cardamom if you’re feeling fancy.

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Savory option: Skip the sugar and cinnamon, sprinkle cheese and garlic powder, and boom—cheesy pinwheels.
Pastry twist: Use puff pastry instead of pie crust and prepare yourself for flaky layers of happiness.

What to Serve with Cinnamon Sugar Pie Crust Cookies?

These cookies aren’t divas. They’ll happily share the spotlight.

Coffee or tea: Perfect dunkers, especially on a chilly morning.
Ice cream: Crumbled on top of vanilla, it’s like apple pie without the apple.
Fruit: Balance the sweetness with some berries or sliced apples.
Holiday trays: Honestly, these disappear faster than fudge at Christmas parties.

Frequently Asked Questions:

Can I use store-bought pie crust?
Yes, and honestly, that’s what I do most of the time. It’s the shortcut that makes this recipe possible.

What if I only have one kind of sugar?
No problem. White sugar alone gives more crunch, brown sugar alone gives more depth. Either way, you win.

Can I prep these ahead of time?
Absolutely. Roll up the dough log, wrap it in plastic, and keep it in the fridge until you’re ready to slice and bake.

And there you have it—my go-to Cinnamon Sugar Pie Crust Cookies Recipe. They’re quick, cozy, and just a little bit addictive. Sometimes I think they outshine the actual pie, but don’t tell pumpkin pie I said that. So, what do you think—are you team pie, or could these little cookies steal the show?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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