Pie Crust Cookies are the perfect solution for all those pie crust scraps this holiday season!
They’re also fabulous as a garnish to ice cream or custard. . . a little bit of crunch and sweet is always a welcome addition to any dessert!
Pie Crust Cookies are one of my favorite ways to use up pie dough scraps. . . those extra little pieces that are too small to make a whole pie out of but too yummy to throw away! I love these little Pie Crust Cookies.
Pie Crust Cookies are a spin-off the cinnamon/sugar pie crust scraps that my gram and mom used to make when I was little. They’d make them by placing the extra pie dough odds and ends on a cookie sheet, sprinkle them with cinnamon and sugar, and bake. They were delicately-flaky and an ‘early’ treat to enjoy hours before we would be able to enjoy the actual pie. 🙂
Pie Crust Cookies are a fabulous way to enjoy those pie dough scraps!
I hope you have a really beautiful Thanksgiving Day with your family and friends tomorrow.
Happy wonderful Wednesday!
Much Love and Peace~
Pie Crust Cookies
- pie dough scraps
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon nutmeg
- white sparkling sugar
- autumn shaped petite cookie cutters
- Preheat oven 350 degrees F.
- In a small mixing bowl combine sugar, cinnamon, pumpkin pie spice, and nutmeg; mix to combine.
- Gently gather pie dough scraps into a ball, roll out to 1/4 inch thick circle, cut with cookie cutters.
- Place on baking sheet, sprinkle with sugar mixture and white sparkling sugar.
- Bake 5-6 minutes or until lightly golden brown.
- Allow to cool and enjoy!