My Grandma, who I share a name with, died just over 6 years ago. I've missed her, but this past month I have been thinking a lot more about her. My Grandma was an amazing cook. Her simple peas and carrots were amazing. Her turkey sandwiches were the best ever. I even loved her meat loaf sandwiches, and those normally sound not super appealing.
My Gma was the best pie baker ever. Her pumpkin pie and banana cream pie were my absolute favorite pies she made. I am currently attempting to master her banana cream pie. My Gma was a pie baker, not a cookie baker. She didn't eat chocolate, it made her sick, so the only cookies she ever made were these Oatmeal Cookies and these Pie Crust Cookies.
My Gma made a lot of pies, and with any and all pie dough leftovers she made these cookies. I loved walking into Grandma's kitchen and sneaking a pie crust cookie.
Now, I know some amazingly creative people cut their pie crust cookies into exotic shapes like pumpkins, trees, and leaves. However, with my Gma nostalgia as of late I wanted to make and share these pie crust cookies just like Grandma made them. Plus, we all don't need to go Pinterest extreme; these are probably more delicious b/c of how simple, light, and flaky they are.
With Thanksgiving this week I wanted to make sure you had this recipe. It's a big pie week, and this is the absolute best way to use any and all leftover pie crust dough.
If you are making your own crust please make this one. This pie crust is so simple and easy to make, and it makes such a delicious and flaky crust. This pie crust is just as easy as buying a store bough crust, but it tastes a million times better. So much yumminess!
Pie Crust Cookies
Recipe: Alohamora inspired by Grandma
Active Time: 10 minutes
Inactive Time: 15 minutes
Servings: varies on your leftover amount.
Pie crust dough
2 Tbsp sugar
1 tsp cinnamon or pumpkin pie spice
- Preheat your oven to 350 degrees.
- Make the pie crust dough. This recipe is my absolute favorite for an easy, light, and flaky crust.
- Roll out any leftover pie crust dough to the same level of thickness as you did for your pie into a circular or rectangular shape.
- Pick up the dough and place it in a 9 inch round cake pan (just like my Gma always did it), or any metal pie pan or cookie sheet.
- In a small bowl or ramekin mix the sugar and cinnamon together. If you are going for festive pumpkin flavors a mixture of sugar and pumpkin pie spice is delicious as well.
- Sprinkle the top of your pie crust cookies with your sugar and spice mixture. Don't use all of it, but use as much as you want. I usually use about 2/3rds.
- Use a knife or a pizza cutter and slice your cookies into small squares or whatever shapes you desire.
- Bake your pie crust cookies at 350 degrees for 12-15 minutes until a light golden color. Don't over cook the cookies.
- Remove the cookies from the oven and sprinkle the remaining sugar and spice mixture on top. This extra sprinkling isn't necessary, but I feel it gives the cookies an extra level of deliciousness.
- Enjoy your cookies hot, warm, or cold.
- Store leftovers in an airtight container.
Happy Simply Delicious Pie Crust Cookies Eating!