Pie Crust Cookies

Ever wonder what to do with your leftover pie dough? THIS! These easy vegan Pie Crust Cookies take leftover pie crust dough and turn them into the easiest cookies you’ll ever make! (And probably the most delicious ones too!)

These are my absolute favorite cookies. Shaped like mini cinnamon rolls and full of cinnamon sugar goodness, these little treats are perfect for the holiday season or any time of year when you make pies. I’ve always known these as Christmas cookies, but you can make them anytime you have leftover pie crust dough.

OR, you can do what I do and make a double batch of pie dough with zero intention of making a pie and just make a TON of these cookies!

I use my easy Vegan Pie Crust recipe, but you can make it even simpler and use a vegan store-bought pie crust. 

For more vegan recipes like homemade pies, try this Vegan Pumpkin Pie, Gluten-Free Mini Pecan Pies, or Apple Pie Crumble Bars.

This dough can also be used for cut out cookies, but it is not quite as sweet as a traditional sugar cookie. For a sweeter cut out cookie, try these easy Vegan Cut Out Sugar Cookies.

Why You’ll Love This Recipe

• Simple ingredients – This easy recipe uses common ingredients that are easy to find at the grocery store. You probably already have them in your pantry!
• Reduce waste – Making these cookies requires only a little effort and is an easy way to reduce the waste of leftover pie crust scraps. Win-win!
• Allergy-friendly – These cookies are vegan, nut-free, and they’re easy to make gluten-free by swapping for a 1:1 gluten-free baking flour. They’re a great way to make sure everyone at the party has something to enjoy!

Ingredients

• Extra Pie Crust – My Homemade Vegan Pie Crust is made from all-purpose flour, Crisco, salt, sugar, and water. You can find the exact quantities in the recipe card below. You can always use your favorite vegan store-bought pie crusts instead.
• Cinnamon – I sometimes swap this out for pumpkin pie spice mix! Feel free to increase the quantity if you like a strong cinnamon flavor.
• Sugar* – I prefer cane sugar, but you can use equal parts brown sugar if that is your personal preference. Just make sure to select a vegan variety (see notes).

Helpful Equipment

• Rolling pin
• Parchment paper
• Sharp knife
• Small bowl
• Cookie sheet

How to Make These Easy Pie Crust Cookies

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

For these instructions, I am going to assume you are making the pie crust from scratch. If you are starting with leftover pie crust or store-bought pie crust, skip ahead to the section titled ‘Making the Cookies’.

Preheat the oven to 400 degrees Fahrenheit. 

Making the Pie Crust

Combine the flour, sugar, salt, and Crisco on a clean working surface. Mix everything together until no large chunks of vegetable shortening remain. Next, add the ice water 1-2 Tablespoons at a time until the dough is cohesive, but not wet.

If you are making a pie crust, you have the option to chill the dough for 30 minutes at this point. For the cookies, you can use the dough at room temperature. If you want to make the dough ahead of time, you can refrigerate it for up to 24 hours.

Making the Cookies

Place the dough on a lightly floured surface and shape it into a rough rectangle. Use a rolling pin to roll the dough to no more than 1/4 inch thickness. Thinner dough will mean more cinnamon sugar swirls and smaller cookies while thicker dough will mean larger cookies. This is totally personal preference!

Once you have your dough rolled into a rectangle, sprinkle cinnamon sugar over the entire surface of the dough except for one of the long edges. Reserve some of the cinnamon sugar for sprinkling on the tops of the cookies. 

Beginning at the long end that is not bare, roll the dough tightly into a log toward the bare end. When the dough is almost completely rolled, dip your finger in water and run it along the entire bare edge. This will help the dough stick and prevent the cookies from unrolling while baking.

Once the dough is completely rolled into a tight log, use a sharp serrated knife to cut the log into cookies. Again, how thick you cut your cookies is a personal preference, just try to keep them consistent so they cook evenly. I usually shoot for 1/2-inch slices.

Place each sliced cookie on a prepared baking sheet lined with parchment paper. These cookies do not spread so you can place them as close as 1-2 inches apart.

Sprinkle the remaining cinnamon sugar mixture on the tops of the cookies. The mixture should stick fine on its own, but if it doesn’t you can spray the tops of the cookies with water or brush them with melted butter (vegan) before sprinkling the cinnamon sugar mixture.

Bake the cookies at 400 degrees Fahrenheit for 10-14 minutes or until the edges begin to turn golden brown.

Remove the cookies from the oven and let them cool on the cookie sheet. 

That’s it! Enjoy!

Variations

There are many ways to adjust this recipe and make it your own.

Swap the cane sugar for brown sugar or swap the cinnamon for pumpkin pie spice for a different flavor. 

Make these cookies into fun shapes using small cookie cutters instead of rolling them into a log.

How to Store

• Room temperature – Store the cookies in an airtight container at room temperature for 5-7 days. 
• Freezer – Freeze leftover cookies for up to 3 months for the best flavor. 

More Tips

• Not Vegan? Swap the Crisco for cold butter. Mix 1 tbsp melted butter with the cinnamon sugar mixture before spreading on the inside of the cookies. 
• Gluten-Free? Swap for a 1:1 gluten-free baking flour and you’re all set. Crisco is gluten-free, so if you are buying a different brand of vegetable shortening, double-check the ingredients.

FAQ