These pie crust cookie twists are one of the best pie crust cookies recipes for the holiday season or any time of year! Make these famous pie crust cookies with leftover pie crust, or with my Flaky All-Butter Pie Crust Recipe! And for more easy cookies, try my Coffee Cookies, my Cookie Monster Cookies, or my Almond Lemon Cookies!
Jump to Recipe Jump to Video Pin Recipe Print Recipe Save Recipe
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see mydisclosurefor details*.
What can I do with my extra pie crust?
Maybe you're like me, and the crust is your favorite part of the pie. And when you finally pop a pie into the oven, it breaks your heart to waste all those pie crust scraps! I mean, you put in the work to make a truly delicious all-butter pie crust, and you hate to see any of that goodness go to waste. If that's you, then these simple pie crust cookies twists are here to save the day. These are my favorite cookies when I'm making a lot of pie recipes during pie season!
How do I use store bought pie crust?
In fact, even if you don't have leftover pie dough and you just want to grab a store-bought pie crust for an incredibly easy and unique cookie idea, this pie crust cinnamon twists recipe is for you too! These are the easiest cookies ever!
This pie crust cookies recipe reminds me a little of the cinnamon swirls from Taco Bell that I used to have as a kid -- fun little treats that are crisp, flaky, and delicious. But these are even better because they're made with pie crust, and they come with a sweet vanilla icing for dipping! Plus, you can throw these pie crust cookies together in just a few minutes!
Ingredients
- pie dough - you can use leftover homemade pie crust like my best pie crust recipe, or a store-bought pie crust! If you're making a lot of pies, you can make this delicious cookie recipe out of the leftovers with only a little effort!
- raw sugar - also calledturbinado sugar, this coarse sugar will help create the sweet crunch we want in these pie crust cinnamon twists!
- butter - I usesalted butter for these twists, but if you use unsalted butter just add in a pinch of salt with your cinnamon-sugar mixture.
- cinnamon - that deliciouscinnamon flavor is perfect with flaky pie crust!
- sugar - I usegranulated sugar for these, but you can also use brown sugar according to your preference!
How to make pie crust cookies
If you can stir together some cinnamon and sugar, you can make these pie crust cookie twirls with simple ingredients. They come together in just a few steps:
- Roll out the pie crust on a lightly floured surface
- Sprinkle with turbinado sugar
- Flip, and use a pastry brush to brush with melted butter
- Combine cinnamon and sugar in a small bowl, then sprinkle cinnamon sugar onto pie crust dough
- Cut, twirl, place on a cookie sheet and bake until golden brown!
Once you've tried this super easy recipe for cookie twists, you'll never toss out leftover pie crust scraps again!
Famous Pie Crust Cookies Dipping Sauce
I honestly think I only make these pie crust cookies recipes for an excuse to have these two decadent dipping sauces. The cookies are delicious on their own, but these firm, flaky twists are just begging to be dipped into a creamy vanilla icing or a rich salted caramel sauce. And don't worry -- both sauces are incredibly easy to whip up while the cookies are cooling! You can also pick up your favorite dessert dip to dip these little cookies into!
You can dip the twists into the sauce, or you can drizzle them on top. Either way, you can't go wrong! The dipping sauces are a great way to make these simple cookies even better!
Whether you eat your pie crust cinnamon twists on their own or with the dipping sauces, these homemade pie crust cookie twists are my favorite way to enjoy those leftover pie crust scraps!
Equipment
You'll need a pizza cutter or sharp knife to cute your pie crust into strips, and a baking sheet pan and liner (or parchment paper) to bake them! You may also want a pastry brush to brush melted butter onto your pie dough. Otherwise, there's no special equipment you need for this easy pie crust cookie twists recipe!
Variations
- Brown Sugar Cinnamon - use brown sugar instead of granulated sugar for a richer sweet flavor!
- Pecan Pie Cookies - Use brown sugar instead of white sugar, and add finely chopped pecans to the cinnamon-sugar filling!
- Chocolate Drizzle - add a drizzle of melted chocolate all over these pie crust cinnamon twists!
- Savory Twist Option: Substitute the cinnamon-sugar filling for freshly grated parmesan or asiago cheese, garlic powder, and finely chopped basil or parsley!
Frequently Asked Questions
How do you use refrigerated pie crust?
If you're using refrigerated pie crust for these cinnamon twists, it'll be even easier! You'll just need to roll them out gently to flatten any creases, and then use it as you would homemade pie crust or scraps!
Do you need to thaw frozen pie crusts before baking?
You will need to let your frozen pie crust sit out at room temperature long enough to be pliable, about 20-30 minutes.
Can I make these with gluten-free pie crust?
I haven't tried this recipe with a gluten-free pie crust, but I would imagine that if you're using a roll-out gluten free pie crust it should work well!
If you try this recipe,I would love it if you couldleave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging@chenee_today on Instagram!
📖 Recipe
Pie Crust Cookies Twists with Recipes for Dipping Sauce
Print Pin Recipe Rate RecipeSave Recipe
These pie crust cookie twists are one of the best pie crust cookies recipes! Make these famous pie crust cookies with leftover pie crust to get the best cinnamon pie crust cookies using pie dough! This easy recipe is made with creamy vanilla icing AND salted caramel for dipping.
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Course: Dessert, Snack
Cuisine :American
Servings: 10 cookies
Calories: 232kcal
Recipe Source: Chenée Lewis
Equipment you may need
Ingredients
- 1 pie crust - leftover scraps or freshly made, homemade or store-bought
- ½ cup (100 g) turbinado sugar
- 2 tablespoon (28 g) salted butter - melted
- 1 tablespoon (8 g) cinnamon
- 3 tablespoon (36 g) granulated sugar
Vanilla Icing (Optional)
- ¾ cup (90 g) powdered sugar
- 3 tablespoon (44 ml) heavy cream
- ½ teaspoon (2 ml) pure vanilla extract
Salted Caramel (Optional)
- ½ cup (118 g) Kraft Caramel Bits
- 2 tablespoon (30 ml) heavy cream
- Flaky sea salt - to taste
Instructions
Preheat oven to 350°F.
Combine cinnamon and granulated sugar in a small bowl.
1 tablespoon cinnamon, 3 tablespoon granulated sugar
Roll pie dough into a rough rectangle and sprinkle with turbinado sugar.
½ cup turbinado sugar, 1 pie crust
Flip rectangle and press slightly with hands rolling pin to press into sugar.
Brush dough with melted butter, then sprinkle with cinnamon sugar.
2 tablespoon salted butter, 1 tablespoon cinnamon, 3 tablespoon granulated sugar
Fold rectangle in half and cut into 1-inch strips with a pizza cutter.
Twist strips around themselves and place on a lined baking sheet.
Bake for 20-25 minutes or until golden brown. Allow to cool fully before serving.
Vanilla Icing (Optional)
Whisk together all icing ingredients until smooth.
3 tablespoon heavy cream, ½ teaspoon pure vanilla extract, ¾ cup powdered sugar
Salted Caramel Dipping Sauce (Optional)
Combine heavy cream and caramel bits in a small microwave-safe bowl.
½ cup Kraft Caramel Bits, 2 tablespoon heavy cream
Heat for 30 seconds in microwave; stir.
Heat again in 15-second intervals as needed, stirring after each, until smooth.
Cool slightly. Add flaky sea salt to taste.
Flaky sea salt
Video
Notes
You can use any pie crust leftovers, store-bought or homemade, or you can use a new pie crust just for this recipe! These cookies are so good you might forget about the pie altogether!
Dipping sauces: Totally optional, but they add a level of decadence to these flaky cookies. I'm partial to the salted caramel!
Storage: These cookies are best served the day they're made, but you can store them at room temperature in an airtight container for up to 3 days.
Nutrition
Serving: 1 cookie | Calories: 232 kcal | Carbohydrates: 36 g | Protein: 1 g | Fat: 10 g | Saturated Fat: 4 g | Cholesterol: 12 mg | Sodium: 157 mg | Potassium: 38 mg | Fiber: 1 g | Sugar: 29 g | Calcium: 22 mg | Iron: 1 mg
Nutrition Disclaimer
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!
Pin this pie crust cookies recipe for later:
Last Updated on October 9, 2022 by Chenée Lewis
