These pie crust cookie twists are one of the best ways to use leftover pie dough, and they’re perfect for the holidays or any time of year. Make them with leftover homemade crust or a store-bought crust for an easy, impressive treat.
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For more easy cookies, try Coffee Cookies, Cookie Monster Cookies, or Almond Lemon Cookies.
What can I do with my extra pie crust?
If the crust is your favorite part of the pie, you probably hate tossing scraps after baking. These pie crust cookie twists transform those scraps into crunchy, flaky cookies with minimal effort. I make them whenever I have extra pie dough during pie season.
How do I use store bought pie crust?
These twists work just as well with a store-bought crust, so you don’t need leftover dough to enjoy them. They’re simple to prepare and bake in minutes. The result is a crisp, flaky cookie similar to cinnamon swirls, but even better when paired with a creamy vanilla icing or salted caramel for dipping.
Ingredients
- Pie dough – leftover homemade pie crust or a store-bought crust will work.
- Raw (turbinado) sugar – a coarse sugar for a pleasant crunch.
- Butter – use salted or unsalted (add a pinch of salt if you use unsalted).
- Cinnamon – pairs perfectly with flaky pie crust.
- Sugar – granulated sugar, or substitute brown sugar for a deeper flavor.
How to make pie crust cookies
These cookie twists come together in a few simple steps. If you can mix cinnamon and sugar, you can make these:
- Preheat the oven to 350°F (175°C).
- Roll the pie crust into a rough rectangle on a lightly floured surface.
- Sprinkle the top with turbinado sugar, flip the dough over and press slightly so the sugar adheres.
- Brush the dough with melted butter, then sprinkle evenly with a mixture of cinnamon and granulated sugar.
- Fold the rectangle in half and cut into 1-inch strips. Twist each strip and place on a lined baking sheet.
- Bake 20–25 minutes or until golden brown. Cool completely before serving.
After trying this recipe you’ll rarely throw away pie crust scraps again.
Dipping sauces
These twists are excellent on their own, but they really shine with a creamy vanilla icing or a rich salted caramel sauce for dipping. Both sauces are quick to prepare while the cookies cool. You can dip the twists or drizzle the sauces on top—either way is delicious.
If you prefer, store-bought dessert dips work too. The sauces elevate the simple cookies into a decadently sweet treat.
Equipment
You’ll need basic kitchen tools: a rolling pin, a pizza cutter or sharp knife to cut strips, a pastry brush to apply butter, and a baking sheet lined with parchment paper or a silicone mat. No specialized equipment required.
Variations
- Brown Sugar Cinnamon – swap granulated sugar for brown sugar for a deeper flavor.
- Pecan Pie Cookies – add finely chopped pecans to the cinnamon-sugar layer.
- Chocolate Drizzle – drizzle melted chocolate over the cooled twists.
- Savory Twist – replace the cinnamon sugar with grated Parmesan or Asiago, garlic powder, and chopped herbs.
Frequently Asked Questions
Gently roll refrigerated crust to smooth creases and use it the same way you would homemade dough.
Let frozen crust sit at room temperature for 20–30 minutes until pliable.
If you have a roll-out gluten-free pie crust, it should work similarly, though results may vary by brand.
If you try the recipe, please leave a review and rating—feedback is always appreciated. Share your photos on Instagram by tagging @chenee_today.
📖 Recipe
Pie Crust Cookie Twists with Dipping Sauces
Equipment you may need
- Measuring cups and spoons
- Parchment paper
- Whisk
- Mixing bowls
- Sheet pan
- Cooling rack
- Rolling pin
- Pastry brush
- Pizza cutter or sharp knife
Ingredients
- 1 pie crust (leftover scraps or a fresh crust; homemade or store-bought)
- 1/2 cup turbinado (raw) sugar
- 2 tablespoons salted butter, melted
- 1 tablespoon cinnamon
- 3 tablespoons granulated sugar
Vanilla Icing (optional)
- 3/4 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
Salted Caramel (optional)
- 1/2 cup caramel bits
- 2 tablespoons heavy cream
- Flaky sea salt, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine cinnamon and granulated sugar.
- Roll the pie dough into a rough rectangle and sprinkle the top with turbinado sugar. Flip the dough and press lightly so the sugar adheres.
- Brush the dough with melted butter, then sprinkle the cinnamon-sugar mixture evenly across the surface.
- Fold the rectangle in half and cut into 1-inch strips with a pizza cutter or knife. Twist each strip and place on a lined baking sheet.
- Bake for 20–25 minutes, or until golden brown. Allow the twists to cool completely before serving.
Vanilla Icing (optional)
- Whisk the powdered sugar, heavy cream, and vanilla together until smooth. Drizzle or dip the cooled twists.
Salted Caramel Dipping Sauce (optional)
- Combine caramel bits and heavy cream in a microwave-safe bowl. Heat 30 seconds and stir, then heat in 15-second intervals, stirring until smooth. Cool slightly and add flaky sea salt to taste. Serve warm for dipping.
Notes
Use any pie crust leftovers or a fresh crust made just for this recipe. Dipping sauces are optional but add extra decadence—salted caramel is my favorite. Store cooled cookies in an airtight container at room temperature for up to 3 days, though they’re best the day they’re made.
Nutrition
Calories: 232 kcal
Carbohydrates: 36 g
Protein: 1 g
Fat: 10 g
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