Utilize leftover pie crust to make these easy sandwich cookies. These Pie Crust Cookies can be filled with jam, chocolate, or fruit curd to make the prettiest bite-sized sweet treats.
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Waste not, want not! These pie crust cookies are not only super cute and delicious, but they also make use of any leftover pie dough you may have. And let's be honest, absolutely no scraps should go to waste when it comes to homemade pastry!
These cookies take the form of a jam sandwich cookie (or Linzer cookie) but instead of cookie dough, we're using flaky pie dough to create the beautiful peek-a-boo shape. This recipe can be used with any pie dough you have, and the cookies can be filled with lots of different fillings, including (but not limited to!) jam or jelly.
This Pie Crust Cookie recipe belongs to one of my favorite recipe categories, which I call "non-recipe recipes." It's really more of an idea with some loose guidelines on how to execute it. The idea is simple: make a sandwich cookie. How big, what type of dough, and what you fill it with can all change based on your preferences or what you have in the kitchen. But what won't change is the delicious and stunning cookie that comes out on the other side of the process.
So, let's get to making it, shall we? The article below is jam-packed full of useful information. You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Useful Tools to Make This Recipe
Having the right tool for the job always makes any task in the kitchen easier. Below is a list of what I used to make this recipe simple. However, improvise as you need to, or I've offered some alternative suggestions.
- rolling pin
- fluted or plain cookie cutters (use a glass or a sharp knife and a circle template if you don't have cookie cutters...and if you don't have a small cookie cutter for the cut-out, a large piping tip can work too)
- pastry brush (for brushing on the egg wash)
- piping bags (for filling the cookies, though a spoon works, too)
Best Type of Dough to Use
As goes with this spirit of this non-recipe recipe, the best type of dough to use is the one you have leftover! While the photos here show a flaky butter pie crust, this technique will work with any pie dough, such as Pâte Sucrée (Sweet Pie Crust), Pâte Sablée (Sweet Tart Dough), Whole Wheat Pie Crust, etc.
I often save leftover pie scraps, even if it's just a small amount, and freeze them. Once I have enough, I put them in the refrigerator to defrost overnight, and then roll them out together.
Two big tips for working with leftover / scrap pie dough:
- Make sure the dough is cold
- Make sure the dough is rested
If the butter in the dough is warm and the dough has recently been rolled out, you'll end up with a sticky mess to work with that will bake up tough. Let it rest and chill for a few hours at a minimum after the dough has been worked.
Step-By-Step Recipe Overview
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Roll out the dough and stamp out as many cookies as possible.
Step 2: Using a smaller cookie cutter, stamp out a hole from the center of half of the cookies.
Step 3: Place on a baking tray and chill the cookies while the oven preheats.
Step 4: Brush the cookies with eggwash and sprinkle with crunchy sugar, then bake!
How many cookies you get will depend on how much dough you have to work with. Similarly, the size of your cookie will depend on what size cookie cutter you have. The recipe suggests a 2-½-inch cookie cutter, but any size you have will work.
Filling Options
What to fill your cookies with is totally up to your preference.
Some ideas include:
- jam or jelly
- fruit curd, like lemon curd or cranberry curd
- chocolate ganache
- Nutella (or other chocolate seed or nut butter)
- buttercream
Storing Pie Crust Cookies
The cookies are best served on the day they are made.
Pie crust cookies will keep in a covered container at room temperature for 1-2 days. The longer they sit, the softer they will become.
More Cookie Recipes
Looking for other recipes like this? Try these:
I am so honored when you make a recipe from my site! If you make these Pie Crust Cookies, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on instagram!
PrintFull Recipe
Pie Crust Cookies
Utilize leftover pie crust to make these easy sandwich cookies. These Pie Crust Cookies can be filled with jam, chocolate, or fruit curd to make the prettiest bite-sized sweet treats.
- Prep Time: 00:20
- Cook Time: 00:15
- Total Time: 35 minutes
- Yield: Varies
- Category: Cookies
- Method: Bake
Ingredients
- Leftover pie dough
- 1 large egg
- 1 tablespoon water
- ¼ cup turbinado sugar
- Choice of filling: store-bought jam, lemon curd, Nutella, or similar
Instructions
- Preheat oven to 425ºF and set a rack to the lower position in the oven. Line a sheet pan with parchment paper.
- On a lightly floured work surface, roll out the pie dough to ⅛” thickness.
- Using a 2-½-inch round cookie cutter, stamp out as many cookies as you can.
- Using a ½-inch round cookie cutter, stamp out a hole from the center of half of the pie crust cookies.
- Place the cookies on the prepared sheet pan. Place in the refrigerator to chill for 15 minutes.
- In a small bowl, whisk together the egg and the water.
- Eggwash the tops of the chilled cookies.
- Sprinkle liberally with turbinado sugar.
- Bake in the preheated oven for 15-18 minutes or until the cookies are golden brown.
- Let the cookies cool completely.
- Flip each whole cookie over so it’s sugared-side down, then pipe or spoon about 1 teaspoon of filling in the center. Top the filling with the cutout cookies, pressing down slightly.
- Cookies are best served the same day they are baked.
Notes
In the spirit of this no-fuss recipe, use any leftover dough you have on hand, whether it's a flaky butter pie dough or a shortcrust pastry. Ensure the dough is cold and well-rested to avoid a sticky or tough dough caused by warm butter or recent rolling.
Use any size cookie cutter you have on hand.
Store cookies in a covered container at room temperature for 1-2 days.
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