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 1/8” thickness.
- Using a 2-1/2-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.
Find it online: https://everydaypie.com/pie-crust-cookies/