These pie crust cookie twists are a simple, delicious way to use leftover pie dough—or to turn a store-bought crust into an irresistible snack. They’re crisp, flaky, and lightly sweet, and they shine served with a creamy vanilla icing or a rich salted caramel dipping sauce. Try them any time of year, especially during the holidays when pie-making leaves you with extra scraps. For a great base, use my Flaky All-Butter Pie Crust Recipe.
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For more easy cookies, try my Coffee Cookies, Cookie Monster Cookies, or Almond Lemon Cookies.
What can I do with my extra pie crust?
If you love the crust as much as the filling, pie-making often leaves behind precious scraps. Instead of tossing those pieces, turn them into cinnamon-coated twists that bake up golden and flaky. These pie crust cookie twists are fast to make and a favorite whenever I’m baking multiple pies—no extra dough required if you use the trimmings.
How do I use store-bought pie crust?
These twists work wonderfully with refrigerated or frozen store-bought pie crusts, too. Gently roll to smooth any folds, then treat the dough the same way you would homemade crust. The process is so quick and forgiving that this recipe is ideal when you want an easy, crowd-pleasing cookie without making dough from scratch.
The finished twists are reminiscent of cinnamon pastry swirls—crisp, flaky, and just sweet enough. Add a warm dipping sauce or a drizzle of icing for extra indulgence.
Ingredients
- pie dough – leftover scraps, a freshly made crust, or a store-bought pie crust
- turbinado (raw) sugar – coarse sugar for a sweet, crunchy coating
- butter – melted; salted or unsalted (add a pinch of salt if using unsalted)
- cinnamon – ground cinnamon for the filling
- granulated sugar – white sugar for the cinnamon-sugar mixture (brown sugar can be substituted)
How to make pie crust cookies
These twists come together in a few easy steps and only a handful of minutes. They’re perfect for using scraps or a single crust:
- Preheat the oven to 350°F (175°C).
- Roll out the pie dough on a lightly floured surface into a rough rectangle.
- Sprinkle the top with turbinado sugar, flip the dough, and press gently with a rolling pin 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, cut into 1-inch strips with a pizza cutter or sharp knife, twist each strip, and place on a lined baking sheet.
- Bake for 20–25 minutes or until the twists are golden and crisp. Cool before serving.
Once you make these, you’ll never want to throw pie scraps away again—especially when there’s an easy vanilla icing or salted caramel to dip them in.
Famous Pie Crust Cookies Dipping Sauce
These twists are great on their own, but dipping sauces take them to the next level. Two favorites are a simple creamy vanilla icing and a warm salted caramel. Both are quick to prepare while the cookies cool.
Vanilla icing is made by whisking powdered sugar with a little heavy cream and pure vanilla extract until smooth. For the salted caramel, melt caramel bits with heavy cream in short intervals and finish with flaky sea salt to taste. Dip the twists or drizzle sauce over them for a sweet finish.
Equipment
- Rolling pin
- Pizza cutter or sharp knife
- Pastry brush
- Baking sheet lined with parchment paper or a silicone mat
- Mixing bowls and measuring spoons
Variations
- Brown sugar cinnamon – swap granulated sugar for brown sugar for a deeper, molasses-like flavor.
- Pecan pie cookies – add finely chopped pecans to the cinnamon-sugar layer for a nutty crunch.
- Chocolate drizzle – finish with melted chocolate for a sweet contrast.
- Savory twist – skip the cinnamon sugar and fill with grated Parmesan or Asiago, a pinch of garlic powder, and chopped herbs for a savory snack.
Frequently Asked Questions
Refrigerated crust is perfect for this recipe. Roll it out gently to smooth any folds, then proceed with the sugar and cinnamon steps as you would with fresh dough.
Do you need to thaw frozen pie crusts before baking?
Yes—let frozen crusts sit at room temperature for 20–30 minutes until pliable, then roll and shape as instructed.
Can I make these with gluten-free pie crust?
Gluten-free roll-out pie crust should work, though results will vary by brand. If your crust rolls out and bakes similarly to regular dough, proceed with the recipe.
If you try this recipe, please leave a star rating and comment below—I love seeing your feedback. Share your photos on Instagram and tag @chenee_today so I can see your creations!
Recipe
Pie Crust Cookie Twists with Dipping Sauce
Cinnamon-sugar twists made from leftover or store-bought pie crust. Serve with creamy vanilla icing or warm salted caramel for dipping.
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes
Course: Dessert, Snack | Cuisine: American | Servings: 10 cookies | Calories: 232 kcal (per cookie)
Ingredients
- 1 pie crust (leftover scraps or a single crust, homemade or store-bought)
- 1/2 cup turbinado sugar
- 2 tablespoons salted butter, melted
- 1 tablespoon ground 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).
- Combine 1 tablespoon cinnamon and 3 tablespoons granulated sugar in a small bowl.
- Roll the pie dough into a rough rectangle. Sprinkle the top with turbinado sugar, flip the dough, and press lightly with a rolling pin so the sugar adheres.
- Brush the dough with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the surface.
- Fold the rectangle in half and cut into 1-inch strips. Twist each strip and arrange on a lined baking sheet.
- Bake for 20–25 minutes, or until the twists are golden brown. Let cool completely before serving.
Vanilla Icing
Whisk the powdered sugar, heavy cream, and vanilla extract until smooth. Drizzle or dip as desired.
Salted Caramel Dipping Sauce
Combine caramel bits and heavy cream in a microwave-safe bowl. Heat 30 seconds and stir, then continue heating in 15-second intervals until smooth. Stir in flaky sea salt to taste and serve warm.
Notes
You can use any pie crust—homemade, refrigerated, or frozen (thawed to pliable). Dipping sauces are optional but add a decadent touch. Store cooled twists in an airtight container at room temperature for up to three days; they are best the day they are made.
Nutrition (per cookie)
Calories: 232 kcal | Carbohydrates: 36 g | Protein: 1 g | Fat: 10 g | Saturated Fat: 4 g | Sugar: 29 g | Sodium: 157 mg
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