Easy Spiced Pie Crust Cookies (Using Pie Dough!)

Pie crust cookies using pie dough on baking sheet.

Easy Spiced Pie Crust Cookies (Using Pie Dough!)

Course: Dessert

Cuisine: American

Prep Time: 7

Cook Time: 20

Total Time: 27

Servings: Bites

Calories: 280kcal

Author: Aleka Shunk

These Easy Spiced Pie Crust Cookies make a quick and delicious dessert perfect for the fall. They can be made with either leftover or store-bought pie dough so all you need to do is thaw, brush and roll! They are flaky, buttery, chewy and take just 7 minutes to prep!

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Ingredients

Crust Cookies

14 oz. Pie Crust
4 Tbsp. Softened Butter (salted)
½ Cup Brown Sugar
2 Tsp. Pumpkin Pie or Apple Pie Spice

Spiced Glaze

1 Cup Powdered Sugar
2 ¼ Tbsp. Milk or Cream
2 Tsp. Pumpkin Pie or Apple Pie Spice
¼ Tsp. Vanilla Extract

Instructions

Preheat oven to 325° F. Mix together your brown sugar and pie spice in a small bowl.
Using a pastry brush, brush softened butter over each pie crust then sprinkle with brown sugar spice mix.
Roll pie crust tightly into one long log and cut bite-sized pieces. Aim for about 1 ½" in width.
Place cookies cut-side down onto a baking sheet and bake for 18-20 minutes or until lightly browned.
In the meantime, prepare your glaze by whisking together all ingredients in a small bowl. You want a nice thick consistency. It should be JUST thick enough to pour. If it's too loose, add more sugar.
When cookies are out of the oven, pour glaze over top of each while still warm! You can do this directly on the sheet pan OR on a rack. Allow glaze to harden (about 10 minutes) and enjoy!

Notes

Expert Tips

Cut or shape your pie dough into a rectangle or square so every cookie is uniform.
Roll your dough tightly so they stay compact while baking.
Chill your dough before cutting so your cuts are sharp and clean.
Pinch your pie dough closed so they do not open up (like some of mine did!)

Recipe Variations & Substitutions

You can use any mix of spices you prefer.
Feel free to add crushed pecans or walnuts to your cookies for an added crunch.
Mixing in mini chocolate chips or craisins kicks of the flavor a lot.
Swap the vanilla extact for almond extract.
Store in an airtight container for up to a week or in the fridge for two weeks.

*Add another layer of glaze if you want them sweeter.

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