Zero-waste Cinnamon Sugar Pie Scrap Cookies. Transform your leftover pie crust into a resourceful, but tasty snack with these pie scrap cookies. This simple, yet ingenious recipe gives a delicious new life to pie dough scraps. If you make pie crust the right way I promise you won’t want to throw the pie scraps away. You’ll want to use every little bit. Coated with a sweet cinnamon-sugar mixture and baked to perfection, these cookies are a testament to the joy of creative, waste-free baking.

I’m always looking for ways to minimize waste in the kitchen, and these pie scrap cookies are one of my favorite solutions. Inspired by the philosophy of using every bit of your ingredients, this recipe is not just about creating a tasty treat; it’s about appreciating and utilizing all parts of what we bake. It’s a small, yet meaningful, gesture towards more sustainable baking practices, aka, it’s too tasty to throw away.

Pie scrap cookies in a bowl

Chemistry of Pie Crust

Pie crust, typically made form all-butter dough, is a marvel of baking chemistry. The key is in the fat-flour interaction. When baked, the water in the butter evaporates, creating steam that puffs up the dough, while the fat coats the flour proteins, limiting gluten formation and ensuring a tender, flaky texture. When repurposed into cookies and combined with cinnamon and sugar, the dough transforms into a sweet, spiced treat, with a delightful contrast between the crisp exterior and the soft, flaky interior.

Can you use any pie dough for these cookies?

Absolutely! While all-butter dough is ideal for its flavor and texture, any leftover pie dough will work.

How thin should you roll the dough for these cookies?

Roll the dough to about 1/8 inch thickness. This ensures that the cookies will bake evenly and have the right balance of crispness and tenderness.

Can these cookies be made ahead of time?

Yes, you can bake these cookies a day or two in advance. Store them in an airtight container at room temperature. Although, you should know, if you try one, you may not be able to stop yourself and all the cookies will be gone the same day you make them. Speaking from experience.

How do you know when the cookies are perfectly baked?

The cookies are done when they are slightly golden around the edges. Be careful not to over bake them, as they can become too hard.

Pie scrap cookies about to be baked

What is in Pie Scrap Cookies?

Leftover all-butter pie crust dough

Provides a flaky, buttery base for the cookies.

Cinnamon & Sugar

Adds a sweet and warm flavor, creating a classic and comforting taste profile.

How to store pie scrap cookies

Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to 2 months, just allow to come back to room temperature before enjoying.

Why you should make pie scrap cookies

They are perfect for anytime you find yourself with leftover pie dough. They’re a great addition to any dessert table, especially during the holidays when pie baking is frequent.

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Pie Scrap Cookies

Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 6 minutes
Servings: 10
Don't throw away left over pie dough after you have made a pie. Make these pie scrap cookies instead!


  • leftover all-butter pie crust dough
  • cinnamon & sugar mix


  • Preheat oven to 350 degrees
  • With any of your leftover pie crust dough, take a small cookie cutter or pie embellishment cutter. Roll your pie dough out and cut as many cookies as you can
  • Dip the dough in some cinnamon and sugar
  • Place the cookies on a light metal cookie sheet lined with parchment paper
  • Bake for 6-8 minutes until slightly golden
  • Cool on the pan for 5 minutes before removing and allowing to cool completely
  • Enjoy!

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.