Irresistible Pie Crust Cookie Twists: The Ultimate Leftover Pie Dough Recipe
Discover one of the most delightful and easy pie crust cookie recipes perfect for any occasion! These charming pie crust cookie twists offer a brilliant way to repurpose leftover pie dough, transforming simple scraps into a batch of crispy, cinnamon-sugar delights. Whether you’re fresh off a holiday baking marathon or simply have extra pie crust from your weekend baking, this recipe ensures no delicious bit goes to waste. You can craft these famous pie crust cookies from your homemade dough, like my Flaky All-Butter Pie Crust Recipe, or even a convenient store-bought option.
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And if you’re craving more simple and delicious cookie recipes, be sure to try my Coffee Cookies, the fun and vibrant Cookie Monster Cookies, or the bright and zesty Almond Lemon Cookies!
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Don’t Waste a Scrap: The Genius of Using Extra Pie Crust
Are you like me, someone who believes the flaky, buttery crust is arguably the best part of any pie? It’s a common dilemma for home bakers: after meticulously crafting a beautiful pie and carefully trimming the edges, you’re left with a collection of precious pie crust scraps. It feels disheartening to discard these remnants, especially when you’ve put in the effort to make a truly delicious all-butter pie crust. Every baker knows the value of good pie dough, and letting any of that goodness go to waste just isn’t an option.
If that scenario resonates with you, then these simple pie crust cookie twists are your ultimate kitchen hack. They are an absolute lifesaver, especially during peak baking seasons like Thanksgiving or Christmas, when you’re making multiple pies and accumulate a fair amount of extra dough. Instead of tossing those flavorful edges, turn them into an unexpected and incredibly popular treat that disappears almost as quickly as you make them.
Store-Bought Pie Crust? Absolutely! Make Easy Cinnamon Twists
Perhaps you don’t have leftover homemade pie dough, or you’re short on time but still craving a quick, unique cookie idea. Don’t worry, this pie crust cinnamon twists recipe is equally perfect for you! Simply grab a store-bought pie crust from your local grocery store – the kind that comes rolled up in a box – and you’re just minutes away from baking these incredibly easy and satisfying cookies. This recipe truly redefines “easy cookies,” making deliciousness accessible to everyone, regardless of their baking experience or the origin of their pie crust.
These crispy, flaky pie crust cookies evoke a nostalgic feeling, reminding me a little of those cinnamon swirls I used to enjoy from Taco Bell as a kid – fun, addictive, and wonderfully textured. But I promise, these homemade versions are even better! Made with rich, buttery pie crust, they boast an unbeatable flakiness. Plus, they come with the option of two decadent dipping sauces: a sweet vanilla icing and a rich salted caramel sauce, taking them from simple snack to extraordinary dessert. The best part? You can whip these pie crust cookies together in just a few minutes, making them an ideal last-minute treat for guests or a quick indulgence for yourself.
Essential Ingredients for Flaky Perfection
Crafting these delectable pie crust cookie twists requires just a handful of common pantry staples. The beauty lies in their simplicity, allowing the quality of each ingredient to shine through. Here’s a closer look at what you’ll need:
- Pie Dough: This is the star of our show! Whether you opt for leftover homemade pie crust, like my renowned best pie crust recipe, or a ready-to-use store-bought pie crust, both work beautifully. Utilizing leftover dough not only prevents food waste but also means you’re just a little effort away from a truly delicious cookie recipe, especially when you’re already in the mood for baking pies.
- Raw Sugar: Also known as turbinado sugar, this coarse-grained sugar is crucial for achieving that delightful, sweet crunch on the exterior of your pie crust cinnamon twists. Its larger crystals caramelize beautifully in the oven, adding texture and sparkle.
- Butter: I personally prefer using salted butter for these twists, as the subtle saltiness perfectly complements the sweet cinnamon. However, if you’re using unsalted butter, simply add a small pinch of fine salt to your cinnamon-sugar mixture to balance the flavors.
- Cinnamon: The warm, aromatic flavor of cinnamon is a match made in heaven with flaky pie crust. It infuses every bite with comforting spice. If you adore this quintessential autumn and winter spice blend, you’ll also love my Chai Spice Bundt Cake and my indulgent Cinnamon Roll Apple Pies!
- Granulated Sugar: While I typically use granulated sugar for its clean sweetness, you can certainly substitute it with brown sugar for a deeper, molasses-rich flavor profile, depending on your preference.
Baking Magic: Simple Steps to Homemade Pie Crust Cookie Twists
Making these delightful pie crust cookie twirls is astonishingly simple. If you can stir together cinnamon and sugar, you already have the most challenging skill required! They come together with minimal fuss and just a few easy steps, making them a perfect project for any baker, from novice to expert. Here’s how to create these golden, flaky treats:
- Prepare Your Work Surface: Begin by lightly flouring a clean countertop or pastry mat. This prevents your delicate pie dough from sticking as you work.
- Roll Out the Pie Crust: Take your pie dough (whether it’s leftover scraps gently pressed together or a fresh, rolled-out disc) and roll it into a rough rectangular shape. Aim for an even thickness, about 1/8 to 1/4 inch, to ensure uniform baking.
- Sprinkle with Turbinado Sugar: Generously sprinkle one side of your rolled-out dough with turbinado sugar. This coarse sugar will create a beautiful, crunchy exterior and a delightful texture. Gently press it into the dough with your hands or a rolling pin to ensure it adheres.
- Flip and Brush with Butter: Carefully flip the dough over so the turbinado-sugar side is down. Using a pastry brush, lightly brush the entire surface with melted butter. The butter acts as a delicious adhesive for the cinnamon-sugar mixture.
- Apply Cinnamon Sugar: In a small bowl, combine your cinnamon and granulated sugar. Once mixed, evenly sprinkle this aromatic cinnamon-sugar blend over the buttered surface of the pie crust dough.
- Fold and Cut: Carefully fold the rectangular dough in half, bringing the two short ends together. This creates layers of butter and cinnamon sugar within the twists. Using a pizza cutter or a sharp knife, cut the folded dough into approximately 1-inch wide strips.
- Twist and Arrange: Take each strip and gently twist it around itself several times, forming an elegant spiral. Place these twisted strips onto a baking sheet lined with parchment paper or a silicone baking mat, leaving a little space between each for even cooking.
- Bake to Golden Perfection: Bake in a preheated oven until the twists are golden brown, fragrant, and wonderfully crisp. This usually takes about 20-25 minutes, but keep an eye on them as oven temperatures can vary.
Once you’ve experienced the joy of this super easy recipe for cookie twists, I can almost guarantee you’ll never toss out those valuable leftover pie crust scraps again! You’ll look forward to them, knowing a batch of delicious cookies is just a twist away.
Elevate Your Treats: Indulgent Dipping Sauces for Pie Crust Cookies
While these pie crust cookies are undeniably delicious on their own, boasting a crisp, flaky texture and warm cinnamon-sugar flavor, I’ll let you in on a secret: I often make them primarily as an excuse to enjoy these two decadent dipping sauces! These firm, flaky twists are practically begging to be submerged into something rich and creamy. We’re talking about a luscious creamy vanilla icing and a velvety rich salted caramel sauce – two simple additions that elevate these humble cookies to an extraordinary dessert experience.
The best part is that both of these incredible sauces are incredibly easy to whip up while your pie crust cookies are cooling. This means no extra waiting time, just instant gratification! Of course, if you have a favorite store-bought dessert dip you love, feel free to use that too – these little cookies are wonderfully versatile. You can choose to generously dip each twist into the sauce for a full flavor immersion, or elegantly drizzle the sauces on top for a beautiful presentation. Either way, you truly can’t go wrong. These dipping sauces are a fantastic way to take your simple pie crust cookies from great to absolutely unforgettable, adding an extra layer of sweetness and luxury.
Whether you prefer your pie crust cinnamon twists unadorned or drenched in one (or both!) of these fantastic dipping sauces, they remain my absolute favorite and most satisfying way to enjoy those leftover pie crust scraps. They’re a testament to how something so simple can bring so much joy.
Essential Equipment for Effortless Baking
You don’t need a kitchen full of specialized gadgets to make these pie crust cookie twists. The process is quite straightforward, relying on a few basic tools you likely already have. Here’s what will make your baking experience smooth and enjoyable:
- Cutting Tool: A pizza cutter is ideal for quickly and cleanly slicing your pie crust into uniform strips. Its rolling blade makes the job effortless. Alternatively, a sharp knife will also work perfectly well.
- Baking Surface: You’ll need a reliable baking sheet pan. To prevent sticking and ensure easy cleanup, line your pan with parchment paper or a silicone baking mat. This also helps in achieving an even golden-brown finish on your cookies.
- Pastry Brush: A pastry brush is highly recommended for evenly distributing the melted butter onto your pie dough. This ensures every part of the crust gets that rich, buttery flavor and helps the cinnamon-sugar mixture adhere beautifully.
Beyond these, there’s truly no other special equipment required for this incredibly easy pie crust cookie twists recipe. It’s designed to be approachable and minimize hassle, letting you focus on the delicious outcome!
Creative Twists: Exciting Variations to Try
While the classic cinnamon-sugar pie crust twist is a timeless delight, this recipe is incredibly adaptable, allowing for endless creativity. Here are some fantastic variations to inspire your next batch:
- Brown Sugar Cinnamon: For a deeper, more caramelized, and richer sweet flavor profile, simply substitute the granulated sugar in the filling with an equal amount of brown sugar. The molasses notes in brown sugar pair wonderfully with cinnamon.
- Pecan Pie Cookies: Elevate your twists to a new level of indulgence! Use brown sugar instead of white sugar for the filling, and then finely chop some pecans. Mix these chopped pecans into your cinnamon-sugar blend before sprinkling it onto the dough. The toasted pecans add a delightful nutty crunch reminiscent of pecan pie.
- Chocolate Drizzle: For the chocolate lovers, a simple yet effective addition is a drizzle of melted chocolate. Once your pie crust cinnamon twists have cooled, melt your favorite chocolate (dark, milk, or white) and drizzle it artfully over the cookies. This adds a layer of richness and visual appeal.
- Savory Twist Option: Not everything has to be sweet! These pie crust twists can easily be transformed into a savory snack. Skip the cinnamon-sugar filling altogether. Instead, brush the dough with olive oil or melted butter, then sprinkle generously with freshly grated Parmesan or Asiago cheese, a touch of garlic powder, and finely chopped fresh basil or parsley. These savory twists are fantastic alongside soups, salads, or as an appetizer.
- Spiced Apple Pie Twists: Combine a teaspoon of apple pie spice (or a mix of nutmeg, ginger, and allspice) with your cinnamon sugar. You could also very thinly spread a layer of apple butter before adding the spiced sugar.
- Lemon Zest & Sugar: For a bright, citrusy treat, mix finely grated lemon zest with granulated sugar. Omit the cinnamon and brush with butter for a fragrant, zesty cookie.
Frequently Asked Questions About Pie Crust Cookies
Using refrigerated, store-bought pie crust for these cinnamon twists is incredibly convenient and makes the process even easier! Typically, refrigerated pie crusts come rolled up. You’ll just need to unroll them gently, being careful not to tear the dough. If there are any creases from being rolled, you can gently flatten them out with a rolling pin. Once unrolled and smoothed, proceed with the recipe exactly as you would with homemade pie crust or scraps – brush with butter, sprinkle with sugar, and twist!
Yes, absolutely. Frozen pie crusts, whether a rolled-up disc or a pre-made shell, will need to be thawed before you can work with them. Let your frozen pie crust sit out at room temperature until it becomes pliable enough to unroll or manipulate without cracking. This usually takes about 20-30 minutes, but it can vary depending on your kitchen’s temperature. Trying to roll or cut a frozen or partially frozen crust will likely result in it breaking apart.
While I haven’t personally tested this specific recipe with a gluten-free pie crust, many gluten-free pie crusts are designed to be rolled out and baked similarly to traditional crusts. If you are using a commercially available, roll-out style gluten-free pie crust (not a pre-formed shell), it should theoretically work well for this recipe. Just ensure it’s pliable enough to twist without breaking. Be mindful that gluten-free doughs can sometimes be more delicate, so handle them gently. The baking time might also vary slightly, so keep a close eye on them until they’re golden brown and crisp.
To achieve maximum flakiness, ensure your pie dough is as cold as possible before rolling and cutting. Cold butter in the crust is key to a flaky texture. When handling the dough, work quickly to prevent it from warming up too much. Also, avoid overworking the dough, which can develop gluten and lead to a tougher, rather than flaky, result. The folding step in the recipe helps create those desirable layers.
These cookies are truly at their best when enjoyed on the day they are made, while still wonderfully crisp. However, you can store any leftovers at room temperature in an airtight container for up to 3 days. To help maintain their crispness, you can place a piece of paper towel at the bottom of the container. If they lose some crispness, a quick refresh in a toaster oven or a warm oven for a few minutes can often bring back some of their original crunch.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Pie Crust Cookies Twists with Recipes for Dipping Sauce
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Equipment you may need
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measuring cups and spoons
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parchment paper
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whisk
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mixing bowls
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¾ sheet baking pan
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cooling rack
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silicone baking mat
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rolling pin
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pastry brush
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pizza cutter
Ingredients
- 1 pie crust – leftover scraps or freshly made, homemade or store-bought
- ½ cup (100 g) turbinado sugar
- 2 tablespoon (28 g) salted butter – melted
- 1 tablespoon (8 g) cinnamon
- 3 tablespoon (36 g) granulated sugar
Vanilla Icing (Optional)
- ¾ cup (90 g) powdered sugar
- 3 tablespoon (44 ml) heavy cream
- ½ teaspoon (2 ml) pure vanilla extract
Salted Caramel (Optional)
- ½ cup (118 g) Kraft Caramel Bits
- 2 tablespoon (30 ml) heavy cream
- Flaky sea salt – to taste
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a small bowl, whisk together the cinnamon and granulated sugar until well combined. Set aside.1 tablespoon cinnamon, 3 tablespoon granulated sugar
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On a lightly floured surface, roll out your pie dough (scraps pressed together or a full sheet) into a rough rectangle, aiming for about 1/8 to 1/4 inch thickness. Sprinkle one side generously with turbinado sugar. Gently press the sugar into the dough with your hands or a rolling pin.½ cup turbinado sugar, 1 pie crust
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Flip the dough rectangle over so the turbinado sugar side is now facing down. Gently brush the entire surface with melted salted butter.
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Evenly sprinkle the prepared cinnamon-sugar mixture over the buttered dough.2 tablespoon salted butter, 1 tablespoon cinnamon, 3 tablespoon granulated sugar
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Fold the rectangle in half, bringing one short end over to meet the other. Using a pizza cutter or sharp knife, cut the folded dough into approximately 1-inch wide strips.
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Take each strip and gently twist it several times to form a spiral. Place the twisted strips onto your lined baking sheet, ensuring there’s a little space between each cookie for air circulation.
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Bake for 20-25 minutes, or until the pie crust cookies are beautifully golden brown and crisp. Remove from the oven and allow them to cool completely on the baking sheet before serving or dipping.
Vanilla Icing (Optional)
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In a small bowl, whisk together the powdered sugar, heavy cream, and pure vanilla extract until the mixture is completely smooth and free of lumps. Adjust the consistency with a tiny bit more cream or powdered sugar if needed.3 tablespoon heavy cream, ½ teaspoon pure vanilla extract, ¾ cup powdered sugar
Salted Caramel Dipping Sauce (Optional)
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In a small, microwave-safe bowl, combine the Kraft Caramel Bits and heavy cream.½ cup Kraft Caramel Bits, 2 tablespoon heavy cream
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Microwave on high for 30 seconds. Carefully remove and stir the mixture until it starts to combine.
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Continue to heat in 15-second intervals, stirring thoroughly after each interval, until the caramel is completely smooth and melted. Be careful not to overheat.
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Allow the caramel to cool slightly to a dippable consistency. Stir in flaky sea salt to taste, adding a wonderful contrast to the sweetness.Flaky sea salt
Video
Notes
Dipping sauces: While entirely optional, these dipping sauces add an incredible level of decadence and flavor to these flaky cookies. They transform a simple treat into a gourmet experience. I’m personally quite partial to the salted caramel for its rich, complex flavor!
Storage: For the best texture and crispness, these cookies are ideal when served the day they’re made. However, if you have leftovers, you can store them in an airtight container at room temperature for up to 3 days. To help them retain their crunch, you can place a piece of paper towel at the bottom of the container. If they become a bit soft, a quick warm-up in a toaster oven or a preheated conventional oven for a few minutes can revive their crispiness.
Nutrition
Nutrition Disclaimer
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