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    Home

    Pie Crust Cookies Twists

    May 16, 2020 by Chenée Lewis

    4.6K shares
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    How to Make Pie Crust Cookie Twists - Chenée Today

    Last Updated on August 25, 2021 by Chenée Lewis

    Maybe you're like me, and the crust is your favorite part of the pie. And when you finally pop a pie into the oven, it breaks your heart to waste all those pie crust scraps! I mean, you put in the work to make a truly delicious all-butter pie crust, and you hate to see any of that goodness go to waste. If that's you, then these pie crust cookies twists are here to save the day.

    In fact, even if you don't have leftover pie crust and you just want to grab a store-bought pie crust for an incredibly easy and unique cookie idea, this pie crust cinnamon twists recipe is for you too!

    These pie crust cookies remind me a little of the cinnamon swirls from Taco Bell that I used to have as a kid -- fun little finger food sweet treats that are crisp, flaky, and delicious. But these are even better because they're made with pie crust, and they come with a sweet vanilla icing for dipping! Plus, you can throw these pie crust cookies together in just a few minutes!

    pie crust cookie twists
    Pie Crust Cookies with dipping sauce

    Pie crust makes the easiest cookie ever!

    If you can stir together some cinnamon and sugar, you can make these pie crust cookie twirls. They come together in just a few steps:

    1. Roll out the pie crust
    2. Sprinkle with turbinado sugar
    3. Flip, and brush with melted butter
    4. Sprinkle with cinnamon sugar
    5. Cut, twirl and bake!

    Once you've tried this super easy recipe for cookie twists, you'll never toss out leftover pie crust scraps again!

    pie crust cookies
    Pie Crust Cookies with Dipping Sauces!

    The best part... the dipping sauces

    I honestly think I only make these pie crust cookies for an excuse to have these two decadent dipping sauces. The cookies are delicious on their own, but thehe firm, flaky twists are just begging to be dipped into a creamy vanilla icing or a rich salted caramel sauce. And don't worry -- both sauces are incredibly easy to whip up while the cookies are cooling!

    You can dip the twists into the sauce, or you can drizzle them on top. Either way, you can't go wrong!

    Whether you eat your pie crust cookies on their own or with the dipping sauces, these pie crust cookie twists area genius way to enjoy those leftover pie crust scraps!

    Equipment

    You'll need a pizza cutter or sharp knife to cute your pie crust into strips, and a sheet pan and liner (or parchment paper) to bake them! Otherwise, there's no special equipment you need for this easy pie crust cookie twists recipe!

    Related Recipes

    If you're looking for pie crust cookies, then I assume you've already tried my Flaky All-Butter Pie Crust Recipe! If not, you should definitely check it out! It's the only pie crust recipe I use -- it's so easy, and it comes out flaky and perfect every time!

    But if you're looking for more cookie ideas, I've got you covered! Check out my Peanut Butter and Jelly Thumbprint Cookies for a delicious PB&J-themed treat that your whole family will love! Or try my Stout Gingerbread Cookies with Brown Butter Cream Cheese Frosting. They bring the classic holiday flavors of gingerbread together with full-bodied stout beer, and brown butter cream cheese frosting!

    Peanut Butter and Jelly Thumbprint Cookies Recipe | Chenée Today
    Peanut Butter and Jelly Thumbprint Cookies
    pie crust cookies

    Pie Crust Cookies Twists

    Print Pin Recipe Rate Recipe
    You can make the best cinnamon pie crust cookies using pie dough, twisted into dippable cookie sticks! This easy recipe is made with creamy vanilla icing AND 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: 232kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • measuring cups and spoons
    • parchment paper
    • whisk
    • mixing bowls
    • ¾ sheet baking pan
    • cooling rack
    • silicone baking mat
    • rolling pin
    • pastry brush
    • 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

    • Preheat oven to 350°F.
    • Combine cinnamon and granulated sugar in a small bowl.
      1 tablespoon cinnamon, 3 tablespoon granulated sugar
    • Roll pie dough into a rough rectangle and sprinkle with turbinado sugar.
      ½ cup turbinado sugar, 1 pie crust
    • Flip rectangle and press slightly with hands rolling pin to press into sugar.
    • Brush dough with melted butter, then sprinkle with cinnamon sugar.
      2 tablespoon salted butter, 1 tablespoon cinnamon, 3 tablespoon granulated sugar
    • Fold rectangle in half and cut into 1-inch strips with a pizza cutter.
    • Twist strips around themselves and place on a lined baking sheet.
    • Bake for 20-25 minutes or until golden brown. Allow to cool fully before serving.

    Vanilla Icing (Optional)

    • Whisk together all icing ingredients until smooth.
      3 tablespoon heavy cream, ½ teaspoon pure vanilla extract, ¾ cup powdered sugar

    Salted Caramel Dipping Sauce (Optional)

    • Combine heavy cream and caramel bits in a small microwave-safe bowl.
      ½ cup Kraft Caramel Bits, 2 tablespoon heavy cream
    • Heat for 30 seconds in microwave; stir.
    • Heat again in 15-second intervals as needed, stirring after each, until smooth.
    • Cool slightly. Add flaky sea salt to taste.
      Flaky sea salt

    Video

    Notes

    You can use any pie crust leftovers, store-bought or homemade, or you can use a new pie crust just for this recipe!  These cookies are so good you might forget about the pie altogether!
    Dipping sauces: Totally optional, but they add a level of decadence to these flaky cookies.  I'm partial to the salted caramel!
    Storage: These cookies are best served the day they're made, but you can store them at room temperature in an airtight container for up to 3 days.

    Nutrition

    Serving: 1 cookie | Sodium: 157 mg | Calcium: 22 mg | Sugar: 29 g | Fiber: 1 g | Potassium: 38 mg | Cholesterol: 12 mg | Calories: 232 kcal | Saturated Fat: 4 g | Fat: 10 g | Protein: 1 g | Carbohydrates: 36 g | Iron: 1 mg
    Nutrition Disclaimer
    Tags: best pie crust cookies, best pie dough cookies, can you make pie crust cookies, cookies made from pie crust, how to make pie crust cookies, pie crust, pie crust cookie recipe, pie crust cookies, pie dough cookies, pie dough cookies recipe, salted caramel, vanilla icing
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!
    Pin this pie crust cookies recipe for later:
    pie crust cookie twists
    I always look forward to the holiday season, a.k.a. cookie season! Grab your next favorite Christmas cookies recipe here:

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    4.6K shares

    Reader Interactions

    Comments

    1. Pat Rath

      April 10, 2021 at 8:34 am

      5 stars
      Please tell me the approximate size of the rolled out rectangle so that I can judge the thickness of the dough.

      Reply
      • Chenée Lewis

        April 10, 2021 at 11:22 am

        Sure -- you'll want to roll out your dough to about an 8x10-inch rectangle. Hope that helps! 🙂

        Reply
    2. Karen Jacobs

      December 14, 2020 at 8:24 pm

      I would like to assemble them, freeze them and then take them out of the freezer to bake to serve warm. Have you tried that yet?

      Reply
      • Chenée Lewis

        December 20, 2020 at 5:00 pm

        I haven't tried that yet -- I imagine that if you're baking them from frozen you'd have to add a few minutes to the baking time. Let me know how it works for you! 🙂

        Reply
    3. Danielle Wolter

      October 29, 2020 at 10:20 am

      5 stars
      Where have these been all my life? I cannot wait to be eating these this weekend. What a great recipe!

      Reply
      • Chenée Lewis

        November 02, 2020 at 9:27 pm

        Thanks so much! They're so easy and a great way to use up that extra pie dough!

        Reply
    4. Anjali

      October 29, 2020 at 9:20 am

      5 stars
      This is the perfect super easy dessert (that looks much fancier than it is!) My kids and I had a ton of fun making these, and everyone gobbled them up!

      Reply
      • Chenée Lewis

        November 02, 2020 at 9:28 pm

        They're SO easy! I'm so glad you all enjoyed! 🙂

        Reply
    5. Nart at Cooking with Nart

      October 29, 2020 at 4:36 am

      5 stars
      These are so divine. I made them and literally couldn't stop eating them! So addictive!

      Reply
      • Chenée Lewis

        November 02, 2020 at 9:29 pm

        They are addictive!! And so easy!

        Reply
    6. Jessie

      October 29, 2020 at 3:59 am

      5 stars
      This is a great idea for the leftover pie crust! I am going to do this for the holidays!

      Reply
      • Chenée Lewis

        October 29, 2020 at 4:34 am

        Thanks! I make them every time I have pie crust scraps!

        Reply
    7. Whitney

      October 29, 2020 at 2:27 am

      5 stars
      What a brilliant idea using pie crusts! I can't wait to try this out, my kids will love it!

      Reply
      • Chenée Lewis

        October 29, 2020 at 4:35 am

        They definitely will! They're sweet and flaky and cinnamony -- what's not to love?

        Reply
    8. Danielle

      October 22, 2020 at 8:57 pm

      5 stars
      Absolutely delicious! Perfect recipe to use my pie crust scraps with !

      Reply
      • Chenée Lewis

        October 27, 2020 at 4:32 am

        Absolutely! It's like a bonus dessert!

        Reply
    9. Roxanne

      May 17, 2020 at 2:27 pm

      Oh gooosh I need to try these !!!

      Reply
      • Chenée Today

        May 17, 2020 at 3:23 pm

        I definitely recommend!!

        Reply

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    About Chenée

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    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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