These pie crust cookies use up leftover pie crusts and transforms it into delicious cookies. Flaky, buttery, and customized with your favorite flavors! Cut them into you favorite shape for a holiday or special occasion.
Refrigerated pie crust is just about the best thing every invented. Right behind the maps app on my phone and the refrigerator that beeps when my kids leave the door open.
There is always a box of pie crust in my fridge just in case I need to make something last minute. Because of its versatility, much like puff pastry, I love to keep some on hand and they last a long time in the freezer so I can stock up when they go on sale!
I have used pre-made pie crust for a variety of recipes like my Beef and Guinness Hand Pies and my Cannoli S’mores, but never for cookies. So when I saw a recipe for pie crust cookies on my friend Michaela’s blog, An Affair From the Heart, my heart leaped!
It almost jumped out of my chest and ran straight to the fridge to grab my pie crust and get started.
You can add your own twist to it if you want or just make it in all its original glory! Then we share it all on the same day and we get to see who made our recipe, what changes they made if any, and how much they like it!
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PIE CRUST COOKIE INGREDIENTS
- refrigerated pie crust
- pecan halves for garnish
- coconut milk
- sea salt
Looking for a new cookie for Thanksgiving this year I stumbled upon these pie crust cookies and decided to make them for the big turkey day.
Because you just roll out the dough, you can cut it into any shape that you want. I have a set of “fall” cookie cutters that consist of an acorn and two different leaf shapes. A leaf-shaped cookie will get everyone in the holiday mood even if the weather is still warm in Florida.
I top these pie crust cookies with a buttery toasted pecan to add some nuttiness (not that there won’t be a lot of that at the family reunion) and bake them till they are crispy and golden brown.
A crispy crust is the best part of the pie, in my opinion (unless it’s cherry pie), and that makes these pie crust cookies totally addicting!
The pie crust cookies are flaky, buttery, and a little nutty with the pecan, so they screamed for a hint of sweetness since this is the only flavor missing!
In the original recipe, Michaela sprinkled the cookies with sugar after she baked them.
I figure I can go one step further and drizzle them with a caramel sauce. Let’s take it an extra step after that and add some whiskey to that drizzle sauce too!
Are you feeling me, everyone?
Once the whiskey caramel drizzle hit these cookies I can’t resist eating one. Then two. Then three.
I have to back away from the pan at this point so I won’t eat them all!
These pie crust cookies have all the flavors you want for fall. They are buttery, flaky, crispy on the edges, nutty from the pecan, and sweet with the whiskey caramel.
Sticky sweet, so don’t feel bad about licking your fingers afterward. I know I did just so I could get the last little drop of the sauce!
he whiskey caramel sauce can be made ahead of time and stored in the fridge until ready to drizzle on your cookies. Or drink from the jar:)
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
MORE PARTY FOODS
- mushroom and cheese pie crust crackers
- festive fall cocktails
- caramel fireball truffles
- apple pie spice
- derby pie dip
For the Pie Crust Cookies
- 1 package refrigerated pie crust or enough homemade pie crust for 2 crusts.
- pecan halves for garnish
- Whiskey Caramel Sauce
- egg wash
For the Whiskey Caramel sauce
- 1 cup sugar
- 1 tablespoon honey
- 3 tablespoon whiskey
- 3/4 cup coconut milk
- 1 teaspoon sea salt
For the egg wash
- 1 egg
- 1 tablespoon milk
Make the whiskey caramel sauce
- Combine the sugar, honey, and whiskey in a saucepan and bring to a boil over medium heat.
- Once it comes to a boil, let it boil for 2 minutes.
- Remove from heat and add coconut milk.
- It will splatter so be careful.
- Stir to combine and whisk until smooth.
- Sprinkle with salt and stir.
- Pour into a glass jar.
- Cool in the fridge for about 30 minutes.
Prepare the Pie Crust Cookies
- Preheat oven to 400F.
- Unroll your pie crust (or roll out your homemade one).
- Cut into the shapes you want. I chose a leaf for the season.
- Place the cookies on a parchment-lined baking sheet.
- Brush with egg wash.
- Place a pecan half on the cookie.
- Bake for 10 minutes or until golden brown.
- Remove from oven and cool for 5 minutes.
- Drizzle with Whiskey Caramel Sauce and serve!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 79Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 97mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
Michaela has some other great cookie recipes you just have to try out this holiday season! I really want to try these Giant Chocolate Toffee Cookies, these Lemon Palmiers because they use another of my favorite kitchen hacks, Puff Pastry, and these Almond Raspberry Shortbread Thumbprints because those are my all time favorite cookie.
There is a bakery in my hometown that makes thumbprints, they call their’s “Bachelor Buttons,” and fill the cavity with royal icing that hardens after a little bit.
The cookie part is super tender and has a great flavor but the royal icing that adds that little bit of texture is the best part. I have a feeling that these will be just as addicting.
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