Real Recipes From Real Home Cooks ®

pie crust cookies

Recipe by
Cindi Marie Bauer
Marshfield, WI

These cookies were actually made with refrigerated pie crust, such as, Pillsbury Pie Crust. Which I used both pie crusts that were in the box.

yield 16 heart shaped cookies
cook time 10 Min
method Bake

Ingredients For pie crust cookies

  • 1 (14.1-oz.) box pillsbury pie crusts
  • 2 teaspoons of granulated sugar
  • 1/4 teaspoon of ground cinnamon, plus an 1/8 teaspoon as well
  • 1 (16-oz.) container of pillsbury creamy supreme cream cheese frosting (i only used a portion of the frosting for this recipe. i also used some of this frosting when i had previously made super moist chocolate cupcakes.)

How To Make pie crust cookies

  • 1
    Preheat oven to 350°F.
  • 2
    In a small bowl, add the granulated sugar and cinnamon; mix to combine. Set bowl aside.
  • 3
    Unwrap both pie dough crusts, and shape together to make a ball. Then place onto a sheet of wax paper.
  • 4
    Using a rolling pin, roll out the pie crust to 1/4-inch thickness pie crust.
  • 5
    Now using a 2-1/4-inch heart-shaped cookie cutter, cut out 33 dough cookies, and place them on a cookie sheet or a Pampered Chef Baking Stones; spacing them at least 1-1/2-inches between each cookie.
  • 6
    Sprinkle some of the cinnamon-sugar mixture over each of the pastry dough.
  • 7
    Place baking sheet, or the Pampered Chef Baking Stones (which is what I used), on the middle of your backing rack in the oven.
  • 8
    Bake for 10 minutes in the oven, then remove them from the oven, and let sit for 2 minutes before removing cookies, and placing them on a wire rack to cool completely.
  • 9
    Spread some of the cream cheese frosting onto one of the cookies, then place another cookie on top. (You will have just one cookie leftover, so I spread some of the frosting on top, and enjoyed eating it!)
  • 10
    I do place the cookies in the freezer, then take out a few to enjoy later as needed.