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Pie Crust Cookies


  • 1 recipe for double pie crust chilled (you could also use store bought pie dough)
  • flour for dusting
  • 1 egg
  • 2 tsp. water or milk
  • 1/4 cup raw sugar regular sugar will work too
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cardamom
  • 1/8 tsp. ground cloves
  • pinch salt
  • Jam jelly, dulce de leche, or fruit butter, for filling


  1. Roll 1/4 of the pie crust dough out on a lightly floured surface. It should be between 1/8 to 1/4" thick. (I like to use a silicone baking mat for this.)
  2. Cut into desired shapes and place on a baking sheet lined with parchment paper (NOT waxed paper.)
  3. Beat the egg with the water in a small bowl. In another small bowl, combine the sugar, spices, and salt.
  4. Using a pastry brush, paint the tops of the cookies with the egg wash. Sprinkle evenly with a light layer of the sugar.
  5. Bake for about 15 minutes at 425 degrees F, rotating the cookie sheet halfway through baking. Repeat with the rest of the dough.
  6. Transfer the cookies to a cooling rack to completely cool. Match up tops and bottoms.
  7. On the non-sugar side of one of the cookies, spread a thin layer of your filling. Top with the other cookie. Serve.
  8. Yield varies according to the size you make the cookies, but it makes enough for a crowd.