Name: Pie Crust Cookies Cinnamon Pecan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 prepared all-butter pie crust (about 250 grams); 2 tablespoons white sugar; 2 teaspoons ground cinnamon; 1 large egg; 1 teaspoon water; 25 whole pecans; All-purpose flour, for dusting

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Pie Crust Cookies Cinnamon Pecan are one of those simple, nostalgic treats that feel both rustic and elegant at the same time. Made from a single prepared pie crust, lightly sweetened with cinnamon sugar, and topped with whole pecans, these cookies bake into crisp, golden bites with flaky layers and warm spice in every crunch.

The beauty of these cookies lies in their simplicity. There’s no complicated mixing process, no need for special equipment, and no long ingredient list. Just roll, sprinkle, slice, and bake. In less than 30 minutes, your kitchen will smell like cinnamon and toasted pecans, and you’ll have a tray of delicate, flaky cookies ready to enjoy.

Why You’ll Love This Recipe

One of the best things about Pie Crust Cookies is how incredibly easy they are. Because you’re starting with prepared all-butter pie crust, much of the work is already done. The dough is ready to roll, shape, and bake, which means less prep time and fewer dishes.

Another reason to love this recipe is the texture. The pie crust bakes into light, flaky layers that are slightly crisp at the edges and tender in the center. The cinnamon sugar caramelizes just enough to create a delicate crunch, while the pecans add a nutty richness that balances the sweetness.

Ingredients You’ll Need

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 prepared all-butter pie crust (homemade or store-bought, approximately 250 grams)
2 tablespoons white sugar
2 teaspoons ground cinnamon
1 large egg
1 teaspoon water
25 whole pecans
All-purpose flour, for dusting the work surface

Each ingredient plays a simple but important role. The pie crust forms the flaky base, the cinnamon and sugar provide sweetness and warmth, and the pecans add crunch and visual appeal. The egg wash helps the cookies turn golden and helps the pecans adhere during baking.

Let’s Get Started

– Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

– Lightly dust your work surface with flour. Roll out the prepared pie crust slightly to smooth any cracks and even out the thickness. Aim for about 1/8-inch thickness for crisp cookies.

– In a small bowl, mix together the white sugar and ground cinnamon until well combined. This will be your cinnamon sugar filling.

– Brush the surface of the pie crust lightly with egg wash made by whisking the egg and water together. This helps the cinnamon sugar stick and gives the cookies a golden finish.

– Sprinkle the cinnamon sugar evenly over the crust, leaving a small border around the edges. Press gently with your hands or a rolling pin to help it adhere.

– Next, place whole pecans evenly spaced across the surface. You can arrange them in rows to make slicing easier later.

– Starting from one edge, carefully roll the dough into a tight log, similar to rolling cinnamon rolls. Once rolled, gently press to seal the edge.

– Using a sharp knife, slice the log into approximately 1/2-inch thick rounds. Place each slice flat on the prepared baking sheet, spacing them slightly apart.

– Brush the tops lightly with additional egg wash for shine.

– Bake for 12–15 minutes, or until the cookies are golden brown and crisp around the edges.

– Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Pairing Variations

This recipe makes about 20–25 cookies, depending on how thick you slice them.

They pair wonderfully with:

Hot coffee
Black or chai tea
Warm apple cider
Vanilla ice cream

For variations, consider:

Adding a pinch of nutmeg to the cinnamon sugar
Drizzling melted dark chocolate over cooled cookies
Using brown sugar instead of white sugar
Chopping pecans for smaller, bite-sized cookies

These small adjustments can tailor the flavor to different occasions or preferences.

Storage Tips

Pie Crust Cookies store beautifully when kept properly.

Room Temperature: Store in an airtight container for up to 4 days.
Freezer: Freeze baked cookies in a sealed container for up to 2 months.
Make-Ahead Tip: Prepare and slice the dough log, then refrigerate for up to 24 hours before baking.

Keeping them sealed helps maintain their crisp texture.

FAQs

Can I use homemade pie crust?
Yes, homemade all-butter pie crust works perfectly.

Why are my cookies spreading too much?
Chill the rolled log for 15 minutes before slicing to help maintain shape.

Can I use other nuts?
Yes, walnuts or almonds can be substituted.

Do I need the egg wash?
It enhances browning and helps toppings stick but can be skipped if needed.

Can I make them sweeter?
Add an extra tablespoon of sugar or drizzle with icing after baking.

Final Thoughts

Pie Crust Cookies Cinnamon Pecan are proof that simple ingredients can create something truly special. With flaky layers, warm cinnamon spice, and crunchy pecans, they deliver comforting flavor in every bite. They’re quick to prepare, easy to customize, and perfect for sharing.