Pie Crust Cookies With Cinnamon Sugar Filling

Last Updated on October 21, 2025 by Jamie Saechao

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Old-fashioned pie crust cookies with cinnamon sugar filling are flaky, sweet cookies that taste just like mini cinnamon rolls.  

Using leftover pie dough, they are the perfect treat for the busy holiday season, and these cookies are easy to make with just 4 ingredients!

These buttery cookies are some of our favorite to snack on at Christmas time. Plus, their snails shapes are so pretty on the holiday table!

This simple recipe can be made with a whole pie crust, or modified to use the pie crust scraps that you have leftover. Featuring a cinnamon-sugar filling, these pinwheel-style cookies are quick and easy to make. 

Use my easy 3 ingredient homemade pie crust recipe if you don’t have pie dough on hand already!

For more vintage cookie recipes try my old fashioned snickerdoodles, Grandma’s gingersnaps, and classic chocolate chip cookies. 

Ingredients

• Room temperature, unsalted butter
• Ground cinnamon 
• Sugar
• 1 batch of pie dough (or leftover pie crust strips from baking a pie)

Notes: If your pie crust recipe makes a top + bottom pie crust, simply cut it in half. 

My daughter, Cecelia, is the “pie princess” of our kitchen, and has developed these simple cookies for us. She combined flaky pie crust dough with just the right amount of cinnamon and butter, giving you these amazing Christmas cookies!

How To Make Old Fashioned Pie Crust Cookies

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Using a rolling pin, roll out your pie dough on a lightly floured surface so it is about 1/4 inch thick. Make sure your butter is soft, then spread it over the pie crust. 

Whisk together the brown sugar and cinnamon in a small bowl. Sprinkle the sugar mixture liberally over the pie dough. 

Carefully roll up the pie dough, making it snug but not too tight.  

Using a sharp knife or pizza cutter, slice the dough into 1/4 inch pieces. Lay each piece flat on the parchment paper. 

Bake for 10-12 minutes or until the cookies are lightly golden brown. Let the cookies cool for a few minutes on the cookie sheet, than transfer to a wire cooling rack.   

How To Adjust This Recipe To Leftover Pie Dough

You may not have a full pie crust to work with for this recipe, and that is fine! Leftover pie crust dough works well too.

When using less cookie dough, you can decrease your butter, sugar, and cinnamon. Eye-ball the amount of dough that you have to work with, and reduce the other ingredients accordingly.

These are some of the easiest cookies you can make- don’t worry about messing them up!

Variations

​Add a little holiday cheer to these cookies:

• Substitute the cinnamon for pumpkin pie spice
• Sprinkle chopped pecans or walnuts over the dough before rolling it up
• For a shiny finish, coat each cookie with egg wash before baking

Storage

​Make sure cookies are cooled completely before storing. 

Store in an airtight container at room temp for 5-7 days. These cookies freeze well! They are a great cookie to make ahead and thaw before the holidays.

Freeze in a freezer safe container for up to 3 months. 

These vintage pie crust cookies harken back to simpler times, when baker’s embraced a no-waste kitchen and every scrap was put to good use.  

They are some of the best Christmas cookies you can make, perfect to leave out for Santa! (Or, as a snack from leftover pie at Thanksgiving!).

I hope you enjoyed this fun recipe that takes us back in time to cozy kitchens of yesteryear.  Let me know in the comments if you try them!