Sourdough Discard Pie Crust Cookies
Last Updated on October 29, 2025 by Jamie Saechao
These sourdough discard pie crust cookies are flaky, tender, and full of delicious cinnamon and sugar. They taste just like a miniature cinnamon roll in every bite! This easy recipe is the perfect way to use up extra sourdough pie crust.
Easy and quick to make, pie crust cookies are a vintage recipe that are perfect for the holiday table. They also make great gifts to add to cookie boxes for friends and neighbors.
The cookies themselves are flaky and buttery, made with just cinnamon, sugar, pie crust and butter!
This is a vintage, old-fashioned recipe that has been updated with a sourdough twist! Use my sourdough discard pie crust recipe for these cookies.
For more sourdough cookies try my sourdough snickerdoodles, sourdough chocolate cookies, or sourdough gingersnaps, and sourdough cookies + cream cookies.
Ingredients
- Ground cinnamon
- White Sugar
- Butter, softened but not melted
- 1 batch of pie dough (or leftover pie crusts from baking a pie)
If your pie crust recipe makes a top and a bottom crust, you can cut the recipe in half for this cookie recipe.
What Is Sourdough Discard?
Sourdough discard is flat and runny sourdough starter that needs to be fed. This discard can be used for all kinds of treats, or even to make bread!
Learn more about discard here.
How To Make Sourdough Pie Crust Cookies
*Make sure your pie dough is at room temperature before starting the recipe.
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
With a rolling pin, roll out your pie dough on a lightly floured surface about 1/4 inch thick. Spread the softened butter over the pie dough.
In a small bowl, whisk together the cinnamon and sugar, then sprinkle the mixture over the top of the pie crust. Starting at the bottom of the dough, roll the dough upwards into a log, snug but not overly tight.
Use a sharp knife or pizza cutter to slice the dough into 1/4 inch pieces and lay each piece flat on the parchment paper.
Bake for 10-12 minutes or until cookies are light brown. Cool for a few minutes on the baking sheet, than transfer to a wire 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. You may need to eye-ball the amount of ingredients you need, but you can easily increase if you need more.
These cookies are very easy to make, so don’t worry too much about messing them up!
Variations
Add a little holiday cheer to these cookies:
- Add nutmeg to the cinnamon sugar mixture
- Sprinkle chopped pecans or walnuts over the dough
Storage
Cool cookies before storing, then store in an airtight container at room temp for 5-7 days.
Freeze cookies in an freezer safe, airtight container for up to 3 months.
For more sourdough holiday recipes, check out this sourdough cinnamon roll focaccia, sourdough chocolate cake, and sourdough pie crust!
Sourdough Discard Pie Crust Cookies
Equipment
- cookie sheet
Ingredients
- 1 pie crust or leftover pie crust scraps
- 3 tbsp butter softened
- 1/4 cup brown sugar
- 2.5 tsp cinnamon
Instructions
*Make sure your pie dough is at room temperature before starting the recipe
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- With a rolling pin, roll out your pie dough on a lightly floured surface about 1/4 inch thick. Spread the softened butter over the pie dough.
- Whisk together the cinnamon and sugar and sprinkle over the top of the dough. Starting at the bottom, roll the dough into a snug log.
- Use a sharp knife to cut the dough log into 1/4 inch sections. Place on baking sheet.
- Bake for 10-12 minutes or until cookies are lightly golden brown. Cool on baking pan for a few minutes, then transfer to a wire rack.
Notes
- You can adjust this recipe any amount of leftover pie dough strips you may have. Simply reduce the amounts of butter, cinnamon, and sugar. You may need to approximate, but this is a flexible recipe- you can’t mess it up!
- If your pie dough recipe makes two pie crusts (a top and a bottom), simply cut the recipe in half to get the right amount of dough for this recipe.
