There’s something about the warm, sweet aroma of cinnamon and the crunchy goodness of pecans that can make your mouth water. Imagine walking into a kitchen filled with that enticing scent, reminiscent of Grandma’s baking sessions. Every bite of these delightful cookies brings back memories of cozy family gatherings, laughter, and love.
This pie crust cookies cinnamon pecan recipe is not just a treat for your taste buds; it’s easy to whip up and requires minimal effort. In just about 30 minutes, you can create a deliciously satisfying dessert that will impress your friends and family alike. They make a perfect addition to holiday celebrations, potlucks, or even just a cozy evening at home. Get ready to indulge in these scrumptious treats that are sure to win hearts!
Why Make This Recipe
If you’re looking for a quick dessert that doesn’t compromise on flavor, these pie crust cookies are the answer. The base of flaky pie crust combined with a sweet and nutty filling creates a delightful texture and taste that will have everyone asking for seconds. Plus, they require only a handful of ingredients, making them budget-friendly.
You’ll appreciate the versatility of this recipe. Whether you need a last-minute treat for unexpected guests or a cookie jar filler for the week, these cookies are quick to prepare and can easily be adjusted to suit different tastes. With minimal prep and bake time, you can have a delicious dessert ready to share in no time!
How to Make Pie Crust Cookies Cinnamon Pecan
Ingredients
- 1 package pie crusts
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup butter, melted
- 1 egg (for egg wash, optional)
Directions
- Preheat Your Oven
- Start by preheating your oven to 350°F (175°C). This step sets the stage for perfectly baked cookies.
- Prepare the Pie Crusts
- Roll out your pie crusts on a clean, floured surface, ensuring an even thickness. Cut them into desired shapes using cookie cutters or a sharp knife. Fun shapes can make them more visually appealing!
- Mix the Filling
- In a medium bowl, combine the chopped pecans, brown sugar, and cinnamon. This mixture will create a delicious, aromatic filling that complements the flaky crust beautifully.
- Brush with Butter
- Using a pastry brush, gently coat the cut-out shapes with the melted butter. This not only adds richness but helps the filling stick better.
- Add the Filling
- Sprinkle the pecan mixture generously over the buttered crust shapes, ensuring even coverage for that delightful crunch in every bite.
- Egg Wash for Shine
- If you opt for a golden finish, brush the edges of the cookies with egg wash. This optional step makes your cookies shimmer and invites everyone to try one!
- Bake
- Place the cookies on a parchment-lined baking sheet and bake in your preheated oven for about 10-15 minutes or until they turn a beautiful golden brown. Keep an eye on them to avoid overbaking.
- Cool and Serve
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy them warm or let them cool completely before serving!
How to Serve Pie Crust Cookies Cinnamon Pecan
These delightful cookies are best enjoyed warm but feel free to serve them at room temperature as well. For an elegant presentation, stack them on a decorative plate, and consider adding a dusting of powdered sugar on top for an added touch of sweetness.
Pair these cookies with a hot cup of coffee or tea, which perfectly balances their sweetness. They also make a wonderful addition to a dessert platter at gatherings or holiday parties. For a special treat, serve them alongside vanilla ice cream drizzled with caramel sauce—pure bliss!
How to Store Pie Crust Cookies Cinnamon Pecan
These cookies can be stored in an airtight container for up to 5 days in the refrigerator, keeping them fresh and flavorful. If you want to enjoy them later, you can freeze them for up to three months. To freeze, simply place the cooled cookies in a freezer-safe container, separating layers with parchment paper to prevent sticking.
To reheat, pop them in a preheated oven at 300°F (150°C) for about 5-7 minutes until warmed through. Always check for freshness; if they lose their crunch or smell off, it’s best to discard them. You can also make the dough in advance and have them ready for baking on a busy day!
Tips to Make Pie Crust Cookies Cinnamon Pecan
- Roll with Precision: Ensure your pie crust is rolled out evenly to avoid uneven baking. Use a rolling pin with guide rings if you have them.
- Chop Wisely: Finely chop the pecans for a more uniform filling. You can even toast them beforehand for an enhanced flavor.
- Experiment with Spice: Don’t be afraid to use nutmeg or ginger along with cinnamon for a different flavor profile during the holidays.
- Careful Not to Overfill: Make sure not to add too much filling, as this can lead to spilling during baking.
- Uniform Shapes: Use cookie cutters for consistent shapes and sizes, which helps in even baking.
- Make-Ahead Dough: Prepare the dough in advance and store it in the fridge until you’re ready to start baking.
- Elevate the Flavor: A hint of vanilla extract in the butter can elevate the overall flavor profile.
- Dietary Adaptations: If you’re catering for dietary restrictions, consider making them gluten-free by using gluten-free pie crusts.
- Use a Silpat: If you have one, place your cookies on a Silpat mat for easy removal and to prevent sticking.
- Transform Leftovers: Turn leftover cookies into a trifle by layering crumbled cookies with whipped cream and fruit.
Variations
- Vegan Cinnamon Pecan Bliss: Substitute the butter with coconut oil and use a plant-based alternative for the egg wash for a delicious dairy-free treat.
- Chocolate Chip Pecan Surprise: Add 1 cup of chocolate chips to the pecan filling mixture for a delightful chocolatey twist that will elevate your cookies.
- Citrus Burst: Incorporate lemon or orange zest into the filling for a refreshing citrus flavor that perfectly complements the rich sweetness of the brown sugar.
- Spiced Cranberry Crunch: Mix dried cranberries into the filling for a sweet-tart burst that pairs beautifully with the cinnamon and pecans for a holiday-inspired cookie.
- Savory Herb Infusion: Enhance the pecan mixture by adding a pinch of salt and fresh rosemary for a sweet-savory fusion that’s unique and delightful.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the cookies in advance and store them in an airtight container. Bake them fresh just before serving for that right-out-of-the-oven warmth.
How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate to extend freshness.
Can I freeze this dish?
Yes, these cookies can be frozen. After they cool, place in an airtight container, layering parchment paper between them, and freeze for up to three months.
What can I substitute for brown sugar?
You can replace brown sugar with granulated sugar, but it may alter the flavor and texture slightly. For a similar taste, consider using coconut sugar as a healthier alternative.
How do I prevent sticking?
Ensure your baking sheet is lined with parchment paper or use a silicone baking mat to prevent sticking and make removal easier.
Is this gluten-free?
The original recipe calls for regular pie crusts, which contain gluten. You can create a gluten-free version using gluten-free pie crusts.
Can I use a different type of nut?
Certainly! Walnuts or almonds would work well in place of pecans if you prefer or have those on hand.
How do I know when it’s done?
Look for a golden brown color on the edges and a slightly firm texture when lightly pressed. They should also be fragrant and bubbly at the edges.

Cinnamon Pecan Pie Crust Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Roll out your pie crusts on a floured surface and cut them into desired shapes.
- In a medium bowl, combine chopped pecans, brown sugar, and cinnamon.
- Brush the cut-out shapes with melted butter.
- Sprinkle the pecan mixture evenly over the buttered crust shapes.
- Optional: Brush edges with egg wash for shine.
- Place cookies on a parchment-lined baking sheet and bake for 10-15 minutes.
- Let cookies cool for a few minutes before transferring them to a wire rack.