Chai Spiced Caramel Pie Crust Cookies — How to Use Leftover Pie Crust

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Try this interesting twist on a common way to use leftover pie crust!
If you’re like me, this is the time of year that you’re baking more pies than any other. Do you make your own pie crust ?(You should — it’s not that hard!) you will inevitably have more pie crust than you need. Try as might, I’ve never had consistent results trying to make a single pie crust that turns out as good as a bigger recipe. Oh, and I also like having extra pie crust. So there’s that.
how to use leftover pie crust
You can make pie crust cookies with cinnamon and sugar, either by rolling them up individually into longer cookies (that’s how my grandma used to do it — she called them “rolly pollies.”) or you can roll out a square, spread with cinnamon and sugar, roll up and cut like cinnamon rolls. If you like cinnamon and sugar and butter, there’s really no better cookie.
how to use leftover pie crust
But after I recently made some pies (pumpkin if you’re wondering) I made some pie crust cookies, but a bit differently. I made them with dark brown sugar and added some spices to make them chai flavored. The brown sugar caramelizes and becomes sticky thanks to a brushing of heavy cream. And in addition to cinnamon, you get warm spices like clove and ginger.
But I cheated and used pumpkin pie spice, with a pinch of cardamom. It’s not exactly the same, but I’ve got plenty of pumpkin spice on hand right now, and it’s easier than measuring a bunch of individual spices. Authentic chai? No. Delicious? Absolutely.
There are other ideas if you’re looking how to use leftover pie crust. You could make a couple of turnovers. But then you have to come up with something to fill them with, and at that point you might as well just make another pie. These are easier, familiar, and don’t require much effort.
how to use leftover pie crust
how to use leftover pie crust

Chai Spiced Caramel Pie Crust Cookies

These easy to make cookies are perfect if you’re looking at how to use leftover pie crust. Buttery pie crust and spiced caramel filling are perfection.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 16
Calories 68 kcal



  • 1 pie crust for a single pie chilled
  • 1/4 cup packed dark brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground cardamom
  • 2 tablespoons heavy cream
  • Pinch salt


  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Roll the pie crust onto a clean surface into a 12 inch square.
  • Put the sugar, spices, and salt in a small bowl and mix well.
  • Spread the brown sugar mixture evenly over the pie crust.
  • Roll it into an even log.
  • Using a sharp knife, cut the log into 1 inch pieces. Lay them on a baking sheet.
  • Brush the cookies with the cream.
  • Bake for 10-15 minutes, until crust is browned and sugar is bubbly.
  • Let cool before eating.


Storing leftovers: Cookies can be stored in an airtight container at room temperature.
Variations: You can leave out the cardamom if you don’t have it. You can also add more authentic chai spices like black pepper or allspice.
Pairs well with: Chocolate Chai Cold Brew, Toasted Vanilla Cardamom Coffee Sugar


Calories: 68kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 45mgPotassium: 17mgFiber: 1gSugar: 3gVitamin A: 28IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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