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On a floured work surface, roll out the pie dough trimmings to a thickness of ¼ inch (or thinner — I prefer rolling the dough as thinly as possible now, which makes for a more delicate cookie).
Use a floured cookie cutter to stamp out shapes.
Place on a parchment-lined baking sheet.
Freeze for 1 hour.
Heat oven to 350ºF.
Transfer baking sheet to oven and bake for 15 to 25 minutes (depending on the thickness of the cookie), or until golden brown.
Let cool completely before arranging on top of your finished pie.