|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||2%|
|Total Sugars 18g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pie crust cookies are hands down the easiest and simplest cookies you can make. With a handful of ingredients and very little effort, you can bake up a batch of absolutely delicious cinnamon sugar-filled cookies. They have all the buttery-flakiness of pie dough and the portability of a cookie.
This recipe is the perfect way to use up leftover pie dough scraps. As you’re making all of your holiday pies this year, make sure to keep the extra trimmings. Combine them into a ball and roll them out into little cookies. We also included a simple icing recipe (only two ingredients!) to take these cookies to another level of sweetness.
Make pie crust cookies with the kids. There isn’t any raw egg to worry about and hardly any mess. They will love spreading the butter with a pastry brush and dusting the top with cinnamon sugar.
1 unbaked pie crust, about 4 ounces
3 tablespoons unsalted butter
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 teaspoon cinnamon
1 cup confectioners' sugar
2 teaspoons whole milk
Gather the ingredients. Preheat the oven to 350 F.
You can use a fresh pie crust or you can combine pie crust scraps to create a ball of dough. Roll out the piecrust ball on a lightly floured surface. Roll it into a loose rectangle. You can roll the dough fairly thin; just watch out for holes.
Melt the butter and spread it evenly over the dough with a pastry brush or a spoon. You don’t have to completely melt the butter, softened works well too and won’t change the composition of the dough.
Whisk together the sugar, brown sugar, and cinnamon in a small bowl. You can also shake it up in a jar.
Spread the sugar mixture evenly over the butter.
Start at the bottom of the rectangle and roll the dough into a log. Don’t roll it too tight or too loose. Both of these will affect how the cookies bake and spread. Tuck in the ends of the dough to close.
Cut the dough into 1-inch pieces with a sharp knife.
Place the pieces cut-side up onto a parchment-lined baking sheet. Place them about an inch apart.
Bake in the preheated oven for 15 to 20 minutes or until golden brown and firm.
Cool completely. Remove any caramelized sugar from the edges.
While the cookies are baking and cooling you can make the icing. Whisk together the confectioners' sugar and milk until a thick frosting forms. Add more milk or powdered sugar to reach the desired consistency. This can take some trial and error as humidity and ingredients are factors.
Drizzle the icing over the cookies with a fork or spoon.
Allow the icing to harden and serve immediately.
- Place the cookies in an airtight container for up to three days. They also freeze very well and can store in the freezer for up to three months.
- Try adding in raisins on top of the cinnamon sugar. They add a nice pop of sweetness and great texture.
- Add some chopped walnuts on top of the cinnamon sugar to create a nutty cookie.